Latest news with #InternationalBurgerDay
Time of India
07-06-2025
- Business
- Time of India
From seaweed-laced burger boxes to mycellium-based packaging: Alt-Packaging pioneers take on plastic
In 2019, mushrooms briefly turned Arpit Dhupar's life upside down—just when he had hoped to earn from them. 'I had quit as Chief Technology Officer at Chakra Innovation and invested around Rs 7–8 lakhs in an oyster mushroom farm, because mushrooms were then the rage. Everyone in South Delhi was buying them,' he recalls. His plan: rent a house in West Delhi, grow oyster mushrooms, and sell them at INA Market. But fungal contamination—green and black mould—ruined the idea. 'And so, I decided to cultivate a genetically superior mushroom strain that wouldn't get contaminated,' says the mechanical engineer. He found lab space at the Regional Centre for Biotechnology in Faridabad and started to research the fungus. 'I realised that eating mushrooms was underutilising their potential... Then I came across biofabrication and knew that was what I really wanted to do.' He began cultivating mycelium—the root system of mushrooms— on paddy straw waste to create a biomaterial thatpossessed all the properties of expanded polystyrene foam, but with an additional one, compostability. Put simply, he developed a sustainable alternative to thermocol. Today, Dharaksha Ecosolutions, which Dhupar co-founded, supplies mycelium-and-crop stubble packaging to companies like Dabur and Havells. 'When we started, we processed 100 kg of feedstock in 3–4 months,' he says. 'We now process 100 kg a day.' Dhupar is part of a growing group of material science entrepreneurs replacing single-use plastics (SUPs) with sustainable bio-based alternatives. SUPs—carry bags, food containers, ecommerce packaging—are high-volume, low-recyclability products with significant environmental and climate impacts. Packaging alone accounts for 56% of India's plastic consumption, with 95% discarded after short use, according to Saahas, a waste management nonprofit. And packaging is what new companies are focusing on. Derived from organic matter such as mushrooms, crop stubble, and seaweed, these alternative materials are making small but keen inroads into the Indian market, with plans to go deep and wide. To Market, To Market On May 28—International Burger Day—Swiggy cus-tomers in Bangalore, Mumbai, and Delhi noticed something unusual on their burger boxes: a label reading 'coated with seaweed'. The algae wasn't on the food—it was part of the box, made by Zerocircle, a Pune-based startup that partnered with Swiggy to launch its sustainable food packaging. Founded in 2020, Zerocircle makes seaweed-based films, pellets, and coatings that render paper packaging grease- and leak-proof. Their products are also 'microplastics-free, home-compostable, and ocean-degradable'. Founder Neha Jain credits growing consumer awareness. 'The success with the Swiggy partnership is largely because consumers are constantlytalking about microplastics in food... That is why we have come this far without subsidies or big pushes from govt, brands, or manufacturers,' she says. Venture capital, grants and awards have played a key role. Zerocircle raised Rs 20 crore this year; Dharaksha, Rs 24.8 crore in 2024; and Faridabad-based Ukhi, Rs 7.7 crore last year. Ukhi converts rice husk, hemp, nettle stems, and pine needles into EcoGran, a compostable, biodegradable biopolymer for flexible packaging—used in garbage bags, e-commerce mailers, and shrink wrap. 'Flexible packaging accounts for a quarter of the 200 million tons of single-use plastics produced globally,' says Vishal Vivek, CEO and co-founder of Ukhi.'In six years, we've worked with over 100 farmers. But we need many more—our new facility will require 500 tons of agriwaste a year.' How To Scale Sixty per cent of Ukhi's clients—including Ralph Lauren—are international. For Zerocircle, it's 90%. That's partly due to global market maturity and partly to cost. 'Globally, we are 50% cheaper than other natural polymers companies,' says Jain. In India, sustainable packaging alternatives remain niche—awareness is low and costs can be 3–5 times higher than SUPs. 'Alternative materials are inherently costlier than their crude-based counterparts because the fossil fuel industry has been around for over a hundred years and has been optimised and scaled significantly,' explains Dhupar. 