@king_saberhawk: Shoot I forgot to post the picture. But to answer your question, Thailand.

@Jeriba: This is true.

Alasdair Wilkins: I'll bet you $5 that I can make a cricket Wellington so good you'll ask for seconds.

Wait, so burgers were not already made with insect meat?

@squall987: If the price of ground beef suddenly went up to $20 per pound, those insect burgers might not look so bad after all.

@RaveCraft: You raise a good point. Most of us would adapt and do what we needed to if our survival depended on it. The prices of chicken and beef are kept artificially low by government subsidies, so there's very little incentive to make any changes in the way we eat.

@Caw_Miller: ...but less likely to leave cancer-causing artificial residue in your liver and blood vessels :)

Kids have been doing this on playgrounds for years, along with various cultures around the world. They dont taste bad at all if you know how to cook em and season em.

@ElRobear: Your wish shall be considered.

I thought we were doing it already!

@Ghede: I'm sure it is. I think it was a documentary on swarms, where during a massive spawning swarm of flies, villagers capture as many as they can and smash them down into burgers. In the burger form, you'd never know it was made purely from flies. Smashed up so finely it's just a wad of healthy protein.

Hmm. I dunno. I'd be willing to give it a try, as long as there are some recipes out first. I wonder if it's possible to make locust burgers?

In south eastern Nigeria we have this delicacy called "Aku", which is basically wingless forest termites. After the first rains of the Rainy Season, these insects swarm out of their nests. They are attracted to lights... where they mate, lose their wings, and fall into conveniently-placed large metal basins.

@Brian216: plant proteins and animal proteins are different. we are animals, we need animal proteins. our digestive systems are more carnivorous than herbivorous, and we dont have and/or dont produce enough of the various enzymes to convert plant proteins into animal proteins. herbivores, like cows, have specialized…

@grimjack28: proteins tend to solidify when you heat them past 104 degrees. So have yourself a good ol' grubroast! I bet they're kinda like chewing on calamari :p

The Insectarium in Montreal used to periodically have bug-eating events, they might still. It's been awhile, but aside from the ick factor I remember everything tasted fine. I know I tried crickets and grasshoppers and they were pretty good.

I've eaten bugs. I tried locusts and grubs on a trip to Thailand. They're really not bad! Grubs are a bit of an acquired taste, but not nearly as bad as you might think. I ate a snack bag of them. Goes great with Singha beer!

@tomqvaxy: One of the things the FDA regulates is how many insect parts can be in your food. They're considered "natural contaminants" and a certain level is allowed. So yeah, you already are! Enjoy.

I'd be open to tasting insects if they were mixed into something else, like a garden burger (or chili, as someone below suggested). Yeah, we think of eating bugs as icky, plenty of people feel the same way about eating pigs.

hmm, how would one pitch this?