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This Is What Counts as a Cheeseburger in Space

This Is What Counts as a Cheeseburger in Space

There’s a sense of international camaraderie in this space cheeseburger

It’s not right, but it’s okay.

Earlier this week, American astronaut and current inhabitant of the International Space Station Terry Virts shared this photo of what counts as a cheeseburger in space. If, like us, you’ve spent a lot of your spare time wondering what astronauts actually eat in space, this photo may break your heart.

Or perhaps it will bring you a sense of nostalgia for the kind of “food” you put together as a broke and desperate college student. Astronauts, they’re just like us!

In any case, Virts’ space cheeseburger (“beef patties, Russian mustard, tomato paste, cheese paste, and tortilla”) will probably make you glad to have much easier access to Earth cheeseburgers. We’re assuming that, if you’re reading this, you’re probably on Earth.

Virts personally endorsed his space version as “very tasty,” and we bet it is, considering how powerful the desire for a cheeseburger must be once you leave America to live in space.

On that note, let it be known that we would definitely eat this space cheeseburger, because if it’s good enough for a space traveler, it’s good enough for us.

#SpaceCheeseburger. Beef patties, Russian mustard, tomato paste, cheese paste, and tortilla. VERY TASTY! pic.twitter.com/OrJ7Kqr3IW

— Terry W. Virts (@AstroTerry) February 19, 2015


McDonald's Hamburger

Ronald McDonald is an international hero and celebrity. In Japan, since the "R" sound is not part of the Japanese language, everyone knows the burger-peddling clown as "Donald McDonald." And in Hong Kong, where people place a high value on family relationships, he is called Uncle McDonald, or in their language, "McDonald Suk Suk."

These burgers were the original hallmark of the world's largest fast-food chain. In 1948, when brothers Dick and Mac McDonald opened their first drive-in restaurant in San Bernardino, California, it was this simple sandwich that had hundreds of people driving in from miles around to pick up a sackful for just 15 cents a burger.

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  • 1/8 pound groud beef
  • 1 plain hamburger bun
  • Salt
  • 1 tablespoon ketchup
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon finely minced onion
  • 1 dill pickle slice

1. Roll the ground beef into a ball and then press it flat on wax paper until about 1/4 inch thick. You can also prepare the burger ahead of time and freeze it for easier cooking.

2. Brown the faces of the bun in a saute pan over medium heat.

3. Remove the bun and cook the burger in the same pan for 2 minutes per side. Salt both sides during the cooking.

4. On the top bun, spread the ketchup, mustard, and onion, in that order, and top with the pickle slice.

5. Put the beef patty on the bottom bun and slap the top and bottom together.

6. Microwave the burger on high for 10 to 15 seconds.


Don't Call Sophia Roe's New VICE Series, Counter Space, a Cooking Show

Roe's latest project will explore how food inherently shapes our society and worldview.

Sophia Roe is so much more than a chef. For years, Roe has grown her social media following thanks to her rousing authenticity as not just a culinary star, but also as an advocate for food justice and diversity in wellness. But above all, she's amassed a fan base because she's a compelling storyteller.

It's these components, not to mention her refreshingly effervescent personality, that have helped manifest her latest&mdashand grandest&mdashproject yet: Counter Space. A first for Roe, the show is set to premiere on VICE this Thanksgiving Day. But as Roe assures me during our Zoom call, the television series is anything but your run-of-the-mill cooking show, à la Julia Child's French Chef or The Barefoot Contessa.

"Definitely not a cooking show," Counter Space will feature "cooking in a segment, but it is a food news show," Roe tells BAZAAR.com. "And I think that's a really important distinction. I actually don't think that there's a show like it. We love the news for everything&mdashpolitics, weather, traffic&mdashbut there's not a lot of food news going on. When we see food shows, they're very recipe driven, or it's something like Anthony Bourdain, where we're going into this war-torn place to see kinds of street food," Roe says.

She continues, revealing that another layer of the show's complexity is that it reflects the current state of world. The entire first season was filmed amid the ongoing coronavirus pandemic with a microscopic crew while still virtually sending viewers across the globe to food-centric countries like Chile, Mexico, and China.

"It was very challenging, very difficult to make six feet [apart] and sending out deploys and camera people," Roe says. "We had to send camera crews to Chile, Mexico, Hong Kong, I mean, it's unreal. So logistically, it was a challenge, but it's so important right now, more than ever. People are talking about sustainability, the environment, climate, food, where it comes from, eating local, organic, farming, all that stuff, but we don't really know what that stuff means."

