11 Veggie Burgers So Good You’ll Forget They’re Not Meat

Header image: CHOW

Veggie burgers have come a long way in the past decade. They’re no longer the mealy, flavorless, and crumbly patties you remember – many of them are now so good that you’ll find yourself trying out a recipe even if you do eat meat. Check out these 11 homemade veggie burger recipes that are so good you’ll forget all about the beef.

1. CHOW Veggie Burgers

CHOW

Compared to a frozen premade veggie burger, our take is a completely different beast. This is not a recipe for someone in a hurry – there are a lot of ingredients but we promise you it’s worth it. Cooked brown lentils, brown rice, and a cup of dry TVP (textured vegetable protein) add tons of protein and make this a filling meal. Get our Veggie Burgers recipe.

2. Beets and Shiitake Veggie Burger

Love and Garnish

Shiitake mushrooms, smoked tofu, tempeh, sunflower seeds, numerous spices and a ton of fresh herbs make this a killer summer dinner choice. Shredded beets give the burgers a beautiful purple hue. Get the recipe here.

3. Falafel Burgers

CHOW

Dried garbanzo beans are soaked for 24 hours and give these veggie burgers a great bite. Refrigerate the mixture for a few hours before you handle it to make it easier to form into patties. Get our Falafel Burgers recipe.

4. Plant Burger

Eat Live Run

This burger has myriad healthy ingredients that make it a guilt-free choice. Bulgur wheat, lentils, ground cashews, beets, and mushrooms are combined and and then topped with a slice of melted cheese. Get the recipe here.

5. Chickpea Quinoa Veggie Burgers

Domestic Divas Blog

These dairy-free burgers are packed with chickpeas, quinoa, a whole yam, and a number of spices. Sunflower and pumpkin seeds add great texture and an additional cup of fresh spinach chopped in the food processor make for a healthy entrée. Get the recipe here.

6. Black-Eyed Pea Vegan Burgers

CHOW

Mushrooms and black-eyed peas give this burger a significant heft and tamari, Tabasco sauce, and garlic add flavor. Make the patties about three inches wide and not too thick. Top with mayonnaise, ketchup, or caramelized onions and you’re all set. Get our Black-Eyed Pea Vegan Burgers.

7. Baked Broccoli and Couscous Burgers

The Healthy Haven Blog

Steam the broccoli and then and then combine it with the onion, scallions, couscous, chickpeas, and tahini together in a food processor. Panko breadcrumbs hold the mixture together. Get the recipe here.

8. Sprouted Garbanzo Burgers

These sprouted garbanzo burgers freeze well and you should make a big batch in advance to keep in the freezer. Fresh cilantro and lemon add a zesty tang to the mix and you can top with avocados, tomatoes and onion. Get our Sprouted Garbanzo Burgers recipe.

9. Tex-Mex Inspired Veggie Burger

Bon Appetit

Black beans and pickled jalapeno are pulsed together in the food processor along with shallots, barbecue sauce, chili, powder, and cumin. Cook the patties in a skillet like you would a traditional burger until crispy and brown. Get the recipe here.

10. Double Decker Marinated Portobello Burger

CHOW

The marinade for these Portobello burgers makes them stand out from the pack. Whisk together red wine and balsamic vinegars, garlic, and salt and then let the mushrooms absorb the flavor. Paired with a crunch ciabatta and some pesto, this is a burger you won’t forget. Get the recipe here.

11. Northstar Café Veggie Burger

The Kitchn

Grated beets, brown rice, onion, and rolled oats are combined with a number of other ingredients and several spices to make the perfectly moist veggie burger. Roast the beets first for the best flavor. Get the recipe here.

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC's best ramen, and is one of the few people who admit to disliking brunch.

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