There are two veggie burger patties option on the menu at Elevation Burger (multiple locations), both with boring names. Vegans, go for the chain’s Veggie Burger #2 for a burger packed with veggies, while Veggie Burger #1 is the option with cheese.

Last year, Galaxy Hut’s menu switched over to become almost entirely vegetarian. The burger at the Clarendon indie mainstay is a vegan patty, with topping options like vegan bacon, grilled onions, grilled mushrooms, vegan cheese, and regular cheese.

This K Street-adjacent cafe is a favorite of office workers looking for a healthier lunch, with a menu that includes a veggie burger that includes black beans, portobello mushrooms, artichoke hearts, roasted red peppers, goat cheese, and basil pesto.

One might not guess this by the restaurant’s name, but Smoke & Barrel in Adams Morgan is a big hit with the vegetarian community, carrying on the legacy of the former Asylum. The Adams Morgan restaurant’s burger offering is a patty made from sweet potatoes, oats, and toasted pecans.

Grilled tempeh is what Teaism (multiple locations) opts for in their veggie burger. It’s organic, of course, with lemon maple accents, and the burger is served on whole grain focaccia along with tomato and marinated portobello mushroom.

The portobello burger on Vinoteca’s bar menu can be dressed up with sauces like basil aioli and spicy ancho chili mayo.

BGR’s (multiple locations) house-made veggie burger is majorly sweet, thanks to the patty’s concoction of molasses, oats, brown rice, and black beans, but it has its fans.

The fried portobello mushroom “burger” portion of Shake Shack’s ‘Shroom Burger is basically a delivery vehicle for a giant, indulgent glob of muenster and cheddar cheese.

Obviously a bar called the Philanthropub would have multiple veggie burgers. The ‘Shroom and Oat Burger is topped with three-onion jam and mustard aioli, while the Quentil Burger is a mashup of quinoa and lentils, topped with cucumber, harissa, mint, greek yogurt, and feta.

The menu at Brookland Cafe caters to vegans, and their veggie burger does too — it’s made with carrots, potatoes, and beets.

Meat is the star at Bourbon Steak, but the Georgetown restaurant takes particular care with their veggie burger too, with a crispy, savory patty made from quinoa, red beans, and mushrooms.

The veggie burgers at Ted’s Bulletin are black bean-based, and can be substituted for any burger on the menu, but make a great match with the Southwest (West Virginia) burger toppings: green chile sauce, white cheddar, avocado, and roasted red pepper.

It’s way out in Reston, but California-based chain The Counter’s vegan veggie patty with a bazillion topping options might be worth a pilgrimage.