Defining Healthier Burgers
Other than being plant-based, how do these burgers compare for being healthy? In order to know that, we must define “healthy.” Beef is criticized, no matter how it’s raised and processed, for having too much unhealthy fat. How about the Impossible and Beyond Meat burgers?
A burger generally uses 80/20 beef, which means 80% protein to 20% fat by weight. That isn’t how it turns out in calories. A typical four-ounce beef patty has 280 calories with 20 grams of protein and 22 grams of fat. There’s also 80 mg of cholesterol.
Both faux burgers offer 20 grams of protein, but then the differences begin. The Impossible Burger has 14 grams of fat in a four-ounce burger with no cholesterol. The Beyond Burger has 18 grams of fat and no cholesterol. There’s a little less fat in the vegan burgers, but it’s fat that makes a burger a burger so they’re about tied.
One difference is in sodium levels. Beef does not have sodium added, so it starts with about 80 mg of sodium while the vegan burgers come in with close to 400 mg of sodium each—but you know you’re going to salt that burger before you eat it, so to be fair, you need to factor in whatever salt you add. What I don’t know is whether the sodium is critical to the vegan burgers or not. Because it’s a manufactured product, does the sodium have to be there as a preservative or something to that effect? Could they be manufactured with less sodium without sacrificing taste?
I’ll finish this up this weekend so you can get the menu set for the 4th of July.
What are you prepared to do today?
