Name: Ultimate Veggie Burger
Yield: 6 Servings
Ingredients: ¼ cup pearl barley; Kosher salt; 1 pound shiitake mushrooms, stemmed; 2 tablespoons olive oil, divided; Freshly ground black pepper; 1 14.5-ounce can black beans, drained; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; ½ cup unsalted, roasted cashews; 1 tablespoon old-fashioned oats; ¼ cup mayonnaise; 1 large egg yolk; 1 tablespoon miso; 1 teaspoon chili powder; ½ teaspoon agave nectar; ½ teaspoon smoked paprika; Pinch of cayenne pepper; ½ cup shredded sharp cheddar (about 2 ounces); ¼ cup Cotija cheese or Greek feta, finely crumbled (about 1 ounce); 1 tablespoon olive oil; 6 slices cheese, such as American or cheddar (optional); 6 seeded hamburger buns, lightly toasted; Special Sauce, bread-and-butter pickles, torn lettuce, sliced tomatoes, and Dijon mustard (for serving)

Alex Lau

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is part of BA's Best, a collection of our essential recipes.

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