In this March 1, 2017, photo, chef Miguel Navarro inspects a Le Bleu hamburger, made with caramelized onions and blue cheese on top of portobello mushroom and lettuce, at the Atlas Meat-Free Delicatessen in Miami. When Ryan Bauhaus first started experimenting with faux meats, he fixated on recreating that subtle blood taste, settling on a tomato paste blend to mimic the acidic, iron flavor. The fatty part of meat was also not to be forgotten. Bauhaus boiled down mushrooms until he got the desired gelatinous, rubbery fat found on the back of a roast.
In this March 1, 2017, photo, chef Miguel Navarro inspects a Le Bleu hamburger, made with caramelized onions and blue cheese on top of portobello mushroom and lettuce, at the Atlas Meat-Free Delicatessen in Miami. When Ryan Bauhaus first started experimenting with faux meats, he fixated on recreating that subtle blood taste, settling on a tomato paste blend to mimic the acidic, iron flavor. The fatty part of meat was also not to be forgotten. Bauhaus boiled down mushrooms until he got the desired gelatinous, rubbery fat found on the back of a roast. Alan Diaz AP
In this March 1, 2017, photo, chef Miguel Navarro inspects a Le Bleu hamburger, made with caramelized onions and blue cheese on top of portobello mushroom and lettuce, at the Atlas Meat-Free Delicatessen in Miami. When Ryan Bauhaus first started experimenting with faux meats, he fixated on recreating that subtle blood taste, settling on a tomato paste blend to mimic the acidic, iron flavor. The fatty part of meat was also not to be forgotten. Bauhaus boiled down mushrooms until he got the desired gelatinous, rubbery fat found on the back of a roast. Alan Diaz AP

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