This Is the Secret to the Best Homemade Veggie Burgers

We've come a long way from the freezer aisle of the 1980s.Veggie burgersare no longer monotonous gray- brown pucks—they're fresh, vibrant, and satisfyingly savory. As a longtime vegetarian who attended a culinary school focused on plant-based cooking, I've not only cooked and consumed hundreds of these patties, but Iactuallylove them. With storebought options now ranging fromplant-based "meat"to black bean and green pea–based patties, veggie burgers certainly have range. But the secret to the very best ones is texture. A bit of crunch, just enough moisture and tenderness, and the right balance of both in each bite make for a burger everyone at the barbecue can enjoy.

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这些充满了整个vegetab素食汉堡les and grains, and they boast plenty of complex flavor. The right combination of legumes, grains, nuts, and spices yields a patty that's hearty, filling, and colorful, with crispy edges and real heft in its bite. We've got tamari for a salty, umami- rich base note and walnuts for a toasty, nutty crunch. Pearl barley gives the burger the right chew and structure, while panko binds the burgers with- out weighing them down. Fresh shredded beets and carrots give each mouthful just enough moisture, while roasted mushrooms lend savory, meaty tenderness. Chickpeas show up two ways: some pureed with sweet roasted garlic, and the rest processed to a chunkier grind so the patties don't become pasty. Hot off the skillet, these burgers are golden brown and ready for a bun: I love them piled high with fresh lettuce, tomato, onion, and may- be even a slice of (vegan) cheese. (For our favorites, see "Make It a Vegan Cheeseburger," below) Bonus: The patties freeze beautifully, so mix up a big batch and stash them in the freezer for a fast-fix veggie burger any day of the week.

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Cook and drain barley; roast mushrooms and garlic. Let cooked ingredients cool. Remove garlic cloves from skins, and discard skins. Peel and shred carrots and beets; drain and rinse chickpeas.

Process barley and mushrooms in separate batches; set aside. Process chickpeas until roughly chopped; set aside 1 cup. Add garlic to remaining chickpeas; process until smooth.

Stir together processed barley, mushrooms, reserved chopped chickpeas, chickpea-garlic mixture, carrots, beets, walnuts, panko, and seasonings in a large bowl until well combined.

Using a 1⁄2-cup measure to create even portions, shape mixture into 8 (1⁄2-inch-thick) patties.

Cook burgers in a skillet until browned, 2 minutes per side. Bake until crisp, about 10 minutes.

The best melter of the bunch, this Monterey Jack alternative is made from cultured cashews and fava beans.Find a purveyor atforagerproject.com.

The classic for a reason, these ever-popular vegan slices have a mild, milky, creamy flavor reminiscent of white American cheese.Find a purveyor atfieldroast.com.

The "mature" version of Violife's slices offers a more robust flavor while still melt- ing beautifully.$6 atshop.violifefoods.com