Sonoc Meat Patties: Are Mushrooms A Secret Ingredient?

Sonic Drive-In has introduced a blended burger patty that combines beef and mushrooms. The company claims that the new burger patty offers all the flavor...with none of the guilt. The addition of mushrooms is intended to make the burgers healthier and more environmentally friendly. While some customers have expressed disapproval of the change, others applaud Sonic's move towards a more sustainable option.

Environmental impact of blended burgers

In 2018, the fast-food chain Sonic Drive-In introduced blended burgers, comprising 75% beef and 25% mushrooms. This move was applauded by environmentalists, who encouraged other fast-food companies to offer more plant-based and sustainable menu options.

The environmental impact of blended burgers is significant. By reducing the amount of beef in a burger, blended burgers lower the environmental footprint of burger production. Beef production is known to have a substantial environmental impact, particularly in terms of water usage, energy consumption, land use, and greenhouse gas emissions.

For example, it takes an estimated 18,000 gallons of water to produce just one pound of beef. In contrast, blended burgers, which contain mushrooms, require significantly less water. A study by Beyond Meat, a plant-based meat company, found that their burgers generated 90% less greenhouse gas emissions, required 46% less energy, had a 99% lower impact on water scarcity, and reduced land use by 93% compared to a quarter-pound of US beef.

Additionally, if all 10 billion burgers consumed annually by Americans included blended patties with 30% mushrooms, it is estimated that 10.5 million tons of annual CO2 emissions could be cut, saving 83 billion gallons of water and reducing the amount of global farmland needed.

The inclusion of mushrooms in blended burgers, such as those offered by Sonic Drive-In, is thus an environmentally conscious decision that contributes to reducing the ecological impact of the fast-food industry.

Customer reaction to blended burgers

Customers have had mixed reactions to blended burgers. While some consumers are open to blended burgers, others are more hesitant to try them.

Some consumers are receptive to blended burgers because of their health and environmental sustainability benefits. A study found that both Asian and non-Asian consumers were willing to consume blended meat products for these reasons. Taste was the most important attribute for Asian consumers, while non-Asian consumers were less concerned with taste and more interested in the sustainability and high degree of processing associated with plant protein alternatives. For example, non-Asians favored blends with legumes. Blended burgers with added vegetables were liked by both groups.

In a Massachusetts-based pilot, four hospitals reduced their meat use by 24% over six months by serving blended burgers. Three of the hospitals replaced their all-beef burgers with blended burgers, one offered it as a weekly special, and one served it alongside a traditional burger. Three of the four hospitals promoted the blended burgers with marketing initiatives, and one offered taste tests.

Some consumers are hesitant to try blended burgers, especially if they include ingredients that are perceived as unhealthy or undesirable. For example, "No GMO" and "No MSG" labels were considered undesirable by non-Asian consumers, while Asian consumers found them desirable. Claims of “high dietary fiber” led consumers in both groups to expect an undesirable texture.

Some consumers have also expressed negative reactions to blended burgers from the fast-food chain Sonic Drive-In, which introduced blended burgers in 2018. Some customers complained that the burgers were horrible and tasted like artificial meat or horsemeat. However, Sonic Drive-In reported that the trial for the blended burgers held in certain locations in 2017 went well, and the company is now the first fast-food restaurant to offer a blended burger at all of its 3,500-plus locations. Scott Uehlein, vice-president of product innovation and development for Sonic, called the offering the first of its kind in fast food. Richard Waite, of the World Resources Institute, applauded Sonic's move, stating that a "solution that shifts away from beef and towards plants, even if it’s not a 100% shift, could still yield a pretty big environmental impact, especially if a lot of people do it."

Taste and texture of blended burgers

The taste and texture of blended burgers depend on the ingredients used and their ratios. Blended burgers are a combination of meat and mushrooms, with the latter constituting around 25-30% of the patty. This ratio of mushrooms helps reduce the environmental footprint of the burger without compromising taste and texture.

Mushrooms are umami-rich, creating a savoury taste that complements the beef and other ingredients such as ketchup. They also provide a range of health benefits, including added B vitamins, antioxidants, and potassium, while being naturally fat-free, cholesterol-free, and low-calorie. The type of mushroom used can also impact the taste and texture of the blended burger. Cultivated mushrooms like crimini and white buttons are easily accessible and add flavour to the patty.

