Veggie burgers can be made with chickpeas, black beans, white beans, potatoes, lentils, and pretty much any other vegetable that can be mashed and formed into a patty. And made right, they're delicious—but fragile. Even with binders like breadcrumbs, oats, egg whites, or farina, veggie burger patties tend to be delicate things that don't fare well on the grill. Unless you're using whole portobello mushrooms as the "patties," you're likely to have more success cooking your veggie burgers on the stovetop or under the broiler, then flipping them very carefully when the time comes. Commercial patties tend to be more robust, of course, but we're talking about homemade versions here. Click through the slides to find recipes for our all-time favorite veggie burgers.

Find out which burgers packs the biggest protein punch.

By Kathy C. Kitchens, R.D
August 14, 2008

Ready-made veggie burgers offer a great way to keep your saturated fat intake in check and add protein to meatless diets. Even though soy-based burgers and black bean burgers are naturally cholesterol-free and have similar calorie and fiber profiles, soy provides a bit more protein, which is welcome in vegetarian diets. Soy burgers also contain twice the amount of calcium and iron―nearly 10 percent and 22 percent of the recommended intake, respectively. However, they also contain more fat. Try either or both of these meatless burgers, and choose the one that you like best.

Black Bean Burger
115 calories
5 grams fiber
12 grams protein
1 gram total fat
56 milligrams calcium
2 milligrams iron
Soybean Burger
124 calories
6 grams fiber
18 grams protein
4 grams total fat
102 milligrams calcium
4 milligrams iron

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