SWEET BEETS AND carrots, chickpeas and quinoa—this is the garden burger, adapted from Wylde Beet in Hailey, Idaho. Don’t be intimidated by the ingredient list. The patties come together quickly. You ...

If you are looking to take your veggie burgers to the next level, any one of these ingredients are sure to bring the flavor.

1. Set the oven at 375 degrees. 2. Wrap the beet in foil, place it in a baking dish. Roast for 30 minutes or until it is starting to soften but still firm; cool. Peel the beet and cut it into ...

Recipe: Weeknight Beet Burgers Recipe: The NoMad Bar Veggie Burger With Piquillo Aioli New York City, in particular—a steak and burger town if there ever was one—is witnessing a proliferation ...

For the burgers: 14 ounces firm tofu, pressed. 1 garlic clove. 1 thumb-size piece ginger, coarsely chopped. 1 fresh red chile, stemmed and chopped. 2 Thai or makrut lime leaves, torn ...

Even if you don’t eat meat, it’s practically un-American to not enjoy a burger in all of its patty goodness. That’s why Andy Husbands and Chris Hart, authors of “Wicked Good Burgers ...

Rarely are veggie burgers made with many vegetables, and when creating this recipe, I figured out why: Vegetables contain so much water that they are hard to keep together in a patty. You could ...

*To pre-cook the burgers in advance in the oven: Arrange the shaped burgers on a parchment-lined baking sheet and bake in a preheated 400 F oven for 15 minutes. Cool before storing in an airtight ...

I am not a vegetarian, but that hasn’t stopped me from embracing the veggie burger. Not to the exclusion of beef burgers, mind you, but to savor in its own right.