This vegetarian, gluten-free sandwich at Fox Restaurant Concepts’ seven-unit chain has proven to be very popular with customers, outselling bison and turkey burgers at some locations.
Executive chef Michael Stebner makes the bun by combining cooked quinoa with eggs, proprietary herbs and spices, and breadcrumbs made from gluten-free buns.
Stebner shapes and bakes the buns and spreads them with hummus, tzatziki, tomato, red onion, cucumber, avocado and feta.
The burger is based on Dr. Andrew Weil’s Anti-Inflammatory Food Pyramid, a dietary plan designed to reduce inflammation in the body, as are other dishes at True Food Kitchen.
The quinoa burger is priced at $12.
RELATED:
• Le Petit Déjeuner
• Sorrel and buttermilk
• Cool Plates at NRN.com
Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary
