Veggie burger

Veggie burger

Type	Sandwich
Main ingredients	Vegetables, textured vegetable protein, legumes, nuts, mushrooms, or grains or seeds
Cookbook: Veggie burger  Media: Veggie burger

A veggie burger is a hamburger-style, or chicken-style, patty that does not contain meat, but may contain animal products such as egg or milk.^[1] The patty of a veggie burger may be made from vegetables (like potato or corn), textured vegetable protein (like soy), legumes (beans), tofu, nuts, mushrooms, or grains or seeds, like wheat and flax.

History

The patties that are the essence of a veggie burger have existed in various Eurasian cuisines for millennia, including in the form of disc-shaped grilled or fried meatballs or as koftas, a commonplace item in Indian cuisine. These may contain meats or be made of entirely vegetarian ingredients such as legumes or other plant-derived proteins. While it is not possible, or even necessary, to identify the 'inventor' of the veggie burger, there have been numerous claimants.

The veggie burger, by name, may have been created in London in 1982 by Gregory Sams, who called it the 'VegeBurger'. Gregory and his brother Craig had run a natural food restaurant in Paddington since the 1960s;^[2] a Carrefour hypermarket in Southampton sold 2000 packets in three weeks after its launch.^[3]

Using the name Gardenburger, an early veggie burger was developed by Paul Wenner around 1980 or 1981 in Wenner's vegetarian restaurant, The Gardenhouse, in Gresham, Oregon.^[4]

• Veggie burgers
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  A Burger King Veggie combo meal, including a veggie burger, from Germany
• 
  Vegetarian bean burgers cooking
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  A veggie burger with vegetable toppings
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  Close-up of a veggie burger prepared with a flax bagel, soy cheese, lettuce, mustard, tomato and a Yves veggie burger patty

Restaurants

Order from a vegetarian deli: veggie burger with chips and salad

Some fast food companies have been offering vegetarian foods increasingly since the beginning of the 21st century.

India

In India where vegetarianism is widespread, McDonald's, Burger King, Wendy's and KFC serve veggie burgers.^[5][6][7] In 2012, McDonald's opened its first vegetarian-only restaurant in India.^[8]

Around the world

A falafel burger in Germany

Different kinds of veggie burgers are also served permanently in McDonald's restaurants in:

• India (McVeggie, consisting of a fried, breaded patty of ground vegetables, with lettuce and ketchup, in a wholewheat, sesame or foccacia bun)
• Bahrain^[9]
• Cheung Chau, Hong Kong (McVeggie, in Cheung Chau Bun Festival)
• Egypt (McFalafel, consisting of a falafel patty with tomato, lettuce and tahini sauce)^[10][11]
• Germany Since February 2010, McDonald's Germany, its fourth-biggest global market, is serving veggie burgers in all its restaurants.^[12][13]
• Greece (McVeggie, consisting of a breaded and fried vegetable patty with tomato, iceberg lettuce and ketchup, in a sesame bun)^[14]
• Malaysia^[15]
• The Netherlands (Groentenburger=Vegetable Burger)^[16]
• Portugal (McVeggie, since November 2016)^[17]
• Sweden (McGarden)^[9][18]
• Switzerland (Vegi Mac)^[9][18][19]
• UAE^[20]

United States

In the United States as of April 2005, veggie burgers became available in Burger King restaurants and those of its franchise Hungry Jack's.^[21] As of that same time, they were also available in certain Subways and Harvey's, as well as many chain restaurants, such as Red Robin, Chili's, Denny's, Friendly's, Culvers, Johnny Rockets, and Hard Rock Cafe. Occasionally the veggie burger option will appear at the bottom of a menu as a possible substitution for beef or turkey burgers, rather than as an individual menu item.

Manufacturing Process^{[22] [23]}:

Cleaning

The grains and vegetables used in the patties are first washed and thoroughly cleaned. This is to help ensure the removal of dirt, bacteria, chemical residues and other materials that may be on the raw products. This process can either be done by hand or through the use of machinery such as high pressure sprayers. With the use of a conveyor belt, the food is moved along under a high pressure sprayer to remove the debris listed above. Another method that may be used by companies is the use of a hollow drum which circulates the food while water is sprayed onto it to remove the debris.

Cooking the grains

Grains of rice before cooking

Next, a stream heated mixer is used to cook the grain and remove any extra debris and excess water. The mixer typically has oils within it (such as safflower oil). As the oil simmers, the grains are gradually added in and the blades are used to mix the grains around. The steam created in the mixer allows the grains to cook resulting in a puree.

Dicing the vegetables

Next the vegetables are cut up into smaller pieces to allow more surface area for cooking purposes. This can be done by hand or through the use of machines in factories.

