Rouxbe NewsJanuary 15, 2020

Chefs develop their own plant-based burgers without the processing

January 15, 2020

Meatless burger patties have recently hit the market and created a lot of buzz in the food and restaurant industry. While some restaurants choose to incorporate the meat-free, processed patties into their menu, other chefs across the restaurant industry choose to create their own in-house.

“Burgers … have evolved as an increasingly flexible food in terms of what they are made of,” said Ken Rubin, chief culinary officer of Rouxbe Online Culinary School. “Plant-based burgers that mimic meat will remain popular, but there are increasing opportunities to enjoy a burger made from … vegetables, grains, beans, and mushrooms without compromising satisfying textures and rich flavor profiles. Plant-based burgers will absolutely expand the burger category and lead to an increased need for chefs to differentiate themselves with unique offerings.”

Read the full article in Restaurant Hospitality by Bret Thorn to read more about how chefs across the restaurant industry to creating their own unprocessed plant-based burgers to meet growing demand.

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About Restaurant Hospitality

Independent restaurant operators make up the bulk of the $800 billion foodservice industry in the U.S. Those operators include mom-and-pops with a single unit, emerging young concepts with plans for growth and large multi-million-dollar companies with a diverse portfolio of unique restaurant brands. With nearly a 100-year-history, Restaurant Hospitality is dedicated to serving the needs of those independent operators, giving them inspiration and information about how to run their businesses better.

Chefs develop their own plant-based burgers without the processing

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