If you think veggie burgers are bland and boring, think again. Here are three of our favorite store-bought patties. Our picks are vegan, non-GMO, gluten- and soy-free. And they’re so tasty, both carnivores are sure to love ’em, too.
Billed as the “veggie burger that bleeds,” (thanks to beet juice), Beyond Burger is a dead-ringer for ground beef—so much so that even meat lovers are singing its praises. Unlike other plant-based burgers, it actually sizzles when it cooks and even emits that oh-so specific grilled beef smell. Plus, each patty packs 20g protein!
A staple of plant-based eaters, Hilary’s original recipe combines cooked millet, quinoa, sweet potatoes and leafy greens. Not only is it certified organic, but it’s also free of all common food allergens (corn, dairy, egg, nut, soy and gluten), and it has 4g each of protein and fiber.
Along with black beans, this Sunshine Burger has brown rice, jalapeños, cilantro and paprika. And with all that great taste, you also get 8g fiber, 10g protein and 25% of your daily magnesium.
- 4 medium beets
- 3 tablespoons olive oil
- ⅔ cup garbanzo bean flour
- 2 tablespoons horseradish
- 1 teaspoon sea salt
- Preheat oven to 375ºF. Coat beets in 1 tablespoon of olive oil; wrap in aluminum foil. Place on a baking sheet and bake for 30 minutes. Leave oven on.
- Carefully unwrap beet and let stand until cool enough to handle. Gently rub with a towel to remove skin from beets. Place beets in a blender.
- Add garbanzo bean flour, remaining 2 tablespoons of oil, horseradish and salt to blender; blend until smooth.
- Form mixture into 1-inch-thick, 4-inch wide patties. Place patties on the same baking sheet and bake for 15 to 20 minutes, until crispy and cooked through. Enjoy on a salad, alone or on a bun. Store leftovers in the fridge; best if eaten within 24-48 hours.