Deni’s very own Superiority Burger (Picture: Deni Kirkova)

So I just tried what is supposedly the best burger in the world. Expectations were understandably high.

GQ named the Superiority Burger the best in the world – despite it being vegan, last month – and the news spread like wildfire.

Many, including meat-eaters, agree with the mag that the patty – which contains zero dead animal – is better than any beef burger they’ve tried.

Days after covering the story for Metro, I was due in NYC for a trip and of course I stopped off to the East Village veggie joint to try the burger. I cannot tell you how excited I was.




MORE: The best burger in the world has been announced – and it has no meat in it

I turn up with three pals and order three burgers, one for each of us, as well as an assortment of sides.

Our loaded paper bag of goodies comes quickly.

Inside we have a range of salads (the salad menu changes all the time), a doner kebab-style sloppy mushroom sandwich (ORDER THIS), a sorbet cheesecake dessert with sweet crunchy nutty bits on top (omg) and of course the burgers. All vegan.

As we tuck in the place fills up fast and soon there’s a queue far out the door.

I’m noticing now the place is cosy and there’s tight, limited seating.

Plus they only open between 6-10pm so it gets busy. Do not let that deter you.

Assortment of salads including (L-R) raw red cabbage and nut salad, kebab-style sloopy mushroom sandwich, beetroot and cashews, and shredded cabbage salad (Picture: Deni Kirkova)

The taste test Upon opening up my foil and paper wrap I am gravely disappointed to find a teeny tiny sandwich. It’s the size of my palm, max, but it does tower quite high. Preconceptions aside I bite in, and wow. The patty is thick and soft. My teeth are doing almost zero tearing work as the patty just mushes into my mouth. What we think is inside: mung beans, quinoa, walnuts, chickpeas and, based on the flavour, onion and carrot purée (Picture: Deni Kirkova) The bun is small and sweet, FYI. Anything tougher and the burger would really mush around everywhere with each bite. So this patty. I’m chewing it for ages. There’s so much stuff in there. Between my pals and I we detect an array of ingredients. Just so you know, Brooks keeps the recipe top secret. All we’ve heard so far from speculating press is that the patty is ‘nutty’. So here’s what we think is inside: mung beans, quinoa, walnuts, chickpeas and, based on the flavour, onion and carrot purée. Sounds good, right? It’s so satisfying on all levels – filling, tasty, worth a 3,459 mile journey (Picture: Deni Kirkova) Let me continue on the eating of the thing. It took ages. By the time I’m halfway through it, I’m kind of full (I know). By the time I’m done, I couldn’t have another bite. My group agree that it’s so satisfying on all levels – filling, tasty, worth a 3,459 mile journey (just me?). Anyway. We’re discussing the beauty of the food for the rest of the night. Ten out of ten.

The famous $6 (£4) Superiority Burger comes sandwiched in a bun with iceberg lettuce and tomato on top, plus dill pickle and sauce.

Owner of the joint and ex-hardcore punk drummer, Brooks Headley, has said: ‘I don’t need something indistinguishable from meat in order to feel like I’m eating a hamburger.’

He adds: ‘It’s not just about the patty. It’s the squish of the bun, the crunch of the lettuce and the tang of the ketchup – there’s something primally satisfying in all that.’

While he makes a good point, it’s definitely his burger’s supreme centrepiece that won over the critics.

Deni clutching the sorbet cheesecake thing with sweet crunchy bits, with chef Brooks Headley (Picture: Deni Kirkova)

Advertisement Advertisement