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Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious

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Along with recipes for a coterie of other delights—fresh, vegetarian, accidentally vegan, and always incredible—you’ll find out why Superiority Burger in New York City’s East Village is the hottest ticket in North America and the surrounding continents. Superiority Burger is a cozy counter hangout filled with affordable, innovative food that is a protest against the idea th Along with recipes for a coterie of other delights—fresh, vegetarian, accidentally vegan, and always incredible—you’ll find out why Superiority Burger in New York City’s East Village is the hottest ticket in North America and the surrounding continents. Superiority Burger is a cozy counter hangout filled with affordable, innovative food that is a protest against the idea that extraordinary fare is the exclusive domain of the elite. Now you can bring its blueprint for rebel compassion and culinary sophistication into your home with this cookbook; a must-read for home cooks who want something delicious, new, and imminently within their reach. The book is divided into six flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, Sweets, and Pantry Recipes—and reveals the recipes for some of the restaurant’s favorites: the Sloppy Dave, Burnt Broccoli Salad, Russet Potato–Coconut Soup, Tahini Ranch Romaine Salad, and, of course, the now legendary Superiority Burger. "Brooks Headley makes the best veggie burger I’ve ever had." —David Chang


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Along with recipes for a coterie of other delights—fresh, vegetarian, accidentally vegan, and always incredible—you’ll find out why Superiority Burger in New York City’s East Village is the hottest ticket in North America and the surrounding continents. Superiority Burger is a cozy counter hangout filled with affordable, innovative food that is a protest against the idea th Along with recipes for a coterie of other delights—fresh, vegetarian, accidentally vegan, and always incredible—you’ll find out why Superiority Burger in New York City’s East Village is the hottest ticket in North America and the surrounding continents. Superiority Burger is a cozy counter hangout filled with affordable, innovative food that is a protest against the idea that extraordinary fare is the exclusive domain of the elite. Now you can bring its blueprint for rebel compassion and culinary sophistication into your home with this cookbook; a must-read for home cooks who want something delicious, new, and imminently within their reach. The book is divided into six flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, Sweets, and Pantry Recipes—and reveals the recipes for some of the restaurant’s favorites: the Sloppy Dave, Burnt Broccoli Salad, Russet Potato–Coconut Soup, Tahini Ranch Romaine Salad, and, of course, the now legendary Superiority Burger. "Brooks Headley makes the best veggie burger I’ve ever had." —David Chang

30 review for Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious

  1. 5 out of 5

    Peacegal

    I think the vegetarian hamburger has been delicious for a while now, but OK. I liked the large format/presentation of the book and most of the food looked delicious. It had an almost aggressively NYC vibe--there's no doubt where these folks are based and to what city their hearts belong to. I simply cringed when I looked at the crowded, subway-style seating they have in their little restaurant--I can't imagine sitting that close to strangers, especially when eating. Despite the burger on the cove I think the vegetarian hamburger has been delicious for a while now, but OK. I liked the large format/presentation of the book and most of the food looked delicious. It had an almost aggressively NYC vibe--there's no doubt where these folks are based and to what city their hearts belong to. I simply cringed when I looked at the crowded, subway-style seating they have in their little restaurant--I can't imagine sitting that close to strangers, especially when eating. Despite the burger on the cover, Superiority Burger has embraced the "plant" in plant-based--the recipes lean more heavily on veggies and fruits than vegan meat and cheese products. (Granted, these plants are frequently fried and/or doused in tasty-looking sauces and marinades.) So if you are a lover of veggies from eggplant to broccoli rabe, you may want to leaf through this one. I am glad that there are so many veg*n cookbooks out there for every type of taste and lifestyle imaginable. Plant-based eaters come from every walk of life, it's true--but overall, this cookbook fell squarely into the "unrealistic" column for me. I don't have hours to spend in the kitchen, nor the budget to hunt down some of the more esoteric ingredients in my small town, and much of this cookbook seems to presume the availability of both. I do hope that omnis aren't picking up cookbooks like this at the bookstore or library and wrongly thinking, "oh, eating veg*n is so complicated! so difficult! so expensive!" but I strongly suspect this is indeed happening, at least for some. There are only two recipes that I think I would try--a spicy/sweet collard greens side dish, and a crunchy tofu wrap that I would considerably simplify (I don't need three pages of prepwork to make a wrap, thanks).