Never one to miss a storytelling opportunity, Roe and Counter Space are a perfect match, as the series promises a story-driven, community-based format. "I feel like the show does a really great job of just making everything feel story-driven, so it's just easier to digest, easier to understand," she says. "Sometimes the news is scary and it just makes you feel like you're only one person and you can't make a difference. I always want to make it very clear that the show is not about me. I am a show steward. I'm a story steward. &hellip It's not about me, it's about we. It's a collective show, a very community-driven show."

For Roe, food and the overarching culinary industry have always been inherently political, and if anything has showcased how much room for change exists within the industry, it's been the COVID-19 pandemic.

"It's never been clearer who certain things belong to and who certain things don't. Who has access to things, and I'm talking about simple stuff&mdashaccess to education, access to Wi-Fi, Internet, food," she says. "I know what it's like to be food insecure. My entire childhood from age zero to 18 was food insecure. I know what it's like to be on food stamps, WIC. I know what it's like to go to the group home and hope you win the turkey raffle. That's a real-ass experience for me. There are real-ass situations that people find themselves in and the pandemic has just made that edge that much more deliberate."

Outspoken and passionate, Roe says that speaking her truth about a world that in 2020 is still facing a hunger epidemic is her greatest human responsibility. "There are many of us who are not afforded the ability to be laissez-faire about food," she says. "Frankly, when people tell me I need to calm down, I'm like, 'I don't know why this shit don't make you furious. There's a billion people in this world starving. That doesn't make you real upset?' I lose sleep over it.

"This is the wild thing: There are 18 million children in this country who don't have food to eat. Hundred thousand homeless children live in New York City," adds Roe. "We live in a 24/7 news cycle, we know about everything else, so we should also know about the realities of the system we live within, especially because it's never been more clear that humans need each other and impact each other."


Ingredients

Butchering

This is how you get your meat. In space, meat can be expensive to purchase from Cargo, and there are only so many monkeys on the station. There is a reason you have Morgue access.

To butcher a simple animal, hit the carcass with your blade on Combat Mode

Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. . Monkeys count as simple animal, and this is how you get the most meat. Humanoids such as, well, humans, cannot be butchered with just a knife, thought they can be dismembered if attacked with a sufficiently robust sharp object, like a hatchet or butcher's cleaver. Cutting off and dismembering a head lets you harvest the brain, tongue, and eyes by clicking on it in Combat Mode Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. with a sharp object, like you're butchering a simple animal. Dismembering the limbs from torso lets you harvest organs such as heart, appendix and lungs, by slicing at the torso until it splits open and the guts all fall out. To get actual, cookable, burger-able meat from a person, you will need to put them in the gibber, one of the machines in the freezer room. Do this by undressing them, grabbing them with Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people.

You can butcher your simplemobs, monkeys, and even humans (to a less culinary end) more efficiently by putting them on a meatspike. This immobilizes the mob for easy killing, and increases the amount of meat they produce while keeping any organs they may contain intact. (Butchering a simple animal without a meatspike has an individual chance of destroying each organ they would drop using a meatspike guarantees the organs won't be destroyed.) It also gives them a BIG burst of brute damage. To do this, simply bring the animal to be butchered into your meat freezer, and while you have them grabbed, click one of the meatspikes. After the beast is hung on the spike, simply butcher them as normal and you'll reap your rewards! If you're working a ghetto kitchen, you can make a meatspike frame from metal sheets (use the sheets inhand), and turn it into a proper meatspike by wrenching it down and adding some rods.

The gibber also can be upgraded in order to acquire more meat per body, faster processing, and the ability to gib fully clothed people with better manipulators (not that you would need that). It should be in your best interest to get the science team to at least upgrade your gibber. Go here to see the upgrades in detail.

There are many types of meat, and only some of them are listed below.

Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people.

Knife & Rolling Pin

These food are created by using your knife and rolling pin (found in the kitchen's dinnerware vending machine). When the recipe creates multiple products from a single object, each individual product has the same reagents as the sliced object, divided by the number of products made. (For example, a bread loaf with 20 nutriment would be sliced into 5 bread slices containing 4 nutriment each.)

