Not all burgers have to be from Beyond Meat or Impossible Foods: these tasty, vegan patties are all housemade.
For Ancient Romans following Apicius, a recipe book likely compiled in the fifth century, a few different recipes might jump out. Braised flamingo, perhaps, or even brain sausages. Or maybe a dish called Isicia Omentata, which, by modern-day standards, is essentially a simple ground meat, pepper, and nut burger.
Apicius demonstrates that making burgers out of simple ingredients isn’t a modern-day invention. Humans have been squashing various foods together into patties for, quite literally, centuries. But it was in the 1940s when the first documented mention of a veggie burger, created with nuts and legumes, occurred on an American radio show.
In the decades that followed, a few chefs experimented with housemade veggie burger patties, ditching traditional meat and opting for plant-based ingredients instead. In the 1980s, London restauranter Gregory Sams dubbed his version a “VegeBurger,” and in the same decade, Paul Wenner, a vegetarian restaurant owner from Oregon, made the “Gardenburger.”
Since then, the trend for housemade veggie and vegan burgers hasn’t slowed down. While many restaurants opt for plant-based meat patties from brands like Beyond Meat or Impossible Foods, you can still find housemade, veggie-based burgers on a number of menus across the US. If you’ve got a craving to satisfy, here are a few of the best housemade vegan restaurant burgers worth a try right now.
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