Sentences with phrase «like meat burgers»

As in, it's thick like a meat burger and really has some weight to it.

As in, it's thick like a meat burger and really has some weight to it.

Not exact matches

From raising the cows to washing and processing the meat, burgers and steaks require far more water per ounce to produce than other comparable sources of protein, like beans or nuts.

Impossible Foods» goal is to make a burger that looks like a ground beef burger with cheese and tastes like one, but is made out of plants instead of meat.

The price and scale issues have led clean - meat companies to aim in both directions, developing laboratory - grown replacements for cheaper grocery - store staples, like ground meat products — burgers, chicken nuggets — and also steak tips.

For lab - grown meat start - ups, going after $ 50 - per - pound foie gras makes as much sense as grocery - store staples like burgers and chicken nuggets.

In September, to punctuate an announcement that it had secured patents around its clean - meat processes, Tetrick tweeted a video of what looks like a burger sizzling in a skillet; a spokesman declined to say whether the video shows the company's first clean beef.

To attract non-vegans and — vegetarians, Beyond Meat's burger product is sold in the meat case of mainstream supermarkets like Kroger (Meat's burger product is sold in the meat case of mainstream supermarkets like Kroger (meat case of mainstream supermarkets like Kroger (kr).

The plant - burger boosters don't believe cultured meat will ever be able to scale; Memphis Meats and its brethren counter that plants — no matter what you do to them — will always taste like plants.

These more convincing plant burgers can already be found in the meat aisle of mainstream grocery stores like Kroger and are on the menus of restaurants ranging from famed chef David Chang's Momofuku Nishi to TGI Fridays starting in January.

What's more, their products are already available: Beyond Meat products are sold in more than 4,000 stores across the U.S., including chains like Whole Foods and Target; Impossible Foods» burgers are offered in New York City's upscale Momofuku Nishi — and debuted in Los Angeles and San Francisco just last week.

The revolutionary Beyond Burger is the first plant - based burger that is so meat - like, it's sold in the meat case at grocery stores and on the menu alongside beef burgers at restaurants nationwide.

Before the end of the 1960's McDonald's had expanded to all 50 U.S. states through agile product shifts, like the Filet - O - Fish, which was developed for Catholic after Ray Kroc noticed a significant drop off in burger sales during Friday's of lent (when practicing Catholics traditionally do not eat meat).

«If it looks, cooks, and tastes like a burger, perhaps alt - beef should be sold alongside all the other cuts in your grocer's meat case.»

Kyle liked them more, but he feels the same as I do about mock meat burgers.

And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches, and as a dipping sauce or marinade.

I don't eat red meat, so I always like finding burger alternatives and this is perfect!

Basically it's a giant blueprint for building your perfect slider.I settled on these because we all know I luv a good not meat burger and I figured you all need something in case your vegetarian friend says yes to the rsvp and shows up and doesn't like potato salad (u can actually send them away if they don't like potato salad it's a law).

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I really like the additions to the meat, especially the feta, and the lemon sauce for the burger.

Mmmmmm, ketchup... I tend to like it on many of the usual suspects, like french fries, tater tots, home fries, hash browns, burgers, sausages, pigs in a blanket, and meat loaf.

Who would've thought you could make a beef - tastic burger like Beyond Meat's Beast Burger with pea protein of all things?!

This quarter - pound veggie burger tastes and feels so much like meat you might just think it's the real deal.

My only complaint is that while it made enough meat for 6 burgers - I don't like them too thick - it only made enough sauce for 2 burgers.

It's not one of those soy patties that's supposed to taste like meat (ew, imho), but instead it delivers that same feeling of burger satisfaction, like, oh yeah, I'm eating this bomb burger right now, not, well, this was my only option and it's fine like one normally gets with veggie burgers.

These stabilizer systems improve the sensory appeal of lower - quality raw materials, transforming meat trimmings into higher - value, whole muscle - like medallions, and ground meat into juicy burgers or nuggets.

Beyond Meat and other plant - based startups like Impossible Foods, are reimagining, among other staples, the iconic veggie burger.

They're like veggie burgers made from meat.

And also because it happens to go perfectly with tailgate foods, like hot dogs, brats, meatball subs and burgers (both meat and veggie).

I'm here, so I'm obviously all about creating delicious plant - based versions of traditionally meat based foods, but sometimes I have to laugh at myself, and yes, occasionally I get a snarky comment when I post a recipe for something like carrot burgers before I realize how amusing the idea must be to someone who isn't me.

While a handful of other culinary destinations worldwide have also embraced the ingredient — including The Exotic Meat Company, which has sold camel burgers and steaks sourced from the Australian outback in its stall in Borough Market in London — there's nothing quite like taking your first bite from atop Café Clock's roof as you watch the sky grow pink over a maze of mosques and markets.

You can totally replace meat with these plant - based, gluten and dairy free burgers at any time you like!

Now's the time to think beyond boring veggie burgers and branch out into plant - based «faux foods» — foods that look and taste like meat, but aren't.

(I stop short of saying «substitutes» because I'm not looking for a red - meat - flavored alternative, but rather something patty - like that can sit on a toasted bun and accommodate toppings — burgers are must - haves at Casa SoupAddict, beefed or not).

I don't really like soy - based pretend meat, and as a vegetarian there are SO many ways to make amazing veggie burgers, why go with a bland, overly processed store bought one!

The Beyond Burger ™ is the world's first plant - based burger that looks, cooks, and tastes like a fresh beef burger, and it's coming to the refrigerated meat section of a store near you.

Beyond Meat wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so they've worked very hard to create a burger that changes color as you cook it just like animal protein.

I really don't like veggie burgers typically but this is really close to meat....

Burgers need to be cooked to 155 ° f, steaks between 125 ° f and 155 ° f depending on how you like them, chicken to 160 ° f for white meat and 180 ° f for dark meat and the hot dogs, well they're pretty much done when you put them on.

Thankfully for our planet, the Impossible Burger, like other plant - based meats, is environmentally superior to conventional burgers.

These burgers do not taste like your typical fast food but if you are choosing not to eat meat you can whip these up quickly and have a pretty good burger.

Like other clubs, Spyce serves plenty of meat, although in chef Alan Garl's kitchen, the burger and the pulled - pork sandwiches come on grilled brioche buns, while the grass - fed ribeye is from Fulton's in the Blue Mountains of the Pacific Northwest, and comes with perfectly sautéed green beans.

The air between the meat and the packaging will lead to freezer burn, and no one likes a burger with a funky aftertaste.

No other food — not burgers, not pizza, not fried chicken — brings out fanatics like smoked meat.

Young likes to shape his burgers by throwing the meat like a baseball from hand to hand.

We like ours with 80 percent meat and 20 percent fat, which yields a juicy burger that won't cause flare - ups on the grill when excess grease hits the coals.

Like Chickpea Burgers or Black Bean Burgers for vegetarian guests, and turkey burgers for those who don't eat redBurgers or Black Bean Burgers for vegetarian guests, and turkey burgers for those who don't eat redBurgers for vegetarian guests, and turkey burgers for those who don't eat redburgers for those who don't eat red meats.

Kane advises families to cut down on fatty meats like sausage and burgers.

YOU may have heard of cultured meat, like the $ 300,000 lab - grown burger, but you probably haven't heard that scientists are trying to do the same for plants.

«You're better off with leaner meats, like a turkey burger or chicken,» says Dr. Ostad.