The UK’s first bleeding burger was recently unveiled at a London-based restaurant, giving the visual effects of an entirely plant-based burger “bleeding” like meat. Unsurprisingly, it didn’t taken long for it to catch on. Iceland has now revealed they will be the first to sell a bleeding burger in a high-street supermarket. So while more places seem to be offering these meat-free alternatives, we have one question: Is this really what vegans want?
Bleeding burgers offer vegans the colour and texture of a meat burger. In Mildred’s, London, the burger is made from a combination of mushrooms, pea protein, soy, potato, coconut oil, beetroot, vitamin B12, herbs and spices. The ‘No Bull Burger’ in Iceland (just £2 for a two pack), which launches in April, is made using a soya bean base with beetroot powder to create the realistic “blood” colour. Neil Nugent, head chef at Iceland, said he tasted different textures and recipes in order to create the perfect no-meat meaty burger. “You’d really struggle to tell the difference,” he said.