Shake Shack created an odd patty meat substitute with the rise of its latest veggie burger. The NYC restaurant is reinventing the way vegetarians indulge in the age-old meal.
Following the critically acclaimed pop-up 'WastED,' chef Dan Barber teamed up with Shake Shack's culinary director Mark Rosati to create an interesting vegetarian burger. Created for a one day pop-up, the two culinary geniuses constructed a juice pulp substitute to replace traditional patty meat. Atop the abnormal patty is rejected beet ketchup, lettuce, tomatoes and onions. Holding the burger together is a day-old Bathazar bread fixed to resemble burger buns.
Though this dish is abstract at best, since its release to the citizens of NYC, it has been gaining increasing popularity.
Juice Pulp Burgers
Shake Shack's Juice Pulp Veggie Burger Redefines Patty Meat
Trend Themes
1. Sustainable Food - The rise of juice pulp burgers highlights the trend of sustainable food by utilizing food waste in innovative ways.
2. Plant-based Alternatives - The creation of a juice pulp veggie burger showcases the trend of plant-based alternatives to traditional meat patties.
3. Food Waste Reduction - The use of rejected beet pulp and day-old bread in the burger demonstrates the trend of finding creative solutions to reduce food waste.
Industry Implications
1. Food & Beverage - The food and beverage industry can explore the potential of incorporating food waste into product development to meet the growing demand for sustainable and plant-based options.
2. Sustainable Packaging - The rise of sustainable food options like juice pulp burgers presents an opportunity for the sustainable packaging industry to develop eco-friendly packaging solutions to support these products.
3. Restaurant & Hospitality - Restaurants and hospitality businesses can capitalize on the trend of innovative food waste reduction by introducing creative menu items like juice pulp burgers to attract environmentally conscious customers.