BURGERS
Since
everyone seems to be talking (and eating) burgers, we thought it would
be interesting to compare a regular lean beef patty that just contains
lean beef, with a meatless patty (we chose the top-seller Beyond Meat
Beyond Burger™) and a homemade chickpea patty (the recipe is from The Low GI Vegetarian Cookbook). The nutrition information here is for the patty alone.
LEAN BEEF PATTY
Ingredients: Lean minced beef.
BEYOND MEAT BEYOND BURGER
Ingredients:
Water, Pea Protein Isolate*, Expeller-Pressed Canola Oil, Refined
Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean
Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium
Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin,
Pomegranate Fruit Powder, Beet Juice Extract (for color).
(*Peas
are legumes. People with severe allergies to legumes like peanuts
should be cautious when introducing pea protein into their diet because
of the possibility of a pea allergy. Our products do not contain peanuts
or tree nuts.)
CHICKPEA PATTY
Ingredients: 400g
(14oz) can chickpeas, rinsed and drained, 1½ tablespoons olive oil, 1
onion, finely chopped, 1 garlic clove, crushed, 1 tablespoon mild Indian
curry paste, 1 zucchini, grated, 110g (4oz/1½ cups) firmly packed fresh
wholegrain breadcrumbs, 1 tablespoon freshly chopped coriander, 1 egg,
lightly beaten, Wholemeal plain flour, to dust. Serves 4.
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