  2. 4 out of 5

    Karen

    I usually only cook Japanese food/buy Japanese cookbooks and cook meat and minimal vegetables so this book is definitely a challenge for me but one that I definitely need! I'm obsessed with this restaurant and blown away by the food and I doubt my lowly hands will ever be able to craft the magnificence they serve, I can make something that allusions to it and learn some things too. I'm excited to try these things out!!!!! I really appreciate their information on using local produce and when vege I usually only cook Japanese food/buy Japanese cookbooks and cook meat and minimal vegetables so this book is definitely a challenge for me but one that I definitely need! I'm obsessed with this restaurant and blown away by the food and I doubt my lowly hands will ever be able to craft the magnificence they serve, I can make something that allusions to it and learn some things too. I'm excited to try these things out!!!!! I really appreciate their information on using local produce and when vegetables are in season since all I know is the super market.

  3. 4 out of 5

    Vivek Gani

    Tried this cookbook as my first attempt in making veggie burgers from scratch - it's good but the recipes seem a bit tricky to follow in haste. Here's my notes from making superiority burgers/crunchy potatoes/chickpea mayo in one session: Overall, The burgers are good, but be prepared to spend about 3-4 hours starting from scratch to plating if you’re doing this for the first time. May help to have the quinoa pre-cooked/cooled the day of. You pretty much use one can of chickpeas following directi Tried this cookbook as my first attempt in making veggie burgers from scratch - it's good but the recipes seem a bit tricky to follow in haste. Here's my notes from making superiority burgers/crunchy potatoes/chickpea mayo in one session: Overall, The burgers are good, but be prepared to spend about 3-4 hours starting from scratch to plating if you’re doing this for the first time. May help to have the quinoa pre-cooked/cooled the day of. You pretty much use one can of chickpeas following directions for the burger and the mayo. Superiority burger - I'm being a bit more detailed in this part because the recipe is already available online: https://www.washingtonpost.com/lifest... - Cook things beforehand! The chickpeas need to be rinsed/cooked, the carrots need to be baked beforehand, and the walnuts need to be toasted. It's a bit frustrating the recipe implies the cooking process for these items in the ingredient list but not in the directions. - Have the tools (cutting board/knives/time) to cut things up well. the carrots really need to be diced finely to avoid the patties from breaking apart. - The potato starch/water slurry didn’t quite seem like enough to make the patties stick together well. It might’ve been due to me not cutting up the carrots finely, or skipping bread crumbs, or not using enough potato starch. Next time I’d consider cheating and using some shredded cheese instead to help hold it together. Honey or maple syrup could also work. Chickpea mayo - Cut the recipe in half, maybe even into quarter.. It originally calls for 2.5 cups of grapeseed oil, which is pretty much that entire small bottle of trader joe’s grapeseed oil you bought for everything, and makes for way more mayo than ya need. Crunchy potatoes - Takes a while to make since you’re boiling then baking em, but these turned out well.

  4. 4 out of 5

    Gretchen

    why not review a cookbook i guess. i made 6 of the 10 sandwiches in this book. the only one worth the work was the tofu-fried tofu, and with battered and deep fried anything it's hard to go wrong anyways. my biggest problem with the recipes are 1) there is no way to make the namesake superiority burger stay together with the ingredients they listed, and 2) the scale of some of the components of the recipes were so out of whack with the needs of a home cook - why would i mandolin a whole pound of why not review a cookbook i guess. i made 6 of the 10 sandwiches in this book. the only one worth the work was the tofu-fried tofu, and with battered and deep fried anything it's hard to go wrong anyways. my biggest problem with the recipes are 1) there is no way to make the namesake superiority burger stay together with the ingredients they listed, and 2) the scale of some of the components of the recipes were so out of whack with the needs of a home cook - why would i mandolin a whole pound of carrots when i only need maybe a cups worth? also i found the pastrami-spiced tofu actually inedible. BUT i am feeling more inspired to whip up my own meat/dairy free sandwich creations and that is something worth something

  5. 5 out of 5

    Joshua

    We made the hippie wraps with all of the fixings form my birthday. It was the best vegan meal I have ever had. I love how they give you the recipes for all of the elements of the dish, and they are laid out in a way so that you can make extra and use the elements for multiple meals. Highly recommended.

