Meat companies are making it easier for you to eat your vegetables by blending them into burgers, meatballs and sausages.
This undated photo provided by Applegate Farms shows Applegate Well Carved Organic Grass-Fed Beef Burgers, a line of meat-and-veggie burgers which the company is introducing at grocery stores next month.
All are hoping to quell consumers' growing misgivings about meat and its impact on health and the environment. The United Nations called for reduced meat consumption last year, saying agriculture andproduction was responsible for 37% of global greenhouse gas emissions. A recent Harvard study suggested that boosting consumption of red meat increases the risk of early death.
Connie LaFeve, a semi-retired administrative professional in Washington state, became a vegetarian in 1985 when she joined the Seventh-day Adventist church. Now, she occasionally eats meat and fish, but limits her consumption for health and environmental reasons. She likes turkey and mushroom blended burgers because they're easy to cook and low in sodium.
Applegate, a natural and organic meat brand owned by Hormel Foods, is introducing four-ounce beef burgers that mix 72% lean organic beef with one-third cup of vegetables, including cauliflower, lentils, spinach and butternut squash. It's not as juicy as an all-beef hamburger, but the vegetables give it more flavor. One burger has 200 calories and 15 grams of fat. By comparison, a 73% lean beef burger from Walmart has 340 calories and 30 grams of fat.
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