'Once we scale, have 10–20 large customers, and industry bodies issue stricter mandates to use alternative materials, things will start to accelerate,' he adds. In 2021, Confederation of Indian Industry (CII) launched the India Plastics Pact, a platform to helpbusinesses make the transition to a circular economy for plastic packaging. The first of its four targets is to redesign and innovate for problematic plastic packaging. However, a CII spokesperson notes that while alternatives are key for certain applications, they won't solve all industrial packaging needs. Sarkari Support Founders agree that while direct govt support for alternative materials has been limited, plastic regulations have helped indirectly. In July 2022, the govt banned 19 low-utility, highlitter SUP items like plastic straws and carry bags thinner than 120 microns. Though the broader policy still focuses on reducing, reusing, and recycling plastic, these bans are nudging consumers toward alternatives. 'It will take time but gradually bioplastics like ours will become one of the substitutes to plastics,' says Vivek. 'They may never replace everything plastic, but they will replace a larger share of what's now in the market. ' Another key policy may help lower costs. The revised Extended Producer Responsibility (EPR) mandate requires a minimum amount of recycled plastic in packaging from April 1, 2025. 'This is going to be a major lever, because EPR has been a significant promoter of alternative materials in the West,' says Dhupar. 'We can't compete on price, so there has to be a value proposition. EPR makes that stronger. If recycled plastic adds 10–15% to brandcosts, they might as well invest 20–25% in safer, more sustainable materials that offer a better marketing story. That's what will bridge the gap.' Need Of The Hour Not everyone can make the switch at once. 'Street vendors, small shops, and others in the informal economy don't have the leverage to buy alternatives to single-use items. It's therefore a question of the economic viability of these alternatives,' says Swati Sambyal, Senior Circular Economy Expert at GRID-Arendal. 'Will Rs 100, that can buy say 400 or 500 plastic carry bags, buy the equivalent number of sustainable alternatives? Therefore, the social, economic and environmental viability of alternatives of SUPs have to be looked at together. We must make alternatives cheaper and develop mechanisms to make it happen.' But cost isn't the only challenge. 'We also need clear enforceable standards for alternatives and investment in waste infrastructure that can handle these new waste streams,' Sambyal adds. She points out that alternative materials should besorted separately from dry and wet waste, as they can contaminate recycling streams. For example, if recyclers misidentify mycelium-based packaging and send it for dry waste processing, it could compromise the quality of recycled granules. Labelling is also essential. The alternatives market includes diverse materials with different chemical makeup, and the 'bio' label can be misleading. 'For instance, you may start out with agriculturally produced biomass, like bagasse or corn, and polymerise it with synthetic compounds for additional properties like elasticity or strength. But when it breaks down, it will leave those synthetic chemicals behind,' says Jain. 'Just because it comes from a plant source doesn't make it better.' The same goes for biodegradability and compostability. 'Biodegradable does not mean degradation like a vegetable,' she continues. 'The product doesn't disappear but only breaks down into smaller fragments. In the same way, compostable plastics, such as bin liners, can only be industrially composted, which means 60 degrees of heat and industrial infrastructure. So, the first thing we need to do is identify standards that differentiate different materials and their end-of-life based on the infrastructure that exists. ' Startups are working to build awareness but often must begin at the most basic level. 'People start the conversation with, 'Is your solution green?',' says Jain, 'And I'm like, 'Okay, we have to really break this down'.' Dishing out compostable crockery to the world When Vinay Balakrishnan launched his edible wheat bran plates in 2021, it was Europe that showed interest. 'Indian consumers want aesthetics, not sustainability,' says the Coimbatore-basedentrepreneur. Today, his brand Thooshan exports crop-based crockery to seven countries, though the business has been running at a loss. This year, he hopes to break even, thanks to orders from Switzerland and Mexico. 'Last year, it took the Swiss six months to clear the streets of discarded Christmas trees when the season ended,' he says. This year, Thooshan was tasked with turning that waste into biodegradable tableware. In Mexico, he is turning Agave tequilana—the tequila plant—into cutlery. 'They export tequila but are left with tonnes of cactus waste.' I've had my eye on all kinds of agri-waste,' says Balakrishnan. 'Corn and wheat from the US, rice husk from Argentina, date seeds from the UAE, and oil cake waste from canola and mustard in Canada. My goal is to turn this waste into sustainable products and reduce single-use plastic.' —Kamini Mathai Get the latest lifestyle updates on Times of India, along with Eid wishes , messages , and quotes !
