Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco
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Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple
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Spicy Butternut Squash & Black Bean Burger
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Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"catherine-nash":{"type":"authors","id":"5023","meta":{"index":"authors_1591205172","id":"5023","found":true},"name":"Catherine Nash","firstName":"Catherine","lastName":"Nash","slug":"catherine-nash","email":"catherinewnash@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I grew up in the South where it was common for a meal to include more platters of food than people. I survived on a childhood of sausage biscuits, fried chicken, fried clams, ham rolls, shrimp cocktail, pickled peaches, homemade ice cream, and lemon tarts, and I thought that getting your tomatoes from a paper bag your neighbor left on the doorstep or knowing the name of your favorite corn was normal (Silver Queen was mine). Now I'm a San Francisco-based freelance food writer who's been published in Olive magazine, Best Food Writing, the Oakland Tribune, The Onion, Northside San Francisco and other local publications. As most of my attempts to reproduce childhood favorites in my own kitchen have ended in crushing disappointment, I eat out four to five times a week and cook healthy meals when I'm at home.","avatar":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Catherine Nash | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/99159db1e7c457e5d3067b6ce938b56a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/catherine-nash"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_130151":{"type":"posts","id":"bayareabites_130151","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130151","score":null,"sort":[1535136133000]},"guestAuthors":[],"slug":"fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco","title":"Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco","publishDate":1535136133,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"As more culinary robots find their way into commercial food prep, one restaurant in San Francisco called Creator is hoping to strike a balance between high tech and the human touch.","status":"publish","parent":0,"modified":1535136133,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1278},"headData":{"title":"Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco | KQED","description":"As more culinary robots find their way into commercial food prep, one restaurant in San Francisco called Creator is hoping to strike a balance between high tech and the human touch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130151 https://ww2.kqed.org/bayareabites/?p=130151","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/24/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco/","disqusTitle":"Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco","nprByline":"Anna Mantzaris, NPR Food","nprImageAgency":"Saroyan Humphrey","nprStoryId":"640511068","nprApiLink":"http://api.npr.org/query?id=640511068&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/08/24/640511068/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco?ft=nprml&f=640511068","nprRetrievedStory":"1","nprPubDate":"Fri, 24 Aug 2018 10:51:00 -0400","nprStoryDate":"Fri, 24 Aug 2018 08:02:00 -0400","nprLastModifiedDate":"Fri, 24 Aug 2018 10:51:21 -0400","path":"/bayareabites/130151/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130151/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco","authors":["byline_bayareabites_130151"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_1807","bayareabites_90","bayareabites_358","bayareabites_181"],"tags":["bayareabites_401","bayareabites_16070"],"featImg":"bayareabites_130153","label":"bayareabites"},"bayareabites_115466":{"type":"posts","id":"bayareabites_115466","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115466","score":null,"sort":[1487786592000]},"guestAuthors":[],"slug":"a-tale-of-two-veggie-burgers-impossible-vs-beyond","title":"A Tale of Two Veggie Burgers: Impossible vs. Beyond","publishDate":1487786592,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The veggie burger \u003ca href=\"http://www.smithsonianmag.com/arts-culture/history-veggie-burger-180950163/\" target=\"_blank\">was invented\u003c/a> in 1982, a mix of dehydrated wheat gluten, sesame, soy and oats. It was an instant hit. The influential anti-meat treatise \u003ca href=\"https://en.wikipedia.org/wiki/Diet_for_a_Small_Planet\" target=\"_blank\">\u003cem>Diet For A Small Planet\u003c/em> \u003c/a>had come out a decade earlier, and people were ready for easy ways to eat less meat. The only problem? The veggie burger’s creator, a lifelong vegetarian, had never eaten a burger. His burger set the precedent of veggie burgers that resembled meat patties in shape only, and did little to mimic the taste or complexity of meat. Over the years, veggie burger behemoths like Boca Burger, Gardenburger and MorningStar (now available at a \u003ca href=\"https://www.bk.com/menu-item/veggie-burger\" target=\"_blank\">Burger King \u003c/a>near you!) have tweaked their recipes, but their burgers--usually limp, evenly dirt-brown patties with an oddly chewy texture--still remain more of a concession than an epicurean delight, a product that has cornered the market so definitively that they don’t need to improve.\u003c/p>\n\u003cp>Recently, two veggie burgers have debuted in the Bay Area that reject that mold. Instead of modeling themselves after veggie burgers currently on the market, they promise hyperrealistic vegetarian burgers that look, taste and bleed like beef.\u003c/p>\n\u003cfigure id=\"attachment_115486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0040.jpg\" alt=\"The Impossible Burger at Cockscomb in San Francisco.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger at Cockscomb in San Francisco. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve probably heard of the \u003ca href=\"https://www.impossiblefoods.com/burger/\" target=\"_blank\">Impossible Burger\u003c/a>, a plant-based burger that touts its ability to bleed like meat, blessed by people like Bill Gates and David Chang. The burger is the culmination of five years of work, a project spearheaded by \u003ca href=\"https://en.wikipedia.org/wiki/Patrick_O._Brown\" target=\"_blank\">Pat Brown\u003c/a>, a former Stanford professor who wanted to figure out a way to combat the \u003ca href=\"https://en.wikipedia.org/wiki/Environmental_impact_of_meat_production\" target=\"_blank\">environmental problems\u003c/a> of meat production. He set out to make a burger that was so realistically meat-like, people wouldn’t care that it was vegetarian. His team deconstructed the components that make meat so tasty, and found meat-free alternatives that give the same effect. The burger combines wheat protein, potato protein, coconut oil, and heme: an iron-rich compound that makes meat taste like meat. It also helps give blood its color.\u003c/p>\n\u003cp>The Impossible Burger is currently only available at a few restaurants in LA, New York and San Francisco. In SF, it’s available at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> for lunch and \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner. (The company’s goal is to eventually make it cheap enough to be sold in grocery stores). On my visit to Cockscomb, there was a palatable excitement for the $19 burger. Most of the tables had ordered the burger, which comes out topped with a jaunty little flag, and the table next to me talked about how they had been following the company from the start. The burger’s looks and texture are spot on: this could be any $20 San Francisco burger. It’s gray in places, pink in others, with crisp caramelized edges. The coconut oil gives it a satisfying juiciness that recalls burger grease. The flavor was savory and salty, but still had a slight tang to it (most likely from the heme, which they extract from yeast).\u003c/p>\n\u003cfigure id=\"attachment_115487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0053.jpg\" alt=\"The caramelized, bloody interior of the Impossible Burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The caramelized, bloody interior of the Impossible Burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even with that subtle offness, it’s nearly impossible to tell the difference, especially with a heap of strongly-flavored add-ons, including Dijon, pickles, caramelized onions and Gruyere. Is it worth the $19 and needing to make reservations? Yes, it’s an impressive, slightly bizarre novelty worth experiencing. It’s a mini-triumph in the man versus nature battle, carefully plated and served with a side salad.\u003c/p>\n\u003cfigure id=\"attachment_115488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2025.jpg\" alt=\"The Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.veggiegrill.com/\" target=\"_blank\">Veggie Grill\u003c/a>’s VG Beyond Burger aims to be the accessible Impossible Burger. The $12.95 burger, developed by \u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>--which boasts investments from Tyson and General Mills and whose founder, Ethan Brown grew visiting his father's farm--is available at the vegan West Coast fast casual chain’s 28 locations, and the “burger” patties themselves are available at Whole Foods locations across the country--where they’re shelved in the meat section. (Of course, accessible is relative. Veggie Grill is considerably more expensive than your average fast food restaurant, and its restaurants are only located in tony suburbs like Corte Madera and Walnut Creek.) It’s made primarily from pea protein, and like the Impossible Burger, it promises blood, this time from beet juice.