Whole grains, legumes, and vegetables enjoyed one year at the top of the burger heap.  In 2015, “the best burger of the year,” as declared by GQ, was from New York City’s Superiority Burger, a tiny vegetarian joint run by former upscale pastry chef Brooks Headley.

The recipe, per the restaurant’s 2018 cookbook, includes red quinoa, yellow onions, chickpeas, walnuts, carrots, potato starch, and other general pantry items. In 2016, the Silicon Valley-based Impossible Burger made its restaurant debut at David Chang’s Momofuku Nishi, boasting a development price tag of around $80 million. (Chang himself, of course, had been famously anti-vegetarian until he tasted the fake-bloody fruits of tech labor. )…

This story continues at The Next Web

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