Get ready for the taste and texture of great seafood, simply seasoned with green onion, celery, sea salt and pepper (without the anxiety about mercury or overfishing to ruin your appetite). 21g protein per patty.
Good Catch's chefs, brothers Chad and Derek Sarno, worked for years to perfect the texture and flavor of seafood for Good Catch. They’re also the masterminds behind the blog Wicked Healthy and The Wicked Healthy Cookbook, which guides readers to a healthier, plant-based lifestyle. Self-professed plant pushers, they’ve each power-cooked their way to the top of the food chain in their respective positions and are considered pioneers in moving plant-based eating to the mainstream.
Water, Good Catch® 6-plant Protein Blend (Pea Protein Isolate, Soy Protein Concentrate, Chickpea Flour, Faba Protein, Lentil Protein, Soy Protein Isolate, Navy Bean Powder), Celery, Green Onions, Sunflower Oil, Natural Flavors, Methylcellulose, Lemon Juice, Corn Starch, Onion Powder, Salt, Yeast Extract, Algal Oil, Garlic Powder, Spice.
- Preheat skillet (cast iron preferred) over medium heat and add oil.
- Place frozen burgers on skillet. Pan sear for 5-6 minutes.
- Flip burgers, add a tablespoon of plant-based butter to pan and put on lid for an additional 5-6 minutes, until internal temp reaches 165 (74).
- Remove from heat. Serve on a bun with lettuce, tomato and Horseradish Tartar.
They were just OK. Next time we have some we will add more seasonings and cook longer. Has great potential for cooking on outside grill.