Recreating the Superiority Burger menu at home

There are a few signs that Superiority Burgerisn’t fast food as usual. In New York’s East Village, chef Brooks Headley and his team sling meat-free burgers in a dimly lit basement that seats nine, generously. Broccoli salad is a best-selling item, and fries have never once appeared on the menu. Yet somehow the restaurant commands a cult following of vegans, vegetarians, and carnivores alike. Now Superiority Burger’s recipes are being made public for the first time, in a new cookbook.

Coriander Vinaigrette

Makes 2 cups

• Finely grind the coriander seeds in a spice grinder, coffee grinder, or mortar and pestle. Mix the

  ground- up seeds with the water in a medium bowl. Add the rice wine vinegar and lime juice

  and mix to combine. Slowly whisk in the olive oil.

Eggplant Puree

Makes 2 cups

• Preheat the oven to 375ºF.

• Cut the eggplants in half lengthwise and place on a baking sheet with the skin directly touching

  the pan. Drizzle a little olive oil over the inner flesh and season with a little salt and pepper.

  Cook the eggplants in the oven until lightly browned and fully tender, about 30 minutes. Let

  cool.

• Put the eggplants, including the skin, into the bowl of a food processor (or use an immersion blender). Add the malt vinegar, maple syrup, and tahini to the bowl. With the motor running, stream in the olive oil. Add salt and pepper as needed. If the puree is too thick, add a little water and blend a bit more.

Candied Cashews

Makes 2 cups

• Preheat the oven to 325ºF. Line a baking sheet with parchment paper.

• Toss the cashews with the simple syrup in a medium bowl until lightly coated. There should not

  be liquid in the bottom of the bowl. Sprinkle the sugar and salt all over the nuts and toss to

  coat. Spread the nuts out into a single layer on the baking sheet. Bake until the cashews begin

  to toast and the sugar becomes glossy, about 15 minutes. Let cool and roughly chop. This

  method of simple syrup and turbinado sugar and salt can be used for candying just about

  anything— sunflower seeds, coconut, corn chips . . .

Burnt Broccoli Salad

Serves 6

• Heat a dry medium cast- iron skillet over high heat. Cook the broccoli florets, tossing

  occasionally, until the surfaces are blackened, 10 to 15 minutes. Transfer to a large plate and let

  cool.

• Toss the chiles, sugar, and salt in a small bowl. Let sit for a few minutes, until the juices release,

  then add the white wine vinegar.

• To serve, toss the charred broccoli florets, the broccoli stems, and ½ cup of the coriander

  vinaigrette in a large bowl. Serve over the eggplant puree topped with chopped candied

  cashews, cilantro leaves, and drained Fresno chiles.