Veggie Burger in Paradise

While all the components of a burger matter, the patty, whether it's a meat blend or not, arguably reigns supreme. Which is why in the past veggie burgers have gotten such a bad rep...there's no meat. Today the New York Times calls out the growing trend in restaurants paying new attention to the veggie burger, here in LA Umami serves a mushroom and edamame patty with ricotta, truffle aioli and cipollini onions; meanwhile raw/vegan eatery Cru in Silver Lake (which just landed a new chef) offers sliders made from sprouted lentils and cooked garbanzo beans, topped with a blood orange, paprika, and Peruvian aji amarillo chili sauce. [NYT]