Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious

Name: Superiority Burger Cookbook
ISBN: 9780393253986

W.W. Norton & Company, 2018

Publisher Description

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.

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Recipes

Sandwiches

Superiority Burger
Sloppy Dave
- Frizzled Onions
Hippy Wrap
- Hippy Mix
- Soom Sauce
- Pickled Carrots
- Sunflower Crunch
- “Superiority” Wrap/Boat Assembly
Tofu-Fried Tofu
Hammered Mushroom Sandwich
Yuba Philadelphia
New Creation
Uptown
Saturated Party Sub
Pastrami-Spiced Tofu on Rye with Griddled Onions

Cool Salads

Burnt Broccoli Salad
- Coriander Vinaigrette
- Eggplant Puree
- Candied Cashews
Tahini Ranch Romaine Salad
Caraway Slaw
Chicories Salad
Green Brown Rice with Yellow Beets
Chopped Salad
Wedgeless Wedge Salad
Home-Style Potato Salad
Corn and Tomatoes with Bruised Basil and Olive Oil Croutons
Ice-Cold Herbed Melon and Cucumber Salad
Fennel and Celery Salad with Spicy Peanut Sauce
Okra Rice Salad
Roasted Cauliflower with Tamarind, Shiso, and Peanuts
Raw Swiss Chard Salad
Iced and Smashed Cucumber Salad
Vegetable Salad
Sweet-and-Sour Red Beets with Cream Cheese and Fried Pretzels
Kohlrabi Slaw
Wild Rice Salad with Candied Hibiscus
Stuffed Cabbage Salad
Half-Wilted Escarole with Corn Bread and Roasted Apricots
Peas and Pesto
Roasted Rutabaga with Brown Rice and Pomegranate Molasses
Bitter Greens with Grapefruit, Re-Toasted Corn Chips, and Halloumi

Warm Vegetables

Griddle Broccoli Rabe
Stuffed Green Peppers with Coconut and Iceberg
Crunchy Potatoes
- Cheesed Crunchy Potatoes
- Green Chile and Raw Applesauce Crunchy Potatoes
- Mambo-Sauced Crunchy Potatoes
- Crunchy Potatoes with Caper Sauce
- Crunchy Potatoes with Green Cream and Griddled Onions
Bean Toast
Beer Batter Market Potatoes
Loaded White Sweet Potato
Roasted Orange Sweet Potato with Olive-Raisin Chutney
Salt-and-Vinegar String Beans
Kelp and Vegetable Scampi
BBQ Baked Gigante Beans with Polenta and Coleslaw
BBQ Carrots with Cashew Cream and Corn Chips
Confit Potatoes
- “New Bay” Potatoes
- Potatoes Oreganato
Braised Collard Greens with Hot Sauce and Honey
Griddled Yuba with Snap Peas, Rhubarb, and Mint
Tahini-Roasted Cauliflower with Tangerines and Hazelnuts
Garlic-Braised Escarole with Apples and Thyme
Fried Rice and Beans

Soups and Stews

Russet Potato-Coconut Soup
Roasted Cauliflower Soup
- Rhubarb Mostarda
White Sweet Potato and Leek Soup
- Italian Geren Onion Pancakes
Red Lentil Stew
Creamy Wild Rice Soup
Cream of Fava Bean Soup
Carrot Soup with Mint and Peanuts
Tomato-Stained Black-Eyed Pea Soup with Elbows
Parsnip and Fennel Soup
Vegetable Soup with Curly Parsley

Sweets

Bread Pudding
Carrot Cake
Banana Bread
- Chocolate-Olive Oil Sauce
Chocolate Chip-Free Crumble
Peach-Blueberry Breadstick Crumble
Seared Polenta with Mapled Olive Oil
Neutral Gelato Base
- Poppy Seed
- Cardamom-Pumpkin Seed Oil
- Polenta
- Black Sesame
Sorbet Syrup
- Coconut Sorbet
- Chocolate Sorbet
- Grapefruit Sorbet
- Deli Melon Sorbet
- Blackberry Sorbet
- Strawberry Sorbet