Review: PlantForward Burgers — We Taste-Tested 6 Best-Sellers

We grilled, pan-fried, and blind-tasted six plant-based burger stars to find which delivers best on flavor, texture, and value. This review focuses on how these burgers perform at home and what each brand is best suited for: backyard cookouts, weeknight dinners, or burger-focused date nights.

“A great plant burger should sizzle, have a satisfying bite, and avoid the hollow, mushy feel of early vegan patties.”

What we tested

We purchased six widely available burgers: two pea-protein based, two soy-based, and two blends featuring mycoprotein or wheat protein. Each was pan-fried on medium-high, cooked to recommended internal temp, and tasted with and without condiments. We evaluated on five metrics: flavor, texture, aroma, cookability, and ingredient transparency.

Scoring summary (out of 10)

• Brand A — 9.0 — Best overall balance of flavor and texture
• Brand B — 8.3 — Great char and seasoning, slightly dry
• Brand C — 7.5 — Excellent price, decent flavor
• Brand D — 7.0 — Bold seasoning, weaker texture
• Brand E — 6.8 — Good for salads and bowls rather than burgers
• Brand F — 6.0 — Strong aroma; texture divides opinion

Deep dive: Brand A

Brand A impressed with a chewy, meat-like bite and a well-balanced savory profile. The sear in a hot pan produced an appealing crust, while the interior remained juicy. Ingredients list leans on pea protein, coconut oil, and beet juice for color — clean and transparent labeling helped our confidence in the product.

Best for: grill parties and those transitioning from meat.

Deep dive: Brand B

Brand B had bright seasoning and a strong crust but required careful cooking to avoid drying out. It delivered a satisfying mouthfeel if basted with oil or sauce. We noticed it was slightly saltier than others.

Best for: pan-seared burgers with bolder toppings (peppered cheese, aioli).

Nutrition and ingredients

Most burgers contain concentrated plant protein sources: pea, soy, or wheat. Fats are primarily coconut or canola oil to emulate juiciness. We call out the higher saturated fat content in some coconut oil-heavy formulas — a consideration for people watching saturated fats. Sodium varied widely; check labels if salt is a concern.

Cookability and tips

1. Start with a hot but not smoking pan; add a thin film of oil.
2. Resist pressing down with a spatula — that squeezes flavor away.
3. Flip once after a good sear to preserve crust.
4. Let rest 3 minutes before serving to redistribute juices.

Environmental and cost considerations

Plant-based burgers typically have a lower carbon footprint than beef, but sourcing and processing matter. Mycoprotein-based options often have efficient yield per resource, while imported pea protein may have greater transportation impact. Price per patty ranged from budget to premium; factor in frequency of consumption when considering sustainability per meal.

Pros and cons (general takeaways)

• Pros: Many brands now mimic meat texture well; excellent convenience and variety of flavors.
• Cons: Some products are high in saturated fat and sodium; ingredient lists can be long with isolates and additives.

Final verdict

Brand A is the best overall pick for most home cooks. It balances taste, texture, and ingredient transparency. Brand B is a close second for flavor-forward cooks willing to manage cooktime. Budget-conscious diners will appreciate Brand C. If you prioritize clean labels and less processed profiles, look for minimally processed legume-based patties or make your own from black beans and grains.

We recommend rotating options — use premium patties for weekends and blend in homemade or simpler patties during the week. Keep experimenting: the plant-based burger category is evolving rapidly and the next breakthrough product could be right around the corner.