@silence7@slrpnk.netM to Climate - truthful information about climate, related activism and politics.@slrpnk.netEnglish • 10 months agoHow to Make a Nation of Meat Eaters Crave the Humble Beanwww.nytimes.comexternal-linkmessage-square35fedilinkarrow-up187arrow-down16
arrow-up181arrow-down1external-linkHow to Make a Nation of Meat Eaters Crave the Humble Beanwww.nytimes.com@silence7@slrpnk.netM to Climate - truthful information about climate, related activism and politics.@slrpnk.netEnglish • 10 months agomessage-square35fedilink
minus-square@Roggebrood@feddit.nllinkfedilink7•10 months agoI’d argue that’s the same for black bean burgers. They are not like faux meat burgers, but a thing on their own.
minus-square@Telorand@reddthat.comlinkfedilink2•10 months agoYep, which is why I offered that as a supporting example!
minus-square@Naz@sh.itjust.workslinkfedilink1•10 months agoYou’ve convinced me. I’m gonna try one next time I’m getting burgers. What sauces go well with black bean burger?
minus-square@Roggebrood@feddit.nllinkfedilink1•10 months agoThey are pretty versatile, especially if they are homemade. But my go-to’s are a smokey bbq sauce or sriracha mayo
minus-square@Naz@sh.itjust.workslinkfedilink1•10 months agoMmm, spicy mayo sounds good. How about cheeses, what goes perfectly with a black bean burger?
minus-square@Roggebrood@feddit.nllinkfedilink1•10 months agoEh, anything that melts I’d suppose. Most of the times I used gouda, because that’s what was in the fridge
I’d argue that’s the same for black bean burgers. They are not like faux meat burgers, but a thing on their own.
Yep, which is why I offered that as a supporting example!
You’ve convinced me. I’m gonna try one next time I’m getting burgers. What sauces go well with black bean burger?
They are pretty versatile, especially if they are homemade. But my go-to’s are a smokey bbq sauce or sriracha mayo
Mmm, spicy mayo sounds good. How about cheeses, what goes perfectly with a black bean burger?
Eh, anything that melts I’d suppose. Most of the times I used gouda, because that’s what was in the fridge