Veggie burgers get a bad rap -- probably because those frozen hockey pucks in the grocery store freezer aisle try too hard to taste like beef.
Butas this story explains
, the freshest veggie burgers embrace the natural taste and texture of their garden-fresh ingredients. The
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includes recipes for cheesyZucchini Quinoa
burgers and spicyBBQ Peanut Sweet Potato Burgers.
My inspiration for experimenting with veggie burgers at home came from all the unique (and completely craveable) meat-free burgers bursting out of local restaurants lately. Here are seven delicious veggie burgers with enough protein and mouthwatering flavor to satisfy vegetarians and carnivores alike.
atThe Westside Local.
The soft, nutty patty on a Farm to Market bun was featured inInk’s spring dining guide
as one of 50 foods to try this summer.The Veg In Burger
at Star Bar atPachamama’s
in Lawrence. The quinoa-red bean patty, topped with melted Provolone and cherry ketchup, is easily the biggest veggie burger I’ve ever seen or eaten.The Falafel Burger
in the East Bottoms. A spicy chickpea patty is topped with peppers, olives and greens before it’s wedged into a buttery Farm to Market bun. Who knew a butcher shop food truck could produce such satisfying vegetarian fare?The Black Bean Burger
and theSpicy Shiitake Burger
at Lawrence’sThe Burger Stand at the Casbah.
The former is crispy on the outside, soft and spicy on the inside. Pepper jack cheese and poblano salsa turn up the heat even more. The latter is full-on mushroom meatiness, with habanero cream cheese melted over the top.The Adzuki Bean Burger
fromHilary’s Eat Well
in Lawrence (look for these premade patties in the freezer at local Whole Foods and Hy-Vee stores). Green chiles, cumin and lime give these toaster-ready patties way more flavor than your typical frozen veggie burger. I eat them for lunch on wheat sandwich thins with mustard and pickle. Hilary’s also makes aHemp Greens
burger studded with protein-packed hemp seeds and fresh, lemony thyme.
Know of a delicious (and local!) veggie burger? Comment here or tweet us@chowtownkc
. Check out the Food section in tomorrow’s Kansas City Star forthese veggie burger recipes
and more.Enterprise reporter Sarah Gish writes dining and bar guides for Ink magazine. She also writes a monthly cooking story for The Star’s Food section. Contact her by emailing email@example.com or tweeting @sarah_gish.