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The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses\u2014grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)\u2014and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 \u00b1 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet.<\/jats:p>","DOI":"10.3390\/su151410869","type":"journal-article","created":{"date-parts":[[2023,7,12]],"date-time":"2023-07-12T00:50:41Z","timestamp":1689123041000},"page":"10869","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3819-0885","authenticated-orcid":false,"given":"Wilson D.","family":"Fernandes","sequence":"first","affiliation":[{"name":"MARE\u2014Centro de Ci\u00eancias do Mar e do Ambiente\/ARNET\u2014Aquatic Research Network, ESTM, Polit\u00e9cnico de Leiria, 2520-630 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6411-0773","authenticated-orcid":false,"given":"Filipa R.","family":"Pinto","sequence":"additional","affiliation":[{"name":"MARE\u2014Centro de Ci\u00eancias do Mar e do Ambiente\/ARNET\u2014Aquatic Research Network, ESTM, Polit\u00e9cnico de Leiria, 2520-630 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6152-265X","authenticated-orcid":false,"given":"S\u00f3nia","family":"Barroso","sequence":"additional","affiliation":[{"name":"MARE\u2014Centro de Ci\u00eancias do Mar e do Ambiente\/ARNET\u2014Aquatic Research Network, ESTM, Polit\u00e9cnico de Leiria, 2520-630 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8008-9839","authenticated-orcid":false,"given":"Maria M.","family":"Gil","sequence":"additional","affiliation":[{"name":"MARE\u2014Centro de Ci\u00eancias do Mar e do Ambiente\/ARNET\u2014Aquatic Research Network, ESTM, Polit\u00e9cnico de Leiria, 2520-630 Peniche, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,11]]},"reference":[{"key":"ref_1","first-page":"7","article-title":"Sustainable food consumption an overview of contemporary issues and policies","volume":"9","author":"Reisch","year":"2017","journal-title":"Sustain. 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