Some people choose veggie burgers over meat burgers to boost their dietary fiber intake. Others want to cut back on eating animals for health or ethical reasons. And some simply like the convenience of being able to cook a frozen burger in just a few minutes without worrying about e.coli bacteria. Whatever the reason, choosing to eat your veggies is a good thing.

I’ve tried masses of veggie burgers in my time and they are definitely not all created equally: There are the frozen hockey pucks, processed from unrecognizable mush, patties packed with salt and preservatives in order to extend their shelf life, burgers that are bland and tasteless, and those that fall apart when you eat them. Shame! These sandwiches give veggie burgers a bad rep.

Thankfully, there are some stunning veggie burgers out there, all championing the vegetarian diet. These are my top picks:

Restaurant chain Houston/Hillstone‘s “House-Made Veggie Burger” is made with beans, rice and beets, and served on a bun grilled in butter — sweet and delicious. Huge points for creativity (beets!!) and these are massive, size-of-your-face burgers (I have a small face.)

The City Limits Diner in White Plains, NY,  serves up a summery barley, lentil, and vegetable “Vegetable Burger” served on a whole wheat bun with pickled cucumbers, avocado, white bean spread, and field greens. Tastes and feels hearty and healthy.

Elevation Burger‘s “Veggie Burger #2” is another winner in my book. Crunchy on the outside, soft in the middle, and tasting wholesome and yet still a treat. The menu notes it is made from “organic whole grains, corn and carrots” but I can see green stuff in there that is likely broccoli and green peppers — How nice that you can actually identify the veggies inside. And this one is actually vegan. Bonus!

Then there are these really easy, fresh and then freezable, home-made veggie burgers.
I call them “Mexican Veggie Burgers” because the beans, red onion, black olives, pickled jalapeno give them a certain personality. And I serve them with avocado and chunky salsa, sooooo…

Makes 4-5 patties.

Ingredients
1 tablespoon olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced pickled jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced marinated artichoke hearts
12 ounces beans*, drained
2 1/2 cups rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

* I use half a can of small white beans and 1/2 can of black beans, but you could use any combination of your favorite canned beans.

Directions
In a medium saute pan over medium heat, heat  one tablespoon of olive oil.
Once the oil is hot, add all raw vegetables except beans, and saute until translucent. Remove and cool.

Add the cooled veggies, beans, dry ingredients and egg to a mixer, and pulse a few times until combined. You could mix by hand using a wooden spoon also.
Form the mixture into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add one tablespoon of olive oil, and cook patties 2 to 3 minutes per side.

Serve on a ciabatta roll, with a slice of avocado, lettuce and salsa.

If you are going to freeze them, wrap each one up really tight in plastic wrap or foil, and secure them all into a ziplock bag to avoid freezer burn. Even when frozen, they still cook up really quick.

Recipe adapted from this one. Thank you Food Network!
mm mmmmm.