Product Development and Consumer Evaluation of Beef–Cricket Hybrid Burgers

The need for sustainable protein alternatives has led to an exploration of edible insects as meat extenders. This study investigated the feasibility of reducing beef content in burgers by incorporating insect‐based ingredients and examined the effect on physicochemical, techno‐functional and sensory properties, as well as consumer acceptance and willingness to buy hybrid beef–insect products. Beef–insect hybrid burgers were developed by replacing 10%–40% of ground beef with a cricket‐based ingredient formulated to approximate the protein and functional properties of beef. The physicochemical properties (colour, texture, moisture and cooking loss) were tested, and consumer preference testing was conducted with 67 participants. Data were analysed using ANOVA, nonparametric tests, and multiple linear regression. Replacement of beef up to 40% did not significantly affect texture, moisture, or cooking loss compared with the control beef‐only burger. Colour differences were limited to the lightness ( L ∗ ) of raw samples, with the samples with a 40% replacement level appearing darker. Consumer rankings showed a clear preference for higher beef content; however, no significant differences were observed between the control and burgers with 20% beef replacement, suggesting that moderate substitution can be achieved without reducing acceptance. Regression analysis revealed that environmental impact, cost and protein content jointly explained 31% of the variance in willingness to buy, with environmental impact and cost exerting the strongest negative effects. Overall, cricket‐based hybrid burgers demonstrated technological feasibility and partial consumer acceptance, particularly at modest substitution levels (≤ 20%). Broader adoption will depend on maintaining sensory appeal while communicating nutritional and environmental benefits effectively. These findings highlight the potential of insect‐based hybrid meats as a practical pathway towards more sustainable protein consumption in Western markets.