Maybe it’s because it’s summer time. Or maybe it’s because they’re really easy to make. Either way, I’ve been eating a lot more veggie burgers recently. For some reason, when you say “veggie burger” to a carnivore, they get this horrible idea that a veggie burger is some sort of grey-ish patty, with unidentified pieces and parts of dirty and tree bark.
But that’s not the case with these. These are full of delicious and healthy ingredients. Which is more than they can probably say for that frozen patty of… something.
All judgement aside, I’ve tried and tested some new veggie burger recipes, so if you’re looking for something to whip up for dinner, give these a try!
Lindsay and I made these yesterday. We stuck pretty close to a recipe we found online here. Then we stuffed it into a pita with cucumbers and plain greek yogurt. Refreshing and delicious.
I’ve also been cooking up some old favorites:
Sometimes I just eat them on top of spinach. Sometimes I eat them plain. Sometimes I cover them in ketchup. Really, any way you cut it, you can’t go wrong. They’re easily cooked in batches & frozen, to be used on a lazy night.
Of course, if you’re looking to grab a veggie burger around Richmond, there are some great options:
The black bean burger from Carytown Burgers & Fries will always be one of my favorites.
And Burger Bach has some great options for both vegetarians and meat eaters as well.
As for frozen burgers, the Spicy Black Bean burger from Morningstar Farms is one of my favorites! So if you’re trying to eat less meat (or you’re already a vegetarian) don’t skip out on summer cookouts! Just BYOBurger and come prepared with one of these alternatives! (Tip: If you’re cooking veggie burgers on a grill, it’s best if they’re frozen, since they are a little more inclined to fall apart!)