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Grilled portobellos and pre-made frozen veggie patties just don't cut the mustard on menus any longer. House-made veggie burgers are not only preferred, but are expected from diners looking for a hearty meat alternative between their buns. Here now, some of the tastiest handcrafted meatless burgers in Chicagoland for your feasting pleasure.
Read MoreTurns out they are butchering more than just meat at Butcher & The Burger. The DYI vegan rice and lentil patty is a pretty simple yet delicious concept: choose your spices, bun, toppings, maybe add a little something extra, and boom. [Photo by Ben Bowen]
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While each of their house-made veggie burgers are great, the Southwest vegan burger is a standout. Created from wholesome grains and vegetables, the patty is topped with vegan cheddar, sautéed onions, tomatoes, vegan mayo and lettuce, and placed between a house-made bun.
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Any of their classic double burgers can be made with either a house-made black bean or vegan patty. Each is stacked with two patties, two slices of American cheese, onion, lettuce, pickles and mayo. Vegan? Sub in Vegan mozzarella cheese and vegan mayo. Add a side of curly fries topped with fried giardinara for the full experience. [Photo by Lauren Wldor]
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Head to Forest Park for an authentic veggie burger prepared with four types of beans, fresh herbs and vegetables. Order as it comes with lettuce, tomato, red onion and a yogurt-dill sauce between a potato bun or build your own. But don't skip the fries, done seven ways. The ketchup and mustard are also made in house - how’s that for scratch cooking?
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Rock and roll over to Cobra Lounge for one heck of a house-made vegan burger. Black beans, bell peppers and mushrooms make up the base, while a slice of avocado and a multigrain ciabatta bun finishes it off. Chow down then rock out to local underground music. [Photo courtesy of Cobra Lounge]
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“Meat free since 83” is the restaurant's slogan, and this means they’ve had time to prefect their veggie burger - and they have. The Cajun black bean burger is features sautéed onion, mushrooms, spinach, tomato, fried jalapeño, vegan cheddar sauce and creole mustard loaded on top of a spicy black bean patty between a whole grain bun.
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For a “farmhouse in the city” experience head to the West Loop for an array of scratch burgers, homemade pies, comfort sides and fresh churned ice cream. Wild rice based Victor’s veggie burger is a house favorite. If it’s nice out they will open the barn doors. [Photo: Jessica Green]
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Originally gaining traction in select retailers across Chicagoland, their new limited-service counter recently opened in time for Chicago’s version of spring. This veggie burger lives up to its name: crafted with local organic produce sourced from Montalbano farms, River Ranch and Majestic Nursery then topped with house-made pickles and vegan mayo on a homemade whole wheat bun. Hemp shoes optional when ordering. [Photo via Facebook]
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One never knows what kind of a burger they are going to get at a bar and grill. Will it be frozen patties, you may ponder? Not here. Black beans, lentils, beets, brown rice and mushrooms make up the patty. Tomatoes, red pepper mayo, avocado and sprouts on a whole grain bun top it off.
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Thinly sliced setian, melted vegan cheddar, caramelized onions, crispy “bacon”, barbecue sauce, ranch dressing, veggies, battered pickle chips all on a whole wheat bun make up the Oklahoma bacon cheeseburger. Each of Native Foods’ six Chicago locations has this on their regular menu.
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Turns out they are butchering more than just meat at Butcher & The Burger. The DYI vegan rice and lentil patty is a pretty simple yet delicious concept: choose your spices, bun, toppings, maybe add a little something extra, and boom. [Photo by Ben Bowen]
While each of their house-made veggie burgers are great, the Southwest vegan burger is a standout. Created from wholesome grains and vegetables, the patty is topped with vegan cheddar, sautéed onions, tomatoes, vegan mayo and lettuce, and placed between a house-made bun.
Any of their classic double burgers can be made with either a house-made black bean or vegan patty. Each is stacked with two patties, two slices of American cheese, onion, lettuce, pickles and mayo. Vegan? Sub in Vegan mozzarella cheese and vegan mayo. Add a side of curly fries topped with fried giardinara for the full experience. [Photo by Lauren Wldor]
Head to Forest Park for an authentic veggie burger prepared with four types of beans, fresh herbs and vegetables. Order as it comes with lettuce, tomato, red onion and a yogurt-dill sauce between a potato bun or build your own. But don't skip the fries, done seven ways. The ketchup and mustard are also made in house - how’s that for scratch cooking?
Rock and roll over to Cobra Lounge for one heck of a house-made vegan burger. Black beans, bell peppers and mushrooms make up the base, while a slice of avocado and a multigrain ciabatta bun finishes it off. Chow down then rock out to local underground music. [Photo courtesy of Cobra Lounge]
“Meat free since 83” is the restaurant's slogan, and this means they’ve had time to prefect their veggie burger - and they have. The Cajun black bean burger is features sautéed onion, mushrooms, spinach, tomato, fried jalapeño, vegan cheddar sauce and creole mustard loaded on top of a spicy black bean patty between a whole grain bun.
For a “farmhouse in the city” experience head to the West Loop for an array of scratch burgers, homemade pies, comfort sides and fresh churned ice cream. Wild rice based Victor’s veggie burger is a house favorite. If it’s nice out they will open the barn doors. [Photo: Jessica Green]
Originally gaining traction in select retailers across Chicagoland, their new limited-service counter recently opened in time for Chicago’s version of spring. This veggie burger lives up to its name: crafted with local organic produce sourced from Montalbano farms, River Ranch and Majestic Nursery then topped with house-made pickles and vegan mayo on a homemade whole wheat bun. Hemp shoes optional when ordering. [Photo via Facebook]
One never knows what kind of a burger they are going to get at a bar and grill. Will it be frozen patties, you may ponder? Not here. Black beans, lentils, beets, brown rice and mushrooms make up the patty. Tomatoes, red pepper mayo, avocado and sprouts on a whole grain bun top it off.
Thinly sliced setian, melted vegan cheddar, caramelized onions, crispy “bacon”, barbecue sauce, ranch dressing, veggies, battered pickle chips all on a whole wheat bun make up the Oklahoma bacon cheeseburger. Each of Native Foods’ six Chicago locations has this on their regular menu.
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