Veggies are always a good choice— or so they say. But the excess sodium, over-processed ingredients, and possibility of certain toxins (say what?!) push veggie burgers onto the Greatist dangerfood list.
Beware of the Burger — The Need-to-Know
Even though veggie burgers are made of, well, veggies, the amount of processing these ingredients go through is where the problem starts, zapping the patties of some essential nutrients. And some “veggie burgers” aren’t even made with straight up vegetables but are instead based on processed soy, which studies suggest isn’t as beneficial as natural soy
Eat Your Veggies — Your Action Plan
Veggie burgers can be a healthy alternative to beef burgers— but there are some things to be conscious of before chowin’ down. The advantages of going veggie? Most veggie burgers contain less than one gram of saturated fat, while most hamburgers contain between four and seven grams. At the grocery store, look for burgers with fewer than ten grams of protein— these patties are packed with vegetables and whole grains, while veggie burgers with more than ten grams of protein typically contain mostly soy protein with very little real vegetables or whole grains. And as for those neurotoxins, avoid hexane, by going with a USDA certified organic burger. The best way to ensure a healthy veggie burger?Get cookin’! There are plenty of ways to whip veggie burgers from scratch like the one below! What are your favorite vegetarian substitutes for traditionally meaty dishes? Share in the comments below!
What You’ll Need:
1 3/4 cups cooked millet (or quinoa for a gluten-free burger!) 1 can garbanzo beans 2 cups frozen spinach 2 tablespoons nutritional yeast 1 tablespoon ground flax 2 teaspoons Italian seasoning (or oregano) 2 tablespoons olive oil Salt and pepper to taste What to Do:
Photo by Caitlin Covington