In a world where “veggie burger” means a flattened block of soy protein, studded with carrots and peas whose flavor is thankfully masked with ketchup, mustard and lots of relish, it doesn’t take a lot to build a better burger. And, according to The New York Times, chefs and restaurateurs are doing just that.
"Across the country, chefs and restaurateurs have been taking on the erstwhile health-food punch line with a kind of experimental brio, using it as a noble excuse to fool around with flavor and texture and hue. As a result, veggie burgers haven’t merely become good. They have exploded into countless variations of good, and in doing so they’ve begun to look like a bellwether for the American appetite. If the growing passion for plant-based diets is here to stay, chefs — even in restaurants where you won’t find the slightest trace of spirulina — are paying attention."
If you are looking to try some of these delicious, restaurant creations check out The New York Times best bets list: "Veggie Burgers of Note Around Manhattan". If you are looking to make your own homemade version, check out my recipe for baked lentil cheeseburgers in Foodista's Best of Food Blogs Cookbook or my recipe for veggie burgers with caramelized onions on Creative Delites. Keep in mind, these veggie burgers are baked, but you can broil, grill or even pan fry them. You can also play around with the herbs and spices, add some different veggies, or even incorporate chiles for heat. The veggie burger possibilities are endless! Enjoy!
