I really wonder if there are special cooking instructions to make them that might be causing so many restaurants to pull them off the menu.
I've tried several Beyond burgers at various restaurants, and all of them were the worst burgers I've ever had. Dry, tasteless, and chewy - absolutely nothing like real meat. Do a degree that I question if they're all being prepared wrong.
I remember years ago at a bbq, a friend who use to be a short order cook at one point was flipping his burgers. He kept squeezing his frozen patties until the blood or whatever stopped running.
So yeah, if you cook a beyond pattie to the same visual cues as a regular burger in a restaurant in that way, it'll dry out. The instructions on the package are all that's needed. Oil, hot pan, 4 minutes on each side without moving it around and done.
Yeah, that doesn't sound like my experience at all (which is limited to this one place). If anything, the burgers I like are less dry and less chewy than the beef-based competition.
I've tried several Beyond burgers at various restaurants, and all of them were the worst burgers I've ever had. Dry, tasteless, and chewy - absolutely nothing like real meat. Do a degree that I question if they're all being prepared wrong.