Building a Better Veggie Burger

Fans of veggie burgers have definitely reached critical mass. Just recently, more than 3,000 people signed a petition asking the In-N-Out Burger chain to add a “cow-friendly” veggie burger to the menu.

“I have so much trouble finding vegetarian options when I eat out—especially fast food,” says one commenter on the petition, which can be found at change.org.

Many noncommercial foodservice customers feel the same way: focusing on a healthier diet with more meatless options. Offering veggie burgers is a great way to meet that need, but it doesn’t mean you can just slap a veggie burger on a bun and call it a day.

Building on-trend, great-tasting veggie burgers will go a long way in turning a boring vegetarian option into a menu powerhouse that attracts vegetarians, flexitarians and even the occasional die-hard carnivore.

Here are 3 menu ideas to make your veggie burgers among the best of the bunch:

•Use black-bean burgers as the base for a Spicy Southwest BBQ Black Bean Burger. After cooking the burger in a sauté pan, add barbecue sauce, salsa and pepper jack cheese.

•The slider trend is still going strong. Many pre-made veggie burgers are available in the super versatile slider size. Try creating a veggie burger trio, with one bruschetta slider (tomatoes, balsamic vinegar, garlic, Parmesan cheese, fresh basil); one Thai-themed slider (shredded cabbage, cilantro, sweet chile sauce, lime juice) and one steak-house style slider (steak sauce, garlic powder, Worcestershire sauce).

•A “Black and Bleu” burger doesn’t have to include Black Angus beef. Use a veggie burger patty sprinkled with Cajun seasoning, top with bleu cheese crumbles, sliced red onion, a Romaine lettuce leaf and fresh tomatoes.

Photo/info: Kellogg’s BURGERevolution