Many of us want to be healthier and better global citizens by eating less meat — or abstaining altogether. But the decision becomes especially challenging when we start firing up the summer grills. The lure of sizzling meat on a warm bun is enough to break the conviction of the staunchest resister. Many vegetarians suggest combating those cravings with the numerous vegetable- or nut-based patties on the market today. Our judges wanted to see if the patties could satisfy those meat hankerings, so we tasted six different brands of veggie burgers. We grilled them to get the charred taste of a meat burger and finished each in the oven.
Kathy Saunders, Times correspondent