The hot new burger in this bun-and-patty-obsessed city isn’t a meaty, dry-aged, Pat LaFrieda-blend monster. It’s a quinoa-based veggie patty.

Herbivores and omnivores alike are lining up at Superiority Burger, a tiny six-seat vegetarian restaurant in the East Village that Brooks Headley, a Del Posto alum, opened at the end of June.

“The Superiority Burger may be the best veggie burger I have ever had,” raves Katrin Frick, 30, a copywriter living in Williamsburg who tried one for dinner on Monday. “And I have had a lot.”

Headley first served the burgers at various special events and a series of wildly popular pop-ups last summer and fall. On Instagram, pork-loving chef David Chang called it “the best veggie burger I’ve ever had,” and Questlove served them at one of his exclusive dinner salons.

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“I’m still sort of processing it,” Headley, 43, says of all the acclaim.

What’s made the burger so hot? Headley, a former vegetarian and punk rock drummer (for bands like Skull Kontrol and Wrangler Brutes), has long been passionate about veggie patties — he used to seek out the best ones when he was a touring musician in the ’90s — and he wanted to create one that wasn’t trying to mimic meat.

“That’s obviously been done before,” he says. Instead, he wanted to do “something that’s made out of whole grains and vegetables that gives you the same sort of umami [as a meat burger].”

He’s succeeded with a crispy, slightly charred patty made from quinoa and a rotating mix of vegetables — “We’re constantly tweaking it,” says Headley — on a squishy Martin’s potato roll. It’s topped with tomato, Muenster cheese, honey mustard and iceberg lettuce. While Headley could have gone with a more “prestigious lettuce,” he says the iceberg gives it an appealing “fast-foody” quality.

Still, Headley, who spent seven years as the head pastry chef at Del Posto, says there’s plenty of technique in the $6 burger. “It’s a culmination of all of my years working in fine-dining restaurants.”

Stacy De-Lin, a vegan who recently tried Superiority Burger, says Headley’s résumé comes through at the new place.

“[It’s] pretty fantastic,” raves De-Lin, 35, a physician who lives in the West Village. “I’ve had the tasting menu at Del Posto, and they do vegan so well . . . It doesn’t surprise me that one of their chefs, Brooks Headley, came up with these recipes.”

Superiority Burger, 430 E. Ninth St.; 212-256-1192.

Additional reporting by Johnny Oleksinski