According to a piece in Wall Street Journal, veggie burgers currently enjoy an upgoing trend. Some people object to call these veggie burgers for just burgers, but I think it's a good idea since hearing about them will become more widespread.

They are visually pleasing, taste good obviously and you can enjoy them guilt free. What can be better?!

The secret of these burgers’ success? Not trying in the slightest to imitate meat. Mr. Humm’s [Chef Daniel Humm at The NoMad Hotel] recipe is modeled on falafel, the original meat-free meatball. Ms. Bloomfield’s [Chef April Bloomfield at The Spotted Pig and The Breslin] will be made with beets and other roots, plus sweet potato vermicelli and rice. At Superiority Burger, the patty includes an ever-changing assortment of beans, grains and vegetables, bound with potato starch.

“I don’t need something indistinguishable from meat in order to feel like I’m eating a hamburger,” said Mr. Headley [Chef Brooks Headley at Superiority Burger]. “The act of eating a burger is so iconic and so American, and it’s not just about the patty. It’s the squish of the bun and the crunch of the lettuce and the tang of the ketchup—there’s something primally satisfying in all that.”

Featured image: The NoMad Bar Veggie Burger with Piquillo Aioli. Photography by James Ransom / WSJ. Food styling by Ryan Reineck, and prop styling by Stephanie Hanes.