\u003c/p>\n\u003cfigure id=\"attachment_115489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2044.jpg\" alt=\"The inside of a Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of a Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My main tasting note was “Boca-esque” but it’s moister and more juicy than the dry, soy-based Boca. (It didn’t really bleed, either, but the patty was pink-ish). If the Impossible Burger resembles a pricy bistro burger, the Beyond Burger, with its grilled onions, a tangy sauce, and a slice of American-tasting vegan cheese, is more akin to a vegetarian \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> burger (was there ever a more stereotypically Californian dish?) Your impression of it depends on the context. Are you a lifelong vegetarian, used to freezer case veggie burgers? You’re likely to be more impressed than your average meat eater--but it is definitely more satisfying than other fast food vegetarian options.\u003c/p>\n\u003cfigure id=\"attachment_115490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2055.jpg\" alt=\"Despite claims, the Beyond Burger didn't bleed.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Despite claims, the Beyond Burger didn't bleed. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fanfare that’s surrounded these burgers begs a series of increasingly philosophical questions: If you’re someone offended by GMOs, would you still eat these lab-made, hyper-processed burgers? What makes a good veggie burger? Is it simply supposed to be a vegetarian version of a burger, with the same decadent reputation, or is it supposed to be a healthy dish? Should it resemble meat, or should it just be a vegetarian patty that tastes good? Should millions of R&D dollars be spent on working on the problems of food access in low-income communities instead of debates on whether using wheat or pea protein is the best way to mimic beef? Or are veggie burgers the best and simplest way for Americans to eat less meat and cause less harm to the environment?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s easy to be cynical about expensive veggie burgers. But if enough people support these options, and demonstrate to investors that there’s a significant demand for an alternative to factory-farmed meat, they could make an impact, and one day trickle down to the communities that need access to cheap, healthy food the most. That’s far away right now. But if the hype that’s followed Impossible Burger’s quest, and the scope of Beyond Meat’s partnership with Whole Foods continues, it could be closer than we think.\u003c/p>\n\u003cp>The \u003cstrong>Impossible Burger\u003c/strong> is available for lunch at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> in San Francisco and at \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The \u003cstrong>Beyond Burger\u003c/strong> is served prepared at \u003ca href=\"https://www.veggiegrill.com/locations.html\" target=\"_blank\">Veggie Grill locations\u003c/a> in the Bay Area (including San Jose, Mountain View, Walnut Creek, Corte Madera). While several of the company's other products can currently be \u003ca href=\"http://beyondmeat.com/store-locator\" target=\"_blank\">found in supermarkets\u003c/a> around the Bay Area , the Beyond Burger patties are \u003ca href=\"http://beyondmeat.com/whats-new/view/beyondburger-distribution-update\" target=\"_blank\">not yet available\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Can two new Bay Area veggie burgers successfully mimic the real thing? ","status":"publish","parent":0,"modified":1487964329,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1192},"headData":{"title":"A Tale of Two Veggie Burgers: Impossible vs. Beyond | KQED","description":"Can two new Bay Area veggie burgers successfully mimic the real thing? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115466 https://ww2.kqed.org/bayareabites/?p=115466","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/","disqusTitle":"A Tale of Two Veggie Burgers: Impossible vs. Beyond","path":"/bayareabites/115466/a-tale-of-two-veggie-burgers-impossible-vs-beyond","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veggie burger \u003ca href=\"http://www.smithsonianmag.com/arts-culture/history-veggie-burger-180950163/\" target=\"_blank\">was invented\u003c/a> in 1982, a mix of dehydrated wheat gluten, sesame, soy and oats. It was an instant hit. The influential anti-meat treatise \u003ca href=\"https://en.wikipedia.org/wiki/Diet_for_a_Small_Planet\" target=\"_blank\">\u003cem>Diet For A Small Planet\u003c/em> \u003c/a>had come out a decade earlier, and people were ready for easy ways to eat less meat. The only problem? The veggie burger’s creator, a lifelong vegetarian, had never eaten a burger. His burger set the precedent of veggie burgers that resembled meat patties in shape only, and did little to mimic the taste or complexity of meat. Over the years, veggie burger behemoths like Boca Burger, Gardenburger and MorningStar (now available at a \u003ca href=\"https://www.bk.com/menu-item/veggie-burger\" target=\"_blank\">Burger King \u003c/a>near you!) have tweaked their recipes, but their burgers--usually limp, evenly dirt-brown patties with an oddly chewy texture--still remain more of a concession than an epicurean delight, a product that has cornered the market so definitively that they don’t need to improve.\u003c/p>\n\u003cp>Recently, two veggie burgers have debuted in the Bay Area that reject that mold. Instead of modeling themselves after veggie burgers currently on the market, they promise hyperrealistic vegetarian burgers that look, taste and bleed like beef.\u003c/p>\n\u003cfigure id=\"attachment_115486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0040.jpg\" alt=\"The Impossible Burger at Cockscomb in San Francisco.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0040-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger at Cockscomb in San Francisco. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve probably heard of the \u003ca href=\"https://www.impossiblefoods.com/burger/\" target=\"_blank\">Impossible Burger\u003c/a>, a plant-based burger that touts its ability to bleed like meat, blessed by people like Bill Gates and David Chang. The burger is the culmination of five years of work, a project spearheaded by \u003ca href=\"https://en.wikipedia.org/wiki/Patrick_O._Brown\" target=\"_blank\">Pat Brown\u003c/a>, a former Stanford professor who wanted to figure out a way to combat the \u003ca href=\"https://en.wikipedia.org/wiki/Environmental_impact_of_meat_production\" target=\"_blank\">environmental problems\u003c/a> of meat production. He set out to make a burger that was so realistically meat-like, people wouldn’t care that it was vegetarian. His team deconstructed the components that make meat so tasty, and found meat-free alternatives that give the same effect. The burger combines wheat protein, potato protein, coconut oil, and heme: an iron-rich compound that makes meat taste like meat. It also helps give blood its color.\u003c/p>\n\u003cp>The Impossible Burger is currently only available at a few restaurants in LA, New York and San Francisco. In SF, it’s available at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> for lunch and \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner. (The company’s goal is to eventually make it cheap enough to be sold in grocery stores). On my visit to Cockscomb, there was a palatable excitement for the $19 burger. Most of the tables had ordered the burger, which comes out topped with a jaunty little flag, and the table next to me talked about how they had been following the company from the start. The burger’s looks and texture are spot on: this could be any $20 San Francisco burger. It’s gray in places, pink in others, with crisp caramelized edges. The coconut oil gives it a satisfying juiciness that recalls burger grease. The flavor was savory and salty, but still had a slight tang to it (most likely from the heme, which they extract from yeast).\u003c/p>\n\u003cfigure id=\"attachment_115487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_0053.jpg\" alt=\"The caramelized, bloody interior of the Impossible Burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_0053-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The caramelized, bloody interior of the Impossible Burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even with that subtle offness, it’s nearly impossible to tell the difference, especially with a heap of strongly-flavored add-ons, including Dijon, pickles, caramelized onions and Gruyere. Is it worth the $19 and needing to make reservations? Yes, it’s an impressive, slightly bizarre novelty worth experiencing. It’s a mini-triumph in the man versus nature battle, carefully plated and served with a side salad.\u003c/p>\n\u003cfigure id=\"attachment_115488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2025.jpg\" alt=\"The Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2025-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.veggiegrill.com/\" target=\"_blank\">Veggie Grill\u003c/a>’s VG Beyond Burger aims to be the accessible Impossible Burger. The $12.95 burger, developed by \u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>--which boasts investments from Tyson and General Mills and whose founder, Ethan Brown grew visiting his father's farm--is available at the vegan West Coast fast casual chain’s 28 locations, and the “burger” patties themselves are available at Whole Foods locations across the country--where they’re shelved in the meat section. (Of course, accessible is relative. Veggie Grill is considerably more expensive than your average fast food restaurant, and its restaurants are only located in tony suburbs like Corte Madera and Walnut Creek.) It’s made primarily from pea protein, and like the Impossible Burger, it promises blood, this time from beet juice.