Alternatives to Buns

Other Ways to Serve Veggie Burgers

Appears in
Veggie Burgers Every Which Way: Fresh, Flavorful, and Healthy Plant-Based Burgers
Veggie Burgers Every Which Way

By Lukas Volger

Published 2021

  • About
All my preaching in this chapter aside, there is no rule stating that veggie burgers must be served on burger buns. Thinking of your veggie burger mix as the ground “meat,” there’s also no reason you can’t shape them into something other than a big burger—this, after all, is something that was at the heart of my Made by Lukas burger business. Here are a few of my favorite alternatives.
  • Pita Bread: Split pita in half and gently pry open, then stuff with your favorite veggie burger and toppings.
  • Lettuce Cups: Use sturdy, crisp lettuce, like Bibb lettuce or romaine hearts. Less-crisp lettuce can always be wrapped around the burgers and filling, too.
  • Sandwich Bread: Add a veggie burger in a veggie patty melt, toasting the bread and serving it with your favorite cheese. Leftover cold or room-temperature burgers also go great with your favorite sandwich toppings.
  • Fried Veggie Burger “Falafel”: Scoop the burger mix into 2-tablespoon-size potions and shape into balls. Deep-fry them by submerging in 2 inches (5 cm) of hot vegetable oil, maintained at a temperature of 375°F (190°C).
  • Wraps: Cut your burger in half and arrange over a large tortilla, along with whatever other fillings you prefer, then roll up and serve.
  • Over Salad: One of my favorite veggie burger serving methods—add a large burger or a few smaller sliders to your favorite green or grain-based salad.
  • As Sliders, with Dip: Smaller-portioned warm or room-temperature veggie burger sliders are a great appetizer or snack. Serve with your favorite dip, such as a yogurt-based one.
  • Crumbled and Stir-Fried: Leftover burgers can be crumbled into a hot pan and stir-fried with your favorite taco seasonings or vegetable medley. Alternatively, leftover veggie burger mix can be “scrambled” in hot pan, then turned into a meal with a medley of other veggies.
  • Baked “Meatballs”: This works best with drier, easier-to-shape burgers like the Tofu-Mushroom Burgers, Kale and Quinoa Burgers, or Carrot-Parsnip Burgers with Almonds. Shape into balls, then bake in the oven at 375°F (190°C) for 15 to 20 minutes, until firmed. Serve with your favorite tomato sauce.
  • Breakfast “Sausages”: Portion about 2 tablespoons each, then cook in a hot skillet, and cook them “Smash Burger” style. Serve with fried eggs or scrambled tofu.

  • Burger as Bun: This is a genius method from Heidi Swanson, of 101 Cookbooks and the Super Natural cookbook series. Split your veggie burgers in half as you would a layer cake, and treat the burger itself as a bun, with your favorite toppings inside.