Kitchen Confidential: Ray Forthuber, Boylan Heights veggie burger
The secret to creating the perfect menu… starts with having a very cohesive idea of what exactly you’re trying to present to your customers. Once you have that, it’s easier to let loose with your creativity and really make your menu pop. The menu at Boylan works so well because it isn’t overly ambitious– we know that burgers are the star here, but then we kick it up with some creative side items that serve to complement the burgers.
The secret to success in the restaurant biz is… to always have an open mind. With a living entity such as a restaurant, you’ve gotta realize that things are constantly changing and your success depends on your ability to adapt. They say the wise man knows nothing at all– who said that… was it Kanye?
The secret to making Boylan Heights’ Veggie Burger is… the almond flour coating. It adds a great nutty flavor and gives the patty a beautiful golden brown color when cooked. The great thing about this recipe is that if you’re feeling creative, it’s easy to sub out a few veggies for some of your favorites. Just don’t mess with the quinoa!
Boylan Heights’ Veggie Burger
vegetable stock
3 cups uncooked quinoa
4 1/2 cups uncooked, cubed zucchini (more)