How do they taste? Because on the issue of burgers, taste is the most important factor.
There was another article on this stuff a few weeks back. A food critic tried one and was not impressed. I think he said it was better than a veggie burger but no competition for real hamburger.
There’s another approach that would seem more promising. Actual beef muscle tissue grown in the lab — no animal, just cells induced to multiply in a nutrient culture. Rather than trying to make plant material taste like something else, vat grown animal flesh hamburger should be indistinguishable from the hoofed variety. Yet since none of the energy that goes into it is used up moving an animal around a field it should be very efficient.
How you’d get it to taste like it came from a particular part of the animal is a mystery — how would a mass of cells destined for filet mignon grow differently than chuck roast ?
“How do they taste?”
With all the crap they pile on the bun it’s hard to taste the 1/4 lb patty.