Veggie Burgers So Good, You Won’t Miss The Meat

Girls eating burgers

Updated Sep 26, 2017 @ 1:00 pm

By Lindsay Cohn

May is National Hamburger Month, and with the abundance of great veggie-burger options these days, plant-based eaters can get in on the fun, too. Here are four of our favorite store-bought patties, plus a simple Beet-Chickpea Burger recipe, if you prefer to DIY. Our picks are vegan, non-GMO, gluten- and soy-free—and they’re so tasty, both herbivores and carnivores are sure to love ’em.

Beyond Meat The Beyond Burger

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!

Hilary’s World’s Best Veggie Burger

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.
burger photo

Engine 2 Plant-Strong Italian Fennel Burger

This Engine 2 patty is packed with garbanzo beans, brown rice, red quinoa, sun-dried tomatoes, caramelized onions, roasted garlic puree, fennel and thyme. The result is a burger that’s loaded with flavor but still low in sodium and sugar.

Sunshine Burger’s Black Bean Southwest

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.

Bio: Lindsay Cohn is a wellness writer, yogi and essential oil enthusiast. You can follow her on Instagram and Twitter.

Beet Chickpea Burger

This recipe is from Lisa Hayim, founder of The Well Necessities; Photo by Laura D’Alessandro.

Beet-Chickpea Burgers

  • Serves: 4
  • Total Time:35 Minutes
  • Active Time:15 Minutes
  • PRINT Print This Recipe


  • 4 medium beets
  • 3 tablespoons olive oil
  • ⅔ cup garbanzo bean flour
  • 2 tablespoons horseradish
  • 1 teaspoon sea salt


  1. 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.
  2. 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.
  3. Add garbanzo bean flour, remaining 2 tablespoons of oil, horseradish and salt to blender; blend until smooth.
  4. 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.
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