\u003c/p>\n\u003cfigure id=\"attachment_115489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2044.jpg\" alt=\"The inside of a Beyond Burger at the Veggie Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2044-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of a Beyond Burger at the Veggie Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My main tasting note was “Boca-esque” but it’s moister and more juicy than the dry, soy-based Boca. (It didn’t really bleed, either, but the patty was pink-ish). If the Impossible Burger resembles a pricy bistro burger, the Beyond Burger, with its grilled onions, a tangy sauce, and a slice of American-tasting vegan cheese, is more akin to a vegetarian \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> burger (was there ever a more stereotypically Californian dish?) Your impression of it depends on the context. Are you a lifelong vegetarian, used to freezer case veggie burgers? You’re likely to be more impressed than your average meat eater--but it is definitely more satisfying than other fast food vegetarian options.\u003c/p>\n\u003cfigure id=\"attachment_115490\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/IMG_2055.jpg\" alt=\"Despite claims, the Beyond Burger didn't bleed.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/IMG_2055-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Despite claims, the Beyond Burger didn't bleed. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fanfare that’s surrounded these burgers begs a series of increasingly philosophical questions: If you’re someone offended by GMOs, would you still eat these lab-made, hyper-processed burgers? What makes a good veggie burger? Is it simply supposed to be a vegetarian version of a burger, with the same decadent reputation, or is it supposed to be a healthy dish? Should it resemble meat, or should it just be a vegetarian patty that tastes good? Should millions of R&D dollars be spent on working on the problems of food access in low-income communities instead of debates on whether using wheat or pea protein is the best way to mimic beef? Or are veggie burgers the best and simplest way for Americans to eat less meat and cause less harm to the environment?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to be cynical about expensive veggie burgers. But if enough people support these options, and demonstrate to investors that there’s a significant demand for an alternative to factory-farmed meat, they could make an impact, and one day trickle down to the communities that need access to cheap, healthy food the most. That’s far away right now. But if the hype that’s followed Impossible Burger’s quest, and the scope of Beyond Meat’s partnership with Whole Foods continues, it could be closer than we think.\u003c/p>\n\u003cp>The \u003cstrong>Impossible Burger\u003c/strong> is available for lunch at \u003ca href=\"http://cockscombsf.com/\" target=\"_blank\">Cockscomb\u003c/a> in San Francisco and at \u003ca href=\"https://www.jardiniere.com/\" target=\"_blank\">Jardinière\u003c/a> for dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Beyond Burger\u003c/strong> is served prepared at \u003ca href=\"https://www.veggiegrill.com/locations.html\" target=\"_blank\">Veggie Grill locations\u003c/a> in the Bay Area (including San Jose, Mountain View, Walnut Creek, Corte Madera). While several of the company's other products can currently be \u003ca href=\"http://beyondmeat.com/store-locator\" target=\"_blank\">found in supermarkets\u003c/a> around the Bay Area , the Beyond Burger patties are \u003ca href=\"http://beyondmeat.com/whats-new/view/beyondburger-distribution-update\" target=\"_blank\">not yet available\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115466/a-tale-of-two-veggie-burgers-impossible-vs-beyond","authors":["5566"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1875","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_15764","bayareabites_401","bayareabites_15750","bayareabites_9321","bayareabites_15763"],"featImg":"bayareabites_115491","label":"bayareabites"},"bayareabites_111746":{"type":"posts","id":"bayareabites_111746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111746","score":null,"sort":[1472664960000]},"guestAuthors":[],"slug":"labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","publishDate":1472664960,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","status":"publish","parent":0,"modified":1472765806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":559},"headData":{"title":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple | KQED","description":"Tired of the same old burger? Add some spark to your burger repertoire with these packed-with-flavor pork burgers at your next barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111746 http://ww2.kqed.org/bayareabites/?p=111746","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/31/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple/","disqusTitle":"Labor Day Recipe: Sesame-Ginger Pork Burgers with Grilled Pineapple","path":"/bayareabites/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore a big fat juicy burger, and I tend to a bit of a purist about beef burgers. Not a big \"load it up with a fried egg, bacon, onion rings, the works\" kind of person. But sometimes I like to mix it up and do something that doesn’t really fit in the traditional, classic burger spectrum. \u003c/p>\n\u003cp>Enter pork burgers. You may think that using ground pork instead of ground beef would be verboten in burgerland. But it’s just as flavorful and juicy as beef, and you can play around with the herbs, spices and create an entirely new flavor profile. \u003c/p>\n\u003cp>These savory patties are livened up with a dash of umami soy sauce and sesame oil and get a bite from fresh ginger and green onions. You can leave out the brown sugar if you like, but pork partners well with sweet, and I like the addition. Don’t leave out the grilled pineapple slices though, as they really add a layer of sweetness and tang.\u003c/p>\n\u003cp>I topped mine off with peppery watercress, but you can use arugula or even baby spinach if you like. \u003c/p>\n\u003cfigure id=\"attachment_111755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/porkburgers-2-final.jpg\" alt=\"Sesame-Ginger Pork Burgers with Grilled Pineapple\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/porkburgers-2-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sesame-Ginger Pork Burgers with Grilled Pineapple \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Sesame-Ginger Pork Burgers with Grilled Pineapple\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 small or 1 large green onions, finely chopped\u003c/li>\n\u003cli>1 tbsp soy sauce or tamari\u003c/li>\n\u003cli>2 tsp brown sugar\u003c/li>\n\u003cli>1 tsp sesame oil\u003c/li>\n\u003cli>1 tsp grated fresh ginger\u003c/li>\n\u003cli>1 1/4 lb ground pork\u003c/li>\n\u003cli>Four 1/2-inch-thick slices fresh pineapple, cored\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003cli>4 whole wheat or sesame burger buns, split\u003c/li>\n\u003cli>Mayonnaise, for serving (optional)\u003c/li>\n\u003cli>1 cup chopped watercress, baby spinach, or daikon sprouts\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. Add the pork and gently mix with your hands to combine. Form into 4 patties.\u003c/li>\n\u003cfigure id=\"attachment_111763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix.jpg\" alt=\"In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the green onions, soy sauce, sesame oil, sugar, and ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg\" alt=\"Add the pork and gently mix with your hands to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111761\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently mix with your hands to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg\" alt=\"Form into 4 patties.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-mix-meat1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Form into 4 patties. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg\" alt=\"Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-pineapple-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep four 1/2-inch-thick slices fresh pineapple, cored. Brush with olive oil for grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, prepare a charcoal or gas grill for medium-high direct heat. Clean the grill grate. Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side.\u003c/li>\n\u003cli>Lightly brush the pineapple with the olive oil. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\u003c/li>\n\u003cfigure id=\"attachment_111759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grill.jpg\" alt=\"Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the patties over the fire until nicely seared on both sides, turning occasionally, about 4 minutes on each side. During the last 4 minutes of cooking, add the pineapple slices. Grill, turning once, until nicely seared. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the patties and pineapple to a plate. Toast the buns on the grill.