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How Do the New Plant-Based Burgers Stack Up? We Taste-Tested Them




Maker Field Roast, Seattle

Slogan “Plant-Based Artisanal Meats”

Selling points Vegan, soy-free, non-G.M.O.

Price About $6 for four 3.25-ounce patties.

Tasting notes Not much like meat, but still “much better than the classic” frozen vegetarian patties, to my mind, and the consensus choice for a good vegetable burger (rather than a meat replica). Tasters liked its “vegetal” notes, a reflection of the onions, celery and three different forms of mushroom — fresh, dried and powdered — on the ingredients list. There was some crispness to like in the crust, according to Pete, but the bready interior (it contains gluten) was not popular. “Maybe this burger would do better without a bun?” he asked.

Ingredients Vital wheat gluten, filtered water, organic expeller-pressed palm fruit oil, barley, garlic, expeller-pressed safflower oil, onions, tomato paste, celery, carrots, naturally flavored yeast extract, onion powder, mushrooms, barley malt, sea salt, spices, carrageenan (Irish moss sea vegetable extract), celery seed, balsamic vinegar, black pepper, shiitake mushrooms, porcini mushroom powder, yellow pea flour.

CreditEvan Sung for The New York Times


Maker Sweet Earth Foods, Moss Landing, Calif.

Slogan “Exotic by Nature, Conscious by Choice”

Selling points Vegan, soy-free, non-G.M.O.

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