These simple veggie burgers – just mushrooms, beans, garlic, oats, spices and soy sauce – come together in a snap. They're so hearty, even meatlovers will devour them. (Photo: Michael Kraus for The New York Times)

The burger at the Spotted Pig. (Photo: Pablo Enriquez for The New York Times)

The Salvation Burger, a tall, tender half-pound patty of ground beef with cheese and mushrooms on a sesame seed bun. (Photo: Emon Hassan for The New York Times)

The beef burgers come in two forms, which one might refer to as highbrow (the Salvation Burger) and lowbrow (the Classic). (Photo: Emon Hassan for The New York Times)

The double-decker Classic at Salvation Burger, a restaurant from the chef April Bloomfield. (Photo: Emon Hassan for The New York Times)

The burger arrives on a sesame bun, with the juices live and running. Customers have called it one of New York’s best, halal or no. (Photo: Yana Paskova for The New York Times)

After some stumbles (the company had to close nine of its 57 outlets in 2010), Ted Turner’s restaurant business is back on a path of expansion. Here, the Avalon bison burger. (Photo: Dustin Chambers for The New York Times)

Here’s a burger that should go between slices of Yorkshire pudding. The butchers at Lobel’s are grinding prime rib — trimmings, not the Sunday dinner slab — for burgers. (Photo: Tony Cenicola/The New York Times)

Xi’an-style lamb burgers, brightened by spices, with sautéed onions and jalapeños. (Photo: Grant Cornett for The New York Times)

This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb — shoulder is best — highly seasoned and grilled rare. (Photo: Francesco Tonelli for The New York Times)

This is a souped-up beef burger made with traditional steak tartare seasonings. (Photo: Francesco Tonelli for The New York Times)

For this burger, you need fat. Pork shoulder is almost imperative for the correct balance of lean and fat. You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper. And you need adequate salt, an essential in any good burger. (Photo: Francesco Tonelli for The New York Times)

Japanese Burgers With Wasabi Ketchup by The New York Times | Photo: Tony Cenicola/The New York Times

Light Brioche Buns. Click the link to get the complete recipe from NYTCooking.com. (Photo: Kevin Scanlon for The New York Times)

Pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany, Chicago as well as Queens. (Photo: Evan Sung for The New York Times)

These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger. If you sear them quickly they’ll be nice and moist. (Photo: Andrew Scrivani for The New York Times)

Recipe: Mushroom and Beef Burgers by Martha Rose Shulman | Photo: Andrew Scrivani for The New York Times

Recipe: Power Cheeseburger by Maura Egan and Christine Muhlke | Photo: James Wojcik for The New York Times

Recipe: Japanese Burgers With Wasabi Ketchup | Photo: Tony Cenicola/The New York Times

Recipe: The Comme Ça Burger | Photo: Kevin Scanlon for The New York Times

Recipe: Curry-Spiced Lamb Burgers by Mark Bittman | Photo: Francesco Tonelli for The New York Times

Recipe: Hamburgers (Tavern Style) by Sam Sifton | Photo: Andrew Scrivani for The New York Times

Recipe: Salmon Burgers by Mark Bittman | Photo: Andrew Scrivani for The New York Times

Recipe: Hamburgers (Diner Style) by Sam Sifton | Photo: Andrew Scrivani for The New York Times