Chicago beyond meat epic burger11/27/2023 Lent runs Ash Wednesday through Easter Sunday, April 12.īut "you risk losing the whole spirit of it," said Todd Williamson, director of the Office of Divine Worship at the Archdiocese of Chicago, if you substitute meat with a close copy. Faux meat products from the likes of Impossible Foods, made with soy, and Beyond Meat, whose ingredients include pea, rice and mung bean protein, do not run afoul of Lent's meat abstinence laws, which bar Catholics aged 14 and older from eating animal flesh on Ash Wednesday or any Friday during Lent, save for the aquatic kind. The explosion of plant-based proteins now offers more options, and a potential conundrum for the faithful: is it OK to indulge in juicy, beef-like burgers that ooze like the real thing but without the verboten animal flesh? All burgers cost the same, just $5.99.CHICAGO - Meat is forbidden on Fridays during Lent, driving many Catholics and other observant Christians to partake in fish frys, seafood specials and McDonald's Filet-O-Fish during the season. They also offer chicken sandwiches and for vegetarians, a portabella mushroom sandwich. "When people ask me what's the secret to your burgers, there really isn't a secret, it's just buying really good quality ingredients and not doing anything to them," said Friedman. They even offer turkey burgers.īut the big difference is in the simplicity of the ingredients and the non-industrialized approach. Shakes and smoothies are made with all-natural ice cream or whole fruit and yogurt. I like the sugar to starch ratio, and we just get a lot of great reviews on our fries," said Friedman.Ĭut in-house, they're first blanched, then fried a second time to order, ensuring crispness. "I just feel it gives you a better consistent potato, it's crispy, it's not greasy. Instead of the usual Idaho russets, Friedman chose Kennenbeck spuds. But consider their attention to detail with the fries. Of course, that doesn't mean if you opt for a double with cheese, bacon and a fried egg, that's it's going to be good for you. "We use fresh-baked buns, we use whole butter, toast them, fresh-cut fries, organic ketchup, sea salt, 0 trans fat oil, nitrate free bacon and organic eggs to top our burgers," said Friedman. Each one is placed on the flat top grill, then pressed thin to cook quickly and evenly. I didn't see anything of quality that was in between," said David Friedman, Epic Burger.Īnd so Friedman found a source for all-natural, hormone and antibiotic-free meat, with a good ratio of beef-to-fat. "I thought that there was either fast food or that there was full-service sit-down. What makes a burger distinctive? Unique? At Epic Burger, a new concept tucked beneath a college dorm in the South Loop, it's all about finding a niche. Sonic now has a location in Aurora while California-based Fatburger opened a few weeks ago in Orland Park.īut we prefer the small, independent feel at Epic Burger, a new South Loop burger joint where every detail has been carefully thought out. There's been a wave of new options lately. Our criteria is pretty simple: no major fast food chains, and burgers have to comprise at least 50 percent of the menu.
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