Written by Steve Baragona – Voice of America News
WASHINGTON — Chef Rob Morasco didn’t set out to make a planet-friendly burger.
But the 25 percent mushroom burger he created at food service company Sodexo not only has a lower carbon footprint, it’s also lower in calories, fat and salt.
It’s juicier, too.
“When you bite into it, it’s kind of like a flavor explosion,” Morasco said. “And you don’t taste the mushrooms, either.”
And because mushrooms are cheaper than beef, he could answer customer demand for antibiotic- and hormone-free burgers “without having to jack up the price,” he said.
Mushroom-blended burgers have been catching on among both chefs and environmentalists. In March, Sonic Drive-In became the first fast-food chain to offer them.
WATCH: These Burgers Are Better for the Planet, but You’d Never Know It
You can read the full article on the Voice of America website here.