Whether you are vegetarian, vegan, or simply do not like the taste of meat, Boston has the perfect burger for you!
The days of mushy, bland veggie burgers are long gone, with chefs combining dozens of mouthwatering ingredients to create patties that battle even the best beef out there.
The four meatless burgers on this list are created from ingredients like black beans, tempeh, veggies, and tons of flavorful spices to suit any taste.
5 Napkin Burger was actually founded in New York, but if you can put aside the Red Sox/Yankees rivalry long enough to enjoy dinner, you will not be disappointed. Made from more than 50 fresh ingredients including shredded beets and carrots, this veggie patty retains its form and texture even after it's drizzled with creamy "5N sauce."
Tempeh is similar to tofu in that both products are derived from soybeans. The difference is that tofu is created from mashed soybeans, while tempeh is made with fermented soy. The “Classic Burger” at By Chloe is a mix of lentils, chia seeds, and walnuts for added flavor. It is topped with lettuce, tomato, onion, pickles and hot pink beet ketchup nestled inside a hearty potato bun.
Love Mexican food? You'll love Highland Kitchen's bean burger. This Somerville hot spot specializes in Southern-inspired comfort food favorites. Their spicy black bean patty is topped with guacamole, pico de gallo, and jack cheese, accompanied by a side of fresh, healthy mixed greens!
Boston's favorite brothers seem incapable of doing wrong! Whether its music, movies, TV or burgers, the Wahlbergs know how to satisfy a crowd.
Chef Paul Wahlberg owns Alma Nove - named for the boys' beloved mother - in Hingham. The flagship Wahlbergers is located just across the way, and now has frachises in 18 states and Canada!
Their meatless "Impossible Burger" serves up the flavor of real beef, with melted cheddar cheese, chili spiced tomatoes, caramelized onions, and Paul's signature “Wahl sauce.” They call it the Impossible Burger because it's "impossible" to believe it's not made with meat!
H/T to Boston Magazine