  6. 5 out of 5

    Cherie

    Lots of great veg recipes, but honestly, since I'm in NYC, I have little desire to cook - instead, I want to GO THERE AND EAT ALL THIS! Nice layout and look. Lots of great veg recipes, but honestly, since I'm in NYC, I have little desire to cook - instead, I want to GO THERE AND EAT ALL THIS! Nice layout and look.

  7. 5 out of 5

    Liz

    Although a lot of these recipes are innovative / fun, I was surprised that there was added sugar in almost every recipe--and that most of the recipes were 1) highly multi-step (make six recipes to make one recipe), 2) disproportionate to how much food an average person (or even family) could eat before expiry, and 3) underwhelming given the plethora of innovative vegan and vegetarian sandwiches and burgers now available on the market. The sides and salads were, to me, the most interesting part o Although a lot of these recipes are innovative / fun, I was surprised that there was added sugar in almost every recipe--and that most of the recipes were 1) highly multi-step (make six recipes to make one recipe), 2) disproportionate to how much food an average person (or even family) could eat before expiry, and 3) underwhelming given the plethora of innovative vegan and vegetarian sandwiches and burgers now available on the market. The sides and salads were, to me, the most interesting part of this cookbook, followed closely by the sides and sauces. I'd definitely recommend this as a "summer" cookbook, but would not recommend it to someone newer to vegetarian cooking--especially if they're under the impression that good vegetarian food is complicated or expensive.

  8. 4 out of 5

    Victoria Law

    This has been THE cookbook that has gotten me through this neverending Pandemic (and perpetually perplexing CSA). If you want to learn more vegan cooking, I highly recommend. But--if you live in NYC and are lazy (like me) and aren't scared of the Pandemic (unlike me), go check out their restaurant first. Then if you want to replicate their recipes, get the cookbook!! (If you live in NYC, you can borrow from the library and then, if you realize you love some of the recipes, you can buy your own co This has been THE cookbook that has gotten me through this neverending Pandemic (and perpetually perplexing CSA). If you want to learn more vegan cooking, I highly recommend. But--if you live in NYC and are lazy (like me) and aren't scared of the Pandemic (unlike me), go check out their restaurant first. Then if you want to replicate their recipes, get the cookbook!! (If you live in NYC, you can borrow from the library and then, if you realize you love some of the recipes, you can buy your own copy--in a store two blocks away from SB)

  9. 5 out of 5

    Gayle Pritchard

    I really enjoyed this cookbook. It’s fully illustrated and packed with inspired recipes! My mouth is watering; I can’t wait to try these. Yes, there us a wide variety of vegan burger ideas, but there are also subs and other sandwiches, along with excellent “staples”, such as marinated tofu fillings and hammered mushrooms to name a few, and terrific desserts. I also love that a very creative restaurant thrives on these delicious offerings.

  10. 5 out of 5

    Laura

    3.5 Would be 4 but most of the recipes are vegan, which puts me between a rock (soy) and a hard place (cashews). Inventive and interesting take on vegetarian and vegan food. Brooks calls his restaurant "an Italian restaurant disguised as a tiny veggie burger joint," but it goes way beyond the veggie burger it is named after. The sandwiches are heavily soy-based and so a no go in my household, but the salads, vegetable dishes and many of the soups are very tempting. 3.5 Would be 4 but most of the recipes are vegan, which puts me between a rock (soy) and a hard place (cashews). Inventive and interesting take on vegetarian and vegan food. Brooks calls his restaurant "an Italian restaurant disguised as a tiny veggie burger joint," but it goes way beyond the veggie burger it is named after. The sandwiches are heavily soy-based and so a no go in my household, but the salads, vegetable dishes and many of the soups are very tempting.

  11. 4 out of 5

    Ed

    Cookbooks are not always review-worthy, but let it be known that the author and chef was the drummer for a number of seminal 90's east coast punk and hardcore bands. The best cookbooks come with a track list, so I would recommend this if you play your old records while cooking and following along. Cookbooks are not always review-worthy, but let it be known that the author and chef was the drummer for a number of seminal 90's east coast punk and hardcore bands. The best cookbooks come with a track list, so I would recommend this if you play your old records while cooking and following along.

  12. 5 out of 5

    Bebe (Sarah) Brechner

    Astonishingly creative recipes and an amusing writing style. The wheels in your food brain will definitely start to spin as you read this. There’s a heck of a lot of work in some of these recipes, but high marks for the genius inspiration behind these incredible, delicious sounding concoctions. Transformative! I plan to try out some of these ideas.

