When the weather warms up our team is known to take a stroll to the East Village to pick up lunch at Superiority Burger. It has convinced the #SKCookbookClub how outstanding plant based eating can be. Their burger is an absolute must-try for anyone who finds themselves in NYC. But until then, the restaurant’s namesake cookbook is perfect to make the menu at home!

Brooks Headley is the chef and owner of Superiority Burger, and not to mention a James Beard Award winner. He came up with this cookbook to reveal some of the restaurant favorites, as well as add some new, creative, vegetarian recipes to your repertoire. Out-of-the-box and irresistible, from sandwiches to soups and salads, you’re not about to miss meat at all.

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Photo by: Chelsie Craig; Food styling: Pearl Jones

Superiority Burger (Homemade Veggie Burger)

Adapted from recipe on page 18
Serves 4


1 cup red quinoa
1 medium yellow onion, chopped
2 teaspoon ground toasted fennel seeds
1 teaspoon Chile powder
1 cup cooked chickpeas, rinsed and drained
1 teaspoon white wine vinegar
1 cup small-diced carrots
½ cup coarse bread crumbs
¾ cup walnuts, toasted and crushed
Juice of 1 lemon
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon hot chile sauce
2 tablespoon non modified potato starch
Grapeseed oil for searing the patties

To Serve:

Shredded lettuce
Roasted tomatoes
Pickle slices
Sir Kensington’s Classic Ketchup
Sir Kensington’s Classic Vegan Mayo


  1. Preheat the oven to 425 degrees F.
  2. Cook the quinoa in 1.5 cups salted water until fluffy, about 45 minutes.
  3. Cool and reserve. In a separate pan, sauté the onion until translucent and browned, and season with salt, pepper, the fennel, and chile powder. Add the chickpeas and keep on the heat for 5 to 10 minutes, stirring constantly. Deglaze the hot pan with the white wine vinegar and scrape everything stuck to the bottom of the pan back into the mix. Using a potato masher, roughly smash the onion-chickpea mixture. Mix the chickpea mash by hand with the cooled quinoa.
  4. Roast the carrots in the oven until dark around the edges and soft, about 25 minutes. Add to the chickpea-quinoa mixture. Add the breadcrumbs, walnuts, lemon, parsley, and Chile sauce, and season again with salt and pepper, until it tastes sharp.
  5. Mix the potato starch with 1 tablespoon water to create a cloudy, thick slurry. Fold the slurry into the burger mix as the binding agent. Form the mixture into 8 to 10 patties and sear in grapeseed oil in a hot sauté pan or cast-iron skillet until fully browned, about 3 minutes on each side.
  6. To serve, place each patty on a toasted bun and add your desired toppings.
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photo by: Chelsie Craig

Recipe from Brooks Headley’s Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious’.

Purchase the cookbook here.