Balsamic portobello burger with fried egg and bocconcini cheese.[Photograph: theindolentcook]

For last week's Weekend Cook and Tell challenge we asked all of you to forgo the beef in favor of other proteins coaxed into burger-like packages. Predictably Beef-less Burgers caused quite a stir, sparking the age-old question: "is it still burger without the beef." No matter what side of the fence you're on, you have to admit that this challenge brought in some great (albeit, possibly bastardized) burger ideas. Let's take a look at some of our favorite bun-stuffers.

Inspired by a particularly great meatless burger from Au Bon Pain, Cassaendra set out to make their black bean burger at home. She thinks the secret to its deliciousness comes from the bread and combo of toppings: feta flatbread, feta spread, tomatoes, guacamole, and romaine.

Instead of messing with mixing and grinding veggie burger patties at home KarmaFreeCooking opts for portobello mushroom caps seared with Montreal grill seasoning for a bit of extra meatiness.

Continuing on with meatless burgers, lemonfair chimed in with these veggie burgers from Portland's Farm Cafe. Made with eggplant, cheddar, and breadcrumbs and topped with spicy mustard and roasted peppers, these are the best veggie burgers that lemonfair has ever had.

alexis212 is a fan of 101 Cookbooks' lentil burgers. Subbing in black or beluga lentils keeps these burgers from straying into mushy patty territory.

We're not exactly sure what makes these unicorn burgers mythical but healthytouch101 loves the nutty mix of brown rice, cashews, and tahini.


Gyoza-inspired burger soy Sriracha mayo.[Photograph: surcredibility]

surcredibility came up with a recipe for gyoza burgers complete with ground pork, garlic, ginger, and greens finished off with a soy Sriracha mayo. According to surcredibility this burger has "all the elements
that burger purists will find abominable. But it basically tastes like a giant dumpling, and that's hard to hate."

As we know by now theindolentcook is a master of all things vegetarian including this towering balsamic portobello burger with fried egg and bocconcini, little semisoft mild cheese balls from Napoli.

Continuing on with this week's heavily portobello-oriented theme snucci ground up her caps with oats, Parmesan, breadcrumbs, and eggs for these mushroom burgers with chipotle mayo.

dbcurrie buys a whole lamb every year making her contribution to this week's challenge something of a given&mdashlamb gyro burgers. Seasoned with marjoram, oregano, and rosemary, db topped 'em off with tzaitziki sauce and chopped tomatoes and onion, just like regular gyros.

And as a nod to all of you burger purists out there, we're concluding this round up with a quote from MandyEats: "All I can say is WHY?!?! If it's not beef it's just a poultry or bean patty. EAT BEEF YOU WIMPS!"

Thanks to everyone thought outside of the bun for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Hello, Salmon!.


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