Picture Food name How to acquire
Bread Slice Slice any bread with your knife. Used to make sandwiches. Makes 5 slices.
Cake Slice Slice any cake with your knife. Makes 5 slices.
Pizza Slice Slice any pizza with your knife. Makes 6 slices.
Pepperoni Sheetzzas Flatten a pizza slice with your rolling pin. This is a construction material.
Dough Slice Slice a flat dough with your knife. Makes 3 dough slices.
Flat Dough Flatten a dough with your rolling pin. Makes 1 flat dough.
Raw Patty Flatten a raw meatball with your rolling pin.
Raw Cutlet Slice a meat with your knife. Makes 3 cutlets.
Pie Dough Flatten a cake batter with your rolling pin. Makes 1 pie dough.
Raw Pastry Base Slice a pie dough with your knife. Makes 3 raw pastry base.
Potato Wedges Slice a potato with your knife. Makes one plate of potato wedges.
Pineapple Slice Slice a pineapple with your knife. Makes 3 pineapple slices.
Cheese Wedge Slice a cheese wheel with your knife. Makes 5 cheese wedges.
Salami Slice a sausage with your knife and choose salami. Makes 6 slices of salami.
American Sausage Slice a sausage with your knife and choose American Sausage.

Processor

Some items can be processed with the Processor, which can be found in your kitchen.

Picture Processes Condiments
Raw Bacon Process one raw cutlet.
Raw Meatball Process one slab of meat. There are several types.
Slime Jam Process one slime. Note: Eating this will kill you. Slimes or slime extracts can't be inserted.
Tator Tot Process one potato.
Space Fries Process one plate of potato wedges.
Carrot Fries Process one carrot.
Roast Parsnip Process one parsnip.
Soy Dope Process one soy bean.
Spaghetti Process one dough slice.
Tortilla Process one corn.
Yaki Imo Process one sweet potato.
Popsicle Stick Process one log .

Griddle

Used for frying/grilling most raw meat products. Click it with an empty hand to turn it on. Then the listed raw food on it until they change color. You can grill multiple pieces of food at the same time. If you don't have a griddle you can instead use a bonfire or a grill .

Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people. Toggle with 4 or F by default. Left-clicking people with an empty hand will Harm them if on, or Help them if off. Prevents you from switching places or being pushed when colliding with people.

All-In-One-Grinder

In order to create some of these items you will either need to mix the regents by hand or toss them into the blender/grinder and grind them.

After which either a finished product will be produced or you will need to transfer the liquid to your CondiMaster Neo in the freezer to create it into a bottle.

Any recipe listed as Grind will require the use of the blender, any recipe listed as Mix only requires the beaker. All of your juices will require the Grinder's other setting Juice.

Microwave Oven

The microwave oven is used to cook or boil raw ingredients. You can load multiple of them in the oven and cook them simultaneously. Use a kitchen tray to load it faster.

Trying to cook uncookable food will return a burned mess and will make the oven dirtier (which increases chances of failure).

In case of a failure, just use Space Cleaner, soap or a damp rag on it and remove the burned mess inside.

Picture Cooked food How to acquire
Plain Bread Microwave a dough. Used in most bread recipes.
Bun Microwave a dough slice. Used in burgers.
Pastry Base Microwave a raw pastry base. Used in most pastry recipes.
Boiled Spaghetti Microwave spaghettis. Used in spaghetti recipes.
Pizza Bread Microwave a flat dough. Used in pizza recipes.
Plain Pie Microwave a pie dough. Used in pie recipes.
Plain Cake Microwave a cake batter. Used in cake recipes.
Toasted Sandwich Microwave a sandwich.
Popcorn Microwave a corn.
Warm Donk-pocket Microwave a Donk-pocket. Contains Omnizine.
Boiled Egg Microwave an egg.
Boiled Rice Microwave a Rice Bowl. Used in rice recipes.
Khinkali Microwave a Raw Khinkali.
Onion Rings Microwave an onion slice.


Don't Overcrowd the Basket

Different air fryers have different size capacities, and it&aposs important to know what yours is before you start cooking. (Or if you&aposre in the market to buy, it&aposs important to know what size you need so you don&apost get something far too small for your family.)

My first air fryer was very small and compact, and it was perfect for a single person just cooking a burger or potato in for themselves. (The Dash Compact Air Fryer is a great starter air fryer for a dorm or a first apartment.) The one I am using right now is the TaoTronics 6-Quart XL Air Fryer, which is large enough to roast a whole chicken.

The point is that no matter how big or small an air fryer is, it&aposs possible to overcrowd the basket when cooking. That means you stuff in as much as you can just because, well, it fits. Overcrowding the basket prevents the food from cooking evenly, and it stops any browning and crisping. Who wants droopy wings?

Give your food space so as much surface area is exposed as possible. That will help you cook the food faster and get better results.


