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Real Food: Soy & GMO Free Veggie Burgers

This morning I had the privilege of presenting some information on Non-GMO Month on our local NBC news station, WBIR-Channel 10 It was a spur of the moment assignment and I flubbed it a bit trying to wing it unscripted, however it was GREAT fun.
The message GMO’s are NOT GOOD FOR US!!

Below I will share some extra GMO facts, some common GMO foods, and the super quick, easy recipe for these burgers.



I used Qrunch brand burgers, which are made with Quinoa instead of soy, which is typically a GMO crop.  Qrunch foods began tasting and experimenting with organic grains, produce, spices and other ingredients with the goal of incorporating them into something they’d want to eat.  Knowing the high levels of GMO soy that’s produced and used in the food industry, as well as the controversial estrogen efffects that the plant contains, they stayed away from using the plant protein in their foods and opted for protein and antioxidant rich quinoa instead.  You can learn more about Qrunch foods on their website Qrunch Foods or follow them on Facebook at Qrunch Organics.

For more information on Non-GMO Projects click HERE  :  For more information on National Non-GMO Month click HERE :

Some of the facts I wanted to cover and missed during our short segment:



What are the impacts of GMOs on the environment?
Over 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides like Roundup has increased 15 times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs:’ which can only be killed with ever more toxic poisons like 2,4-D (a major ingredient in Agent Orange). GMOs are a direct extension of chemical agriculture, and are developed and sold by the world’s biggest chemical companies. The long-term impacts of GMOs are unknown, and once released into the environment these novel organisms cannot be recalled.”

“Agricultural products are segmented into two groups: (1) those that arehigh-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible. For more information on the Non-GMO Project’s testing and verification of risk ingredients and processed foods, please see the Non-GMO Project Standard.

High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011):

  • Alfalfa (first planting 2011)
  • Canola (approx. 90% of U.S. crop)
  • Corn (approx. 88% of U.S. crop in 2011)
  • Cotton (approx. 90% of U.S. crop in 2011)
  • Papaya (most of Hawaiian crop; approximately 988 acres)
  • Soy (approx. 94% of U.S. crop in 2011)
  • Sugar Beets (approx. 95% of U.S. crop in 2010)
  • Zucchini and Yellow Summer Squash (approx. 25,000 acres)

Appendix B of the Non-GMO Project Standard lists a number of high-risk inputs, including those derived from GMO microorganisms, the above crops, and animal and bee products due to feed or forage containing these crops or their derivatives.

Common Ingredients Derived from GMO Risk Crops
Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.”

Now for the good part:  The recipe.

1 Package (contains 4 patties) Qrunch burgers
2 Large Heirloom Tomatoes
Buffalo Mozzarella sliced
Gluten Free Bread sticks or Non-GMO Whole Grain Wasa crackers bread
Extra virgin olive oil and Balsamic vinegar for drizzle
Pink Himalayan Sea Salt and Fresh Cracked Pepper
Spinach leaves
Chopped basil for garnish

This is simple, for a GMO Free, real food, soy free veggie burger that tastes great.

Go to Kroger or Publix, buy some Qrunch Burgers, (they offer a variety of flavors for my pictured recipe I used the original)
Qrunch burgers are fully cooked, I used the skillet method listed on the box to heat them up.  This took a little longer than the package instructions but it was still very quick and left them with a good crunch.

For the gluten free version I thick sliced the tomato, laying one piece as the bottom bun, I then layered a slice of mozzarella, spinach leaves, salt & pepper, the  qrunch burger, basil, more tomato and cheese, topped it off with a drizzle of olive oil and balsamic vinegar and the tomato top as a top bun, and an gluten free Italian breadstick to hold it all together.

For the non-gluten free version I used wasa bread as the top and bottom bun, layered mozzarella, spinach, qrunch burger, tomato, basil, salt & pepper, oil and vinegar.

These are a DELICIOUS healthy alternative to traditional burgers or soy burgers.

For sides I find gluten free, non-GMO verified sweet potato chips, veggie straws, or pumpkin chips to be the perfect mix.



Crunchy, salty, yummy


Hint of pumpkin taste, plenty of salt, TONS of crunch.


About as healthy as snacks get, but still give you that fried crunch. My 18 month old LOVES these and I consider them a bit healthier than cheesie crunches.












I received no compensation for appearing on WBIR, from Qrunch Foods I received compensation in the form of the burger patties for demonstration purposes on the program.  No other compensation was given and all opinions are my own.

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