There’s an old debate that always seems to resurface at summer cookouts: what actually makes a sandwich… a sandwich?
According to Merriam-Webster, a sandwich is either:
- Two or more slices of bread or a split roll having a filling in between
- One slice of bread covered with food
So here’s the question—does that mean a hot dog is a sandwich? What about a hamburger?
If you ask around, you’ll get more opinions than answers. Some say the type of bread determines it. Others argue it’s all about the filling. And once you introduce plant-based alternatives into the mix, things get even more complicated. Does using a Beyond Meat patty change the status of your sandwich?
Regardless of your stance, summer is in full swing here at FlexTrades HQ, and that means one thing—grill season. Burgers, brats, veggies, even balsamic honey peaches with feta (highly recommended). But lately, we’ve been wondering… how are plant-based burgers actually made?
That brings us to this edition of How It’s Made.
What Goes Into a Plant-Based Burger?
Plant-based meats have come a long way. Products like the Impossible Burger or the Beyond Burger are engineered to look, cook, and even taste like the real thing. But how is that possible?
It all starts with a combination of science, innovation, and some very specific ingredients.
Ingredient 1: Heme
Heme is the magic behind the flavor in animal-based meats. It’s what gives beef that rich, slightly metallic taste when cooked. In animals, heme is found in muscle tissue (myoglobin). In plants, it comes from the roots of legumes like soybeans, where it’s called leghemoglobin.
But growing soybeans just to harvest leghemoglobin is expensive and resource-intensive. So instead, food scientists figured out how to engineer plant-based heme using yeast fermentation. Add yeast, sugar, and minerals. Let it grow. Extract the heme. This engineered version delivers the flavor punch that makes these burgers taste like beef.
Ingredient 2: Compounds
Flavor is more than just taste—it’s smell. And recreating the aroma of beef requires duplicating its unique mix of compounds.
Scientists used a process called Gas Chromatography Mass Spectrometry to break down the compounds found in real beef. Once identified, those compounds can be replicated in the lab and added to plant-based patties to mimic the scent and taste of the real thing.
Ingredient 3: Plant Proteins
Texture matters. That bite and chew of a real burger? It comes from protein.
Using protein analysis, scientists identified the structural characteristics of beef proteins and matched them to plant-based equivalents. Wheat and potato proteins give the firmness and moisture retention needed to create the familiar texture of ground meat.
Ingredient 4: Fat
Coconut oil, stripped of its natural flavor, is used to add richness and juiciness to plant-based burgers. It mimics the melt and mouthfeel of animal fat, especially when cooked.
How Are Plant-Based Burgers Manufactured?
Once the core ingredients are assembled, they go through a precise manufacturing process involving thermal and mechanical stress. Rapid heating and cooling help blend and reshape the proteins and fats. The final product is extruded into burger patties and packaged for distribution.
This is not backyard science. It’s high-tech food production driven by chemistry, precision equipment, and deep knowledge of how people experience taste and texture.
So… Is a Hamburger a Sandwich?
That brings us back to our original question. Is a hamburger a sandwich? What about a plant-based hamburger?
If it walks like a sandwich and grills like a sandwich… you decide.
One thing’s for sure—whether it’s beef or Beyond, grilled patties between buns are part of the American summer tradition. And we’re here for it.