Recipe Summary

  • 1/4 pound slab bacon, finely diced (1/3 cup)
  • 1/2 small onion, finely chopped
  • 2 tablespoons brewed coffee
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar
  • Kosher salt
  • Pepper
  • 6 ounces sharp cheddar, shredded (1 1/2 cups)
  • 1 ounce cream cheese (2 tablespoons), at room temperature
  • 1/3 cup mayonnaise
  • 1/4 cup drained and chopped jarred pimientos
  • 1 small garlic clove, finely grated
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 1/2 pounds ground chuck, preferably 20% fat
  • Kosher salt
  • Pepper
  • 1 tablespoon canola oil
  • 4 potato rolls, split and toasted
  • Sliced dill pickles and thinly sliced scallions, for serving

Make the bacon jam In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a paper towel&ndashlined plate to drain. Drain all but 1 tablespoon of the bacon fat from the skillet. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Return the bacon to the skillet along with the coffee, soy sauce, vinegar and both sugars. Cook over moderate heat, stirring, until the liquid is reduced and the jam is thick and glossy, about 5 minutes. Season with salt and pepper. Scrape the bacon jam into a small bowl and let cool to room temperature.

Meanwhile, make the pimento cheese In a medium bowl, combine all of the ingredients.

Make the burgers Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.

Place a burger on each roll bottom. Top with some of the pimento cheese, bacon jam, sliced pickles and scallions. Close the burgers and serve.


Shake Shack's ShackBurger

Recipe adapted from 'Shake Shack: Recipes & Stories,' by Randy Garutti and Mark Rosati

Yield: 4 burgers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

For the ShackSauce:

1 tablespoon Dijon mustard

For the ShackBurgers:

4 tablespoons unsalted butter, melted

4 pieces green-leaf lettuce

Eight ¼-inch slices plum tomatoes

1 pound cold ground beef, formed into four 1-inch-thick pucks

Kosher salt and freshly ground pepper, to taste

Directions

1. Make the ShackSauce: In a small bowl, stir all of the sauce ingredients until smooth, then set aside.

2. Make the ShackBurgers: Heat a large cast-iron skillet over medium-low heat. Meanwhile, open the hamburger buns and brush both sides liberally with the melted butter. Working in 2 batches, place the buns onto the heated skillet, buttered-sides down, and cook until golden brown, 2 to 3 minutes. Transfer to a plate and spoon 1 tablespoon of sauce on each top bun, along with a piece of lettuce and 2 slices of tomato.

3. Increase the heat to medium and let the pan heat up for 2 to 3 minutes. On a plate, season both sides of each puck of ground beef with salt and pepper.

4. Place the pucks into the cast-iron skillet, leaving plenty of room between them. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Cook the burgers without touching them until the edges are brown and crisp, 2½ minutes, then flip them. Place a slice of American cheese on each burger and continue to cook until medium, 1 minute more.

5. Transfer a cheeseburger to each bottom bun, then sandwich with the top bun and lettuce and tomato, and serve.


Guidelines on Forming a Diet Plan

However, many patients report that advice about diet is difficult to come by, especially when IBD is in remission. Is it OK to eat anything, or should there still be restrictions? That's ultimately a conversation to have with your medical team, but in many cases, diet is going to be a result of trial and error. It's going to be up to you to determine what works best, though your medical team can help you to figure out how to get the vitamins and minerals you need.  

There are a few guidelines to keep in mind when planning your diet:

  • High fiber foods may be difficult to digest.
  • Fried foods or foods high in fat may contribute to diarrhea.
  • Dairy products may cause gas and bloating if lactose intolerance is a problem.
  • Raw fruits and vegetables—while a part of a healthful diet—may cause discomfort during a flare-up.
  • Carbonated beverages may contribute to gas and bloating.

There are many recipes developed for people with IBD that may be helpful. Be sure to read the ingredient list carefully—we're all different, and what works for some may not work for all.


Juicy Indoor Burgers with Burger Sauce

One of the best things in life is a big, classic juicy burger and today– that is just what we are talking about with these Juicy Indoor Burgers with Burger Sauce.

Making a great burger is one of those things that people are all trying to accomplish. But the real key to a good, juicy burger is really more simple than you’d think. Some people try adding all sorts of fancy ingredients to their burger patties– but after years of making burgers and studying the art of a good burger I think this is exactly where people go wrong.

