When we decided to include a veggie burger on our menu, we set out to make it as healthy as possible. Prepared fresh every week, our burger has 33 ingredients with seven fresh vegetables including sweet potatoes, zucchini, summer squash, broccoli, cauliflower, red peppers and mushrooms. It’s many stages of preparation result in a nice thick burger with a perfect blend of textures and flavors. Include the lettuce, tomato, onion, pickle, avocado, and a hand-rolled brioche roll, and you have yourself the ultimate power lunch without the speeches.
Sweet potatoes, zucchini, summer squash, broccoli, cauliflower, red peppers and mushrooms roasting in the brick oven.
After roasting the veggies, we blend it with over 15 different herbs and spices, one of which is tumeric. We chose tumeric as a predominent spice because of it’s proven medicinal benefits. Typically used in Indian and Chinese cooking, tumeric has been a prescription for over two thousand years for many ailments, and it continues to intrigue medical experts researching it’s desease fighting potential. How’s that for team work and motivation.
Shaped into huge patties with over 15 different herbs and spices.
Crispy outer layer
For a little history lesson on the origin of the veggie burger, check out this Smithsonian article which says John and Yoko were eating the veggie burger long before it hit the mainstream. I can imagine that.
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