UCLA offers blended burger

According to a report in the Daily Bruin, Students at the University of California, Los Angeles (UCLA) can now enjoy a blended burger made up of plant matter and meat as a healthier and more environmentally friendly choice at Covel Commons Residential Restaurant. The Covel dining hall introduced the blended burger patty for Covel’s signature UCLA burger in late September. The burger patty is made up of 70 percent ground beef and 30 percent plant matter, including red beets, red quinoa, onion and mushroom. Al Ferrone, senior director of UCLA Dining Services, said he wanted to create a healthier burger without sacrificing flavor. Ferron added he got the idea for a blended patty from meatball recipes, which often include vegetables. “Who hasn’t made meatballs before?” he said. “People don’t really care about what vegetables are with the meat, as long as it tastes good.”