The choice of meat in the blended burger also plays a crucial role in taste and texture. Different cuts of meat offer varying flavours and textures. For instance, sirloin is known for its tenderness, while short rib provides a slight, steak-like chew. Brisket, on the other hand, can have a crumbly texture that may need to be balanced with other cuts. The fat content of the meat blend is another critical factor, as it influences the juiciness and richness of the burger.

Additionally, the ratio of meat to mushrooms can be adjusted to suit personal preferences and taste expectations. Some people prefer a higher ratio of meat to mushrooms to ensure a more traditional beefy taste, while others may opt for a more balanced blend to reduce the environmental impact of their meal without sacrificing flavour.

Blended burgers offer a unique taste and texture experience, combining the savoury taste of mushrooms with the flavours and textures of different meat cuts. The customisability of the blend allows for a range of taste and texture profiles to cater to diverse consumer preferences.

Health benefits of blended burgers

The fast-food chain Sonic Drive-In has introduced blended burgers, which contain roughly 25-30% mushrooms. While this move has been largely applauded for its environmental benefits, blended burgers also offer several health advantages over conventional burgers.

Firstly, they provide a more nutritious meal option. Mushrooms are a good source of B vitamins, which provide energy, and antioxidants such as selenium, which protect the body from damage that could lead to disease. They are also a source of potassium, which helps control blood pressure. In addition, blended burgers are lower in calories and fat than traditional burgers, as mushrooms are naturally fat-free and low-calorie.

Blended burgers also offer a solution for those who want to reduce their meat consumption but are not interested in vegetarian or vegan options. By using blended patties, individuals can still enjoy the taste and texture of meat while benefiting from the added nutrients and reduced environmental impact of mushrooms.

The inclusion of mushrooms in blended burgers can also enhance the taste and texture of the patty. Mushrooms add moisture and improve the consistency of the burger, making it juicier and more flavorful. This can make blended burgers a more appealing option for those who may be hesitant to reduce their meat intake, as they do not have to compromise on taste.

Furthermore, blended burgers can be a cost-effective alternative to conventional burgers. In a pilot conducted by Health Care Without Harm, hospitals that served blended burgers reported a reduction in meat costs compared to serving only traditional burgers. This suggests that blended burgers can be a financially viable option for institutions and individuals looking to reduce their meat consumption without increasing expenses.

Other restaurants with blended burgers

Sonic Drive-In is a popular fast-food chain that blends mushrooms with beef in its meat patties. The company claims that this makes its burgers healthier and more environmentally friendly. While some customers applaud Sonic's move towards sustainability, others are not pleased with the change in taste.

Other restaurants have also experimented with blended burgers, recognising the environmental benefits of reducing meat consumption. Here are some examples:

Stanford University

Stanford University serves only blended burgers in its cafeterias. Chefs adjust the mushroom-to-beef ratio to taste.

Sodexo

Sodexo, a food service company, serves blended burgers in K-12 cafeterias, as well as in office and university cafeterias. In tests, 85% of students preferred blended burgers over the previous option.

Burgh'ers Restaurant, Pittsburgh

This restaurant offers a 75/25 blend of local grass-fed beef and local roasted mixed mushrooms, topped with goat cheese, pickled red onions, avocado, spring mix, and balsamic glaze.

The Bistro at Topsail, Surf City, NC

The Goomba Burger is made with local grass-fed Mills Family Farm beef, blended with oyster and portobello mushroom confit. It is served with Havarti, shiitake, bacon-lemongrass aioli, heirloom tomato, baby arugula, and a housemade bun.

Houston Yacht Club, La Porte, TX

The Greeklish Burger features a beef chuck and cremini mushroom patty, served on a brioche bun with basil aioli, melted feta, Greek salad, and paprika oil.

The Blended Burger Project™ by the James Beard Foundation has also encouraged chefs to create more healthy, delicious, and sustainable burgers by blending ground meat with mushrooms. The project has seen the participation of over 350 restaurants, with the winning burgers being served at the James Beard House in New York City.

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