Veggie Burger

Can be prepared in 45 minutes or less but requires additional unattended time.

Make a salad of rice tossed with diced jicama, red bell pepper, avocado and a vinaigrette dressing, and pass bowls of sour cream and shredded lettuce to accompany these Southwest-style meatless bean burgers. A lemon tart is a perfect finale.

Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.

These vegetarian burgers will steal the show at any cookout thanks to a blender marinade inspired by the Korean BBQ favorite.

For a lighter take on traditional pork belly bao sliders, fill yours with char siu tofu slices, which get coated in savory-sweet-spicy char siu seasonings.

Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.