Burger King Veggie Burger?

  • Thread starter Thread starter leah anne
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leah anne

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I've always wondered what those Veggie burgers are made out of, and part of me doesn't want to know. I'm not vegitarian or anyhting but something about those veggie burgers i like. No stupid pointless answers please.
lol like i said don't bother with the pointless comments i dont need your oppinion i just want to know what exactly it's made out of. and yes i know that it has veggies in it but there has to be something else and thats what i was wondering. if only some of you had half a brain..
 
soy.ever had a bocca burger? i used to be vegan,unfortunatly, i got diegnosed with type 1 diabetes and had to change my ways.any ways i was wondering the same and number 1 ingrediant is soy, with seasonings,bread,rice,and veggies.and a little bit of breading. there not that bad,you get used to em.
 
I didn't know Burger King made veggie burgers. Is this just a regional thing, or are they selling them nationwide?
 
Most of the time its just fish or some kind of weird stuff smashed toether to make it look like meat.
 
They're made of veggies and grains, and are actually Morningstar Garden Veggie Patties.

I'm attaching a link to the Morningstar website ingredient list, since it's pretty long.
 
Ingredient Listing for Patty
WATER, MUSHROOMS, WATER CHESTNUTS, COOKED BROWN RICE, TEXTURED WHEAT PROTEIN, ROLLED OATS, VITAL WHEAT GLUTEN, FROZEN ONIONS, CORN OIL, FROZEN CARROTS, POTATO STARCH, FROZEN GREEN PEPPERS, FROZEN RED PEPPERS, 2% OR LESS OF ONION POWDER, CORN STARCH, BLACK OLIVES, METHYLCELLULOSE, SALT, MODIFIED TAPIOCA STARCH, RICE FLOUR, YEAST EXTRACT, OAT FIBER, SUGAR, POTATO DEXTRIN, KONJAC FLOUR, GARLIC POWDER, BLACK PEPPER, MALTODEXTRIN, NATURAL FLAVORS FROM NON-MEAT SOURCES, DEXTROSE, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, HYDROLYZED CORN GLUTEN, MALT EXTRACT, SAGE, GRILL FLAVOR, BASIL, RAISIN JUICE CONCENTRATE, OREGANO, JALAPENO PEPPER POWDER, SESAME OIL, MODIFIED CORN STARCH, CORN SYRUP SOLIDS, NATURAL SMOKE FLAVORING, CELERY OLEORESIN, WINE, CITRIC ACID, CARAMEL COLOR, AND XANTHAN GUM.

Ingredient Listing for 4" Bun
ENRICHED FLOUR (NIACIN, IRON, THIAMINE MONONITRATE, RIBOBLAVIN, AND FOLIC ACID), WATER, SUGAR, (SUCROSE OR HIGH FRUCTOSE CORN SYRUP), VEGETABLE SHORTENING, YEAST, SALT, WHEAT GLUTEN, SESAME SEEDS, NATURAL AND ARTIFICIAL BUTTER FLAVOR, YEAST FOOD (CALCIUM SULFATE, POTASSIUM IODATE, AND/OR AMMONIUM SULFATE) DOUGH CONDITIONERS (POLYSORBATE 60, CALCIUM PEROXIDE {OXIDANT}, CALCIUM SALTS, SULFATES, PHOSPHATES, AND AMMONIUM SALTS), DOUGH STRENGTHENERS (SODIUM AND/OR CALCIUM-2-STEAROYL LACTYLATE OR ETHOXYLATED MONO- AND DIGLYCERIDES), DOUGH SOFTENERS ( MONO- AND DIGLYCERIDES, AND/OR PROTEASE ENZYME), MOLD INHIBITOR (CALCIUM PROPIONATE), PRESERVATIVE (POTASSIUM SORBATE), OXIDATION REDUCTION ADDITIVES (ASCORBIC ACID, POTASSIUM/CALCIUM IODATE, ALPHA-AMYLASE, AZODICARBONAMIDE), LEAVENING AGENT (MONOCALCIUM PHOSPHATE).

Ingredient Listing for Reduced-Fat Mayonnaise
WATER, SOYBEAN OIL, CORN SYRUP, EGG WHITES, DISTILLED VINEGAR, MODIFIED FOOD STARCH, SALT, SUGAR, SPICE, XANTHAN GUM, MUSTARD FLOUR, SODIUM BENZOATE AND POTASSIUM SORBATE AS PRESERVATIVES, LEMON JUICE, POLYSORBATE 60, CALCIUM DISODIUM EDTA TO PROTECT FLAVOR, OLEORESIN PAPRIKA, SODIUM CITRATE, ANNATTO COLOR, MONO AND DIGLYCERIDES.

This is Burger King list
 
Here is one possibility

Actually, they are pretty good

Ultimate Veggie Burger Recipe

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.
 
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