The Year of the Vegetable: Building the Best-Ever Veggie Burger

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The star of our "Year of the Vegetable" package from the June 2016 issue is — without a doubt — the Best-Ever Veggie Burger. Take one bite and you'll see why! It's a mashup of our favorite elements of five of the country's tastiest veggie burgers, at Farm Burger, Superiority Burger, Butcher & Bee, Salvation Burger and LocoL. Below, see the drool-worthy burgers that blew up our Instagram feeds and sparked our inspiration.

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Photo: @dana_bowen

Veggie Patty

Nuts, grains and legumes are the "meat" of the best new veggie burgers. This patty, inspired by Superiority Burger's top-secret formula and April Bloomfield's Indian-influenced version at Salvation Burger in NYC, combines toasted walnuts, farro (which crisps up for a nice crust) and lentils for a protein punch.

Superiority Burger patty

Photo: Superiority Burger by @basictown

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Photo: Salvation Burger's veggie burger by @thecookbookgirl

Oven-Roasted Tomatoes & Zucchini Pickles

Skip the ketchup and get that rich-tangy flavor from oven-roasted tomatoes, like they do at Butcher & Bee in Charleston, S.C. While you're at it, switch up your pickle, too. Butcher & Bee use pickled zucchini, not cukes, on its veggie burgers.

Butcher & Bee

Photo: @allisonkimchi

Iceberg Lettuce & Muenster Cheese

At Superiority Burger in NYC, chef Brooks Headley tops his meatless patties with iceberg, the queen of burger lettuces, which adds major crunch and won't wilt like fancier lettuces do. Muenster, his cheese of choice, melts like a dream.

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Photo: @umieats

Balsamic Onion Relish & Sesame Seed Bun

The sweet-tart balsamic onion relish at Farm Burger's Georgia and Alabama outposts puts the raw onion slice to shame.

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Photo: @anniebabex3

 Smoky Scallion Mayo

Every self-respecting burger needs a special sauce. Charred scallions bring flame-broiled flavor to this creamy take on the grilled scallion relish at LocoL, the new California-based joint from chefs Roy Choi and Daniel Patterson.

LocoL burger

Photo: @blissisthis

Craving more? Check out how to make veggie-based tacos, build-your-own vegetable bowls and more in our June 2016 issue, on newsstands now!