Try This: Down to Earth’s SLOWBURGERS is Their In-House Burger Joint Making Patties from Grass-Fed, Pasture-Raised Heritage BeefSeptember 19, 2017
The in-house restaurant of Down to Earth’s grocery, SLOWBURGERS opened last year as a fun and accessible way to consume the grass-fed heritage beef from Down to Earth’s farms. Dubbed “slow” as a reaction against fast food (you may have heard of the slow food movement, a movement which owner of Down to Earth Paula Aberasturi is a staunch advocate and spokesperson for in the Philippines), SLOWBURGERS offers meat made under the guiding principles of the movement: sustainability, support for local and small-scale farmers, and preserving tradition in food and agriculture.
SLOWBURGERS is able to reduce food waste of their grocery counterpart by using up the cuts too small to package and sell, but don’t get us wrong—these cuts are still high quality, made with the meat from their heritage cattle that has its own distinct aroma, appearance and flavor. They put emphasis on the fact that their beef is chilled (at 0-1 degrees), not frozen. This is because “the blood of the beef is the heart and soul of the burger,” chef Daim explains. Once you freeze and thaw it, the taste changes.
Head over to SLOWBURGERS and try some of our favorite dishes:
BLUE SLOW BURGER
Topped with caramelized onions and blue cheese (made in-house), the Blue Slow Burger has their signature patty. The patty is thick, with real meat chunks rather than a single homogenous disc. It is rich and distinct—not quite gamey but certainly unordinary—highlighted instead of overpowered by its toppings.
THE IMPOSSIBLE BURGER
For those looking for something lighter (the meat burger is a struggle to finish), SLOWBURGERS recently released the Impossible Burger. Their vegan burger is made with chickpeas and greens from Down to Earth vegetables and herbs including arugula and parsley, giving it a unique combination that is far from your grocery-store veg meat. It has an all-natural taste and an array of textures that makes it even fun to consume.
The rosella (or hibiscus) kombucha is an herbal-tea based fermentation that is best taken cold. The natural bubbles gives you the illusion of a soda, but this bright drink is filled with probiotics to improve your stomach health. Best of all, it’s absolutely refreshing, with a nice balance between tart and sweet.
A farm-to-table restaurant that offers burgers made from pasture-raised, grass-fed heritage beef.