Meat The Mass Produced Burger of the Future

May. 7, 2011

By Brandon Scott Gorrell info

I am Brandon Scott Gorrell and I am pumped!!!

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In this video, Chef Dave Arnold gives us a small scale look at what the future of mass produced frozen burgers might look like. That’s right! Although this process appears time consuming, one can easily imagine it on a much grander scale, frozen and packaged (with the ketchup included!) and waiting for the next miserable bachelor with the munchies to pick it out of the cooler at the closest 7-11. The quality would, naturally, be much lower, I’d expect, but… at least it will have bacon? And will be convenient? TC mark

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via vimeo

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  • http://www.facebook.com/profile.php?id=1363230138 Michael Koh

    SO GROSS!

  • Emily

    Looks pretty good but what is that unidentified jello in the heart of the patty?

  • Guest

    lots of raw meat today

  • aho728

    dude, sorry–I love thought catalog but your caption is totally off the mark. not sure if it was added to be funny but this isn't meant for mass production at all…the Chef is using the different tools of food science popularized by molecular gastronomy/Ferran Adria (“the best Chef in the world”) to create a sweet riff on Shanghainese xiao long bao–soup dumplings, Ie pork dumplings that “magically” have soup inside of the wrapper. this kind of thing would be served in really avant garde restaurants… I mean he fresh grounds the meat which is clearly high quality himself!

    • Brandon

      the concept of meat coming pre-made with ketchup inside is reminiscent of technological/weird food like gushers or whatevs, also the uniform size of each element (even the pickle 'plane') recalls mass produced food that comes frozen or that you can buy at mcdonalds – was attempting to riff off that. thanks for the clarification though, i see what you mean.

    • aho728

      fair point, haha. I mean, it's one of the big criticisms about molecular gastronomy by more “traditionalist” chefs who say it's wrong to be doing “unnatural” things to food–and the Chefs, like Ferran, are using ingredients (like the “meat glue” he uses to bind together the bacon layer) that oftentimes originated in the industry for mass-produced gross 7/11 usage. I'm divided on how I feel about it–I think it's cool for people to play around with that stuff, though having tried a bunch of this stuff it's more an “experience” than something I'd want to eat everyday. but yea, that being said, it's pretty hard to make the ketchup “goop” in the middle with the sodium alginate, and the end result is pretty delicate and would be hard, the way it's currently done, to mass produce

    • Reallyyyydude

      how often does a thought catalog article really “get it right” regardless of the article's header? i mean in general, the majority are more boring than inaccurate.

  • pjaime

    I can't tell whether this is interesting or nauseating, but I find the video strangely compelling to watch.

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