\u003c/li>\n\u003cfigure id=\"attachment_111760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg\" alt=\"Transfer the patties and pineapple to a plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burger-grilled-together-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the patties and pineapple to a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\u003c/li>\n\u003cfigure id=\"attachment_111764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg\" alt=\"To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-burgers-openface-pineapple-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble, spread the buns with mayo (if you like). Put a patty on the bottom of each bun. Top with a pineapple ring, then the greens/sprouts, and the burger bun top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111746/labor-day-recipe-sesame-ginger-pork-burgers-with-grilled-pineapple","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2250","bayareabites_1289","bayareabites_401","bayareabites_2550","bayareabites_11765","bayareabites_8348","bayareabites_616","bayareabites_15582"],"featImg":"bayareabites_111751","label":"bayareabites"},"bayareabites_92388":{"type":"posts","id":"bayareabites_92388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92388","score":null,"sort":[1422402467000]},"guestAuthors":[],"slug":"watch-bobs-burgers-now-you-can-eat-them-too","title":"Watch 'Bob's Burgers'? Now You Can Eat Them, Too","publishDate":1422402467,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\">\u003cimg class=\"size-full wp-image-92389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\" alt=\"Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/27/381880392/watch-bobs-burgers-now-you-can-eat-them-too\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (1/27/15)\u003c/p>\n\u003cp>The animated Fox series \u003cem>Bob's Burgers\u003c/em> centers on the Belcher family, who is trying to run a halfway successful restaurant. A cult favorite, the show is full of pathos and humor — including the daily burger specials with chuckle-inducing names featured in each episode.\u003c/p>\n\u003cp>There's the \"Blue Is The Warmest Cheese Burger\" — a reference to the extremely racy 2013 art house French film — and the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/64838456682/the-bruschetta-bout-it-burger-season-2-episode-9\">Bruschetta-bout-it Burger\u003c/a>.\" There's the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/105832252959/blondes-have-more-fun-gus-burger-season-5\">Blondes Have More Fun-Gus Burger\u003c/a>,\" which comes with mushrooms, and the \"Free To Brie You And Me Burger\" (presumably, for cheese-loving \u003ca href=\"http://www.npr.org/2012/12/09/166735512/40-years-on-free-to-be-message-still-resonates\">Marlo Thomas\u003c/a> admirers). For many fans, spotting the \u003ca href=\"http://bobsburgeroftheday.tumblr.com/\">latest burger pun\u003c/a>, written on the chalkboard behind the burger joint's counter, is a highlight of the viewing ritual.\u003c/p>\n\u003cp>But what would \"A Good Manchego Is Hard To Find\" or a \"Kales From The Crypt\" burger taste like? Cole Bowden, an engineer for Honda, couldn't help wondering. So like any good engineer, he started tinkering — in the kitchen, turning the show writers' culinary jokes into real recipes. Those efforts became \u003ca href=\"http://thebobsburgerexperiment.com/\">The Bob's Burger Experiment\u003c/a>, a blog in which Bowden cooks up recipes for each Bob's burger of the day.\u003c/p>\n\u003cp>Now, after nearly two years of creative burger concoctions, Bowden and his recipes are about to star in their own cookbook.\u003c/p>\n\u003cfigure id=\"attachment_92390\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\">\u003cimg class=\"size-full wp-image-92390\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\" alt=\"The "Cheeses Is Born Burger," displayed on Bowden's mother's Nativity scene. "My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place," says Bowden. Photo: Courtesy of Cole Bowden\" width=\"893\" height=\"670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Cheeses Is Born Burger,\" displayed on Bowden's mother's Nativity scene. \"My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place,\" says Bowden. Photo: Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>That's a pretty funny turn of events when you consider that, when Bowden started the project during his senior year of college, he barely knew his way around the kitchen. \"I mean, I knew my way around a frying pan,\" he says, \"but pretty much just how to put things into it and heat it up.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That was then. These days, he's comfortable whipping up dishes like \"\u003ca href=\"http://thebobsburgerexperiment.com/post/42414745471/the-foot-feta-ish-burger-aka-the-never-been-feta\">The Foot Feta-ish Burger (aka the Never Been Feta Burger)\u003c/a>,\" a hunk of ground beef stuffed with fresh goat feta and topped with arugula.\u003c/p>\n\u003cp>But not every burger is a winner. The \"\u003ca href=\"http://thebobsburgerexperiment.com/post/74333719030/i-know-why-the-cajun-burger-sings-season-3\">I Know Why The Cajun Burger Sings\u003c/a>,\" topped with a heaping serving of gumbo, was better in theory than practice.\u003c/p>\n\u003cfigure id=\"attachment_92391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\">\u003cimg class=\"size-full wp-image-92391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\" alt=\"Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. "I remember biting into it and being like, 'Yes, I can make burgers,' " he says. Courtesy of Cole Bowden\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. \"I remember biting into it and being like, 'Yes, I can make burgers,' \" he says. Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The shrimp gumbo was good,\" Bowden says. \"Stuffing it into a burger was a terrible idea.\"\u003c/p>\n\u003cp>Still, Bowden's burgers have fans. Including, it turns out, Loren Bouchard, the creator of \u003cem>Bob's Burgers\u003c/em>.\u003c/p>\n\u003cp>\"I loved [the blog] ever since I heard of it, which was at its inception several years ago,\" Bouchard tells The Salt. \"It was maybe the best example of how doing a show in the age of the Internet can be such a satisfying experience.\"\u003c/p>\n\u003cp>Bouchard says fan forums are a great way for creators like him to eavesdrop on what viewers think of the show. But Bowden's fandom took things to a whole new level.\u003c/p>\n\u003cp>At first, Bouchard didn't want to reach out to Bowden because he was worried that he would disrupt Bowden's creative process.\u003c/p>\n\u003cp>\"It's like the \u003ca href=\"http://en.wikipedia.org/wiki/Prime_Directive\">Prime Directive\u003c/a>,\" says Bouchard, citing the \u003cem>Star Trek\u003c/em> principle that forbids characters to get involved in alien civilizations. \"I didn't want to interfere.\"\u003c/p>\n\u003cp>Then one day, he received an email from Bowden, asking for advance burger notice. If he knew what the burger of the day would be ahead of time, Bowden wrote, he could post each week's recipe immediately after the show aired. Bouchard responded with enthusiasm and screen shots.\u003c/p>\n\u003cp>Turns out, Bowden wasn't the only one wondering what Bob's burgers taste like. Bouchard says fans have been clamoring for recipes. So much so that he and Bowden have recently signed on to put out a cookbook — Bowden will supply the recipes; Bouchard, the illustrations. The project is still in the early stages, but Rizzoli has signed on as publisher, Bouchard says.\u003c/p>\n\u003cp>\"The work he has done deserves to be printed and bound and put up on a shelf somewhere,\" says Bouchard. \"He's done so much culinary heavy lifting, we wouldn't do it without Cole.\"\u003c/p>\n\u003cp>Funny enough, Bouchard says he hasn't tried any of the recipes himself. He's married to a vegetarian, he says, which means his two kids are basically vegetarians, too. \"If I made burgers, it would be for myself, and that sounds selfish,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What happens when you try to make a burger out of a pun? One blog, two years, and dozens of recipes later, millions of fans can now cook up their very own Bob's burgers.","status":"publish","parent":0,"modified":1553039210,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":843},"headData":{"title":"Watch 'Bob's Burgers'? Now You Can Eat Them, Too | KQED","description":"What happens when you try to make a burger out of a pun? One blog, two years, and dozens of recipes later, millions of fans can now cook up their very own Bob's burgers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92388 http://blogs.kqed.org/bayareabites/?p=92388","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/27/watch-bobs-burgers-now-you-can-eat-them-too/","disqusTitle":"Watch 'Bob's Burgers'? Now You Can Eat Them, Too","nprByline":"Poncie Rutsch","nprStoryId":"381880392","nprApiLink":"http://api.npr.org/query?id=381880392&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/27/381880392/watch-bobs-burgers-now-you-can-eat-them-too?ft=nprml&f=381880392","nprRetrievedStory":"1","nprPubDate":"Tue, 27 Jan 2015 17:34:00 -0500","nprStoryDate":"Tue, 27 Jan 2015 16:23:00 -0500","nprLastModifiedDate":"Tue, 27 Jan 2015 17:34:20 -0500","path":"/bayareabites/92388/watch-bobs-burgers-now-you-can-eat-them-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\">\u003cimg class=\"size-full wp-image-92389\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bobs-burgers-1_wide-1cd79c6befe0967353f69ac7c0fdd25ef2e71c3a-e1422402094769.jpg\" alt=\"Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Image: Fox/via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Poncie Rutsch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/27/381880392/watch-bobs-burgers-now-you-can-eat-them-too\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (1/27/15)\u003c/p>\n\u003cp>The animated Fox series \u003cem>Bob's Burgers\u003c/em> centers on the Belcher family, who is trying to run a halfway successful restaurant. A cult favorite, the show is full of pathos and humor — including the daily burger specials with chuckle-inducing names featured in each episode.\u003c/p>\n\u003cp>There's the \"Blue Is The Warmest Cheese Burger\" — a reference to the extremely racy 2013 art house French film — and the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/64838456682/the-bruschetta-bout-it-burger-season-2-episode-9\">Bruschetta-bout-it Burger\u003c/a>.