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This NY Times article discusses a new kind of fake meat hamberger which is being served art White Castle and soon at Berger King.
It is apparently difficult to tell from real hamberger.
They attribute it success at least in part to using heme (derived from beet roots) in it (red meat contains lots of heme).
I am looking forward to trying one when they come out in my area.
It is apparently difficult to tell from real hamberger.
They attribute it success at least in part to using heme (derived from beet roots) in it (red meat contains lots of heme).
I am looking forward to trying one when they come out in my area.