This vegetarian, gluten-free sandwich at Fox Restaurant Concepts’ seven-unit chain has proven to be very popular with customers, outselling bison and turkey burgers at some locations. Executive chef Michael Stebner makes the bun by combining cooked quinoa with eggs, proprietary herbs and spices, and breadcrumbs made from gluten-free buns. Stebner shapes and bakes the buns and spreads them with hummus, tzatziki, tomato, red onion, cucumber, avocado and feta. The burger is based ...
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