date:Apr 01, 2013
Turkey, veggie and seafood patties are popping up on more burger menus, according to market researcher Technomic, Inc., Chicago.
With beef prices on the rise and a shift in consumer eating habits, restaurant operators are keen to cater to meatless diets as well as experiment with exotic proteins, said Lauren Hallow, an assistant editor at Technomic.
Weve seen some really creative alternatives, Ms. Hallow said.
Options range from an edamame cashew patty at Bad Daddys Burger Bar in North Caroli