Chefs develop their own plant-based burgers without the processing
January 15, 2020
[btx_image image_id="10027" link="/" position="center"][/btx_image]Meatless burger patties have recently hit the market and created a lot of buzz in the food and restaurant industry. While some restaurants choose to incorporate the meat-free, processed patties into their menu, other chefs across the restaurant industry choose to create their own in-house.“Burgers ... have evolved as an increasingly flexible food in terms of what they are made of,” said Ken Rubin, chief culinary officer of Rouxbe Online Culinary School. “Plant-based burgers that mimic meat will remain popular, but there are increasing opportunities to enjoy a burger made from … vegetables, grains, beans, and mushrooms without compromising satisfying textures and rich flavor profiles. Plant-based burgers will absolutely expand the burger category and lead to an increased need for chefs to differentiate themselves with unique offerings.”Read the full article in Restaurant Hospitality by Bret Thorn to read more about how chefs across the restaurant industry to creating their own unprocessed plant-based burgers to meet growing demand.
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