Whether due to social concerns or health considerations, more and more people are going vegetarian, even if just for a day. Meatless Mondays became a thing and somehow quinoa became a household term, forcing millions of Americans to bluff their way through social encounters with mumbled pronunciations and quick pivots lest they be proven gastronomically gauche. The vegetarians had arrived, they were here to stay and, much to the carnivores’ surprise, the food was great. These four restaurants pay service to the movement with veggie burger options that say, “This is no meat substitute.”

The Tex-Mex Burger from Simon's.

THE TEX-MEX BURGER FROM SIMON'S.

 

The Naked Pumpkin Garbanzo Burger from Baker and Wife.

THE NAKED PUMPKIN GARBANZO BURGER FROM BAKER AND WIFE.


The Vegan Chickpea Burger from SunnySide Cafe.

THE VEGAN CHICKPEA BURGER FROM SUNNYSIDE CAFE.


 

Very Vegan Veggie Burger, Square 1 Burgers

“I was never a person for the Boca burgers,” says Square One General Manager Ken Scott, by way of introducing the Very Vegan Veggie Burger, “but when I actually made this and tried it, I was really impressed.” Made in-house, the process begins with corn roasted in olive oil then paired with brown rice and black beans. With vegetable protein and egg replacement as a binder, the patty remains vegan-friendly, while a calculated addition of cayenne pepper, sundried tomatoes, garlic and blackening seasoning round out a spirited flavor profile. Served on a whole wheat bun with avocado spread, arugula and cucumber, the burger makes converts of the carnivores, says Scott, and that’s not to mention the Portobello—the mushroom cap marinated for 24 hours and served with avocado and a house-made goat cheese spread.

Square 1 Burgers, 6240 South Tamiami Trl., Sarasota, 941-870-8111.

Traditional and Tex-Mex, Simon’s Coffee House

Vegetarians know Simon’s Coffee House well—it’s the place to get a veggie burger with everything you need and nothing you don’t. There is no set or central ingredient for these house-made burgers, instead patties are made from a combination of the wide variety of fresh vegetables available at the time—carrots, onions, celery, zucchini squash, yellow squash, butternut squash, cauliflower, red and green peppers and parsnips. Cooked down, oatmeal flour made in-house from pulverized steel-cut oats enters the mix alongside cage-free eggs, binding the veggies together and giving the burger a more meaty mouthful. For vegans, the Tex-Mex version swaps eggs for black beans, but neither is heavily spiced in deference to clientele dietary restrictions. “You can always add to it at the end,” says Tyler Kirby, general manager and son of the eponymous Simon. Mango salsas, Indian pickle dressings—it’s all about knowing what to ask for. “The more comfortable you get here,” he says, “the more you know what you can get away with.”

Simon’s Coffee House, 5900 South Tamiami Trl., Sarasota, 941-926-7151.

Naked Pumpkin Garbanzo Burger, Baker and Wife

Never one for the traditional, over at Baker and Wife, owner and chef Isaac Correa cooks up an outlaw burger that retains its name in spirit more than form. Served bunless, Correa creates his patty from a combination of mashed chickpeas and chia seeds, giving it an edge but not a kick with a tinge of chili pepper and salt. Served over pumpkin puree and topped with avocado, it’s a seasonal treat with a tropical flair. “It’s really simple and that’s the beauty of it,” says Correa. But simple doesn’t mean bland, and Correa is confident his vegetarian offerings will stand against any meat-centric menu.

Baker and Wife, 2157 Siesta Dr., Sarasota, 941-960-1765.

Vegan Chickpea Burger, SunnySide Café  
With vegetarians and vegans in the mix, Chef Tamas Benkowics always had a difficult time going out to eat with his family. “Because when we went anywhere, we always had to find out if there was anything they could eat—and not just salad,” he says. So when Benkowics made the menu for SunnySide Café, vegetarian and vegan options were a must, including the Vegan Chickpea Burger. Made from a combination of lentils, chickpeas and split peas, Benkowics grinds them together before adding a splash of spinach for taste and a bit of garlic powder and salt for seasoning. “Keep it very simple,” he says. “Natural, but still flavorful.” Molded into patties, Benkowics applies a dusting of breadcrumbs before grilling, lending a pleasing crunch to the affair. Topped with spinach, tomato and red onions, the whole thing comes served over fresh pita bread made daily in-house.

SunnySide Cafe, 4900 North Tamiami Trl., Sarasota, 941-359-9500.