(Photo: Bobby Doherty/New York Magazine)

Brooks Headley, the pastry chef at Del Posto, has earned a cult following for what is probably the only meat-free burger in existence inspired by the prime-rib hash at Keens. Headley’s patty includes grains (some undercooked, some overcooked), legumes (some canned, some soaked), nuts (pecans, Marcona almonds), and vegetables (celery root, broccoli, puréed corn). Toppings include Muenster (vegans can replace it with mashed avocado), iceberg lettuce, and mustard. He serves them on Martin’s rolls because, he says, his own buns are �too refined.