Veggie-burger menu options up 17% at restaurants since 2008 as chefs using unconventional ingredients to create new spins on the patties, NRA says
January 12, 2012
– According to the National Restaurant Association, veggie-burger menu options are up 17% since 2008, the Denver Post reported Jan. 11.
The increase has been driven by consumers who want to reduce their meat intake and an increasing number of chefs who are using new ingredients to put a vegetarian spin on burgers.
While ingredients such as soy, black beans and grains are still used to make veggie patties, chefs are also using things like black-eyed peas, cannellini beans, beets, corn and edamame to make the burgers.
The primary source of this article is the Denver Post, Denver, Colorado, Jan. 11, 2012