The burger that could fix fast food
http://news.yahoo.com/inside-locol--fast-food-for-the-day-after-tomorrow-000353697.htmlI behold it before taking a bite. The thing is hefty. Not huge like those behemoths they serve at upscale Manhattan bistros. But much denser and weightier than your typical Whopper. The patty is mostly made of grains — raw, sprouted and cooked. There’s some jack cheese on there, some grilled-scallion-and-lime relish and a spunky concoction that Patterson and Choi have taken to calling Awesome Sauce: tomato, onion, garlic, vinegar, oil and gochujang, or Korean chili paste. Layer all the above onto a long-fermented bun custom-made, partly with rice flour, by renowned San Francisco baker Chad Robertson of Tartine, who also serves on the LocoL board, and press it on the griddle like a panino until the crust gets crispy and the cheese starts to ooze — a recent Choi brainstorm meant to improve the burger’s “mobility” and “make it easier to eat while skateboarding or riding a bike” — and there you have it: LocoL’s mission statement in sandwich form....
It’s clear the industry is at a crossroads. Thanks to a steady stream of exposés (“Fast Food Nation,” “Super Size Me,” “Food, Inc.”), many human beings now accept that a Big Mac is basically inhumane: to the animals that become it, to the workers who serve it, to the customers who eat it and to the planet that absorbs it. Meanwhile, various food movements — organic, anti-GMO (genetically modified organism), slow-food, vegan and so on — have popularized healthier, more sustainable ways of producing and consuming calories. That’s why fast-casual chains such as Chipotle and Shake Shack, with their locally sourced veggies and antibiotic-free beef, are all the rage these days; it’s also why last August marked the worst sales month for McDonald’s in more than a decade, and why the company sacked its president and CEO in January. Customers are gravitating toward more “natural” meals....
Not many people are bothering to come up with alternatives. On one end of the spectrum, there’s the industry itself, which in recent months has sought to improve its image by getting rid of artificial colors and flavors (the Yellow No. 6 dye in Taco Bell’s nacho cheese, for instance) and promoting items that more closely resemble actual food (McDonald’s “premium” sirloin burgers). A Penn State food-science professor accurately described these maneuvers as a way for the fast-food Goliaths to give their products “a healthy glow without making meaningful changes to their nutritional profiles.”
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sounds great.
If you try one let us know how it is!
And tell them to open their next one in Santa Fe! 
but they would have to make mine without cheese. 
Oh, wait...oops! 
Cheese, on your own thread no less.
It would be wonderful to have a good-tasting fast food option like this that's friendly to humans, animals, and the panet.
I'm omnivore, but one of the places on my eat-out list is a vegetarian restaurant in Austin (Bouldin Creek Cafe) that serves up very good vegetarian and vegan food in substantial portions, and which is Affordable. Too many vegetarian outlets fail to meet these 3 criteria. For the life of me, I cannot figure out why. It seems the folks in the OP have pulled back the curtain. More power to them!
But on another note, no one can beat my venison burgers!
during which Mom was making chili one day, and soaking a pan in Ajax on the next burner. You got it: pan sloshed Ajax into chili. This being the '70s, we were duty-bound to try and rescue it , but it was too late. 
with cheese
