Photograph by Darrow Montgomery
Trust José Andrés to drastically rethink what a meat-free burger should be at his veg-obsessed fast-casual concept Beefsteak. Instead of making a patty out of produce, he simply uses a generous slice of beet marinated in red wine vinegar. (Tomato is subbed in when it’s in season.) The surprisingly substantial disc comes on a bouncy brioche bun with a generous swipe of slightly spicy vegan chipotle mayo, pickled red onions, and sprouts I could do without (add avocado instead). Though the flavors are drastically different, it feels like you’re chomping into a quarter pounder—minus the guilt.