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The local burger joint closest to my house is 100% vegan and uses Beyond patties. It’s also, in my opinion, the best burger in town. I’m a carnivore and would

The local burger joint closest to my house is 100% vegan and uses Beyond patties. It’s also, in my opinion, the best burger in town. I’m a carnivore and would definitely notice the difference in a Pepsi challenge of the patties themselves, but the overall taste and presentation make this place pull ahead of all the meat-based alternatives. I feel like we’ve crossed a threshold. This was literal sci-fi just a couple of years ago.

adamnemecek 5y ago
What’s the name of the place?
- markonen 5y ago
  Bun2Bun in Helsinki, Finland
  - top_kekeroni_m8 5y ago
    It's one of the top 50 vegan restaurants in Europe, so it's obviously very good :) you live in a nice location if that's your local joint!
XorNot 5y ago
I made a conscious effort to develop some vegetarian dishes I could make simply for variety. If nothing else, vegetarian cooking has to do a lot of work to make up for not just leaning on meat as a primary flavor component, but the result is you can get much more diversity and interesting flavors and textures. It's honestly more exciting to see where we're going to do once we're at "seamless replica" and can start playing with the capability to make brand new things.
- Pfhreak 5y ago
  There's some really great vegetarian options from world cuisine. I draw heavily on Mexican, Indian, Italian, Greek, Turkish, and southeast Asian cuisine in my home cooking. It's a nice variety and a good challenge to find the simple recipes that don't try to replace meat but instead taste excellent without it.
koheripbal 5y ago
I really wonder if there are special cooking instructions to make them that might be causing so many restaurants to pull them off the menu. I've tried several Beyond burgers at various restaurants, and all of them were the worst burgers I've ever had. Dry, tasteless, and chewy - absolutely nothing like real meat. Do a degree that I question if they're all being prepared wrong.
- simtel20 5y ago
  I remember years ago at a bbq, a friend who use to be a short order cook at one point was flipping his burgers. He kept squeezing his frozen patties until the blood or whatever stopped running. So yeah, if you cook a beyond pattie to the same visual cues as a regular burger in a restaurant in that way, it'll dry out. The instructions on the package are all that's needed. Oil, hot pan, 4 minutes on each side without moving it around and done.
- markonen 5y ago
  Yeah, that doesn't sound like my experience at all (which is limited to this one place). If anything, the burgers I like are less dry and less chewy than the beef-based competition.

adamnemecek 5y ago

What’s the name of the place?

markonen 5y ago
Bun2Bun in Helsinki, Finland
- top_kekeroni_m8 5y ago
  It's one of the top 50 vegan restaurants in Europe, so it's obviously very good :) you live in a nice location if that's your local joint!

XorNot 5y ago

I made a conscious effort to develop some vegetarian dishes I could make simply for variety. If nothing else, vegetarian cooking has to do a lot of work to make up for not just leaning on meat as a primary flavor component, but the result is you can get much more diversity and interesting flavors and textures. It's honestly more exciting to see where we're going to do once we're at "seamless replica" and can start playing with the capability to make brand new things.

Pfhreak 5y ago
There's some really great vegetarian options from world cuisine. I draw heavily on Mexican, Indian, Italian, Greek, Turkish, and southeast Asian cuisine in my home cooking. It's a nice variety and a good challenge to find the simple recipes that don't try to replace meat but instead taste excellent without it.

koheripbal 5y ago

I really wonder if there are special cooking instructions to make them that might be causing so many restaurants to pull them off the menu. I've tried several Beyond burgers at various restaurants, and all of them were the worst burgers I've ever had. Dry, tasteless, and chewy - absolutely nothing like real meat. Do a degree that I question if they're all being prepared wrong.

simtel20 5y ago
I remember years ago at a bbq, a friend who use to be a short order cook at one point was flipping his burgers. He kept squeezing his frozen patties until the blood or whatever stopped running. So yeah, if you cook a beyond pattie to the same visual cues as a regular burger in a restaurant in that way, it'll dry out. The instructions on the package are all that's needed. Oil, hot pan, 4 minutes on each side without moving it around and done.
markonen 5y ago
Yeah, that doesn't sound like my experience at all (which is limited to this one place). If anything, the burgers I like are less dry and less chewy than the beef-based competition.