BEEF Daily

Three New Burger Trends

RSS

From test tube beef to ramen burgers, here is a look at three new burger trends.

Beyond the fun, fellowship and competition that state fairs offer attendees, there's also a very innovative menu of foods that are deep-fried and/or served on a stick. Do you remember a few years ago when one of the most talked about fair dishes was a cheeseburger served between two Krispy Kreme donuts?

I don't believe that particular rendition on America's favorite food ever advanced beyond novelty stage, but in today's blog I want to discuss some burger variations that are currently in the news.

 

1. Ramen Burger Dethrones The Cronut

This new burger trend will take you back to your poor college days of eating ramen noodles in your dorm room. The hot new burger is quickly outpacing the cronut, which is a cross between a donut and a croissant.

According to MSN, “The dizzying rise of the cronut in the past few months is already threatened to be eclipsed by a newer, weirder and even scarcer food item: the ramen burger. Concocted by ramen mad scientist Keizo Shimamoto, the ramen burger is composed of a beef patty with shoyu sauce, arugula and scallions sandwiched between fried-till-crispy discs of ramen noodles. They're only making 100 ramen burgers at Sun Noodle in Brooklyn, NY, this weekend (meaning you're probably already too late), but keep an ear to the ground for news of the ramen burger being the cornerstone of a possible future Shimamoto restaurant.”

If offered at your local state fair, would you try the new ramen burger?

2. McDonald’s McDouble Dubbed The “Greatest Food In Human History”

Kyle Smith writes for the New York Post, “What is “the cheapest, most nutritious and bountiful food that has ever existed in human history? Hint: It has 390 calories. It contains 23 g, or half a daily serving, of protein, plus 7% of daily fiber, 20% of daily calcium and so on. Also, you can get it in 14,000 locations in the U.S. and it usually costs $1. Presenting one of the unsung wonders of modern life, the McDonald’s McDouble cheeseburger.”

The writer argues that a cheap fast food burger gives more bang for your buck, if you’re on a tight budget. What do you think? Is the McDouble a superfood?

3. First Test Tube-Grown Beef Served In London Restaurant

According to the Daily Mail Online, “The world’s first test-tube burger will be served in London. It is made from meat grown in a laboratory, rather than cattle raised in pastures. And its developers hope it will show how the soaring global demand for protein can be met without the need for vast herds of cattle. The 5-oz ‘Frankenburger’ is made from 3,000 tiny strips of meat grown from the stem cells of a cow. The raw meat is said to be grey with a slippery texture similar to squid or scallop.”

Personally, I won’t be signing up to eat this unappetizing fake meat, but to each their own, I guess. I think this test tube burger will delight animal rights activists, who really just want the livestock business to be eradicated. Proponents of this product believe it will help feed the masses when the cost of livestock production becomes too steep. Color me skeptical. I’m not buying it. What about you? Would you eat test tube meat?

Do you have any burger trends to share? Email me at amanda.nolz@penton.com. Thanks for your participation!

 

You might also like:

Size Up Your Herd Performance With These Benchmarks

60+ Photos Of Our Favorite Little Ranchers In Action

Beef Industry Faces A Dilemma Over Use Of Beta-Agonists

80+ Photos Of Our Favorite Calves & Cowboys

Discuss this Blog Entry 1

Trinity Lewis (not verified)
on Aug 5, 2013

Right on Amanda! No lab bogus burger for me! Pretty gross stuff with a side of side of extremist agendas...

Post new comment
or to use your BEEF Magazine ID
What's BEEF Daily?

BEEF Daily Blog is produced by rancher Amanda Radke, one of the U.S. beef industry’s top social media “agvocates.”

Contributors

Amanda Radke

A fifth-generation rancher from Mitchell, SD, Amanda grew up on a purebred Limousin cattle operation in which she and husband Tyler are active. She graduated with a degree in agriculture journalism...

Sponsored Introduction Continue on to (or wait seconds) ×