Plant Based Burgers

Symplicity Foods' Plant-Based Burgers represent a fundamentally different approach to the vegan burger. Rather than relying on the soy isolates, methylcellulose, and flavouring systems that underpin most plant-based alternatives, Symplicity uses slow lacto-fermentation on whole mushrooms, onions, and beetroot to build genuine depth and savoury character from the inside out. The fermented vegetable base, combined with miso, tamari, bulgur wheat, and flaxseed, produces a burger with real substance, a satisfying texture, and a flavour profile that reflects actual cooking rather than food science.

Founded by Neil Rankin, chef and trained butcher, alongside restaurateurs Alan and Mark Wogan, Symplicity was born in 2019 from a determination to prove that vegetables could be as flavourful and satisfying as meat when treated with the same skill and patience. The brand has since earned the trust of over 1,000 UK restaurants and caterers, including Michelin-starred establishments, before launching into Waitrose retail in 2026 following nearly 20% year-on-year sales growth.

The burgers cook in under ten minutes, forming a satisfying crust in a hot pan and heating evenly with a firm, meaty bite that holds together confidently in a bun. They boast an impressive seven plant points, high protein, high fibre, and significantly less saturated fat than most competing products. This is plant-based food with a chef's heart and a food-lover's palate at its core, where fermentation rather than factory processing does all the heavy lifting.