Is there a sustainable future for the veggie burger?

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Whole grains, legumes, and vegetables enjoyed one year at the top
of the burger heap. In 2015, “the best burger of the
year,” as declared by GQ, was from New York City’s
Superiority Burger, a tiny vegetarian joint run by former upscale
pastry chef Brooks Headley. The recipe, per the restaurant’s 2018
cookbook, includes red quinoa, yellow onions, chickpeas, walnuts,
carrots, potato starch, and other general pantry items. In 2016,
the Silicon Valley-based Impossible Burger made its restaurant
debut at David Chang’s Momofuku Nishi, boasting a development
price tag of around $80 million. (Chang himself, of course, had
been famously anti-vegetarian until he tasted the fake-bloody
fruits of tech labor.)…
This story continues
at The Next Web

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