clock menu more-arrow no yes

Filed under:

Best Veggie Burgers, According to A Vegan

New, 11 comments
M Cafe's Big Macro Burger.
M Cafe's Big Macro Burger.

veggie-burger-power-hour-150.jpgBLOGOSPHERE— QuarryGirl signs all of her correspondence, "meat is murder." In other words, she knows her vegan. She also covers it daily on her namesake blog. She doesn't just taste non-meat burgers for kicks, she provides original research and reporting, and for this reason we asked her to name her favorite burgers in town:

1) M Cafe
M Cafe's Big Macro is by far one of the best veggie burgers in town. The whole grain rice patty doesn't taste "healthy" (although it probably is), and it comes topped with special sauce, soy mozzarella, tomato, pickles, and onion. It's served with a choice of deli salad for just $9.95. When it comes to the intersection of taste, quality, and availability...this is my favorite vegan burger in town.

2) Doomie's
If you are looking for a greasy fast-food-style burger without any animal products, Doomie's is your place. They have several variations --from classic to western, even a chili cheeseburger -- and they're all incredible. They use a fat soy-based patty which is grilled to perfection and served on a bun dripping with special sauce. My favorite style is western, smothered in BBQ sauce and topped with vegan bacon, cheese, and onion rings. Burgers range from $7.95 - $8.95 and all come with a choice of side.

3) Madeleine Bistro
Madeleine Bistro is only open Friday through Sunday, and they're located all the way out in Tarzana...but if you can ever get your hands on their vegan burger, I promise it will be worth the effort. The "Bigger Macque" as they call it, comes with two no beef patties, special sauce, lettuce, pickles, and vegan cheese. At $11 with no side, it's on the pricey side. The chef-made patty is probably the best I've ever had, and the housemade cheese is out of this world. I'd eat the bigger macque everyday if I could.

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world