Cooking Techniques This Is the Secret to the Best Homemade Veggie Burgers Seven vegetables and grains fill our ultimate veggie burger with texture, color, and flavor. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Published on July 26, 2021 Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis We've come a long way from the freezer aisle of the 1980s. Veggie burgers are no longer monotonous gray- brown pucks—they're fresh, vibrant, and satisfyingly savory. As a longtime vegetarian who attended a culinary school focused on plant-based cooking, I've not only cooked and consumed hundreds of these patties, but I actually love them. With storebought options now ranging from plant-based "meat" to black bean and green pea–based patties, veggie burgers certainly have range. But the secret to the very best ones is texture. A bit of crunch, just enough moisture and tenderness, and the right balance of both in each bite make for a burger everyone at the barbecue can enjoy. Why Are There No Real Fast-Food Veggie Burgers? These veggie burgers are filled with whole vegetables and grains, and they boast plenty of complex flavor. The right combination of legumes, grains, nuts, and spices yields a patty that's hearty, filling, and colorful, with crispy edges and real heft in its bite. We've got tamari for a salty, umami- rich base note and walnuts for a toasty, nutty crunch. Pearl barley gives the burger the right chew and structure, while panko binds the burgers with- out weighing them down. Fresh shredded beets and carrots give each mouthful just enough moisture, while roasted mushrooms lend savory, meaty tenderness. Chickpeas show up two ways: some pureed with sweet roasted garlic, and the rest processed to a chunkier grind so the patties don't become pasty. Hot off the skillet, these burgers are golden brown and ready for a bun: I love them piled high with fresh lettuce, tomato, onion, and may- be even a slice of (vegan) cheese. (For our favorites, see "Make It a Vegan Cheeseburger," below) Bonus: The patties freeze beautifully, so mix up a big batch and stash them in the freezer for a fast-fix veggie burger any day of the week. Taste Test: The Plant-Based Meat Products You Need to Try How to Make Ultimate Veggie Burgers Prepare the Ingredients Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Cook and drain barley; roast mushrooms and garlic. Let cooked ingredients cool. Remove garlic cloves from skins, and discard skins. Peel and shred carrots and beets; drain and rinse chickpeas. Process the Ingredients Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Process barley and mushrooms in separate batches; set aside. Process chickpeas until roughly chopped; set aside 1 cup. Add garlic to remaining chickpeas; process until smooth. Combine the Ingredients Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Stir together processed barley, mushrooms, reserved chopped chickpeas, chickpea-garlic mixture, carrots, beets, walnuts, panko, and seasonings in a large bowl until well combined. Form the Patties Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Using a 1⁄2-cup measure to create even portions, shape mixture into 8 (1⁄2-inch-thick) patties. Cook the Burger Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Cook burgers in a skillet until browned, 2 minutes per side. Bake until crisp, about 10 minutes. Get the Recipe: Ultimate Veggie Burgers Make It a Vegan Cheeseburger Forager Project Organic Vegan Jack The best melter of the bunch, this Monterey Jack alternative is made from cultured cashews and fava beans. Find a purveyor at foragerproject.com. Field Roast Creamy Original Vegan Chao Slices The classic for a reason, these ever-popular vegan slices have a mild, milky, creamy flavor reminiscent of white American cheese. Find a purveyor at fieldroast.com. Violife Just Like Mature Cheddar Slices The "mature" version of Violife's slices offers a more robust flavor while still melt- ing beautifully. $6 at shop.violifefoods.com Was this page helpful? Thanks for your feedback! Tell us why! Other Submit