Of All the Veggie Burgers, the Best Is Made of Kelp

Healthyish Loves This is our weekly column telling you about the things we cannot live without. Check out our previous recommendations Here!

I love a good burger, but I’m getting more and more interested in the bun (that has to be a potato bun) and the condiments (charred onion, Dijon, and a juicy tomato, please!) When I decided to eat less meat they were vegetarian Burger an obvious swap. I knew I would find some tasty options – and I did – but I wasn’t expecting to find a burger that I really craved. And I definitely didn’t expect it that seaweed burger.

The veggie burgers I’m talking about are the newest products from GOD, a company that makes seaweed in the form of. sold dried dried meat since 2019. What I love about these burgers, even though the ingredient list includes mushrooms, pea protein, black beans, and quinoa, is the consistent texture – no stray corn kernels or bean shells in sight. It’s tough, salty, and smoky, and although nothing screams “algae” about the taste, there is definitely a note of brine in it. In size, this veggie burger is thick enough to show its presence but thin enough to leave room for all of the toppings I love. I would eat it even if it wasn’t made from some super cool planet-saving seaweed.

Quick Introduction to Seaweed: If grown in the ocean, seaweed is a Zero input harvestwhich means it doesn’t need to be watered, fertilized or fed in any way, nor does it need cleared land to grow – it’s under the sea! And kelp is not only less maintenance than your pandemic haircut, it gives something back: the crop actually pulls carbon dioxide from the atmosphere. According to the BBC, Scientists estimate that all types of algae (including seaweed!) sequester nearly 200 million tons of greenhouse gases each year – that’s as many as New York State’s total annual emissions. It’s so nice when Sustainability and enjoyment work together.

AKUA Veggie Burgers are delivered frozen and can go straight from the freezer to the grill (or pan). When I cook them I start my onions first, then toss the burgers five minutes before the alliums are charred to my liking. Just a few minutes on each side are enough to warm up the burgers and get a nice sear. Then all you have to do is assemble and pitch a cold bev. AKUA, if you’re reading this, I have three words for you: Seaweed beer, please.



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Jack

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