Combining the grains and the vegetables

The vegetables are then added to the grain mixture that is in the steam heated mixture. The exact ratio of grains to vegetables are unique to each company resulting in different textures and tastes that are produced.

Mirepoix

As the vegetables are being cooked in the mixer, their natural sugars start becoming release resulting in caramelization. The sweet flavors that are created from this caramelization are mixed uniformly in the mixer. The technique used for the creation of this caramelization mixture is called mirepoix. This technique is very important to the production of veggie burgers as it adds both texture and flavor to the patty.

Addition of dry ingredients

Dry ingredients, such as oats, that can be added to the manufacturing process

The Mirepoix mixture is then placed into another mixing tub. This is where dry ingredients such as oats, walnuts, potato flakes and more are added. The mixture is then folded together to make a uniform mix. The moisture from the vegetables causes the mixture to become sticky; thus clumping together like cookie dough. This is important as it allows the veggie burger to stick together forming the circle patty.

Forming the patties

The mixture is now put into an automatic patty making machine, or press. The press then punches out the patties into a circular shape onto a conveyor belt underneath. A constant spray of water is also used to prevent any of the mixture from sticking to machinery parts. Once on the conveyor tray, the patties move along to be put onto baking trays.

Baking the patties

Patties are first inspected to make sure they are the correct shape, size, and texture to ensure a high quality product. The trays are then put into a preheated convection oven at a designated temperature and time.  

Quick freezing

Once out of the oven, the patties are quickly frozen with techniques such as individual quick freezing and cryogenic freezing^[24]. These quick freezing methods goal is to freeze the patties within 30 minutes to lock in nutrients and preserve freshness by the formation of a number of small ice crystals.

Vacuum packaging

The frozen patties are again placed on a conveyor belt that takes them to a vacuum-packaging machine. The machine seals the patties into pre-measured plastic sleeves and draws out any excess air. The packages are then loaded into pre-printed cardboard boxes with the aid of another machine or done manually. The flaps on the box are then sealed closed and the product is kept in temperature-controlled storage before, during, and after delivery to grocery stores. 

Overview Video

The manufacturing of the veggie burger can also be found in this video -> https://www.youtube.com/watch?v=7FrhFGXi664

Ingredients Purpose

Grains^[25][26]

Fresh corn ready for production

Grains such as wheat are primarily used in the manufacturing of veggie burgers to act as a meat substitute. The grains, such as rice and wheat, provide individuals with protein components to help in body development and processes. Grains such as rice and wheat are used in the veggie burger to provide bulk to the patty. They also provide texture to the burger, which can change depending on the type of grain used. This texture and look is important as they wish to make the patty look like a beef patty.

Vegetables

Vegetables such as corn, carrots, and mushrooms, provide the patty with texture and taste. Additionally, they provide moisture when heated to help the patty stick together. ^[27] This allows us to create the circular shape without breaking apart easily. This is done through the process of caramelization when the mirepoix mixture is created. The vegetables also provide nutrients with the addition of some vitamins and minerals. ^[28]

Mushrooms prior to cooking

Dry ingredients

Adding dry ingredients, such as oats, flour, nuts or breadcrumbs, can remove all excess moisture and liquid, which make the patty stick together tightly. This could turn the moist veggie patties into a sticky consistency, which also help the patties shape easily. ^[29] Dry ingredients provide proteins and fiber, which add nutritional value to the veggie patty. Dry ingredients, such as walnuts and almonds, are also rich in energy, vitamins and minerals.^[30]

Stabilizers

Tapioca starch and vegetable gum are two common ingredients used as stabilizers in veggie burger. Tapioca starch is often used as a thickening agent for manufactured foods due to its cheaper price point. It gets sticky once it is wet, which help to hold the burger patty tightly together.^[31] This prevents the patty from breaking apart and gives its round shape. Vegetable gum provides negligible nutrients, however, it also helps to hold everything together in the patty. ^[32]

Oils

Salt as a preservative

Oils, such as safflower, coconut, and olive oil, can lubricate the grain mix, and allow further cooking processing when the wheat is added. It facilitates the Maillard reaction and makes the veggie patty taste better by bringing out the flavors. Oils can also prevent the ingredients from sticking to the mixing machine thus allow them to be mixed well and heated together.^[33]

Preservatives

Salt is typical used as a preservatives in veggie burgers. Veggie burgers are different from meat patties in that they the use of nitrates as a preservatives is less common. With the use of salt, the water activity of the food is reduced. This helps prevent the growth of microorganisms and helps with prolonging the shelf life of the food.^[34]

See also

References

External links

Wikibooks Cookbook has a recipe/module on Vegan cuisine

Wikimedia Commons has media related to Veggie burger.

• Veggie Burger Recipes
• The Walnut Burger