Burger from
The Wild Tomato

Burger from The Wild Tomato

Throughout the year, foodies and eco-conscious travelers come to Door County to explore all of the flavors, scenery, and unique communities of the County. One establishment favored by these travelers is Wild Tomato.

Known for their high quality, natural ingredients and delicious flavor combinations, this family owned and operated restaurant always strives to purchase, prepare and sell food that respects our environment. So when they opened their doors in 2009, it’s no surprise that people were eager to pay them a visit.

While they’re known for their delicious wood-fired pizzas, Chef and Owner, Britt Unkefer set out to create a sure-to-be-favorite Masala Burger using local ingredients for Wild Tomato’s new menu. “I just wanted to do something with a fresher and lighter feel than the traditional veggie burger. I wanted it to be healthy, but interesting. I strive to make our menu as healthful as possible, while sourcing locally whenever I can,” says Britt. This recipe features grilled red pepper and pea shoots that will be sourced locally when in season. 

The Masala Burger is just one of the new menu items that will be featured on the Wild Tomato menu launching this month. Stop by to try it and check out the other new additions while you’re there.

Masala Burger

  • 3 cups Garbanzo Beans
  • 1 c Quinoa
  • ¼ c garbanzo flour
  • ¼ c coconut flour
  • 1 t. xanthan gum
  • 2 T fresh ginger chopped
  • 2 ¼ c onion diced fine
  • 2 T fresh chopped garlic
  • 1 T tomato paste
  • ¼ c calabrese peppers, chopped
  • 1 c peas
  • 2 T salt
  • ¼ c lemon juice
  • 2 T. masala spice blend

Saute ginger, garlic and onion until translucent over medium heat, add spices and cook until fragrant. Add tomato paste and calabrese peppers. Incorporate well and turn off heat. In a mixing bowl combine add the cooked items and remaining ingredients. Mix well to break up the garbanzo beans and combine all ingredients. Patty into burger and cook in olive oil over medium high heat in a sauté pan. Top with grilled red peppers, pea shoots and serve with cilantro chutney or yogurt.