This Is the Secret to the Best Homemade Veggie Burgers
Seven vegetables and grains fill our ultimate veggie burger with texture, color, and flavor.
Ultimate Veggie Burgers
These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined.
Rajma (Kidney Bean Curry) Veggie Burgers
Your quest for the perfect veggie burger is over. Agrawal’s version, adapted from a recipe in Lukas Volger’s cookbook, Veggie Burgers Every Which Way, is absolutely delicious. Mashed rajma (curried kidney beans) or canned beans get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese. Eggs and toasted breadcrumbs bind the mixture together, ensuring it will hold together in the pan. And don’t skip the piles of toppings. They make this already wonderful burger even more special.
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. Slideshow: More Veggie Burger Recipes
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. Slideshow: More Veggie Burger Recipes