At PXL, the University of Applied Sciences, in Hasselt (Limburg), in the student restaurant, a burger made partly from beef and partly from vegetables is now on the menu. The ‘hybrid’ burger was developed by a farm butcher from Alken and food designer Steve Bonnyns.
Part meat, part vegetables: meet the LIMburger that halves your ecological footprint!
Colin Clapson
Published:
The student restaurant's menu now includes the ‘LIMburger’. You may have thought otherwise, but LIM stands for ‘less is more’ as only half the burger consists of beef. The rest is made up of vegetables. ‘We added local products like oyster mushrooms, watercress and chicory,’ explains Steve Bonnyns, food designer at CIAGO Foodlab.
‘We use the original herbs and spices that we also find in a conventional burger,’ Bonnyns continues. ‘So, we end up with a ratio of 50 per cent meat and 28 per cent vegetables. This reduces our carbon footprint by just under 50 per cent.’ All products are also locally grown.
The catering department at the PXL University of Applied Sciences has already put the new burger on the menu. And in the student restaurant, the burger is already very popular: ‘There is some taste difference, but still it is very tasty,’ notes student Jorn Bleus. Although that could also be due to something else: ‘There's also a different sauce,’ explains Brian Daerden. ‘Other burgers are also a bit more difficult to digest. This one is a little lighter on the stomach. Other than that, I don't really taste that much difference,’ Daerden adds.
From next year also in Hasselt eateries
From 1 to 10 November Flanders is celebrating its ‘Week of Flavours’. This year the theme is ‘half-and-half’, and the LIMburger will be on the menu of the PXL's student restaurant until Friday. In February, there’s a promotion campaign in pubs and eateries across Hasselt. If you want to prepare the hamburger that costs 2.5 euros a piece yourself, starting next week you can visit farm butcher Mattes in Alken.