When it comes to burgers, there has never been a better time to be a vegetarian or vegan. Gone are the days when all you’ll find on a restaurant’s menu is a once-frozen super-processed hockey puck–style veggie patty. Instead, chefs are upping their culinary game with wildly delicious and nutritious veggie patties made with nuts, grains, beans, seeds, and local, seasonal vegetables. Even scientists have jumped on the veggie burger bandwagon: A team of Silicon Valley–based food lovers have created the Impossible Burger, a scientifically engineered plant-based burger that looks, cooks, and tastes like meat. However, you don’t have to be a trained culinary professional or plant geek to experiment with veggie burgers. Any home cook with a functioning food processor can put together the ultimate patty. To get in on the healthy trend, here are 10 veggie burger recipes that will take your summer cooking to a whole new level.
Double-Drive-Thru Veggie Burgers
Chef Chloe Coscarelli is known for making classic American cuisine (think cupcakes and burgers) that you wouldn’t realize is vegan. Her patty is a mixture of brown rice, lentils, walnuts, flour, and dried basil. She makes a sauce inspired by the one served at In-n-Out Burger with soft tofu instead of mayonnaise.
Get the recipe from Food & Wine.
Spicy Cauliflower Burgers
The secret ingredient that binds the quinoa and cauliflower in this veggie patty? Shredded pepper Jack cheese. Eggs also act as a binder to ensure that the patty doesn’t fall apart while cooking or eating. We definitely recommend the double sauces and jalapeño cheddar buns that the recipe calls for. Go big, or go home!
Get the recipe on Pinch of Yum.
Sweet Potato Burgers
Sweet potatoes, garbanzo beans, rolled oats, and cashews make up this nutritious patty. Top with the classic burger accouterments (lettuce, tomato, onions, avocado, etc.) and a tangy ranch sauce made with Greek yogurt.
Get the recipe on Stacey Homemaker.
Shake Shack’s Shroom Burger
For a special occasion, break out the deep fryer and make Shake Shack’s famed veggie burgers. A roasted Portobello mushroom is filled with a cheesy mixture before being breaded and deep fried. It’s then placed on a toasted bun with lettuce, tomatoes, and ShackSauce. Delish!
Get the recipe on Food52.
Chipotle Pumpkin Veggie Burgers
This recipe is a genius use of canned pumpkin puree! When combined with white cannellini beans, chipotle peppers in adobo, and rolled oats, it turns into a flavorful and cohesive patty. No eggs are necessary to keep the patty whole—instead, an egg substitute of ground flax seed and water is used, which makes this burger vegan approved.
Get the recipe on Peas and Crayons.
Mushroom Burgers with Chickpeas
Mushroom lovers will go crazy for this hearty mushroom-based burger. It’s crucial to finely chop the mushrooms and cook them before building the patty. This will ensure that the mushrooms lose excess moisture. Don’t skip the addition of fresh basil—it’s an essential flavor to this sophisticated and filling burger.
Get the recipe on Delicious From Scratch.
Bloody Mary Veggie Burgers
Traditional Bloody Mary ingredients—tomato, Worcestershire, lemon, hot sauce, and black pepper—are the elements that season this quinoa chickpea patty. It’s served with a crisp kale and celery slaw and a Thousand Island-style dressing.
Get the recipe from The First Mess.
Grilled Portobello and Eggplant Veggie Burgers
Grilled Portobello mushrooms have been a substitute for vegetarians at summer cookouts for years—and for a good reason. They are easy to marinate, quick-cooking, and as satisfying as steak. This recipe layers the meaty shroom with fried shallots, grilled eggplant rounds, arugula, avocado, tomato, and basil. The resulting dish is more like a tasty veggie sandwich than a burger, but no matter. When it tastes this good, who cares what you call it?
Get the recipe on Salt and Lavender.
Sun-Dried Tomato, Basil, and White Bean Burgers
The one thing that is intimidating about making veggie burgers is that they often fall apart when cooking. If you have trouble getting the bean and quinoa mixture to adhere, add another egg. If it becomes too wet, a little flour can dry up the mixture. Practice makes perfect, so the more veggie burgers you make, the better you’ll become at it. Start with this straightforward recipe—it doesn’t call for a food processor and only requires one bowl.
Get the recipe on Food52.
Quinoa, Zucchini, and Halloumi Burgers
Grilled halloumi cheese and a generous handful of chopped mint take these quinoa and zucchini burgers to the next level. For a dinner party, start with garlicky grilled shrimp, then serve the burgers with a melon and cucumber salad and pair with a glass of refreshing white wine. Finish with vanilla ice cream with olive oil and sea salt for dessert.
Get the recipe on Donna Hay.
How do you make your veggie burgers? Share below.