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Special Request: Edibles & Essentials chefs worked to make veggie burger just right
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Special Request: Edibles & Essentials chefs worked to make veggie burger just right

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Special request: Veggie Burger at Edibles & Essentials

The Veggie Burger at Edibles & Essentials on 5815 Hampton Avenue in St. Louis on Tuesday, Jan. 12, 2016. . Photo by Cristina M. Fletes, cfletes@post-dispatch.com

Q • I’d like the recipe for the veggie burger at Edibles & Essentials. The patties are brown and crispy on the outside and the texture isn’t mushy like so many veggie burgers. —Bill Lamberton, Princeton Heights

A • When Chef Matt Borchardt opened his first café in October, he didn’t stop with an inventive large and small plates menu for lunch, dinner and for Saturday brunch. He added a case of take-home selections packaged to order including steaks and meat cut in house, fresh salads, sandwiches, sausage and cheese boards, appetizers and more prepared in the café’s kitchen. Happily, this seasoned chef and former culinary school instructor also stocked a small market with interesting provisions guaranteed to please discriminating home cooks.

This triple-treat approach works well for Borchardt, who graciously greets patrons and shares his culinary knowledge when asked. “I wanted a simple, charming space with a special ambience — quaint, yet sophisticated — with high-quality, good food. We have a full liquor license as well, so you can enjoy a glass of wine in the cafe or take home craft beers and bottles of wine or hard liquor.” By the way, there’s no corkage fee for Edible & Essentials’ retail wines at the café.

At the café, customer favorites include his signature-fried ribs, the house chili and banh mi tacos served street-style in a double corn tortilla. Customers love this fusion take on the classic Vietnamese pork and pickled vegetable sandwich.

Sous chef Joe Stamer oversees the kitchen, which makes everything except the breads from scratch, including dressings, pickled vegetables, mustards and the aioli for their popular sandwiches. To develop their popular veggie burger, the two chefs tested more than a dozen small batch recipes to come up with a burger that tastes great and maintains a nice texture.

See the recipe here. 


Edibles & Essentials Market & Café

5815 Hampton Avenue

314-328-2300; Ediblesandessentials.com


Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name to reciperequest@post-dispatch.com.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name to reciperequest@post-dispatch.com.

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