Yahoo
03-06-2025
- Business
- Yahoo
Yelp unveils its top 25 burger chains in the US: See the list
International Burger Day is on May 28, and to celebrate, Yelp has compiled a list of the top 25 burger chains in the U.S. Each chain on the list has more than 100 locations, operate in multiple states, and are primarily categorized under "burgers" on Yelp, according to the review site. "Whether you're craving a classic cheeseburger, a gourmet stack, or a nostalgic drive-thru experience, there's a burger brand that hits the spot," Yelp said in a news release. According to Yelp, the list features nationwide favorites, iconic staples and emerging brands alike. Did your favorite burger chain crack the top 25? Here's the full ranking, according to Yelp: In-N-Out Burger The Habit Burger Grill Shake Shack Culver's Islands Restaurants Freddy's Frozen Custard & Steakburgers Five Guys Burgers & Fries Wayback Burgers MOOYAH Burgers, Fries & Shakes Red Robin Jack in the Box Cook Out BurgerFi Whataburger Wahlburgers Smashburger McDonald's Sonic Drive-In Burger King White Castle Fatburger Wendy's Carl's Jr. Checkers / Rally's Steak 'n Shake In-N-Out has more 119,00 Yelp reviews across more than 400 locations and receives special praise for its "secret menu," while fans also highlight customizable options like Protein Style or 3x3, according to Yelp. Habit Burger, meanwhile, has "quickly expanded across the western and eastern U.S." with a laid-back vibe, Yelp writes, noting that the food "consistently delivers on quality and taste." According to data compiled by Yelp, Culver's tops the list in both the Midwest and the South, while Shake Shack flexed its national appeal, leading in the Northeast and ranking in the top 5 in every other region. "While some brands have gone national, regional loyalty still runs deep," Yelp said in a news release. In-N-Out continues to be the top choice in the West, while Cook Out remains a popular option in the South. Yelp also notes that fast-casual chains like Habit Burger Grill and Freddy's are climbing the ranks in multiple regions, "signaling a shift toward quality-driven menus and nostalgic vibes." Here's a look at the top 5 burger chains by region: In-N-Out Burger Shake Shack The Habit Burger Grill Culver's Freddy's Frozen Custard & Steakburgers Culver's Shake Shack Five Guys Burgers & Fries Freddy's Frozen Custard & Steakburgers Wahlburgers Culver's Shake Shack Cook Out Freddy's Frozen Custard & Steakburgers Five Guys Burgers & Fries Shake Shack The Habit Burger Grill Five Guys Burgers & Fries Wahlburgers Red Robin Gourmet Burgers Gabe Hauari is a national trending news reporter at USA TODAY. You can follow him on X @GabeHauari or email him at Gdhauari@ This article originally appeared on USA TODAY: Yelp unveils top 25 burger chains in US: See the full list
The Citizen
29-05-2025
- Entertainment
- The Citizen
Times Square turns International Burger Day into month-long celebration
To celebrate International Burger Day, Times Square has transformed the day into a month-long celebration with two of its local restaurants offering mouth-watering burgers. The day is celebrated globally on May 28 every year and marks a celebration of the iconic and versatile burger. It is dedicated to honouring the delicious combination of a juicy patty, fresh toppings, and a soft bun that has become a culinary staple around the world. Sous chef Kgomotso Comfort Modise explained the meaning behind the day. 'We have realised that people love fast food, they want it fresh, tasty and well done; that is what keeps them coming for more.' Both restaurants marked the day with exclusive burger specials, offering the Appetite burger and Wagyu burger. Burger enthusiast Gugu Hadebe acknowledged the celebration. 'It is a great concept, especially for burger lovers like me. My favourite burger is the baconater because I'm a lover of bacon. I'm a burger fan in general, and it's mostly my first opinion meal,' she said. She emphasised that Burger Day must remain an annual celebration. 'It is a great concept for burger lovers and it's something to look forward to every year,' said Hadebe. Another burger enthusiast, Lesego Mojela, echoed the same sentiments. 'As a burger lover, I hope events like this can be hosted more often. As much as it is international, it must be made more relevant for people to indulge in different burgers.' ALSO READ: Latest crime stats paints complex picture for Centurion communities Do you have more information about the story? Please send us an email to bennittb@ or phone us on 083 625 4114. For free breaking and community news, visit Rekord's websites: Rekord East For more news and interesting articles, like Rekord on Facebook, follow us on Twitter or Instagram or TikTok. At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
