@[email protected]M to Climate - truthful information about climate, related activism and [email protected]English • 4 months agoHow to Make a Nation of Meat Eaters Crave the Humble Beanwww.nytimes.comexternal-linkmessage-square31fedilinkarrow-up185arrow-down16cross-posted to: [email protected]
arrow-up179arrow-down1external-linkHow to Make a Nation of Meat Eaters Crave the Humble Beanwww.nytimes.com@[email protected]M to Climate - truthful information about climate, related activism and [email protected]English • 4 months agomessage-square31fedilinkcross-posted to: [email protected]
minus-square@[email protected]cakelinkfedilink7•4 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@[email protected]linkfedilink2•4 months agoYep, which is why I offered that as a supporting example!
minus-square@[email protected]linkfedilink1•4 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@[email protected]cakelinkfedilink1•4 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@[email protected]linkfedilink1•4 months agoMmm, spicy mayo sounds good. How about cheeses, what goes perfectly with a black bean burger?
minus-square@[email protected]cakelinkfedilink1•4 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