One of my *very favorite* cookbooks that I own is The Food Lab by J. Kenji Lopez-Alt. In the book, the author studies the science behind cooking. Through this book, I learned a lot about the science of cooking burgers and highly recommend you read about it (the burger discussion starts on pg. 545). But here are the top 3 rules I’ve gathered from Kenji:

  1. Choose your beef wisely, and grind it yourself. okay, I am not one to grind my own beef (just being honest) but buying the beef from the butcher counter rather than from the pre-packaged section is going to ensure you get the freshest meat possible from your grocer.
  2. Don’t futz around with the meat. From the moment you lay your hands on ground meat it starts to change, “reacting to every knead, every sprinkle of salt, and every change in temperature” [pg. 545, The Food Lab]. The trick is to form your patties as tenderly as possible and don’t over work them.
  3. Season liberally, but do not salt the beef until the patties are formed. This is my favorite tip that I learned from Kenji. According to the author, “Salt will dissolve muscle proteins…turning your burgers from moist and tender to sausage like and springy.” So after you gently form your patties, and immediately before you throw them in the skillet is when you should very liberally season the outside of the burgers with salt and pepper. Without enough salt and pepper, ground beef will just taste flat.

Taking these tips from Lopez-Alt has dramatically changed my burger game and they come out juicy every time. To really top off my burgers, I love serving them with this homemade burger sauce (which tastes somewhat similar to in-and-out burger). But hey, everyone has their own touch to their burgers so you can serve it however you like with whatever condiments you like.


5 Burger Bun Alternatives That Will Totally Make You Forget About Bread

Whether you're gluten-free, paleo, or just watching your carbs, you don&rsquot have to give up on burgers. (And no, we&rsquore not implying you just ditch the bun and just use a fork and knife.) It&rsquos easy to make over your bun game&mdashusing sweet potatoes, mushrooms, and more&mdashwhile also amping up the nutritional value of your meal.

There are plenty of reasons to swap your regular store-bought seeded bun for something more creative and healthier. &ldquoMany [bun alternatives] are lower in calories, gluten-free, and, most importantly, enhance your intake of vegetables and fiber,&rdquo says Vandana R. Sheth, R.D.N. and spokesperson for the Academy of Nutrition and Dietetics. Not to mention, they&rsquore a good source of vitamins, minerals, and phytonutrients.

Ready to spice up your next barbecue? These five options will make you want to banish buns from your plate.

Three words: sweet potato toast. This recent Instagram trend also makes a damn good burger bun. &ldquoIt adds another dimension of flavor to the burger,&rdquo says Kelsey Preciado, the blogger behind Little Bits Of. &ldquoIt&rsquos also firm enough to hold up a patty but soft enough to chew through.&rdquo The perfect example? Preciado&rsquos Greek Stuffed Turkey Burgers. She recommends slicing the largest sweet potato you can find into quarter-inch slices. Then toast them on high for two to three rounds in your toaster oven.

RELATED: 5 Ways to Use Up That Overripe Bowl of Fruit on Your Counter

Making the leap from lettuce cups to lettuce-wrapped burgers is a no brainer. &ldquoA lettuce wrap works well for a juicier burger packed with avocado and sauce as it will catch a lot of the drippings,&rdquo which is why Preciado swapped in lettuce for her California Tuna Burgers. Just place the burger patty on the thickest part of the leaf and fold around it. &ldquoYou can go with the classic iceberg lettuce for a regular burger or mix it up with an Asian-style burger and use green cabbage as a wrap,&rdquo she says. Another option? Hearty leafy greens like collard greens, says Sheth.

The texture and flavor of these purple veggies makes it a surprisingly good substitute for bread. Not only that, eggplant packs an extra nutritional bang. &ldquoEggplant is a good source of fiber, thiamine, and copper. It has a variety of antioxidants and its dark purple skin helps fight damage in the brain,&rdquo says Meme Inge, R.D. and owner of Living Well Kitchen. Just lightly grill or roast the eggplant slices before adding your burger or sandwich fixings.

RELATED: 7 Cereals That Are Legit Good for You, According to Nutritionists

From afar, portobello mushrooms even look like burger buns. (Just sprinkle some sesame seeds on top!) Plus, they&rsquore sturdy and can hold their own against most burgers&mdasheven with a heaping serving of toppings. Preciado suggests cleaning and removing the gills before brushing the caps with olive oil and salt and roasting them in the oven. Eight to 10 minutes at 400 degrees should soften them just enough.

RELATED: Exactly What You Should Eat if You&rsquore Trying to Build Muscle

OK, while these tortillas aren&rsquot vegetables, if you&rsquore really craving something a little bready with your burger, go for a high-fiber tortilla, says Sheth. Tortillas will hold your burger together in a nice, neat package without adding too much bulk. Plus, the extra fiber helps keep your digestive system humming and keeps your blood sugar in check.