Bar Dupont has a new black bean burger that’s amped up with guacamole, pickled onion, smoked tomato, chipotle mayonnaise, and provolone cheese. There are also truffle fries on the side with adorably mini condiment bottles.

The organic burger chain out of New York landed in D.C. this spring, bringing with them a few new veggie burger options. The Guadalupe ($9.95) is a black bean burger with pickled red onions, tomatoes, alfalfa, and guacamole, all on a sprout bun. Then there’s the Farmstead ($9.95), which is a sweet potato and wild rice patty with green hummus, tomatoes, baby kale, avocado, and basil dressing on a collard green wrap.

Black Market Bistro swaps pork for red kidney beans and serves up a banh mi-style veggie burger ($14) with pickled cucumbers, a daikon radish and carrot slaw, and a Sriracha mayonnaise on a potato roll.

When Firefly brought on a new executive chef in October, the menu got a refresh. One of the delectable changes includes Chef Jammir Gray’s mushroom burger, available during lunch ($15). The mushroom patty is topped with pistachio, pickled red onion, arugula, and gruyere on a brioche bun. Pro tip: upgrade to truffle fries on the side.

Prolong that summer feeling with Good Stuff Eatery’s Fried Green Tomato Veg Burger ($7.65). It’s a fried green tomato loaded with a fresh red tomato, sliced avocado, Dreamfarm goat cheese, arugula, cilantro, and chipotle mayonnaise. (It's also available at the restaurant's newest locale at Reagan National Airport.)

Pike & Rose’s new craft beer mecca has Owen’s Vegan Burger ($14) on the menu. The patty is a mix of chickpea, potato, caramelized sofrito, spices, pureed cremini mushrooms and black truffles, corn, and roasted peppers. It’s served on a potato bun with onion, pickle, tomato, sprouts, and a vegan special sauce.

Chef Austin Fausett has taken over at Proof, and he’s been busy making the menu his own. He recently added a Falafel Burger with cucumber labne ($14) to the lunch offerings. It’s served with a side of roasted delicata squash and a feta salad.

Shouk’s new Veggie Burger ($9.75) is packed with plants. The gluten-free patty is made with chickpea, black beans, lentils, oats, flax seed, cauliflower, mushrooms, beets, red onion, parsley, scallions, and a blend of seasonings. It’s served on pita with tahini, tomato, pickled turnip, arugula, and charred onion.

Part of Black Jack became Tilt Side Bar in October, and they’re serving a Black Bean Burger ($15). The patty is made with black beans and sweet potatoes, and it’s topped with chili corn salsa and zesty garlic spread on green chili focaccia.