Looking for some grilling inspiration to spice up your vegetarian menus this summer? These eight fantastic veggie burgers will help you mix things up. Even your carnivore friends will flip over these meatless patties.
From smokey tempeh to falafel patties with a Middle Eastern twist, we have something to please everyone.
The Perfect Veggie Burger Formula
We’ll kick things off with a secret, tried-and-true veggie-burger formula we’ve been using for years. The best part is you can make it with any ingredients you have on hand and tweak it to your taste.
This recipe includes a list of standard ingredients, including various veggies, cooked grains, legumes, dry base ingredients, and flavor boosters. This allows you to choose those you want and mix accordingly.
Once everything is prepared and mixed, place it in the fridge for an hour or so, and then form your patties. We highly recommend you make a large batch because you can freeze the patties, as well.
Get the Recipe: The Cookful
Portobella Mushroom Burgers
Portobella mushroom caps make a fantastic substitute for a meaty burger when you want more veggies in your life. They have a thick, almost meaty texture that’s super-filling, especially when you stuff them between two soft buns.
After brushing the caps with a homemade marinade, you can either cook them in a skillet or on the grill, and then build your burger. Don’t skip the fancy sauce, either—it’s the perfect way to jazz up your meal.
Get the Recipe: Live Eat Learn
This recipe teaches you how to soak and cook chickpeas—a tried-and-true way to create structurally sound burgers that won’t squish with every bite. Once you blend those garbanzo beans with garlic, lemon juice, and various spices, you’ll create some really tasty patties.
This recipe also includes plenty of helpful tips on freezing, thawing, and storing these delicious Middle Eastern-inspired treats. Make sure you give these a try, especially if you love all things chickpeas.
Get the Recipe: Chowhound
Vegan Beet Burgers
If you want a delicious meal packed with plenty of powerful plant-based proteins, this beet burger is a must.
Wonderfully crispy on the outside and tender on the inside, you stuff these with warming spices that will satisfy all your cravings.
Get the Recipe: From My Bowl
Vegan Spicy Black Bean Quinoa Burger
If you’ve got a thing for piquancy, you have to give this spicy black bean burger a try. Stuffed with chili powder, liquid smoke, cumin, and cayenne, you’ll love the kick you get from each bite.
You can cool things down with some fresh avocado or tomato slices, or take it up another notch with some fried jalapeños.
Get the Recipe: Veganosity
Smoky Tempeh Black Bean Burgers
These smoky burgers are unbelievably moist and full of flavor, primarily because of the creamy garlic paprika sauce. To get that perfect smoky flair, the author of this tasty work of art combines smoked paprika and a smidge of liquid smoke.
But it doesn’t stop there—this burger also gets doused in a sweet maple-soy glaze and is finished off with some coconut bacon. There’s no need for any fillers because this one’s already overflowing with complementary flavors.
Get the Recipe: Full of Plants
Curried Eggplant and Lentil Burgers
There’s something about the unique flavor of eggplant that gives tons of dishes a significant flair you just can’t get from other veggies. This recipe is no exception.
The best part about these burgers is how versatile they are, so feel free to adjust the spices to your taste.
Get the Recipe: Fat Free Vegan Kitchen
Crispy Quinoa Burgers Topped with Beer Caramelized Onions
These quinoa burgers are absolutely to die for—especially after you top them with some homemade sweet potato fries and beer caramelized onions. Perfectly crispy on the outside, yet cheesy and tender on the inside, every bite is glorious!
Do take the time to make the sweet potato fries and caramelized onions because they’re what makes this burger flawless.
Get the Recipe: Half Baked Harvest
If you frown at the thought of a veggie burger, give any (or all) of these delicious recipes a try! They’re nothing like those freezer-burned, mass-produced patties you’ve had sitting in the back of your icebox for years.