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 story includes recipes for cheesy Zucchini Quinoa burgers and spicy BBQ 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.
The Broccoli Quinoa Burger at The Westside Local. The soft, nutty patty on a Farm to Market bun was featured in Ink’s spring dining guide
as one of 50 foods to try this summer.
The Veg In Burger at Star Bar at Pachamama’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 at Pigwich
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 the Spicy Shiitake Burger at Lawrence’s The 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 from Hilary’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 a Hemp 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 for these veggie burger recipes
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 firstname.lastname@example.org or tweeting @sarah_gish.