"Last November, they opened Lekka Burger, in Tribeca. Kerzner, a longtime vegan, has said that she wanted the eponymous burger— lekka is Afrikaans slang for “awesome”—to taste like “something made in a kitchen, not a lab.” What Cohen achieved is a technical marvel: a perfectly puck-shaped patty, made primarily of portobello mushroom, cannellini beans, and a hint of chili, plus a secret binding agent that holds everything together, even when topped with a vegan cheese sauce (butter beans, coconut oil)." - Hannah Goldfield
Photograph by Heami Lee for The New Yorker
