35 Veggie Burger Recipes Even Meat-Eaters Will Love

Our two favorite veggies, together at last. Add some smashed avocado and homemade spicy mayo to take it over the top.

The secret to the smoky flavor and delightfully non-mushy texture? Roast the zucchini, squash and garlic in advance.

Chances are, you have a container of cooked quinoa in your fridge from the other night. Toss in the ancient grain for added crunch and 13g of protein. See? Leftovers, but make them fancy. 

Pile them high with goodies from the farmers market. (Want to make these babies gluten-free? Just subtract the bun.)

Cousin Sally is eating vegetarian. Uncle Bob just went Paleo. Voilà, a dinner they can both eat, and one you'll be devouring, too. 

Have we introduced you to our new favorite cheese? This salty, crispy fromage is a game changer. Eat your heart out, mozzarella sticks.

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The secret ingredient? Worcestershire sauce. (And tons of ketchup and mustard to go on top.)

These guys are made with protein-packed LePuy lentils, which are rich in soluable fiber so they stabilize your blood sugar and make you feel full longer.

Aka what happens when a veggie burger gets all dressed up for a night on the town. Top them with fresh herbs and goat cheese for an added zing that’ll make them disappear in minutes.

Some nights, you want a light, nutritious meal that you can grab before yoga class. This is not one of those meals. Save this glorious mountain of flavor for Sunday night, when you can hang out on the couch and watch Netflix for the next three hours.

If you’ve ever had a bad portobello burger, you know they can be dry, wrinkly and flavorless. The trick: Brush the mushroom with a tasty marinade—like miso, sriracha and sesame oil—before cooking.

Thanks to tons of Italian parsley, this burger is a delightful shade of green (and also bursting with flavor). Don’t skimp on the creamy Greek yogurt sauce.

Hey, you with the pita chips. If you’ve only been eating your chickpeas in hummus form, listen up. This filling and flavorful chickpea burger is stuffed with protein (14g, to be exact).

It’s time to get fancy: For an added crunch, sprinkle veggie burgers with sesame seeds before grilling. It’s life changing.

For those times when you don’t want to eat an entire burger (but end up eating seven little ones instead). 

Have you ever tried jackfruit? It’s a tangy, exotic fruit that tastes surprisingly like pulled pork. Try adding a bit to your regularly scheduled veggie burger to give it a juicy texture.

This recipe calls for cannellini beans, but you can use any beans you have on hand, like butter beans, black beans, chickpea or red kidney beans. Cooking made easy...on your grocery list, that is. 

You’ve had a bunch of veggie burgers in your lifetime, but we’re willing to bet you’ve never had one with fresh roasted corn. That, my friends, is about to change.

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OK, this burger isn’t exactly spa food, but we’re all about the sneaky addition of ranch dressing and cheddar cheese.

Don’t sleep on sunflower seeds—they add an extra meatiness and crunch, and pack in even more protein. (Now, if you need us, we’ll be drinking this tahini sauce.)

On those nights you can’t be bothered to cook a burger from scratch (no judgement, we’ve been there), this shortcut uses store-bought veggie burgers, then tops them with guac and drowns them in chipotle aioli.

Make a double batch and pop them in the freezer—they’ll last for up to four weeks, so you can have quick, tasty dinners all month long.

Forget the fries. Put sweet potatoes right on your burger (and spice them with curry and cumin while you’re at it).

These juicy burgers get their smoky flavor from vegan barbecue sauce—we like to slather on a little extra after the burger cooks, too.

For the uninitiated, amaranth is an ancient grain with a bright, grassy flavor. Think of it as quinoa’s chic cousin. And did we mention that a cup has almost 10g of protein?

Not your mama's veggie burger. Bookmark this decadent recipe for the next time a close-minded carnivore comes over for dinner.

These ten-ingredient burgers get their sweet, smoky flavor from fresh herbs (like basil), spices (like turmeric) and a few tablepsoons of tahini.

In 30 minutes, you could be digging into this colorful, Mediterranean-inspired burger piled high with guac and melty smoked mozzarella. (Thanks, Coterie member Heidi Larsen.) 

These burgers by Coterie member Phoebe Lapine are just as fabulous cold—make an extra and eat it for tomorrow’s lunch.

Until now, we thought broccoli was reserved for stir-fries and picnic salads. We were so wrong.

Six-ingredient burgers, topped with smoky onions and a creamy (vegan) garlic sauce? Sign us up.

With only 20 minutes of prep time and 15 minutes to cook, dinner will be ready in a flash. You can go nuts with toppings, but we’re partial to tangy Mexican coleslaw (aka curtido) and chipotle mayo.

We can always count on Coterie member Jodi Moreno to come up with light, healthy dinners that still taste decadent. Her secret trick? Add a few teaspoons of tamari for an extra hit of umami.

After a workout, we’re craving Coterie member Monique Volz’s irresistible burgers topped with avocado and juicy sliced mango. 

Ten ingredients, full bellies, can’t lose. (Don’t forget the spicy mango chutney—it’s mandatory.)