@[email protected]M to Climate - truthful information about climate, related activism and [email protected]English • 1 month 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 • 1 month agomessage-square31fedilinkcross-posted to: [email protected]
minus-square@[email protected]linkfedilink7•1 month 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•1 month agoYep, which is why I offered that as a supporting example!
minus-square@[email protected]linkfedilink1•1 month 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]linkfedilink1•1 month 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•1 month agoMmm, spicy mayo sounds good. How about cheeses, what goes perfectly with a black bean burger?
minus-square@[email protected]linkfedilink1•1 month 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