Hamburger Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option. Condiments might be added to a hamburger or may be offered separately on the side including mustard, mayonnaise, ketchup, salad dressings and barbecue sauce. Other toppings can include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries,
Mosa Meat Mosa Meat Mosa Meat is a Dutch food technology company, headquartered in Maastricht (the Netherlands) creating production methods for cultured meat. It was founded in October 2015, by Mark Post and Peter Verstrate. Post is a Professor of Vascular Physiology at Maastricht University and serves as Chief Scientific Officer of Mosa Meat. Verstrate is CEO at Mosa Meat and has a background in the processed meat industry, holding different positions at Sara Lee Corporation, Ahold, Smithfield Foods, Campofrío Food Group, Jack Links, and Hulshof Protein Technologies. Post and Verstrate have developed the world's first cultured meat hamburger in 2013, which