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Holiday hours are subject to change. Packed with flavour, these vegan corn burgers are healthy and seriously satisfying. Pick the coriander leaves, adding half the leaves and all the stalks to the processor. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick.
Place in the fridge for 30 minutes to firm up. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.