DailyDirt: Better Burgers?

from the urls-we-dig-up dept

Grilling up some hamburgers for the summer is a very common event, but some folks have problems with eating beef (or any meat). And some people are turned off by the possibility of eating horse meat in their burgers (though horse meat is consumed regularly in some places). Here are just a few stories on how we might improve burgers or avoid cows in the process.

• Researchers at Kansas State University have created a burger rich with omega-3 fatty acids. According to the scientists, "As a society, Americans' consumption of fish, especially fish that contributes to these omega-3 fats, is quite low compared to other proteins. ... Americans do, however, like hamburgers. So if we can give people a hamburger that is rich in omega-3s, it's an alternative form of a product that they already eat and does not require a lifestyle change, which is difficult to make." [url]
• If you're looking for an alternative to a hamburger containing beef, here are 27 alternative recipes. There are turkey burgers, salmon burgers, chicken burgers, pork burgers, black bean burgers, "veggie" burgers, Portobello mushroom burgers... but after you slather them in various condiments, they're arguably just as bad for you as a regular hamburger. [url]
• Sergei Brin is the once-anonymous backer behind a fully lab-grown burger that cost about $330,000 to make. The beef cells were grown without killing any animal, and the cooked meat seems to taste like very lean beef (since they didn't grow fat with the cells they used). We're getting a little closer to the cows served at the Restaurant At The End of the Universe... [url]

If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.

Filed Under: beef, burgers, cow, fatty acids, food, hamburger, lean meats, omega-3, protein, sergei brin