A Veggie Burger From the Sea
These burgers made in Portland, Maine, are plant-based but not trying to be meat. Kelp is the main ingredient, and they’re bolstered with mushrooms, pea protein, quinoa, black beans, chickpea flour and seasonings for a satisfying veggie burger. They’re best seared on a griddle, loaded with condiments and piled into a bun. Even if you knew how kelp tasted you probably couldn’t guess it from sampling these new iterations. Cook them while they’re still frozen; a leaf of wax paper separates them in the package and it can be removed with a quick warm water rinse. Or cook two together as a double burger.
Akua Kelp Burgers, 3 ounces each, $48.99 for 12, akua.co.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
Stay connected with us on social media platform for instant update click here to join our Twitter, & Facebook
We are now on Telegram. Click here to join our channel (@TechiUpdate) and stay updated with the latest Technology headlines.
For all the latest LifeStyle News Click Here
For the latest news and updates, follow us on Google News.