Shake Shack's Juice Pulp Veggie Burger Redefines Patty Meat
Malika Renee Butss — June 3, 2015 — Eco
References: foodrepublic
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.
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.
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