Our resident food product tester gives supermarket veggie burgers a good grilling to find out which made him flip and which couldn't take the heat. This was an interesting and varied test, with a range of burgers from classic, 1960s-style bean patties to ultra-processed meat analogues. Even though the latter have become far more convincing of late, I find it hard to trust the more processed examples, because they're made with a blend of dozens of ingredients and synthetic additives designed to deceive the palate, rather than offer genuine flavour.
As a result, I've marked down patties based on their processing levels and synthetic additives, though I do understand their value and purpose. Ultimately, the lesser-processed burgers stood out, not least for their incredible value: flavour-packed and textural, with a good bite and ingredients lists bursting with nutrition.
The Best Supermarket Vegetarian Burgers
Best Overall: All Plants Sweet Potato & Black Bean Protein Veggie Burger
Two downright delicious, firm but tender, orange-brown burgers packed with flavour, and with a spicy warmth from chipotle and pepper. Contains whole chickpeas that pop in the mouth, which is a nice surprise. A dominant, lemon-lime flavour, with smoky paprika, coriander and cumin. Contains no additives.
Best Bargain: Lidl Vemondo Plant! Moroccan-Style Burgers
A sweet, medium-spiced, firm chickpea burger that holds its shape well and forms a good crust. A complex flavour with lemon, cumin and coriander highlights, and sweetened with dried apricots. A simple ingredients list.
And the Rest ...
Biona Organic Black Bean Cashew Burgers: Two classic 1960s-style organic wholefood burgers made with black beans, cashews and red peppers. Smoky, rich and umami-filled. Nutty and satisfying with a firm bite. My best splurge.
Strong Roots Pumpkin & Spinach Burger: Not your typical veggie burger: minimally processed and tasty. Similar to arancini, this soft-to-the-bite patty is filled with a brown rice, spinach and pumpkin 'risotto' in a gluten-free, puffed quinoa crumb. B Corp-certified.
Tesco Plant Chef Meat-Free Burgers: A pea protein meat-analogue patty flavoured with smoked paprika, malt and yeast extracts, carrot juice, onion and thyme. A complex, herby flavour of soya protein with a peppery aftertaste and a decent bite. A long ingredients list with some stabilisers, but mostly whole foods.
Moving Mountains Superfood Spicy Burger: A very firm-textured, crumb-encrusted vegetable protein burger that's somewhere between a meat analogue and a retro veggie burger. Made from a wide range of veg, grains and pulses, including quinoa, lentils and chia seeds, but thickened with methyl cellulose. Really tasty, with a spicy cayenne kick and good umami notes.
Co-op Plant-Based Incredible Burgers: A firm, caramelised patty with a simple, umami-rich flavour. Contains palm oil, stabiliser (methyl cellulose) and invert sugar syrup. A realistic meat analogue made from textured soya protein. Great if you're looking for a faux meat experience.
This Isn't Beef Burgers: A convincing meat-analogue patty made from textured soya protein, pea protein and fava bean protein isolate, natural flavouring, apple and cacao extract, with various thickeners and gums. A convincing imitation with a good texture and bite.
Aldi Plant Menu Mediterranean-Inspired Vegetable Burgers: A colourful patty made with red pepper, courgette and onion, and formed with haricot beans, sweet potato and pea fibre. Notes of basil, but a bit bitter. Firm bite and small chunks of vegetables throughout. Contains methyl cellulose and potassium sorbate.
Beyond Burger Original Plant-Based Patties: A meaty-looking analogue with a very rich, umami flavour, but a rubbery mouthfeel with unappetising, chewy, sinew-like particles. At 18g per burger, they're high in protein and contain no soy.
