Best Vegetarian and Vegan Burgers

When cooked, mushrooms are surprisingly similar in taste and texture to meat, and this mushroom veggie burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this recipe high in fiber and protein, too. 

Simply sautee the mushrooms and onions and add them to the mashed beans with spices and fresh herbs. Pan-fry the patties and serve with buns, fresh vegetables, and oven fries. Ready in 20 minutes, these vegan burgers are a great recipe for a busy weeknight.

This veggie burger recipe is both vegetarian and vegan but it has bread in the mix so it isn't gluten-free. Combine mashed beans, bread, chopped onions, and seasoning and make patties. Because the patties aren't dense, these are best when pan-fried or baked.

Serve with hamburger rolls, vegetables, and pickled onions. Ready in 20 minutes.

Portobello mushrooms are already patty-shaped and have a meaty quality about their texture that makes them the number-one choice of burger for vegans and vegetarians alike. You can't go much more natural than this.

Grill mushrooms and onions until soft and cooked, make an avocado sauce with yogurt (or coconut yogurt for a vegan option) and assemble your burgers layering mushrooms, onions, sauce, and optional veggies of your choice like grilled peppers or zucchinis. Use hamburger buns, add slices of mozzarella cheese or vegan provolone, and serve with veggie chips. Prep and cook in 30 minutes.

Tofu is an underrated vegan protein because most people associate the white block with bland flavor. But in reality, tofu offers a white canvas to make anything vegan you'd like, from skewers to ricotta, nuggets to dips.

For these patties just mash the tofu with spices and wheat germ (or almond meal). Shape the patties and pan-fry them for an easy and light vegan lunch. Bring them to a vegetarian barbecue, or make them in batches and freeze for a quick lunch with quinoa or brown rice.

Serve with green wraps, veggies, and vegan mayo with Sriracha for a filling and healthy sandwich. Ready in 20 minutes.

Veggie burgers can start to taste the same after a while, so including a different ingredient is a nice change. Beets add a bit of sweetness to these veggie burgers while boosting the nutrition factor, and adding a slight purple hue. No need to cook the beets either; simply cut into quarters and blend along with cooked rice, black beans, shallots, breadcrumbs, egg, parsley, and cumin.

Once formed into patties, these burgers are baked in the oven or fried in a cast iron skillet. Place on seeded buns and top with arugula and tahini or tzatziki sauce. Or use your favorite burger toppings.

This black bean and cornmeal burger is an easy veggie burger with just a few basic ingredients. Simply put the beans, flour, cumin, salt, cornmeal, and salsa in your food processor and mix. Use chickpea or cauliflower flour instead of the wheat flour for a gluten-free version.

Because of their texture, the burgers hold well on the grill, but bake them or pan-fry them if you'd like. If you want more flavor, blend fresh cilantro, lemon zest, powdered garlic, and powdered onion into the mix. Grill red onions to add on top of the patty and assemble your burgers in hamburger buns layering iceberg lettuce, mustard, vegan cheese, tomatoes, and pickles. Prep and cook in 20 minutes.

If you've ever had latkes or potato pancakes, you know that potatoes absorb the flavors added to them quite well, and have a satisfying texture that is both crunchy and soft. Spice up this potato and bean veggie patty recipe with some garlic, seasoned salt, or other spices.

This recipe is both vegan and gluten-free. The patties have a great texture because of the shredded carrots and corn and make a sturdy patty that you can pan-fry in coconut oil for a mild sweet flavor, or in olive oil with crushed garlic to infuse them with a pungent aroma.

Use the bun of your preference and homemade ketchup, pickles, and kale to assemble your burgers. Ready in 30 minutes.

Spice up a basic vegan black bean burger patty with some cayenne pepper and hot sauce. Peppers, breadcrumbs, spices and an egg replacer make a pretty dense dough that can either be grilled, baked or pan-fried.

This basic recipe is your template. Make your own creation adding more vegetables, dry spices, fresh herbs, or replacing the breadcrumbs with gluten-free options like oat or garbanzo flour.

Ready in 20 minutes. Add some salsa, slices of avocado and serve over rice, or make a burger with a generous amount of guacamole inside of pita bread.

This healthy and low-fat veggie burger recipe uses tofu and lots and lots of veggies to form a healthy and high-fiber vegetarian patty. One potato serves as the starch to hold together the patty and it is just enough to give them firmness without taking away the crunch of the veggies.

Prep and make the dough in 20 minutes and refrigerate the patties for 1 hour before cooking. Layer the patties with vegan mayo, vegan cheese, grilled onions, and fresh tomatoes to make a quick and healthy lunch.

Texturized Vegetable Protein, or TVP, is a high-protein ingredient derived from soy. It comes in a variety of forms and flavors. For this recipe, the flakes are best. Use our suggested spices or make your own blend to make your patties as hot or mild as you'd like.

As one egg is the binder in the recipe, the patties are vegetarian but not vegan. You could skip the egg and add a replacer like a chia egg or a flaxseed egg. Make the patties in 35 minutes and assemble your burger with vegan ranch dressing, fresh vegetables, and buns.

The oats in the dough make these patties extra similar in texture to ground beef, and the meaty mushrooms and spices can fool a devoted carnivore. Onions, garlic, parmesan, parsley, and oregano form the flavor profile, but cayenne or paprika could add an extra kick.

Use hamburger buns with Asian BBQ sauce, add mixed greens, and serve with vegetables and yucca fries.