Spirulina can be evaluated in a plant-based patty, but it may change colour and texture even at a low inclusion level. One 2023 study tested spirulina at 0.5%, 0.7% and 1% in a specific plant-based meat formulation. The highest tested level shifted some colour measurements; several sensory ratings did not differ significantly in that small trained panel. That is a pilot result, not a promise for another recipe.
Write down the product target
Define whether the patty should look like a traditional burger or have a visibly green identity. Also set the protein base, binder system, moisture target, cooking method and serving context. If the desired colour is red or brown, whole green biomass may need a different role or may not fit.
Run a matched control
Use the same base formula for control and Spirulina samples. Keep binders, oil, seasoning, mixing time, patty weight and thickness consistent. Record the powder lot and addition point. If using phycocyanin or another algae ingredient, test it separately.
Measure raw and cooked patties
Record colour on the surface and cut face, shape retention before cooking, cooking loss, final dimensions, firmness, cohesiveness, juiciness, aroma, flavour, aftertaste and overall liking. A blind sensory panel can separate appearance from flavour.
Why one study is not a formula
The paper used a specific matrix with soy and wheat proteins, mushroom, oil and binder, plus a particular cook method and small trained panel. Your recipe may use different proteins, starches, seasonings and equipment. Do not use its percentages as a standard or assume the same consumer response.
Ask for the ingredient identity, specification and lot documentation. AimGrow’s bulk spirulina listing can start a supplier conversation; your own pilot has to confirm fit.
The cited patty study is an early application example. It does not substantiate a health benefit or guarantee performance in other formulations.