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It used to be that people said it was impossible to make a meatless burger taste like meat. Then they said it would be impossible to make a meatless burger economical.

The Capital Grille, a high-end steakhouse and a Darden Restaurants concept, recently added a new burger through a partnership with renowned butcher Pat LaFrieda.

There will be live demonstrations of the beef patty line, three times daily to show attendees this automated process.

Award-winning innovation is a regenerative match made in burger heaven.

Where's the beef? Today, the better question to ask is what's the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.

The burger sector is turning into an increasingly complex and opportunistic protein market.

New frozen beef breakfast sausage links on shelf and savory mushroom and burger blend in R&D.