\" There's the \"\u003ca href=\"http://thebobsburgerexperiment.com/post/105832252959/blondes-have-more-fun-gus-burger-season-5\">Blondes Have More Fun-Gus Burger\u003c/a>,\" which comes with mushrooms, and the \"Free To Brie You And Me Burger\" (presumably, for cheese-loving \u003ca href=\"http://www.npr.org/2012/12/09/166735512/40-years-on-free-to-be-message-still-resonates\">Marlo Thomas\u003c/a> admirers). For many fans, spotting the \u003ca href=\"http://bobsburgeroftheday.tumblr.com/\">latest burger pun\u003c/a>, written on the chalkboard behind the burger joint's counter, is a highlight of the viewing ritual.\u003c/p>\n\u003cp>But what would \"A Good Manchego Is Hard To Find\" or a \"Kales From The Crypt\" burger taste like? Cole Bowden, an engineer for Honda, couldn't help wondering. So like any good engineer, he started tinkering — in the kitchen, turning the show writers' culinary jokes into real recipes. Those efforts became \u003ca href=\"http://thebobsburgerexperiment.com/\">The Bob's Burger Experiment\u003c/a>, a blog in which Bowden cooks up recipes for each Bob's burger of the day.\u003c/p>\n\u003cp>Now, after nearly two years of creative burger concoctions, Bowden and his recipes are about to star in their own cookbook.\u003c/p>\n\u003cfigure id=\"attachment_92390\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\">\u003cimg class=\"size-full wp-image-92390\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cheeses-is-born-1e2566c609c5ac54491a2486f1139a90a78b5358.jpg\" alt=\"The "Cheeses Is Born Burger," displayed on Bowden's mother's Nativity scene. "My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place," says Bowden. Photo: Courtesy of Cole Bowden\" width=\"893\" height=\"670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Cheeses Is Born Burger,\" displayed on Bowden's mother's Nativity scene. \"My mom was not too thrilled with me taking baby Jesus out of the scene and putting a burger in its place,\" says Bowden. Photo: Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>That's a pretty funny turn of events when you consider that, when Bowden started the project during his senior year of college, he barely knew his way around the kitchen. \"I mean, I knew my way around a frying pan,\" he says, \"but pretty much just how to put things into it and heat it up.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That was then. These days, he's comfortable whipping up dishes like \"\u003ca href=\"http://thebobsburgerexperiment.com/post/42414745471/the-foot-feta-ish-burger-aka-the-never-been-feta\">The Foot Feta-ish Burger (aka the Never Been Feta Burger)\u003c/a>,\" a hunk of ground beef stuffed with fresh goat feta and topped with arugula.\u003c/p>\n\u003cp>But not every burger is a winner. The \"\u003ca href=\"http://thebobsburgerexperiment.com/post/74333719030/i-know-why-the-cajun-burger-sings-season-3\">I Know Why The Cajun Burger Sings\u003c/a>,\" topped with a heaping serving of gumbo, was better in theory than practice.\u003c/p>\n\u003cfigure id=\"attachment_92391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\">\u003cimg class=\"size-full wp-image-92391\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bruschetta-1_wide-ad67774d41e9128e0e5aac17ff643b6ca70e0583-e1422402328226.jpg\" alt=\"Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. "I remember biting into it and being like, 'Yes, I can make burgers,' " he says. Courtesy of Cole Bowden\" width=\"1000\" height=\"562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowden says his go-to burger is the Bruschetta-bout it Burger, one of his first burger attempts. \"I remember biting into it and being like, 'Yes, I can make burgers,' \" he says. Courtesy of Cole Bowden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The shrimp gumbo was good,\" Bowden says. \"Stuffing it into a burger was a terrible idea.\"\u003c/p>\n\u003cp>Still, Bowden's burgers have fans. Including, it turns out, Loren Bouchard, the creator of \u003cem>Bob's Burgers\u003c/em>.\u003c/p>\n\u003cp>\"I loved [the blog] ever since I heard of it, which was at its inception several years ago,\" Bouchard tells The Salt. \"It was maybe the best example of how doing a show in the age of the Internet can be such a satisfying experience.\"\u003c/p>\n\u003cp>Bouchard says fan forums are a great way for creators like him to eavesdrop on what viewers think of the show. But Bowden's fandom took things to a whole new level.\u003c/p>\n\u003cp>At first, Bouchard didn't want to reach out to Bowden because he was worried that he would disrupt Bowden's creative process.\u003c/p>\n\u003cp>\"It's like the \u003ca href=\"http://en.wikipedia.org/wiki/Prime_Directive\">Prime Directive\u003c/a>,\" says Bouchard, citing the \u003cem>Star Trek\u003c/em> principle that forbids characters to get involved in alien civilizations. \"I didn't want to interfere.\"\u003c/p>\n\u003cp>Then one day, he received an email from Bowden, asking for advance burger notice. If he knew what the burger of the day would be ahead of time, Bowden wrote, he could post each week's recipe immediately after the show aired. Bouchard responded with enthusiasm and screen shots.\u003c/p>\n\u003cp>Turns out, Bowden wasn't the only one wondering what Bob's burgers taste like. Bouchard says fans have been clamoring for recipes. So much so that he and Bowden have recently signed on to put out a cookbook — Bowden will supply the recipes; Bouchard, the illustrations. The project is still in the early stages, but Rizzoli has signed on as publisher, Bouchard says.\u003c/p>\n\u003cp>\"The work he has done deserves to be printed and bound and put up on a shelf somewhere,\" says Bouchard. \"He's done so much culinary heavy lifting, we wouldn't do it without Cole.\"\u003c/p>\n\u003cp>Funny enough, Bouchard says he hasn't tried any of the recipes himself. He's married to a vegetarian, he says, which means his two kids are basically vegetarians, too. \"If I made burgers, it would be for myself, and that sounds selfish,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92388/watch-bobs-burgers-now-you-can-eat-them-too","authors":["byline_bayareabites_92388"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_14105","bayareabites_401","bayareabites_16272","bayareabites_14738"],"featImg":"bayareabites_92389","label":"bayareabites"},"bayareabites_82873":{"type":"posts","id":"bayareabites_82873","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82873","score":null,"sort":[1402502794000]},"guestAuthors":[],"slug":"fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers","title":"Fire Up the Grill for Spicy Chili Burgers","publishDate":1402502794,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\">\u003cimg class=\"size-full wp-image-83171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband and I took a little trip down to the central coast of California—a place I’d never really visited (a surprise since I’ve lived in California for 20 years!). It was a gorgeous, sunny, meandering trip filled with lazy afternoons wine tasting in Paso Robles and walking on the beach. One morning we decided to tour Hearst Castle, as we’d never been. It was both breathtaking and, well, crazy. And the long bus ride and stroll around the palatial grounds caused us to work up an appetite, so as soon as we returned to the visitor center we hightailed it over to \u003ca href=\"http://www.yelp.com/biz/sebastians-store-san-simeon\">Sebastian’s Store\u003c/a> across Highway 1.\u003c/p>\n\u003cp>Now, if you have never been to Sebastian’s Store, I highly recommend it. They make colossal sandwiches, burgers, and salads. And they are GOOD. The downside is the wait. It took us an hour to get our meals. But at first bite, it was worth the wait. I ordered—and I highly recommend this if you go—the black bean veggie burger with the works: roasted Ortega green chiles, avocado, Monterey jack and cheddar cheese, and tomato all stacked high on a whole-wheat bun.\u003c/p>\n\u003cp>While I’ll never be able to re-create the amazing chili-spiked black bean patty that Sebastian’s serves, I decided to build a beef burger as an ode to this memorable dish. Laced with chili powder and with a sprinkle of sweet onions, the burgers are topped with roasted Hatch chiles and slices of ripe avocado and smeared with a swipe of spicy chipotle mayo (which you might want to put on just about everything).\u003c/p>\n\u003cp>I highly recommend \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">making your own burger buns\u003c/a> for the ultimate burger experience!\u003c/p>\n\u003cfigure id=\"attachment_83160\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\" alt=\"Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chipotle mayo\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1 chipotle pepper in adobo (seeded if you like), finely minced, plus 1 tablespoon adobo sauce\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chili burgers\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lb ground beef chuck (ideally 85% lean, grass-fed, and organic)\u003c/li>\n\u003cli>1/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>3 teaspoons chili powder\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>8 large slices pepper jack cheese\u003c/li>\n\u003cli>8 burger buns, preferable \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">homemade\u003c/a>\u003c/li>\n\u003cli>2 (4 oz) cans whole peeled roasted green Hatch or Ortega chiles, drained and divided into 8 equal pieces (mild or spicy)\u003c/li>\n\u003cli>2 large, ripe avocados, peeled, pitted, and sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. In a bowl, stir together the mayo, chipotle pepper plus adobo sauce, and lime juice until well combined. Cover and refrigerate until ready to use.