Veggie Burger

Black bean smash burgers, grilled bulgogi tofu on a bun, mushroom-barley patties, and more great vegetarian recipes.

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.

Beef patties are great, but so are salmon ones, and lamb ones, and potato ones, and so many more.

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

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 summer, I’m skipping the homemade veggie burgers. Instead, I’m putting a slab of seared cheese between two buns and calling it a sandwich.

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

AKUA’s salty-smoky kelp burgers are all I want to eat this summer.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

It's vegan, grillable, and just plain delicious.

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 .…

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Former Del Posto pastry chef (and BA columnist) Brooks Headley just opened his new vegetarian burger spot, Superiority Burger, to rave reviews. We asked: What happens when the initial buzz dies down?

How chef Dan Barber's veggie cheeseburgers, made from the pulpy leftovers of cold-pressed vegetable juice, made it to Shake Shack.

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

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.