This January, both restaurant will provide two burgers at participating Tom's Kitchen sites.
The Vurger Co has created a brand-new burger especially for the collaboration, with their very own take on a hoisin roll. The Vurger Burger features a hoisin glazed mushroom patty with crispy Pak Choi, topped with hoisin stir-fried oyster mushrooms and shredded crunchy spring onions, cucumber and red cabbage (£16 including fries).
By contrast, Tom’s Kitchen will serve The Grand Lamb Slam, a lamb merguez burger, topped with a sweet potato hash, fermented cabbage and dill coleslaw with a dollop of cashew nut mayonnaise and a saffron, turmeric and chia seed bun (£18 including fries).
The burgers are available for lunch and dinner at Tom's Kitchen restaurants in Chelsea, Canary Wharf and St Katharine Docks, from the 2nd of January until the 31st.
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