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83166,83168,83169\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, gently mix together the ground beef, onion, chili powder, and 2 teaspoons salt. Divide the beef mixture into 8 equal pieces (about 1/3 lb each) and shape into patties that are roughly 1/2-inch thick (or as thick or thin as you like them). Be careful not to compact the meat too much.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83174,83173,83172\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush and oil the grill grate. Place the patties on the grill directly over the fire and cook, turning once, until they are cooked to your liking (about 3 or 4 minutes per side for medium-rare to medium). During the last 2 minutes of cooking, add a cheese slice to each patty and place the buns, cut side down, around the outer edge of the grill to warm and toast lightly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83159,83163,83164,83162,83161,83158\"]\u003c/p>\n\u003col>\n\u003cli>Place the toasted bun bottoms on a platter (or individual plates) and smear with some of the chipotle mayo. Top with a cheesy patty. Top each with green chilies, then avocado slices, dividing them evenly between the patties. Smear the top buns with the remaining chipotle mayo and set on top of the burgers. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\">\u003cimg class=\"size-full wp-image-83180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\" alt=\"Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"If you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ. ","status":"publish","parent":0,"modified":1550610314,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":723},"headData":{"title":"Fire Up the Grill for Spicy Chili Burgers | KQED","description":"If you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82873 http://blogs.kqed.org/bayareabites/?p=82873","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/","disqusTitle":"Fire Up the Grill for Spicy Chili Burgers","path":"/bayareabites/82873/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83171\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\">\u003cimg class=\"size-full wp-image-83171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger1000.jpg\" alt=\"Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband and I took a little trip down to the central coast of California—a place I’d never really visited (a surprise since I’ve lived in California for 20 years!). It was a gorgeous, sunny, meandering trip filled with lazy afternoons wine tasting in Paso Robles and walking on the beach. One morning we decided to tour Hearst Castle, as we’d never been. It was both breathtaking and, well, crazy. And the long bus ride and stroll around the palatial grounds caused us to work up an appetite, so as soon as we returned to the visitor center we hightailed it over to \u003ca href=\"http://www.yelp.com/biz/sebastians-store-san-simeon\">Sebastian’s Store\u003c/a> across Highway 1.\u003c/p>\n\u003cp>Now, if you have never been to Sebastian’s Store, I highly recommend it. They make colossal sandwiches, burgers, and salads. And they are GOOD. The downside is the wait. It took us an hour to get our meals. But at first bite, it was worth the wait. I ordered—and I highly recommend this if you go—the black bean veggie burger with the works: roasted Ortega green chiles, avocado, Monterey jack and cheddar cheese, and tomato all stacked high on a whole-wheat bun.\u003c/p>\n\u003cp>While I’ll never be able to re-create the amazing chili-spiked black bean patty that Sebastian’s serves, I decided to build a beef burger as an ode to this memorable dish. Laced with chili powder and with a sprinkle of sweet onions, the burgers are topped with roasted Hatch chiles and slices of ripe avocado and smeared with a swipe of spicy chipotle mayo (which you might want to put on just about everything).\u003c/p>\n\u003cp>I highly recommend \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">making your own burger buns\u003c/a> for the ultimate burger experience!\u003c/p>\n\u003cfigure id=\"attachment_83160\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-83160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/burger-ingredients1000.jpg\" alt=\"Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chili burgers with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chipotle mayo\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1 chipotle pepper in adobo (seeded if you like), finely minced, plus 1 tablespoon adobo sauce\u003c/li>\n\u003cli>Juice of 1/2 lime\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chili burgers\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 lb ground beef chuck (ideally 85% lean, grass-fed, and organic)\u003c/li>\n\u003cli>1/4 cup finely chopped yellow onion\u003c/li>\n\u003cli>3 teaspoons chili powder\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>8 large slices pepper jack cheese\u003c/li>\n\u003cli>8 burger buns, preferable \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/13/how-to-make-your-next-bbq-exceptional-do-it-yourself-burger-buns/\">homemade\u003c/a>\u003c/li>\n\u003cli>2 (4 oz) cans whole peeled roasted green Hatch or Ortega chiles, drained and divided into 8 equal pieces (mild or spicy)\u003c/li>\n\u003cli>2 large, ripe avocados, peeled, pitted, and sliced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for direct heat grilling. In a bowl, stir together the mayo, chipotle pepper plus adobo sauce, and lime juice until well combined. Cover and refrigerate until ready to use.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83166,83168,83169","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, gently mix together the ground beef, onion, chili powder, and 2 teaspoons salt. Divide the beef mixture into 8 equal pieces (about 1/3 lb each) and shape into patties that are roughly 1/2-inch thick (or as thick or thin as you like them). Be careful not to compact the meat too much.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83174,83173,83172","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush and oil the grill grate. Place the patties on the grill directly over the fire and cook, turning once, until they are cooked to your liking (about 3 or 4 minutes per side for medium-rare to medium). During the last 2 minutes of cooking, add a cheese slice to each patty and place the buns, cut side down, around the outer edge of the grill to warm and toast lightly.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83159,83163,83164,83162,83161,83158","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>Place the toasted bun bottoms on a platter (or individual plates) and smear with some of the chipotle mayo. Top with a cheesy patty. Top each with green chilies, then avocado slices, dividing them evenly between the patties. Smear the top buns with the remaining chipotle mayo and set on top of the burgers. Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\">\u003cimg class=\"size-full wp-image-83180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-burger-dressed1000.jpg\" alt=\"Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve chili burger with chipotle mayo, pepper Jack, roasted green chiles, and avocado. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82873/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_401","bayareabites_16303","bayareabites_16176","bayareabites_16297","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_83170","label":"bayareabites"},"bayareabites_64367":{"type":"posts","id":"bayareabites_64367","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64367","score":null,"sort":[1372908069000]},"guestAuthors":[],"slug":"mediterranean-inspired-bbq-menu-for-july-4","title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","publishDate":1372908069,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n","blocks":[],"excerpt":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","status":"publish","parent":0,"modified":1550610528,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1218},"headData":{"title":"Mediterranean-Inspired BBQ Menu for July 4th Weekend | KQED","description":"Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64367 http://blogs.kqed.org/bayareabites/?p=64367","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/03/mediterranean-inspired-bbq-menu-for-july-4/","disqusTitle":"Mediterranean-Inspired BBQ Menu for July 4th Weekend","path":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64367/mediterranean-inspired-bbq-menu-for-july-4","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_401","bayareabites_14760","bayareabites_619","bayareabites_153","bayareabites_14738","bayareabites_3682","bayareabites_2890"],"featImg":"bayareabites_64606","label":"bayareabites"},"bayareabites_54817":{"type":"posts","id":"bayareabites_54817","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54817","score":null,"sort":[1358629821000]},"guestAuthors":[],"slug":"spicy-butternut-squash-black-bean-burger","title":"Spicy Butternut Squash & Black Bean Burger","publishDate":1358629821,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. Kale, apples, squash seed, and persimmon, are just a few of the things I have snuck into a garden burger. \u003c/p>\n\u003cp>They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite, however I do love butternut squash. It is slightly sweet, earthy and pretty spicy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54834\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Butternut Squash & Black Bean Burger\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 cups butternut squash, peeled and diced into 1/2 inch pieces \u003c/li>\n\u003cli>1 can of black beans, drained and rinsed\u003c/li>\n\u003cli>1/4 cup of uncooked quinoa\u003c/li>\n\u003cli>1/2 cup of water\u003c/li>\n\u003cli>1/4 cup red onion, minced\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 serrano chile, minced\u003c/li>\n\u003cli>1 tablespoon ancho chili powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 cup pistachios, finely chopped\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 cup panko bread crumbs.