Even carnivores go crazy for the La Bandita, a black bean and corn patty topped with avocado, goat cheese, and arugula. The wheat buns are slathered with cilantro pesto for a delicious mess.
Jonathon’s Oak Cliff
Tie on a bib before you bite into this patty made with quinoa, celery, carrots, and eggs. The fresh Kaiser roll dressed with Dijon mustard and layered with roasted tomatoes, lettuce, and pickled onion falls apart like a relationship that was doomed from the start—sloppy, messy, fun.
Ah, the Woodstock. A “burger” created by mixing chopped vegetables, grains, hummus, and four kinds of seeds. It’s served between a fresh cracked-wheat bun with basil and garlic aioli, and fresh toppings—lettuce, tomato, avocado—on the side.
The Old Monk
The firm patty, seasoned with secret spices, is made with bulgur wheat and lentils that are bound together with cashew butter and eggs. It holds up better than most patties, as reliable as the bar that serves it.
How is it that this place gets everything right? Imagine—a juicy veggie burger. The secret? Black beans, brown rice, oat bran, chopped beets, and a smidge of beet juice, capped with a slather of sweet soy glaze.