silence7MtoClimate - truthful information about climate, related activism and politics.@slrpnk.netEnglish·2 months agoHow to Make a Nation of Meat Eaters Crave the Humble Bean(www.nytimes.com)external-linkarrow-up187arrow-down16message-square35fedilink
arrow-up181arrow-down1external-linkHow to Make a Nation of Meat Eaters Crave the Humble Bean(www.nytimes.com)silence7MtoClimate - truthful information about climate, related activism and politics.@slrpnk.netEnglish·2 months agomessage-square35fedilink
minus-squareRoggebroodarrow-up7arrow-down0·2 months agolinkfedilinkI’d argue that’s the same for black bean burgers. They are not like faux meat burgers, but a thing on their own.
minus-squareTelorandarrow-up2arrow-down0·2 months agolinkfedilinkYep, which is why I offered that as a supporting example!
minus-squareNazarrow-up1arrow-down0·2 months agolinkfedilinkYou’ve convinced me. I’m gonna try one next time I’m getting burgers. What sauces go well with black bean burger?
minus-squareRoggebroodarrow-up1arrow-down0·2 months agolinkfedilinkThey are pretty versatile, especially if they are homemade. But my go-to’s are a smokey bbq sauce or sriracha mayo
minus-squareNazarrow-up1arrow-down0·2 months agolinkfedilinkMmm, spicy mayo sounds good. How about cheeses, what goes perfectly with a black bean burger?
minus-squareRoggebroodarrow-up1arrow-down0·2 months agolinkfedilinkEh, 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