Veggie goes Black

No cows were killed in the making of this burger.

January 1, 2009 12:38
1 minute read.
Veggie goes Black

veggie burger 88. (photo credit: )

During my travels through Australia, I would often visit the same small diner for lunch for their terrific veggie burger. Served on a crispy bun with fresh vegetables, the huge patty was made of ground legumes and mushrooms with salt and vinegar fries on the side. My mouth's watering just thinking about it. Since then, a great veggie burger ceased to be a mythical, meatless delicacy. In Israel, however, it remained an elusive object of my desire, to which I'd run (and sometimes skip) like some Aussie madman to wherever an apparition had been sighted. Until now. And so it was with my now ex-girlfriend E, that I sampled Tzachi Bookshester's Black Bar n' Burger's veggie burger - the Brigitte Bardot. We tried it at the chain's Ramat Hahayal branch where there are a few vegetarian options in this weirdly designed place (it looks like a mix between a Nafis (an Israeli melawach chain) and a cool bar on a corporate spaceship). The lettuce hearts salad (NIS 49) was good and the edamame (NIS 24) were nice. But, for us veggies, there was only one reason for our presence in this flesh factory - the delicious, juicy, huge, 220 g veggie burger (NIS 41). Made of lentil sprouts, it does not have the usual aftertaste that accompanies the more common mushroom-based veggie burgers. It is served with fresh vegetables, fried onions and mushrooms. So no toppings are necessary. The condiments could have been better, but the chili mayo was good enough to accompany the best veggie burger in Israel. Now, if only someone could make some decent salt and vinegar fries here it would be a perfect universe. To find a branch near you, visit

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