Top 3 veggie burgers in St. Louis

By Catherine Klene // April 1, 2018


Veggie burgers have come a long way from the tasteless brown patties found in frozen food aisles. These days, many omnivorous restaurants take as much time to develop unique plant-based patties as they do their beefy counterparts. 

When we crave a veggie burger, we’re not necessarily after something determined to be as meat-like as possible; we want blends of real legumes and vegetables that deliver protein, pair perfectly with a spectrum of toppings and appeal to both our vegetarian cousin and carnivorous brother. These three house-made veggie burgers give all diners something to cheer about.


1. Southwest Burger at SweetArt

For proof that SweetArt chef-owner Reine Bayoc works meatless magic in her Shaw cafe, look no further than the Southwest Burger. This towering indulgence piles the lentil- and carrot-based SweetBurger with cheese (dairy or vegan), mixed greens, tomato, a rich, how-is-that-vegan Southwest chipotle sauce and crowns it all with two crisp, golden onion rings. In theory, you should pick up this Dagwood-esque burger with your hands. In practice, there’s no shame in using a fork.

buffalo blue burger at lulu's local eatery // photo by david kovaluk

2. Buffalo Blue Burger at Lulu’s Local Eatery 

Lulu’s Local Eatery has touted the Buffalo Blue Burger since its earliest days as a food truck. The patty is coated in panko for a crunchy crust that gives way to a soft sweet potato and black bean interior. It’s soused in a lip-tingling Buffalo sauce tempered by a smear of house-made vegan ranch dressing, all snuggled in a sturdy pretzel bun. One bite of this tangy burger and you’ll understand why it’s been a menu staple for six years.

jane says veggie burger made with beets at layla // photo by david kovaluk

3. Jane Says at Layla

At a meaty burger joint, it’s easy to default to a thin, premade patty for the lone vegetarian in an omnivorous crowd. Not at Layla. Red beets add a vibrant, medium-rare hue to Jane Says, a thick lentil-based patty bolstered by a supporting cast of condiments on a brioche bun. White farmer cheese and lemon-garlic mayo add creaminess with a subtle heat, flash-fried kale gives crunch, smoky mango sauce brings sweetness and roasted sumac onions provide a surprising tartness.

Catherine Klene is managing editor, digital at Sauce Magazine.