A veggieburger is a burger-shaped patty made from vegetables, grains, legumes, or plant proteins instead of meat, served like a beef burger — in a bun with the usual accompaniments. Recipes range from homemade bean-and-vegetable patties to sophisticated commercial products using soy, pea, or wheat protein engineered to mimic meat’s texture and sizzle. The category has grown from a niche health-food item into a mainstream fixture driven by environmental, ethical, and health concerns. Nutritionally they vary: the best are high in fibre and lower in saturated fat than beef, while some ultra-processed versions match fast-food burgers on salt and additives. They succeed when they are good food, not just meat substitutes.