Don’t neglect your veggie-loving friends at the next barbecue.  These five amazing veggie burgers are perfect for meat-lovers and vegetarians alike. Pair them with some summery corn, Powered-Up Potato Salad, or one of our easy summer sides and you’re in for a treat.

Video: Quick Veggie Burger Recipe.  
Substitute Your Favorite Veggie or Vegan Ingredients!

Also, Try the Recipe for Vegan Grapeseed Mayonaise Here

Ingredients

1 large garlic clove, chopped
1/2 pound cremini mushrooms, stems removed
1 tablespoon fresh thyme leaves
2 tablespoons olive oil, divided
1 large onion, chopped (about 3 cups)
1 cup canned lentils, rinsed and drained
3/4 cup whole-wheat breadcrumbs
1 large egg, whisked
1 teaspoon salt
1/2 cup yellow cornmeal
2 ounces goat cheese, crumbled (about 1/4 cup)
6 whole-grain buns
8 tomato slices (optional)
Fresh basil leaves (optional)

Preparation

1. Pulse first 3 ingredients in food processor until finely chopped.

2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and cook, stirring, about 2-3 minutes or until liquid evaporates. Remove from heat, and let cool.

3. Stir cooled mushroom mixture into lentils, and combine with next 3 ingredients (through salt) until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.

4. Heat remaining 1 tablespoon oil in a nonstick skillet over medium heat, and cook burgers about 3 minutes or until golden brown on underside. Flip burgers, and top with cheese. Cook about 3 minutes more or until golden brown and cheese is melted. Serve burgers on buns topped with tomato and basil, if desired.

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: Makes 8 burgers (serving size: 1 burger)

Ingredients

2 1/2 cups water
1 cup dried lentils
2 bay leaves
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 cup (4 ounces) shredded smoked cheddar cheese
1/2 cup dry breadcrumbs
2 teaspoons chopped fresh thyme
1 1/4 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 large egg whites, lightly beaten
Cooking spray
8 teaspoons stone-ground mustard
8 (2-ounce) whole wheat sandwich buns, toasted
8 (1/4-inch-thick) slices tomato
2 cups trimmed arugula

Preparation

Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.

Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

Ingredients

2/3 cup bulgur
1 (15-ounce) can garbanzo beans, rinsed and drained
1 large egg white
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
1 garlic clove
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water
4 cups torn lettuce
1 cup roasted red peppers
6 (6-inch) pitas
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Preparation

Cook bulgur according to package directions; drain and set aside to cool. In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper. Form mixture into 6 (approximately 3-inch) patties and place on a large plate. Refrigerate until firm (20 minutes). Heat olive oil in a large nonstick skillet over medium-high heat. Cook falafel burgers until browned and heated through (3 minutes per side). Transfer to a plate. Before serving, whisk together tahini, lemon juice, and water in a medium bowl until light and fluffy. Divide falafel burgers, tahini mixture, lettuce, and roasted red

Baked Curry Chickpea Fritters (Patties)

Ingredients

1 can chickpeas
2 garlic Cloves, minced
3 tbs extra virgin olive oil
½ tsp cumin
½ tsp curry powder
½ tsp cayenne
1 tbs flour (gluten-free, whole wheat, chickpea flour, oat flour…)
1 tsp nutritional yeast
chili paste (Optional, I just like the extra spice)

Directions

Preheat oven to 325

Add the chickpeas into a food processor / blender along with the minced garlic, cumin, curry, cayenne, nutritional yeast and 1 tbs of oil and blend until you form a chickpea paste.
Lay out a cutting board and/or some parchment paper and sprinkle with some flour. Form patties with the chickpea mixture and pat both sides of patty in the flour.

(I decided to brown the patties on a skillet before baking.) Add 2 tbs oil to a heated skillet and saute the patties on each side for about 4 minutes.

Place sauteed patties on a baking sheet covered in parchment paper and bake for 20 minutes.

I served this on a bed of baby spinach with some chopped tomato as well as some leftover tomato sauce with mushrooms that were in the fridge. The next day, I had a couple of patties left over and I broke them up and had them on top of a big salad.