I never thought I would admit it, but lately we have been selling more mushroom burgers than beef burgers, I would like to take credit but it most likely it has a lot more to do with people wanting healthier options and many are looking at plant based diets and it is here to stay. We thought we would make 15 every two weeks, now we are making 15 every 4 days. Admittedly it is slightly cheaper on the menu, but only marginally.
Before lockdown we had started developing a vegetarian burger that was doing well but needed some further development, in the end we then outsourced the burger due to some consistency issues. During lockdown I spent weeks making batch after batch of vegetarian burgers until we settled on a mushroom and black bean burger that worked and was the right texture that was not dry, that was not made up of only beans and had the right amount of softness and moisture.
The challenge is always making sure everything binds well without adding loads of flour or bread. We managed to make the mushroom burger gluten free which ended up a being a bonus.
The biggest issue was that we did not want a vegetarian burger that reminded us of meat, but rather celebrate the vegetable.
We use a sunflower dressing and hummus in the final assembly and use cider glazed onion and a sweet and sour basting sauce. What we did find is that many guests still ask for a mature cheddar instead of the vegan cheese.