\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a preheated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\" alt=\"Fried Butternut Squash Seeds\" title=\"Fried Butternut Squash Seeds\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54832\">\u003c/a>\u003c/p>\n\u003cp>2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt. \u003c/p>\n\u003cp>3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger Mix\" title=\"Spicy Butternut Squash & Black Bean Burger Mix\" width=\"1000\" height=\"686\" class=\"alignnone size-full wp-image-54833\">\u003c/a>\u003c/p>\n\u003cp>4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt. \u003c/p>\n\u003cp>5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture. \u003c/p>\n\u003cp>6. Fold in the bread crumbs.\u003c/p>\n\u003cp>7. Using a biscuit cutter, make your veggie patties. You don't have to do this but I am a bit anal retentive. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"692\" class=\"alignnone size-full wp-image-54837\">\u003c/a>\u003c/p>\n\u003cp>8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers until they are browned on each side, adding more oil as needed. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54836\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite. It is slightly sweet, earthy and pretty spicy. ","status":"publish","parent":0,"modified":1547246714,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":425},"headData":{"title":"Spicy Butternut Squash & Black Bean Burger | KQED","description":"There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite. It is slightly sweet, earthy and pretty spicy. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54817 http://blogs.kqed.org/bayareabites/?p=54817","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/19/spicy-butternut-squash-black-bean-burger/","disqusTitle":"Spicy Butternut Squash & Black Bean Burger","videoEmbed":"http://www.youtube.com/embed/lvhbxz18UHI","path":"/bayareabites/54817/spicy-butternut-squash-black-bean-burger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. Kale, apples, squash seed, and persimmon, are just a few of the things I have snuck into a garden burger. \u003c/p>\n\u003cp>They are such a great way to increase your vegetable intake, even with veggies you might not like. This burger is a favorite, however I do love butternut squash. It is slightly sweet, earthy and pretty spicy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9245.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54834\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Butternut Squash & Black Bean Burger\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 cups butternut squash, peeled and diced into 1/2 inch pieces \u003c/li>\n\u003cli>1 can of black beans, drained and rinsed\u003c/li>\n\u003cli>1/4 cup of uncooked quinoa\u003c/li>\n\u003cli>1/2 cup of water\u003c/li>\n\u003cli>1/4 cup red onion, minced\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 serrano chile, minced\u003c/li>\n\u003cli>1 tablespoon ancho chili powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>1/4 teaspoon ground coriander\u003c/li>\n\u003cli>1/4 cup pistachios, finely chopped\u003c/li>\n\u003cli>1 tablespoon sea salt\u003c/li>\n\u003cli>1 cup panko bread crumbs.\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Toss the butternut squash with just enough olive oil to cover and place it in a baking dish. In a preheated oven at 400 degrees F, roast the butternut squash for about 45 minutes or until it is super tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9109.jpg\" alt=\"Fried Butternut Squash Seeds\" title=\"Fried Butternut Squash Seeds\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54832\">\u003c/a>\u003c/p>\n\u003cp>2. Wash and clean the butternut squash seeds and then fry them in a small frying pan over a medium-high heat with 2 tablespoons of olive oil. When they just begging to brown, transfer them to a paper towel lined colander and finish them with sea salt. \u003c/p>\n\u003cp>3. Bring 1/2 cup of water to a boil. Add the quinoa, reducing it to a simmer and cover. Cook for about 10 minutes until the quinoa is tender. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9131.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger Mix\" title=\"Spicy Butternut Squash & Black Bean Burger Mix\" width=\"1000\" height=\"686\" class=\"alignnone size-full wp-image-54833\">\u003c/a>\u003c/p>\n\u003cp>4. Add the roasted butternut squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, chili powder, ground cumin, coriander, butternut squash seeds, pistachios, and salt. \u003c/p>\n\u003cp>5. Lightly sweat the red onion, garlic and serrano chiles in a small sauce pan with one tablespoon of olive oil over a medium heat. Fold that into the mixture. \u003c/p>\n\u003cp>6. Fold in the bread crumbs.\u003c/p>\n\u003cp>7. Using a biscuit cutter, make your veggie patties. You don't have to do this but I am a bit anal retentive. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9182.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"1000\" height=\"692\" class=\"alignnone size-full wp-image-54837\">\u003c/a>\u003c/p>\n\u003cp>8. Add one tablespoon of olive oil to a cast iron skillet and warm it over a medium-high heat. Fry the burgers until they are browned on each side, adding more oil as needed. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9240.jpg\" alt=\"Spicy Butternut Squash & Black Bean Burger\" title=\"Spicy Butternut Squash & Black Bean Burger\" width=\"667\" height=\"1000\" class=\"alignnone size-full wp-image-54836\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54817/spicy-butternut-squash-black-bean-burger","authors":["5362"],"categories":["bayareabites_12","bayareabites_1593","bayareabites_1873","bayareabites_316"],"tags":["bayareabites_401","bayareabites_1642","bayareabites_14738","bayareabites_3381","bayareabites_1871"],"featImg":"bayareabites_54862","label":"bayareabites"},"bayareabites_43650":{"type":"posts","id":"bayareabites_43650","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43650","score":null,"sort":[1338309432000]},"guestAuthors":[],"slug":"actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger","title":"Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger","publishDate":1338309432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ","status":"publish","parent":0,"modified":1338309432,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1609},"headData":{"title":"Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger | KQED","description":"Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"43650 http://blogs.kqed.org/bayareabites/?p=43650","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/29/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger/","disqusTitle":"Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger","path":"/bayareabites/43650/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43650/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_181"],"tags":["bayareabites_10350","bayareabites_401","bayareabites_14773","bayareabites_9807","bayareabites_10344","bayareabites_2198","bayareabites_14757","bayareabites_9525","bayareabites_10467","bayareabites_10466"],"featImg":"bayareabites_43820","label":"bayareabites"},"bayareabites_714":{"type":"posts","id":"bayareabites_714","meta":{"index":"posts_1591205157","site":"bayareabites","id":"714","score":null,"sort":[1188484200000]},"guestAuthors":[],"slug":"does-spruce-make-the-bay-areas-best-burger","title":"Does Spruce Make the Bay Area's Best Burger?","publishDate":1188484200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/exterior-705937.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/exterior-705928.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A provocative question, especially for a food-loving town in a beef-righteous nation. It's a question that I can't even answer, really, not having sampled every burger in the Bay Area, or even the smaller list of San Francisco cult favorites. \u003c/p>\n\u003cp>But one thing I can tell you is that the burger at the newly opened \u003ca href=\"http://www.sprucesf.com\">\u003cstrong>Spruce\u003c/strong>\u003c/a> is absolutely, unequivocally, utterly delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/SpruceGarnishes-714284.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SpruceGarnishes-714261.jpg\" border=\"0\" alt=\"\">\u003c/a> \u003cbr>\u003cem>photo by Jen Maiser\u003c/em>\u003c/p>\n\u003cp>I met a friend there on a recent Monday night about two weeks after it opened. (Was this the most highly anticipated restaurant opening in recent memory or what?) We snagged two seats at the bar and settled in for drinks, I with my bourbon stone sour ($8) and \u003ca href=\"http://fogcity.blogs.com/\">\u003cstrong>Jen\u003c/strong>\u003c/a> with her Clover Club ($8), a sweet-tart blend of gin, lemon juice, and \u003ca href=\"http://www.hangarone.com\">\u003cstrong>Hangar One\u003c/strong>\u003c/a> Aqua Perfecta framboise eau de vie. (The former: eh; the latter: double-yum.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though we were splitting a burger at the bar, our meal started with an amuse bouche, a small gift of the world's best beet chips, vivid vermilion and perfectly salted, with a side of horseradish cream. They hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/salumi-780133.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/salumi-780130.