"veggieburger" news and stories

Veggie burgers are a large part of my diet. Whether homemade or of the Morningstar/Amy's/Dr.Praeger's variety, I eat 'em plain, pile on sauteed veggies, or cut them up and throw them in a salad. They never get old.

As one would expect, I also tend to order them when I'm out to dinner (often, they're one of only a few vegetarian options available). Sometimes they're amazing - in fact, I find that, not surprisingly, tiny, out-of-the-way cafes and family-run kitchens have the best, crispiest, most satisfying veggie burgers. This includes a crispy outer shell, just the right amount of spices, a good protein-to-vegetable ratio, an egg or two to bind the mix together, and a non-mushy middle.

Lately, though, I've found an unsettling trend among larger restaurant veggie burgers: The outer layer is crisped to perfection, but the middles are completely underdone! (If you're furrowing your brow, think of it as ordering a steak weIl done and it showing up rare).

Remember when you went to a fast food restaurant and all you could order was deep fried fare, full-fat shakes, and items smothered in sauce or cheese? Those days are definitely becoming a distant memory. In an effort to appeal to the health-conscious consumer, Fatburger has added two healthier food choices to their permanent menu - the Veggieburger, a meatless Boca soy patty, served up on a whole wheat bun, and the Fat Salad Wedge - lettuce wedge topped with diced bacon, tomatoes and choice of dressing. They also offer a Turkeyburger and fresh marinated chicken sandwich, both of which have been on their regular menu for some time now.

They aren't stopping there though. Fatburger has now joined the ranks of fast food restaurants working towards becoming trans fat-free. Since January 1st they have been switching over to a soy bean-based oil for their fried products, and expect the transition to be complete in all of their locations by the end April.

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