From "Garden Burger" to "Beyond": The Evolution of Names
The most basic term, "veggie burger," has been in use for decades and broadly describes any burger patty not made from meat. Early versions often celebrated the vegetable-forward nature of their ingredients, leading to simple and descriptive names. However, the rise of more sophisticated meat-mimicking products has introduced new, often more evocative, terminology.
The Rise of Plant-Based and Meatless Burger Terminology
Modern alternatives often prefer the term "plant-based burger" or "meatless burger" to appeal to a wider audience, including flexitarians and meat-eaters curious about alternatives. These names emphasize the food's origin (plants) rather than what it lacks (meat), a subtle but powerful marketing shift. Companies like Beyond Meat and Impossible Foods have gone a step further, creating proprietary brand names that have become synonymous with their product category, much like how Kleenex is used for facial tissues. These products use advanced food science to replicate the texture, flavor, and even "bleeding" qualities of traditional beef, justifying their more meat-like naming conventions.
Ingredient-Specific and Traditional Veggie Burger Names
Beyond brand names and marketing-led terms, many veggie burgers are named directly for their primary ingredients. This descriptive approach helps consumers understand what to expect from the patty's flavor and texture. For example:
- Black Bean Burgers: A popular choice made primarily from mashed black beans, often seasoned with spices like cumin and chili powder.
- Portobello Mushroom Burgers: Featuring a whole, marinated portobello mushroom cap as the patty, valued for its meaty texture and umami flavor.
- Lentil Burgers: Made with lentils, grains, and herbs, offering a hearty, earthy flavor and texture.
- Falafel Burgers: A spin on the traditional Middle Eastern dish, using ground chickpeas and spices for a distinctive flavor.
- Tofu or Soy Burgers: These patties are made from soy products and have been a vegetarian staple for years.
This variety of names reflects the diversity of the vegetarian cooking world, where the patty can be a simple mix of vegetables or a complex, highly engineered product designed to fool even the most discerning palate. The terminology you see often gives a clue to what's inside and its intended flavor profile.
A Comparison of Veggie Burger Terminology
| Terminology | Composition | Target Audience | Texture & Flavor | Processing Level |
|---|---|---|---|---|
| Veggie Burger | Vegetables, grains, legumes (e.g., beans, lentils). | Vegetarians, vegans, and general consumers. | Often clearly vegetable-based, can be soft or firm. | Typically lower processing. |
| Plant-Based Burger | Isolated plant proteins (e.g., pea protein), oils, additives. | Flexitarians and meat-eaters. | Engineered to mimic meat, with a juicy, beef-like texture. | Higher, more complex processing. |
| Vegan Burger | Strictly non-animal products (can be veggie or plant-based). | Vegans. | Varies widely depending on ingredients (vegetable-based or engineered). | Varies, from low to high. |
| Black Bean Burger | Primarily black beans, grains, and seasoning. | Consumers seeking a specific, recognizable flavor. | Hearty, flavorful, and beany. | Lower processing. |
| Portobello Burger | Whole portobello mushroom cap. | Health-conscious, flavor-focused diners. | Meaty, succulent, and earthy. | Very low processing. |
The Impact of Names on Consumer Perception
The names of these products play a significant role in consumer perception and purchasing behavior. Research has shown that using terms like "burger" for plant-based foods can make them more approachable for meat-eaters, helping them understand how to integrate these products into their meals. Regulatory bodies, particularly in the European Union, have considered restricting such names but have ultimately concluded that consumers are not confused, provided the products are clearly labeled as vegetarian or vegan. This confirms that a descriptive name can be both informative and appealing.
In some cultures, veggie patties have long existed under different names, such as specific types of kofta in Indian cuisine, which are grilled or fried meatless discs made from legumes and other ingredients. This shows that the concept is not new, but modern marketing has simply standardized the terminology for a global market.
The Marketing and Innovation Behind the Names
The evolution of veggie burger terminology reflects both technological innovation and shifting consumer attitudes. The move from simple, descriptive names to more evocative, meat-mimicking ones for brands like Impossible Foods and Beyond Meat is a testament to the goal of disrupting the traditional beef industry. These companies invest heavily in R&D to create products that deliver on the promise of a meat-like experience, and their naming strategy is a core part of that effort.
Simultaneously, the enduring popularity of ingredient-based names for products like black bean or portobello burgers caters to a different consumer segment. These buyers value transparency and whole-food ingredients, and the name directly communicates that value proposition. The dual nature of the market—catering to both those who want an imitation and those who celebrate the vegetable—is what drives the diversity in naming conventions today.
In conclusion, what are veggie burgers called is a question with a complex answer that depends on their ingredients, intended audience, and marketing strategy. From the classic "veggie burger" to brand-specific names like "Beyond Burger," the terminology reflects an industry in constant evolution. Whether you prefer a hearty black bean patty or a high-tech plant-based alternative, the name you choose is a window into the product's story. For those looking to explore the wide world of veggie burgers, understanding the names is the first step. For more on the health aspects of plant-based options, check out this resource: Guiding Stars' Guide to Plant-Based Burgers.
