The early bird always gets the first worm first, but sometimes, occasionally, that early bird is not always named California. Sometimes, the bird most ahead of the progressive curve comes from another state, like, say, Oregon.

While no one can pinpoint exactly who first made the veggie burger for the first time, let alone when and where, most arrows point to Paul Wenner, who began making Gardenburgers at his vegetarian restaurant, The Gardenhouse, in nearby Gresham in 1981. It was such a hit that he soon began making his creations for other Portland-area restaurants, until the demand became so high that the only next logical step was to simply take the burger national.

Since then, the eating habits of Americans, as well as those of our visitors, have dramatically changed, and veggie burgers of some sort are now almost as common as the ground beef burgers that’ve for so long made up a healthy portion of our diets.

Our Chickpea & Quinoa* Veggie Burger is not only made in house, from a variety of local vegetables, but it’s even fit for vegan, as it contains no egg.

Served with pickles, lettuce, tomatoes, sliced red onions and housemade shallot aioli, and sandwiched between a sesame seed bun from Franz Bakery in Portland, our veggie burger is seasoned with paprika, parsley, cilantro and garlic, and is comprised of the eponymous chickpeas and quinoa, as well peppers (red, bell), mushrooms (crimini), celery, carrots, onion and bread.

Like all of our sandwiches, our veggie burgers come with either a salad, French fries or with a cup of one of our two daily soup offerings.

Of course, if you’re not a vegan, you can always top your veggie burger with one of six choices of cheese. And if you’re not a vegetarian, well, cheese and bacon make everything better, right?

*(keen-WA, fibrous and rich in protein, is one of nature’s most nutritious grains.)