  13. 5 out of 5

    Carol Tietsworth

    I've been an ovo-lacto-vegetarian for 14 years now. I don't really like the taste, no matter how it's presented- of faux meat. I was happy to see this cookbook, but after spending $14. I was hoping for more than one or two recipes without tofu and the other of its ilk. I've been an ovo-lacto-vegetarian for 14 years now. I don't really like the taste, no matter how it's presented- of faux meat. I was happy to see this cookbook, but after spending $14. I was hoping for more than one or two recipes without tofu and the other of its ilk.

  14. 4 out of 5

    Elizabeth

    Poorly organized, a bit preachy in tone, and the photographs are not appetizing. There is only one, maybe two recipes I might consider trying, but not enough to even copy them down before I return this to the library.

  15. 4 out of 5

    Janet

    My favorite part of this book is the creative writing and the photos of the fabulous NYers eating in the 6-seat restaurant. But many of the dishes served sound amazing too, although I will probably only try to make a few at home. I need to go there instead, problem solved.

  16. 4 out of 5

    Dray

    Very creative cookbook with a wide array of great recipes. One of the only cookbooks I have read with several recipes calling for yuba, which I love!

  17. 5 out of 5

    Rory

    LIFE CHANGING

  18. 4 out of 5

    Kate

    Made the Superiority Burger, planning to make black sesame gelato. The burger is pretty good, although it does involve multiple steps that had me sitting down before cooking to figure out timing. I'm glad I didn't bother buying potato starch because, as a friend pointed out as I was stressing about where to buy it, you could easily swap in cornstarch (I'm pretty sure it did the same job). As with all veggie burgers, delicious or not, the key is really adding a bunch of condiments and other stuff Made the Superiority Burger, planning to make black sesame gelato. The burger is pretty good, although it does involve multiple steps that had me sitting down before cooking to figure out timing. I'm glad I didn't bother buying potato starch because, as a friend pointed out as I was stressing about where to buy it, you could easily swap in cornstarch (I'm pretty sure it did the same job). As with all veggie burgers, delicious or not, the key is really adding a bunch of condiments and other stuff to create more moisture, especially if you're using gluten-free buns like I did. I don't know that this was my favorite veggie burger ever, but it wasn't bad. I don't know if I'll be making it again, though. We'll see what happens with the gelato...I did buy powdered dextrose for that, even though I was told that corn syrup probably would have been an acceptable substitute. ETA: Made the black sesame gelato and it's super good! Good texture and a crazy strong flavor from infusing the seeds in the base for 30 minutes (I didn't even add the paste afterwards and it was still super strong). Will definitely use this base formula for gelato in the future.

  19. 5 out of 5

    Rachel

    Intriguing Surprising recipes I can’t wait to try. Not your typical fast food fare but exciting twists on some favorite classics.

  20. 5 out of 5

    Faryal M

    I love Superiority Burger, but I'm not sure I want to go through the myriad steps it takes to reproduce their incredible burnt broccoli salad or veggie burgers at home. I did save two of the dessert recipes for home use, though, and I'm looking forward to trying those. I think because of the nature of the restaurant, a lot of the dishes don't really translate to home cooking. I guess I'd rather just spend the $10 or whatever on going to Superiority Burger itself rather than the many hours at hom I love Superiority Burger, but I'm not sure I want to go through the myriad steps it takes to reproduce their incredible burnt broccoli salad or veggie burgers at home. I did save two of the dessert recipes for home use, though, and I'm looking forward to trying those. I think because of the nature of the restaurant, a lot of the dishes don't really translate to home cooking. I guess I'd rather just spend the $10 or whatever on going to Superiority Burger itself rather than the many hours at home doing it myself. Nice for inspiration, I guess.

  21. 4 out of 5

    Wp

  22. 4 out of 5

    Terence N. David

  23. 5 out of 5

    Ian Orekondy

  24. 5 out of 5

    Tree

  25. 5 out of 5

    Larry

  26. 4 out of 5

    Nancy

  27. 5 out of 5

    Joshua Turner

  28. 4 out of 5

    Brittany Harrington

  29. 4 out of 5

    Andrea

  30. 5 out of 5

    Matt

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