How to Cook “Bug Burgers” You’ll Actually Want to Eat
Bugs. They’re what’s for dinner.
Are you ready for the future of food? IKEA’s research and design lab SPACE10 just launched Future Food Today—a new cookbook that explores alternative ways to eat for a more sustainable tomorrow. The recipes range from fresh takes on classic fare (like mushroom ramen and non-avocado toast) to more adventurous entrées (think: dogless hotdogs, algae chips, and “surprise sides”)—and they look delicious. Read on to learn how to make bug burgers in an excerpt from Future Food Today, which is now available for pre-order.
Future Fast Food: The Bug Burger
We appreciate that in many parts of the world eating insects isn’t for the faint of heart. But don’t be bugged out—one bite, and we think you’ll be crawling back for more. Our version of the classic burger will leave you more fulfilled, not only because of its ingredients—beet and berry ketchup, hello!—but also because you just saved 2,000 liters of water by going meat-free.
200 g Potatoes
800 g Beetroot
200 g Parsnips
50 g Mealworms
15 g Dried, blended shiitake mushrooms (1)
1/2 tsp Salt
4 tbsp Clear rapeseed oil
20 g Psyllium husk (2)
20 g Wheat flour
(1) If you can’t find these, you can substitute them with any other type of dried mushrooms—or use 30 g of finely chopped, fresh shiitake instead.
(2) You can find this at your local health-food store. Alternatively, substitute it with 20g of day-old breadcrumbs.