New Year's Eve is rapidly approaching, which means it's resolution time! Coming up with a good New Year's Eve resolution is a challenge, but we're here to help.
Since 2013 feels like it's going to be a special year -- just because -- we thought a serious resolution was in order. No more claiming you'll lose 10 pounds or that you'll finally start writing that novel, we all know those are empty promises.
Rather, let's make 2013 the year where we focus on sustainable eating. And we've discovered just the way to do it: by eating bugs. According to this infographic by Food Service Warehouse, farming insects instead of cattle for our meat supply would be a substantially greener choice. They make a compelling argument, no matter how much we don't want to eat bugs.
If the thought of chomping on a catepillar makes you feel squeamish, watch this video on how an entomophagy (bug eating) expert does it. And once that settles your stomach, we know five ways for you to eat crickets and have a great meal worm recipe for you to try. Of course, we'll also understand if you forgo this resolution, and make your way through 2013 with a burger in one hand and a BLT in the other.
See why bugs make a sustainable solution. And tell us, would you eat bugs?
Source: Food Service Warehouse
Of course, people eat much stranger things than insects -- like these burgers.
Rossini Burger Anyone looking for a Kobe beef burger with sautéed foie gras, shaved truffles and truffle sauce can find it until 3 a.m. at superstar chef Hubert Keller's burger joint on the Las Vegas Strip for the price of $60. At his fine-dining restaurant Fleur, Keller offers the Fleur Burger for $65, which has the same toppings but is made with wagyu beef; the Fleur Burger 5000 comes with a bottle of 1995 Château Petrus for $5,000. burger-bar.com Plus: Best Burgers in the U.S.
The Original db Burger Fusing French and American influences, chef Daniel Boulud created this now-famous burger at his relaxed midtown spot in 2001. The $32 ground prime rib burger is stuffed with braised short ribs, foie gras and truffles and served on a homemade Parmesan bun. danielnyc.com Plus: Best Pizza Places in the U.S.
The Porky Burger Meat-on-meat burger pioneer and superstar chef Michael Symon offers the Porky, a burger topped with pulled pork, coleslaw, barbecue sauce and bacon. While the burger joint has a casual vibe, Symon's standards remain as high as ever in the kitchens. "We have a truck bring in Pat LaFrieda meat from New York four times a week, because no one here can supply that kind of quality," says Symon. "We cook 1,000 burgers a day and take the temperature in every single one." bspotburgers.com Plus: Best Fried Chicken in the U.S.
Pastrami-Mami Burger "A little grease on the griddle helps season the meat," believes Umami Burger founder Adam Fleischman, who also incorporates flavor boosters into the company's ground beef, like "umami dust," a savory mix that includes ground kombu (a type of seaweed) and dried shiitake mushrooms. His newer outpost, Umamicatessen, ups the umami even further with kombu relish plus white American cheese, Dijon mustard and a thick slab of house-cured pastrami. Plus: Best Grilled Cheese in the U.S.
Steak Tartare Burger At his Flip chain, Top Chef All-Stars winner Richard Blais serves unusual chef-driven items like the Steak Tartare Burger, a mix of hand-chopped beef tenderloin blended with garlic, chiles, capers, cornichons, pickled shallots, a fried egg and smoked mayonnaise. He uses a slew of molecular gastronomy techniques on his Raw Tuna Tartare burger, which is topped with a mango sphere that recalls an egg yolk and compressed julienned cucumbers that resemble translucent glass noodles. flipburgerboutique.com Plus: 50 Best Bars in America
EB&D Loaded Up & Truckin' Burger Chef-owner Tim Byres (F&W People's Best New Chef 2012) relies on an in-kitchen wood grill and smoke pit to smoke and cure almost every item on the menu. He serves his mega burger with a soft-cooked egg fritter, thick house-smoked bacon and smoked sharp cheddar on a homemade honey roll. smokerestaurant.com Plus: Best Steak in the U.S.
40 Day Dry Aged Prime Steak Burger In its simplest incarnation, this juicy burger is topped with sautéed garlic spinach, crispy fried shallots and bacon mayonnaise. Additional toppings include fried pickles, a fried egg, superspicy "angry" shrimp and crab-and-asparagus hollandaise sauce. davidburkesprimehouse.com Click Here for More of the America's Most Over-the-Top Burgers