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Byron Bay Burger - 100% Plant Based Burger :

Textured Soy Protein:Textured Soy Protein is made from soy beans and contains a high quantity of protein (as the name suggests!). We use it in the Byron Bay burgers to add both texture and nutrition to the burgers. The protein is “textured” by being forced through a very small nozzle at high pressure. Funnily enough, this is exactly the same way that many popular breakfast cereals are made!

Sunflower Oil :Oil is used to help bind the burger and also provides sizzle and mouth feel. Without our oils, our burgers would be very dry and tasteless!

Coconut Oil: As well as Sunflower oil, we also include some coconut oil. This melts when you cook the burger and what you see sizzling in the pan is the coconut oil. It adds juiciness and flavour!

Yeast Extract : Yeast really is amazing! As well as rising our bread and fermenting our wine and beer, yeast also creates lots of “aromatic” ingredients as it ferments – we use these to add flavour and depth to our burgers. Just think of Vegemite if you want to think of a concentrated yeast extract flavour! We use a combination of smoked and unsmoked yeast extracts to create a satisfying meaty flavour.

Vinegar Powder: Vinegar Powder (sodium diacetate) is the same thing that you’ll find on your salt and vinegar crisps! It’s actually made by heating vinegar with sodium bicarbonate (yes you can do this at home but we don’t recommend it) and we use it to help “regulate acidity” which keeps the pH down and makes it less friendly to nasty bugs – and taste great!

Stabiliser: In “food-speak” a stabiliser is something that helps a product retain its characteristics – to be fair it’s a bit of a catch-all term for thickeners, gels and similar ingredients, sometimes stuff that manufacturers don’t want you to know about. The stabiliser in the Byron Bay Burger is a type of cellulose made from plant cells – and it helps the burger bind together when you cook it!

Pea Protein:Pea protein is made by extracting protein from yellow peas. We use it to help boost the protein content of our burgers. Pea protein is a high-quality protein and a great source of iron and is also hypoallergenic.

Soy Lecithin:Lecithin is a natural emulsifier that helps oil and water combine and we use it to make sure everything stays together when you cook and take a big bite of your juicy Byron Bay Burger! Emulsifiers are used a lot in cooking – If you’ve ever made traditional mayonnaise with eggs, you’ll know that the egg yolks are needed to help make the oil and vinegar stay in a stable “emulsion”. No surprise that egg yolks contain lecithin! Obviously our lecithin is 100% plant derived.

Natural Flavouring:As well as the yeast extract we add some more natural flavours to give your Byron Bay Burger that irresistible flavour that you know you crave!

Salt:We add a pinch of salt to each burger to make sure that it is perfectly seasoned!

Fermented Sugar: Yes, those amazing yeast cells have been busy again! This time they’ve been fermenting sugars which adds flavour and adds some acidity to keep your burgers in perfect condition.

Beetroot Powder: We use a pure dehydrated beetroot juice to give your burgers an appetising pinky glow! We wish you could see this stuff – it’s like beautiful pink sparkly glitter!!

Byron Bay Burger

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