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magazine burgers with mozzarella and spinach arugula pesto
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(38)
Recipes
Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
Recipes
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
4.3
(4.33)
Easy
Recipes
Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
4.6
(4.57)
Quick
Recipes
Easy, cheesy, beautiful mozzarella fritters.
4.3
(4.32)
Easy
Recipes
This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
Quick
Recipes
Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
4.0
(4)
Quick
Recipes
Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.
4.5
(4.54)
Quick
Recipes
Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.
4.6
(4.62)
Recipes
Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Quick
3.7
(3.71)
Recipes
King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.
4.0
(3.83)
Quick
Recipes
Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.
4.3
(4.31)
Recipes
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.
5.0
(4.81)
Recipes
Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.
3.4
(3.4)
Recipes
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 .…
4.0
(4.14)
Easy
Recipes
Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.
4.0
(4.17)
Recipes
This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.
5.0
(5)
Vegan
Recipes
With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.
4.6
(4.56)
Easy
Recipes
When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
4.0
(3.81)
5.0
(4.8)
Recipes
You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.
4.0
(4.09)