Beijing's Best Veggie Burgers: It's Not All Beans, Beans, and Beans

Whether you’re vegetarian in Beijing, or wanting to abstain from eating meat every time you go out to eat, there are plenty of vegetarian burger options around town, and they don’t all have to be made of beans, beans, and, you guessed it, more beans. These are our top picks, in no particular order other than the mercy of the alphabet.

Domain EAST
A juicy veggie patty with a hint of curry flavors, topped with lettuce, tomato, and red onion chutney on a delicious bun. There’s plenty of other vegetarian options at Domain apart from the burger, including a roasted vegetarian panini with mozzarella cheese, rocket, roasted peppers and pesto (RMB 48), and a mushrooms, tofu, and spinach rice (RMB 58). RMB 78

Café Flatwhite
This rapidly-expanding café brand isn’t as well known as it should be: both the coffee and the food here are really good. Their veggie burger was definitely one of the best tried, incorporating some tofu, a beetroot relish, a good chunk of caramelized onions, and a layer of avocado on top. Also came with plenty of chips and a side salad. RMB 65

Great Leap Brewing
The Knife and Fork Sandwich takes veggie burger to the next level, with thick cut brioche, a seasonal mushroom and barley patty, garlic aioli, arugula, and tomato dressing. RMB 45

Home Plate BBQ
A black bean burger patty topped off with roasted beets and sweet caramelized onions, the Damn Yankee burger is a pretty good alternative. This way you’ll never have to feel left out at what is quintessentially a meat palace. RMB 48

Slow Boat Taproom
With a chunk of smoked tofu taking the lead in the Dongsi dofu, you can’t really go wrong with one of Beijing’s favorite veggie burgers. The tofu is topped off with a heap of crunchy coleslaw, and Slow Boat’s own burger sauce. RMB 45

Tribe Organic
Tribe’s new beetlover’s vegan beet burger is a patty made of beets, red onion, red wine vinegar, red kidney beans, brown rice, topped off with parsley, arugula, romaine lettuce, and comes inside a five-grain burger bun. RMB 58

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Photos: Joey Guo, courtesy of Great Leap Brewing