Superiority burger from Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious (page 18) by Brooks Headley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • crandall57 on May 05, 2025

    We really enjoyed these burgers and will make them again. After reading the other comments, I made the following changes: I cooked the quinoa 30 minutes, I put a little neutral oil in the saute pan with the onions, and, for the slurry, I mixed 3 tablespoons potato starch with 5 tablespoons of water.

  • IvyManning on May 31, 2021

    Wow, for the title recipe of the book, it's surprising how poorly edited this recipe is. First of all, the instructions to cook the red quinoa are vague and incorrect. At 45 minutes, the quinoa was burnt to a crisp and set off the fire alarm. Then there's all the steps that are vague or don't make sense. There's no oil in the recipe yet they ask you to saute the onion. Then you add the canned chickpeas and saute them for 20 minutes stirring constantly? Why? Are they supposed to be crispy? Recipe doesn't say! The roasted carrots were mush. I'm not sure why the walnuts were to be crushed, it doesn't say how to do that. It says to season with salt and pepper "until sharp" but I have no idea what that means. Mixing 2 tablespoons of potato starch with 1 tablespoon of water doesn't make a slurry---it makes cement that you can't even stir it. The end mixture is very dry & I measured exactly. It also only makes 4 to 6 burgers, certainly not 10! They didn't test this recipe.

  • patioweather on December 06, 2020

    This was excellent. Omnivores went for seconds. I suspect they will also freeze well so this will be my go-to burger recipe. That being said, the instructions are poorly written and I had to make several changes. First of all, there is a suspicious lack of salt in the recipe. I salted as I went using my judgement. I found that the cook time on the carrots was too long, especially if you initially diced them small enough to go in the mix. I cut the carrots into halves lengthwise and then diced them AFTER they were cooked. To grind the fennel seeds, I put some of the onions and the toasted seeds in a food processor. In the future, I will add more fennel in the future. Lastly, I doubled the amount of slurry that I mixed in. That seemed to work perfectly. They held their integrity and did not taste weird at all. I might try cooking them in the air fryer next time to get a more even crust.

  • metacritic on October 25, 2020

    This recipe has depth, complexity, and warmth. It is as good - truly - as the Zuni Cafe hamburger. This avowed carnivore is astounded. In reading reviewers attempts at replicating the recipe, I elected to chop the walnuts finely (by hand but you would likely do well with a food processor) and to dice carrots and pound fennel seeds with care. I packed the burgers tightly. The end result is remarkable. I will make these often and relish them as I might any beef or lamb burger. I melted cheddar over them one day, the next day put marinated feta over them, shaved cumcumbers and carrots over them, served them with shredded kale and also avocado. And used ketchup. I can't recommend this recipe more full-throatedly.

  • bching on December 29, 2018

    Good and will be better next time with a few tweaks. The burgers need more potato starch slurry than the recipe called for. The directions aren't very detailed--the crushed walnuts, at least by my understanding of the word "crushed" would have been better ground--and I am contemplating subbing smoked almonds next time. Be sure to salt well.

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