When you’re craving a burger, the two most upsetting words in the english language are probably “veggie patty.” There’s no substitute for a juicy slab of ground ground beef that’s been smashed and seared to perfection on a griddle (or grilled if that’s your thing). Leave it to a former punk-rock-drummer-turned-chef to shake things up.

Superiority Burger, located in New York’s East Village, shatters the notion that meatless burgers are nothing more than frozen cardboard vessels for fungus or tofu. Allow GQ’s Nick Marino to describe the nuances of the restaurant’s star attraction:

Maybe the best thing about N.Y.C. chef Brooks Headley’s raved-about Superiority Burger—better even than the nutty patty, the roasted umami-bomb tomato, the fact that no cows were harmed in the creation of this sandwich—is the texture. The bun squishes. The lettuce crunches. The pickles snap. That patty, made from ingredients Headley won’t divulge and miles beyond whatever your vegan friends use to assault your grill during barbecues, has genuine heft.

Is your mouth watering yet? How about now:

For more of the tastiest stuff you can devour in America right this very second, check out our annual roundup of The 50 Best Things to Eat, Scarf, Sip, Spread, Slam, Savor, Scoop, Dip, Download (Yes, Download) & Drink.