Roasted Veggie Burgers with Carrot Ketchup
“I hate veggie burgers with a passion,” says chef Edward Lee, of Louisville’s Whiskey Dry. Instead of creating a ground patty of beans, grains and vegetables that replicates the look and texture of meat, Lee serves this gorgeous ratatouille-inspired “burger” of colorful roasted vegetables layered with melty cheese. “It looks like a slice of a rainbow,” he says.
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Kidney Bean Burgers
These sweet potato and kidney bean-packed burgers are dredged in cornmeal cooking, so they have a lightly crunchy exterior. We like ours with lettuce, tomato, red onion and mayonnaise, but a dollop of salsa or some extra cilantro sprigs would be delicious too.
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Zucchini Burgers with Roasted Garlic Tzatziki
These zucchini-loaded veggie burgers are too tender for the grill grate, so they’re cooked on a griddle, but they get a great kick from smoked paprika.
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Beet-Bean Cheeseburger
This exceptional veggie burger, created by Dan Barber for his WastED pop-up at Blue Hill in New York City, has a lot of ingredients; each one adds to the taste and texture and makes it exceptional. The key is cooking the burger until it’s well seared, so you get the familiar charred flavor.
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Black Rice Veggie Burgers
These gluten-free vegean burgers are made with coconut black rice, edamame andfresh herbs, then topped with marinated golden beets.
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