The vegetarian’s Holy Grail of casual dining just might be the veggie burger. Todd and I set out on a quest to find the best house-made patty in Salt Lake City for your dining pleasure. Here’s our top three:
You don’t want to go to the “Pig” for the conversation, it’s so loud your first date banter, girls’ night catching up or business deal negotiating will be drowned out. But, this is the most delicious black bean patty we have tasted that we didn’t make at home. Top it with blue cheese crumbles for an extra 50 cents, or just stick with the spicy aoli. I’d suggest getting a salad on the side instead of fries, your heart will thank you for it.
2) Rich’s Mighty Fine Burgers is a lunch hot spot, go in after 6 pm and you might just have the place to yourself. The host will ask if you’d like to be served next door at Junior’s Tavern. They can make any of 12 burgers with a delicious house made veggie patty instead. Get the cole slaw on the side, it’s not the mayo soup you’re used to at other joints.
We hate to rank Sage’s number three because really, this nut burger’s flavor puts it in a category all its own. The texture is sublime and so is the tahini dressing on the side. This nut burger is one of my favorite foods.
And, of course, a good option to guarantee a great tasting veggie burger is to do the work yourself at home. This also allows you more control over calories and sodium as well as saving a few dollars. Here’s my favorite recipe from a nearly decade old Cooking Light magazine. We serve it in a pita pocket with baked yam fries on the side and a barbeque-nonfat mayo aoli that I learned to make from the old Training Table restaurant. Enjoy!
Mini Black Bean Cakes
½ cup bottled salsa
2 teaspoons ground cumin
2 cans black beans, rinsed and drained
1/2 cup dry breadcrumbs
¼ cup thinly sliced green onions
An additional ½ cup bread crumbs for dredging
Mix ingredients in food processor until smooth. Divide into little burgers, dredge them in the bread crumbs on both sides. Spray both sides with cooking spray and bake at 375 degrees for 14 minutes, turning after 7 min.