Grind Burger Kitchen

Owners Liz and Jesse Huot started off serving grass-fed beef burgers from a tiny trailer, but demand soon grew to the point that they were able to open a brick-and-mortar spot. In addition to the beef patties, they offer a veggie option that left Guy impressed. “Such phenomenal texture,” he said of the patty, which is made from a well-seasoned blend of roasted vegetables, quinoa, pumpkin seeds and more. It’s slathered with smoked tomato ketchup, dressed with lettuce and tomato, and placed on a fluffy bun.

(via Food Network)