Hindustan Times
28-05-2025
- General
- Hindustan Times
International Burger Day: Spice up your burger game with these three Indian street food classics to try
Burgers are the ultimate comfort food worldwide, but in India, the simple joy of some stuffing nestled between bread transforms into a deeply local experience. This International Burger Day, let's dive into three iconic Indian burgers that outshine the classic American hamburger with their quintessential regional charm. If you've never tried Poe, you're missing out on a bread lover's delight. This Goan speciality is soft, slightly chewy, and has a hint of fermented sourdough flavour. Its slight give makes it perfect for any filling, turning it into a decadent burger. Let's talk about the Chorizo Poe, recipe by Hilda's Touch of Spice. 8 to 10 Goan bead sausages, 4 medium onions, 1 tbsp vegetable oil, 2 tbsp Goan vinegar, a few tbsp water, salt to taste Remove the chorizo meat from the casing. Slice onions and sauté in hot oil until translucent. Add chorizo and soften until it releases oil. Add water as needed to prevent sticking and further soften the mixture. Stir in vinegar, salt, and pepper to taste. Fill your Poe bread with this savoury mixture and add cold coleslaw or cucumber and tomato slices for the perfect Goan burger experience. Mumbaikars take their vada pav seriously — this humble 'burger' packs powerful flavours without the fuss of mayo or fancy meats. A potato cutlet sandwiched in soft pav, it's arguably one of the best street food pairings in the world. This recipe is courtesy of Dassana Veg Recipes. 350 grams potatoes or 2 medium to large potatoes, 6 to 7 small garlic cloves, 1 to 2 green chillies, ½ tsp mustard seeds, pinch of asafoetida, ⅛ tsp turmeric powder, 7 to 8 curry leaves, 1 to 2 tbsp chopped coriander, salt as needed 1 cup chopped coriander, 1 to 2 garlic cloves, 2 to 3 drops lemon juice, 2 to 3 green chillies, salt as needed ½ cup seedless tamarind, 1.75 cups water, ½ tsp cumin seeds, ½ tsp ginger powder, pinch of asafoetida, ¼ tsp red chilli powder, 7 to 8 tbsp jaggery powder, 1 tsp oil, salt or black salt as required Oil for deep frying, 2 tbsp dry red chutney (optional), 8 pav, 3 to 4 fried green chillies with salt (optional) Prepare green chutney by grinding all ingredients with minimal water. For tamarind chutney, soak tamarind, strain pulp, cook with spices and jaggery until thickened, then cool. Boil and mash potatoes. Temper mustard seeds, curry leaves, and asafoetida in oil; add garlic-chilli paste and turmeric, then mix into potatoes with coriander and salt. Form into balls, coat with a batter made from besan, turmeric, asafoetida, salt, baking soda (optional), and water; deep fry until golden. Assemble vada pav by spreading chutney on pav, adding fried vada, and serving immediately to avoid sogginess. Serve with fried green chillies and tea for the authentic Mumbai experience. While similar to vada pav with its potato base and chutneys, Dabeli shines with its distinct Gujarati spice mix that adds warmth and punch. 1 tsp coriander seeds, ½ tsp cumin, ½ tsp fennel, ½ tsp pepper, ½ inch cinnamon, 1 black cardamom pod, 6 cloves, 1 star anise, 1 bay leaf, 1 tsp sesame seeds, 2 tbsp dry coconut, 3 dried red chillies, ½ tsp turmeric, 1 tsp aamchur, 1 tsp sugar, ½ tsp salt 2 tbsp tamarind chutney, ¼ cup water, 2 tbsp oil, 3 boiled and mashed potatoes, ½ tsp salt, 1 tbsp grated coconut, 1 tbsp chopped coriander, 2 tbsp sev, 2 tbsp pomegranate seeds, 2 tbsp spiced peanuts 5 pav, 5 tsp green chutney, 5 tsp tamarind chutney, 5 tsp finely chopped onion, butter for toasting Dry roast the masala spices until fragrant, cool, and grind with turmeric, aamchur, sugar, and salt into a fine powder. Heat oil, mix masala powder with tamarind chutney and water, and cook till fragrant. Add potatoes and salt, mash well, then garnish with coconut, coriander, sev, pomegranate, and spiced peanuts. Spread green and tamarind chutneys inside pav, stuff with the aloo mixture and onion, toast in butter until golden, then roll in sev and serve immediately. This International Burger Day, celebrate by indulging in these Indian variations that bring rich regional flavours and textures to a simple sandwich; sometimes, the best bites come from local streets, not fancy menus.
