100 lb. Club - Boca Ground Burger?

View Full Version : Boca Ground Burger?

06-29-2009, 02:02 PM
I have been having a craving for taco salad and am thinking about trying the Boca Ground Burger crumbles. If anyone has tried them, do they really taste like ground beef?


06-29-2009, 02:04 PM
I don't think they taste like ground beef, but they're good. They taste like soy to me. Though once you put in the taco seasoning, you might not notice the difference. The consistency is similar.

I'm using texturized vegetable protein for my taco salads these days and that's a different texture than ground meat for sure. I like it, though.

06-29-2009, 02:10 PM
Kaplods has posted about texturized vegetable protein too. I had never even heard of it before 3 Fat Chicks. I need to try it. Where do you buy it?

06-29-2009, 02:23 PM
Boca burgers are pretty good, don't taste exactly like a hamburger but are good on there own.

06-29-2009, 02:45 PM
I didn't really like the Boca frozen "crumbles". I love making tacos with extra lean ground turkey! Delish!

06-29-2009, 03:03 PM
I have used it to make chilli and it was very good, I think with the taco seasoning it would be good, however the ground turkey is a good idea to. I get it in the freezer section at my regular grocery.

06-29-2009, 03:49 PM
I mix lean turkey with a soy chorizo package from trader joes. It stretches the meal while providing 2 different sources of protein. And the flavor is so great, I generally don't add much more seasoning, just cans of corn, and beans and roasted tomatoes. mmm.

06-29-2009, 03:53 PM
I find the Boca crumbles... odd. I'm a big texture freak. I've found tempeh makes excellent chili - I assume it would work well for tacos too.

06-29-2009, 04:43 PM
I tried them once, many years ago and hated them. They may have changed the formula since then and I think veggie options have gotten better over the years but no way I'm going to try them again.

06-29-2009, 05:49 PM
We like them. I sometimes mix half crumbles and half tofu & add taco seasoning. I also like them mixed with tempeh. It has a good chewiness to it.

I don't recommend the texturized protein stuff that comes dry & then you reconstitute it. It's not bad in veggie burgers, but I think it's gross in just about anything else.

06-29-2009, 06:26 PM
Kaplods has posted about texturized vegetable protein too. I had never even heard of it before 3 Fat Chicks. I need to try it. Where do you buy it?

If you look in the baking aisle at your grocery store for the Bob's Red Mill display, he has a TVP that's reasonably priced. At my Kroger the Bob's Red Mill is in the natural foods section, but I used to find it in the baking aisle at Publix. Or, if you have a decent whole foods grocery, you'll find it in the bulk bins with the flours etc.

Not everyone likes the texture, but I find it palatable. My sister says it makes her gassy, but I haven't had that issue with it either. My favorite thing about it is that it's fairly low carb for a vegetable-based protein, which is hard to come by for the carb-sensitive like myself.

06-29-2009, 06:30 PM
never tried it but I do use Morning Star Farms Crumbles for ground beef substitite and I really like that. Its meatless, full of protein and is pretty good!

06-29-2009, 07:58 PM
I use the MorningStar Farms - neither DH nor I are big Boca fans. He can't tell the difference between those and beef other than the lack of grease once seasoning is added.

06-29-2009, 08:12 PM
I am a big fan of ground turkey! My family has no clue!!

06-29-2009, 08:29 PM
I like the Morningstar crumbles just fine. I've had the Bocca patties but not the crumbles. I just bought a bag of TVP but haven't tried it yet.

I think with the taco seasoning you won't notice much difference and hope you enjoy !!!

06-29-2009, 09:15 PM
I stopped by The Pig on my way home to get the Boca crumbles but they did not have them. They had Morningstar crumbles so that is what I tried. I have to say that I did not care for them. I think I will just use an ounce of my normal taco meat in taco salad. I think that I had rather reduce the calories that way.

I am glad that I tried the Morningstar crumbles. One thing that I have learned is that I have to try new things.

Thank you for all the input!

06-29-2009, 09:50 PM
When I make DH taco meat, I put the crumbles and spices in the pan with about a cup or so of water, then let it all simmer down. I tried just warming them with spices and he wouldn't eat it, said it had a terrible texture and the flavor was gross. Not sure how you did it tonight, but if you have any left I would experiment some, you may find a way that you enjoy.

When I used to cook meat, I made him taco meat with ground turkey breast and he loved that too. It's a decent way to cut the fat and calories if you don't like mock meat.

06-29-2009, 10:19 PM
My husband also doesn't like the texture of ground beef substitutes, no matter how well seasoned. However, he does like my tvp/meat blends.

I get tvp from bulk bins, in health food stores and some grocery stores. It comes in several forms, but I buy the granules (they look much like grape nuts cereal or light tan aquarium gravel).

I brown it with ground meat(s), such as chorizo, sausage, or ground beef, pork, chicken. The fattier the meat I brown it with, the more tvp I use, in order to reduce the fat per portion (because tvp is virtually fat-free).

Inexpensive ground beef, ground pork, chorizo and other sausages have a lot of flavor, but the fat content is often far too high to be diet-friendly. However, by mixing it with the tvp, I can get the flavor and cost savings of higher fat choices, and the lower fat content of leaner ground meats.

The meat/tvp is a good compromise for us. While I like tvp ok (either reconsituted or in Boca products), I also prefer the taste and texture of "real meat" (because of the real meat in it). And saving money per serving, is a nice perk also.

I have a basic recipe on my blog


It's not so much a recipe as a flexipe, because if you've ever browned and seasoned ground beef - you just do what you normally do, but ad the dry tvp and equal amounts by value of water to reconstitute. You can add the water to the tvp before, after, or during browning with the ground beef (or ground whatever).

I made a huge batch a week or two ago. I used 1 lb of ground pork, 1 lbs of ground beef, and about 1 lb of dry tvp (the equivalent of 4 lbs of ground beef) and seasoned with onion, bell pepper, celery, and diced carrot. Then I freeze, stirring every half hour or so so that it freezes in crumbles (or I freeze it in recipe sized containers).

Because tvp doesn't have a lot of flavor, but absorbs flavor very well, the more tvp you use, the more seasonings you will also use.

When I first started making tvp, I'd use 1/2 of a cup of dry tvp to 1 lb of ground beef. (the equivalent of 2 parts meat to 1 part tvp), and every time I made it I would use more and more tvp.

1 lb of meat and 1 cup of tvp is my "standby" recipe, but this last mega-batch turned out so well, I may make it my new standard.

The reason I make such a mega-batch, is because it doesn't take much more time to make, and then I can get multiple super-quick meals. In the long-run it saves me a lot of time in the kitchen.

I bought a few really cheap ground beef cookbooks at Goodwill and on amazon.com, and so many of the recipes start with ground beef.

06-29-2009, 11:02 PM
I love the Morning Star Farms crumbles but haven't tried the Boca. I use them in chili, sloppy joes, spagetti sauce, veggie lasagna, tacos, anything I'd use ground beef for. I find that the texture stays better if you add the crumbles at the end of cooking whatever dish, like simmer all your ingredients for chili the usual time, and add the crumbles a few minutes before serving. It's still good either way, just has a better texture that way.