Hambúrgueres

Hambúrguer Asöka

Green lentils, curry, ginger, and tricolor quinoa. The name comes from the same place the flavor does, an Asian-leaning spice profile that sets it apart from the rest of the range.

Composition

Broccoli, chickpea (water, salt, sodium metabisulphite), carrot, potato starch, lentils, sunflower oil, tricolor quinoa, salt, onion, garlic, curry, ginger. Contains sulphites. May contain traces of gluten.

What Sets It Apart

Green lentils and Indian spice aren't a common combination on a plant-based shelf, most competitors converge on the same flavor profile. The tricolor quinoa adds a crunch that plain patties don't have, and it shows in the numbers: 5.4g of protein and 4.6g of fiber per 100g.

Nutritional Information

Hambúrguer Tuga

Cabbage, chickpeas, and a smoked aroma, built around the memory of a Portuguese cozido, not a substitute for anything.

Composition

Cabbage, chickpea (water, salt, sodium metabisulphite), potato starch, water, pea protein, olive oil, flaxseed, sunflower oil, salt, onion, smoked aroma, garlic, black pepper. Contains sulphites. May contain traces of gluten.

What Sets It Apart

Cabbage and chickpeas aren't the usual base for a plant-based burger, most of the category leans on soy or pea protein alone. The smoked aroma does the work a real cozido does, without needing meat to get there, and at 6.1g of protein and 3.8g of fiber per 100g, it holds its own next to the rest of the range.

Nutritional Information

Hambúrguer Zuca

Black beans and smoked mushrooms, built on the same spice base as a Brazilian feijoada, bay leaf, piri-piri, and all.

Composition

Black beans, Paris mushrooms, potato starch, soy, sunflower oil, water, shiitake mushroom, onion, salt, garlic, smoke flavor, black pepper, thyme, bay leaf, piri-piri. Contains soy and sulphites. May contain traces of gluten.

What Sets It Apart

Black beans and smoked mushrooms carry more fiber than any other burger in the range, 6.7g per 100g, without leaning on a single protein isolate to get there. The bay leaf and piri-piri come straight from a feijoada spice base, not a generic "smoky" flavor added after the fact.

Nutritional Information

Hambúrguer PlantB

Beetroot and tomato, built on soy and pea protein for the highest protein count in the range.

Composition

Water, soy, chickpea (water, salt, sodium metabisulphite), sunflower oil, wheat gluten, pea protein, corn starch, beetroot, soy sauce (water, salt, wine vinegar, sugar, soy, wheat, colorant E150c, acidity regulators E260/E330, preservative E211), Worcestershire sauce, tomato concentrate, garlic, salt, grill and smoke flavors, sweet paprika, onion, psyllium husk, black pepper, thyme. Contains soy, gluten, and sulphites.

What Sets It Apart

At 16g of protein per 100g, this is nearly triple the next-highest burger in the range, without soy protein isolate carrying the whole load, pea protein and chickpea do real work here too. It's the only burger in the lineup with gluten as a direct ingredient, exactly the kind of detail a shared kitchen needs to know before it ends up on a shared prep line.

Nutritional Information