TimesLIVE
28-05-2025
- Business
- TimesLIVE
Chicken or beef: tasty recipes to try for International Burger Day
The history of the first burger has always been shrouded in mystery. Whether you sink your teeth into an offering from a favoured franchise or lie awake some nights pondering the ingredients of Sponge Bob's Krabby Patty, the love for meat on a bun is appreciated the world over. Coinciding with burger month in the US, International Burger Day is set aside to celebrate every bite. Taking part this year is Sibiya Casino, with its specials for some of SA's most beloved hot spots for a good burger: Beira Alta Restaurant - A Portuguese burger with a house-made beef patty topped with chouriço slices for R155. Nando's - A tender chicken burger prepared with Nando's' unique peri-peri recipe served with a single side of your choice for R92. Steers - Big Bacon King Steer Burger with chips for R129.90. Spur - From Sibaya Spur, the original Spur burger – your choice of beef, soya or chicken - served with a side of your choice (single 160g) for R114.90. The burger combo is your choice of a beef, soya or chicken patty topped with cheese, and a 350ml Coke, for R164.90. The Rib burger – succulent pork rib patties grilled with Spur Basting topped with cheese served with a side of your choice – for R 129.80. The famous Cheddamelt burger - your choice of a beef, soya or chicken patty topped with melted cheese and creamy mushroom or pepper sauce, with a side of your choice - for R142.90. Don't have a chance to catch the special this week? Here's a recipe from Sibaya Casino's Salon Privé chef Prudence Ntombela that's sure to bust the cravings. Cajun chicken burger Ingredients: 1 burger bun 20g soft butter 30g oil, plus extra for frying 250g chicken breast 25g Cajun spice 40g mayonnaise 2g paprika 30g fresh tomato 15g red onion 30g fresh lettuce 200g potatoes Seasoning Method: Cut the chicken breast horizontally to open into a butterfly. Add Cajun spice, oil and seasoning and set aside for 10 minutes in the fridge. Cut the burger bun and butter on both sides. Place on a pan until golden brown. Set aside. Grill the chicken breast over a medium-high heat for 4 minutes on each side until fully cooked through. Slice the onion and tomato into rings and set aside. Mix the mayonnaise and paprika together, then spread the mixture on both sides of the bun. To assemble the burger, layer the lettuce, tomato and red onion on the bottom half of the bun. Place the chicken on top, drizzle with additional paprika mayo and finish with the top half of the bun. In a medium-sized pot, heat the oil and fry the potatoes in your preferred cut for 8 to 10 minutes, or until golden brown. Season with salt, pepper and Cajun spice, then serve on a plate alongside the burger. BBQ lamb burger Ingredients: 150g lamb mince 30g oil 1 burger bun 20g soft butter 40g mayonnaise 2g paprika 30g fresh tomato 15g red onion 30g fresh lettuce 200g potatoes 40g BBQ sauce Seasoning Method: Roll the mince into a ball and flatten. Heat the oil in a frying pan. Cook patties on each side for 4 minutes. Set aside. Cut the burger bun and butter on both sides and toast in the pan. Slice the onion and tomato into rings and set aside. Mix the mayonnaise and paprika together, then spread the mixture on both sides of the bun. To assemble the burger, layer the lettuce, tomato and red onion on the bottom half of the bun. Place the lamb patty on top, drizzle with BBQ sauce, and finish with the top half of the bun. In a medium-sized pot, heat the oil and fry the potatoes in your preferred cut for 8 to 10 minutes, or until golden brown. Season with salt, pepper and Cajun spice, then serve on a plate alongside the burger.
