alt Hacker News>it has way more sodium than ground beef you'd buy at a grocerty store
We're not comparing fairly here. A finished hamburger patty is not pure ground beef. Did you ever make a hamburger patty yourself? You add salt and spices at a minimum.
A more fair comparison would be looking at store-bought hamburger patties. That's the same category of food.
I just compared Beyond (0.75g salt per 100g) and block house American Burger (0.88g per 100g). The patties are somewhat similar in weight, too (113g and 125g). So both in absolute, and weight relative amounts the Beyond burger has less sodium.
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You don't need salt and spices to make a burger, it can be 100% beef with no additives. A pinch of salt can be like 0.3g/burger and you're fine as well.
I don't eat that these days, my burgers are actually 25% beef and 75% lentil/seasoning. Still under 0.5g/100g
It means one patty has around 45% of the optimal recommended sodium intake and 30% of the max recommendation.
https://www.heart.org/en/healthy-living/healthy-eating/eat-s...
I have made burgers hundreds if not thousands of times and I have never done more than roll ground beef into a ball ans squish it flat. Salt and spices are completely unnecessarily, who am I, Gordon Ramsey? Sliced onion on top of the patty does plenty of work.
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You can make an awesome burger pattie with beef, onion, garlic, a touch of finely chopped jalapeno and some herbs and spices etc. You don't need to add salt.