Posted 20 hours ago

Moving Mountains Plant-Based Burger, 2 x 113.5 g

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When it was cooked and placed in a bun with all the usual burger toppings, you’d be hard put to distinguish it from beef. One of the selling points of the Moving Mountains burger is that it ‘bleeds’ – although don’t expect a torrent of blood to rush out of it (we’re pretty sure no one would want that anyway). Instead, it has a very convincing ‘juiciness’ inside, much like a real burger. Tasting the burger on its own confirmed why Simeon believed a burger was the best way to present his creation. With cheese (vegan or dairy-based), bread and sauces, the flavour of the patty could pass as meat, but on its own you could clearly tell it wasn’t made from beef (although it could be some sort of generic meat). However, it’s unusual to eat a beef patty on its own without any other ingredients, so this isn't really a fair judgement.

As Simeon brought the burgers out – which are best cooked from frozen – they certainly looked like ground meat formed into a patty. It is, in fact, a combination of mushrooms, onions, coconut oil, beetroot and wheat, pea and soy proteins (although the exact recipe is a secret). As soon as it hit the hot pan it sizzled just like beef and the pink colour soon started to turn brown as it caramelised on the outside. It’s become clearer than ever in the past few years that we can’t keep eating meat at the rate that we do without causing some serious (and likely irreparable) damage to the planet. To keep up with demand intensive farming has become commonplace, which has a negative impact on the environment. It’s this, combined with an awareness of healthier eating and ethical reasons, that vegetarian, vegan and flexitarian diets are enjoying a meteoric rise. This was always going to be the hardest thing to replicate – how do you create something that tastes just like beef by using ingredients like mushrooms, beetroot and onion? Simeon says that’s why he went down the burger route. ‘Only around thirty percent of a burger’s taste comes from the patty,’ he says. ‘The bun, cheese, sauce and all the other elements are just as important.’ Biting into the burger certainly felt like the real deal – the texture of the patty had that satisfying succulent juiciness about it – but the flavour was perhaps a little bit ‘muted’ compared to actual beef.


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