The package says “burgers”, but they’re much more like chicken patties. But I suppose “trader joe’s organic tofu veggie, like pressed together chicken, patties” wouldn’t fit on the 3.5 inch diameter label.
These aren’t bad. However at the equivalent of around $8.00 a pound, cows will remain popular for a long time.
First impression on opening the package, the burgers are similar to thin greasy semi-soft rubber hockey pucks. Which is a good thing for a veggie burger. Commercial veggie burgers often lack stick-togetherness and moisture. These stick together just fine. They’ll survive several flips in the frying pan while browning. These feel greasy on the outside, just like 80-20 ground beef (20% fat). But the inside still doesn’t ooze fat while cooking or eating. Oozing fat is a tough requirement for any non-meat product. Maybe we should count our blessings they don’t. Having a bit of a soft rubbery feel makes the burger chewable. It will give the gums, incisors and molars something to work out on. That’s a step up from the veggie burgers that tend to fall apart easily.
As for taste, there’s not a lot going on. That’s why they’re compared with pressed together chicken patties. Those chicken patties, and whatever filler is used in them, tend to be on the tasteless side also. They’re more of a vehicle for slapping on condiments than a taste treat by themselves. The chicken patty analogy extends to the texture also. The texture of these veggie burgers is much more like chicken patties than beef hamburgers.
In summary, if you’re a vegan or vegetarian and need a quick something you can warm up to slap between halves of a hamburger bun to pile high with lettuce, tomato, onions, relish, ketchup, salsa or whatnot, these will work just fine. They’re the canvas for the artist.
Trader Joe labels these as “vegan” and “organic”.
Calories 170 per patty Price $2.99 for 6 ounces (2 patties)