These Veggie Burgers Will Tempt Even Meat Lovers

veggie burgers topped with lettuce, tomato, red onion, and chipotle mayo on a wood board

Veggie burgers might seem like the obligatory vegetarian alternative at a grill-out, but that doesn’t mean they can’t taste glorious in their own right. Whether charred on the grill or cooked to caramelized perfection in a cast-iron pan, these veggie burgers will make even meat lovers decide to go meatless for a meal.

Yields: 8 servings

Prep Time: 10 mins

Total Time: 3 hours 30 mins



  • 2

    (15-oz.) cans black beans, drained, rinsed

  • 3/4 c.

    whole raw almonds (about 4 oz.)

  • 2 tbsp.

    neutral oil, divided

  • 1/2

    white or yellow onion, finely chopped

  • 3

    cloves garlic, finely chopped

  • 1 tsp.

    kosher salt, divided

  • 8 oz.

    baby bella mushrooms, cleaned, trimmed

  • 2 1/2 oz.

    feta, crumbled (about 1/2 c.)

  • 1/2 c.


  • 3/4 tsp.

    smoked paprika

  • 1

    large egg, lightly beaten

  • 1 tbsp.



  • 1

    canned chipotle chile in adobo, finely chopped, plus 2 tsp. adobo sauce

  • 1/2 c.


  • 1/8 tsp.

    kosher salt

  • 12 tbsp.

    neutral oil, divided (if cooking in pan)

  • 8

    leaves butter lettuce

  • 8

    buns, toasted

  • 8

    large tomato slices

  • 8

    thin slices red onion



  1. Arrange racks in upper and lower thirds of oven; preheat to 350°. Spread beans in a single layer on a large foil-lined baking sheet. Roast on bottom rack until skins are cracked and feel dry to the touch, 20 to 25 minutes. Let cool 5 minutes.

  2. Transfer beans to a food processor and pulse until coarsely chopped. Transfer to a large bowl. Discard foil; reserve baking sheet.

  3. Meanwhile, spread almonds in a single layer on an unlined baking sheet. Roast on top rack until golden in the center, 8 to 10 minutes. Let cool 5 minutes.

  4. Transfer almonds to food processor and pulse until finely chopped. Transfer to bowl with beans.

  5. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until onion is translucent and sweet to the taste, 6 to 8 minutes. Transfer to bowl with beans.

  6. Pulse mushrooms in food processor until finely chopped but not pastey. In same skillet over medium heat, heat remaining 1 tablespoon oil. Add mushrooms; season with 1/2teaspoon salt. Cook, stirring often, until excess moisture has evaporated and mushrooms are beginning to stick to bottom of skillet, 4 to 6 minutes. Transfer to bowl with beans.

  7. Add feta, panko, and paprika to bowl. Using a rubber spatula, lightly toss to combine. Add egg and mayonnaise and continue to stir, folding and compacting mixture until it holds together when squeezed.

  8. Line reserved baking sheet with parchment. Using clean hands, form bean mixture into 8 patties (about 4 1/4 oz. each; 1/3" thick and 3 1/2" wide). Arrange on prepared sheet and refrigerate until cold, at least 2 hours or up to 3 days in an airtight container.


  1. In a small bowl, stir chopped chile and adobe sauce, mayonnaise, and salt. Cover and refrigerate until ready to use.

  2. For grilling: Prepare a grill for medium-low heat; preheat 5 minutes. Clean and oil grates. Grill patties until browned on the bottom, about 4 minutes, then flip and continue to grill until warmed through and charred on second side (an instant-read thermometer should register 165°), about 4 minutes more.

  3. For stovetop: In a large, heavy skillet over medium-low heat, heat 3 tablespoons oil. Cook 2 patties, undisturbed, until browned on the bottom, about 4 minutes. Turn and cook until browned on second side and warmed through (an instant-read thermometer should register 165°), about 4 minutes more. Repeat with remaining patties and oil.

  4. Arrange lettuce leaves on bottom buns. Top each with a burger, tomato, and onion.

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