Dr. Praeger’s Super Greens Veggie Burger
New veggie burger contains collard greens, turnip greens and mustard greens, as well as Swiss chard and kale
Dr. Praeger’s Sensible Foods is giving consumers a new method for getting their leafy greens with the launch of the Super Greens Veggie Burger. Packed full of collard greens, turnip greens and mustard greens, as well as Swiss chard and kale, the Super Greens Burger boasts just 100 calories per patty. Nutrient-dense, thanks in part to quinoa, teff and hemp, the burgers meet growing demand for plant-based products in a “super” nutritious and flavorful way.
For more than 20 years Dr. Praeger’s has been dedicated to providing the highest quality products in the frozen food aisle – making the veggiest of veggie burgers – and Super Greens is no exception. Spiced with onion, garlic, ginger, cayenne and coriander, and lightly sweetened with apple, Super Greens is a great source of Vitamin A, Vitamin C and fiber and is dairy-free, gluten-free and made with non-GMO ingredients.
“We’ve always thought that good-for-you-food should actually taste good,” said Larry Praeger, CEO of Dr. Praeger’s Sensible Foods. “Our goal is to create foods that are convenient, healthy and delicious so it’s easy for everyone to make veggies a part of their day.”
According to the Vegetarian Resource Group, more than 1/3 of the population in the United States prefer to eat mostly vegetarian. The growing popularity of plant-based diets is driven in large part by health and wellness benefits, including reducing fat and cholesterol intake, which have been linked to heart disease. Dr. Praeger’s Super Greens gives consumers versatile meat-free options with preparations ranging from traditional burgers to add-ins for egg and pasta dishes or sauces and snacking dips.
The new Super Greens Veggie Burger has a SRP of $3.99 per box of four, individually wrapped patties, and is available at Whole Foods nationwide in March, with distribution expanding to select grocery and natural food stores across the country in June 2015.