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We were in a nibbly mood so we shared two orders ($7 each) of housemade charcuterie -- which is surely now the most oft-typed phrase in my restaurant write-up vocabulary -- and enjoyed noshing our way through coins of soft smoked chorizo and glossy slivers of spicy coppa. I devoured the onion relish compulsively, and liked the sprinkling of smoked pimenton. We drank, we talked, we admired the view (chocolate mohair walls, soaring steel trusses, a glittering skylight) and took in the crowd, mostly couples and friends hungrily eyeing their food rather than one another. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/burger-741890.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/burger-741887.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When the burger ($12) arrived, it was draped, on request, with a melted slice of cheddar but otherwise unadorned, save for a small garden of lettuce, tomatoes, pickled red onions, and thin sheets of dill pickle on the side. Many regulars of the \u003ca href=\"http://www.thevillagepub.net\">\u003cstrong>Village Pub\u003c/strong>\u003c/a>, also owned by the trio behind Spruce, liken the \"bun\" to an English muffin, and that seems as apt a description as any for the thin, textured, somewhat porous bread. My only complaint is that they really overdid it brushing the bun with butter. Other than that, the burger was perfect -- hefty enough to feel good in the hand, satisfying, well-seasoned (an area where the kitchen clearly excels), juicy, and flavorful. Every bite was delightful and I would have eaten every last pickle if my mother hadn't taught me to share.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fries-759932.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fries-759927.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The fries that came with it were served in a silver cup, and assuming they are the same ones that accompany the bavette steak on the dinner menu, fried in duck fat. Holy Deliciousness, Batman! Crisp, just the right side of greasy, and perfectly salted; odd, however, that we had to ask for ketchup (and mustard). Is it really so rare to want these condiments when ordering a burger and fries? They should just slap them on the side and be done with it.\u003c/p>\n\u003cp>The service throughout the meal was spot on, though the lamp on the corner of the bar made it hard for our bartender to tell when Jen's drink had run dry. We passed on dessert, even though they were created by Bay Area wunderkind William Werner, formerly of the Ritz-Carlton Half Moon Bay; a girl has to save a little something for the next time.\u003c/p>\n\u003cp>I perused the dinner menu while I was there and, despite being written by a devoted minimalist, a few things on it popped out at me -- watermelon and arugula with cured sardines, for instance, and crudo with vegetables escabeche (\u003ca href=\"http://www.kqed.org/weblog/food/2007/08/luh-luh-luh-laiola.jsp\">\u003cstrong>did I call this new trend or did I call this new trend\u003c/strong>?\u003c/a>). \u003c/p>\n\u003cp>I'm looking forward to my next visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Spruce\u003cbr>3640 Sacramento Street \u003cbr>(415) 931-5100\u003cbr>San Francisco\u003cbr>Open 7 days a week for dinner, M-F for lunch\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1188484200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":653},"headData":{"title":"Does Spruce Make the Bay Area's Best Burger? | KQED","description":"A provocative question, especially for a food-loving town in a beef-righteous nation. It's a question that I can't even answer, really, not having sampled every burger in the Bay Area, or even the smaller list of San Francisco cult favorites. But one thing I can tell you is that the burger at the newly opened","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"714 http://blogs.kqed.org/bayareabites/2007/08/30/does-spruce-make-the-bay-areas-best-burger/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/30/does-spruce-make-the-bay-areas-best-burger/","disqusTitle":"Does Spruce Make the Bay Area's Best Burger?","path":"/bayareabites/714/does-spruce-make-the-bay-areas-best-burger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/exterior-705937.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/exterior-705928.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A provocative question, especially for a food-loving town in a beef-righteous nation. It's a question that I can't even answer, really, not having sampled every burger in the Bay Area, or even the smaller list of San Francisco cult favorites. \u003c/p>\n\u003cp>But one thing I can tell you is that the burger at the newly opened \u003ca href=\"http://www.sprucesf.com\">\u003cstrong>Spruce\u003c/strong>\u003c/a> is absolutely, unequivocally, utterly delicious. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/SpruceGarnishes-714284.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SpruceGarnishes-714261.jpg\" border=\"0\" alt=\"\">\u003c/a> \u003cbr>\u003cem>photo by Jen Maiser\u003c/em>\u003c/p>\n\u003cp>I met a friend there on a recent Monday night about two weeks after it opened. (Was this the most highly anticipated restaurant opening in recent memory or what?) We snagged two seats at the bar and settled in for drinks, I with my bourbon stone sour ($8) and \u003ca href=\"http://fogcity.blogs.com/\">\u003cstrong>Jen\u003c/strong>\u003c/a> with her Clover Club ($8), a sweet-tart blend of gin, lemon juice, and \u003ca href=\"http://www.hangarone.com\">\u003cstrong>Hangar One\u003c/strong>\u003c/a> Aqua Perfecta framboise eau de vie. (The former: eh; the latter: double-yum.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though we were splitting a burger at the bar, our meal started with an amuse bouche, a small gift of the world's best beet chips, vivid vermilion and perfectly salted, with a side of horseradish cream. They hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/salumi-780133.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/salumi-780130.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We were in a nibbly mood so we shared two orders ($7 each) of housemade charcuterie -- which is surely now the most oft-typed phrase in my restaurant write-up vocabulary -- and enjoyed noshing our way through coins of soft smoked chorizo and glossy slivers of spicy coppa. I devoured the onion relish compulsively, and liked the sprinkling of smoked pimenton. We drank, we talked, we admired the view (chocolate mohair walls, soaring steel trusses, a glittering skylight) and took in the crowd, mostly couples and friends hungrily eyeing their food rather than one another. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/burger-741890.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/burger-741887.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When the burger ($12) arrived, it was draped, on request, with a melted slice of cheddar but otherwise unadorned, save for a small garden of lettuce, tomatoes, pickled red onions, and thin sheets of dill pickle on the side. Many regulars of the \u003ca href=\"http://www.thevillagepub.net\">\u003cstrong>Village Pub\u003c/strong>\u003c/a>, also owned by the trio behind Spruce, liken the \"bun\" to an English muffin, and that seems as apt a description as any for the thin, textured, somewhat porous bread. My only complaint is that they really overdid it brushing the bun with butter. Other than that, the burger was perfect -- hefty enough to feel good in the hand, satisfying, well-seasoned (an area where the kitchen clearly excels), juicy, and flavorful. Every bite was delightful and I would have eaten every last pickle if my mother hadn't taught me to share.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fries-759932.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fries-759927.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The fries that came with it were served in a silver cup, and assuming they are the same ones that accompany the bavette steak on the dinner menu, fried in duck fat. Holy Deliciousness, Batman! Crisp, just the right side of greasy, and perfectly salted; odd, however, that we had to ask for ketchup (and mustard). Is it really so rare to want these condiments when ordering a burger and fries? They should just slap them on the side and be done with it.\u003c/p>\n\u003cp>The service throughout the meal was spot on, though the lamp on the corner of the bar made it hard for our bartender to tell when Jen's drink had run dry. We passed on dessert, even though they were created by Bay Area wunderkind William Werner, formerly of the Ritz-Carlton Half Moon Bay; a girl has to save a little something for the next time.\u003c/p>\n\u003cp>I perused the dinner menu while I was there and, despite being written by a devoted minimalist, a few things on it popped out at me -- watermelon and arugula with cured sardines, for instance, and crudo with vegetables escabeche (\u003ca href=\"http://www.kqed.org/weblog/food/2007/08/luh-luh-luh-laiola.jsp\">\u003cstrong>did I call this new trend or did I call this new trend\u003c/strong>?\u003c/a>). \u003c/p>\n\u003cp>I'm looking forward to my next visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Spruce\u003cbr>3640 Sacramento Street \u003cbr>(415) 931-5100\u003cbr>San Francisco\u003cbr>Open 7 days a week for dinner, M-F for lunch\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/714/does-spruce-make-the-bay-areas-best-burger","authors":["5023"],"categories":["bayareabites_1807","bayareabites_10"],"tags":["bayareabites_401","bayareabites_166","bayareabites_399","bayareabites_400"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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