silence7@slrpnk.netM to Climate - truthful information about climate, related activism and politics.@slrpnk.netEnglish · 1 个月前How to Make a Nation of Meat Eaters Crave the Humble Beanwww.nytimes.comexternal-linkmessage-square35fedilinkarrow-up187arrow-down16cross-posted to: nyt_gift_articles@sopuli.xyz
arrow-up181arrow-down1external-linkHow to Make a Nation of Meat Eaters Crave the Humble Beanwww.nytimes.comsilence7@slrpnk.netM to Climate - truthful information about climate, related activism and politics.@slrpnk.netEnglish · 1 个月前message-square35fedilinkcross-posted to: nyt_gift_articles@sopuli.xyz
minus-squareRoggebroodlinkfedilinkarrow-up7·1 个月前I’d argue that’s the same for black bean burgers. They are not like faux meat burgers, but a thing on their own.
minus-squareTelorand@reddthat.comlinkfedilinkarrow-up2·1 个月前Yep, which is why I offered that as a supporting example!
minus-squareNaz@sh.itjust.workslinkfedilinkarrow-up1·1 个月前You’ve convinced me. I’m gonna try one next time I’m getting burgers. What sauces go well with black bean burger?
minus-squareRoggebroodlinkfedilinkarrow-up1·1 个月前They are pretty versatile, especially if they are homemade. But my go-to’s are a smokey bbq sauce or sriracha mayo
minus-squareNaz@sh.itjust.workslinkfedilinkarrow-up1·1 个月前Mmm, spicy mayo sounds good. How about cheeses, what goes perfectly with a black bean burger?
minus-squareRoggebroodlinkfedilinkarrow-up1·1 个月前Eh, 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