This Is the Secret to the Best Homemade Veggie Burgers
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
We've come a long way from the freezer aisle of the 1980s. Veggie burgers are no longer monotonous gray- brown pucks—they're fresh, vibrant, and satisfyingly savory. As a longtime vegetarian who attended a culinary school focused on plant-based cooking, I've not only cooked and consumed hundreds of these patties, but I actually love them. With storebought options now ranging from plant-based "meat" to black bean and green pea–based patties, veggie burgers certainly have range. But the secret to the very best ones is texture. A bit of crunch, just enough moisture and tenderness, and the right balance of both in each bite make for a burger everyone at the barbecue can enjoy.
RELATED: Why Are There No Real Fast-Food Veggie Burgers?
These veggie burgers are filled with whole vegetables and grains, and they boast plenty of complex flavor. The right combination of legumes, grains, nuts, and spices yields a patty that's hearty, filling, and colorful, with crispy edges and real heft in its bite. We've got tamari for a salty, umami- rich base note and walnuts for a toasty, nutty crunch. Pearl barley gives the burger the right chew and structure, while panko binds the burgers with- out weighing them down. Fresh shredded beets and carrots give each mouthful just enough moisture, while roasted mushrooms lend savory, meaty tenderness. Chickpeas show up two ways: some pureed with sweet roasted garlic, and the rest processed to a chunkier grind so the patties don't become pasty. Hot off the skillet, these burgers are golden brown and ready for a bun: I love them piled high with fresh lettuce, tomato, onion, and may- be even a slice of (vegan) cheese. (For our favorites, see "Make It a Vegan Cheeseburger," below) Bonus: The patties freeze beautifully, so mix up a big batch and stash them in the freezer for a fast-fix veggie burger any day of the week.
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How to Make Ultimate Veggie Burgers
Prepare the Ingredients
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Cook and drain barley; roast mushrooms and garlic. Let cooked ingredients cool. Remove garlic cloves from skins, and discard skins. Peel and shred carrots and beets; drain and rinse chickpeas.
Process the Ingredients
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Process barley and mushrooms in separate batches; set aside. Process chickpeas until roughly chopped; set aside 1 cup. Add garlic to remaining chickpeas; process until smooth.
Combine the Ingredients
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Stir together processed barley, mushrooms, reserved chopped chickpeas, chickpea-garlic mixture, carrots, beets, walnuts, panko, and seasonings in a large bowl until well combined.
Form the Patties
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Using a 1⁄2-cup measure to create even portions, shape mixture into 8 (1⁄2-inch-thick) patties.
Cook the Burger
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Cook burgers in a skillet until browned, 2 minutes per side. Bake until crisp, about 10 minutes.
Make It a Vegan Cheeseburger
Forager Project Organic Vegan Jack
The best melter of the bunch, this Monterey Jack alternative is made from cultured cashews and fava beans. Find a purveyor at foragerproject.com.
Field Roast Creamy Original Vegan Chao Slices
The classic for a reason, these ever-popular vegan slices have a mild, milky, creamy flavor reminiscent of white American cheese. Find a purveyor at fieldroast.com.
Violife Just Like Mature Cheddar Slices
The "mature" version of Violife's slices offers a more robust flavor while still melt- ing beautifully. $6 at shop.violifefoods.com
