The city and its love for all-things vegetarian has led to many changes in restaurant menus. From French eateries serving dishes sans onion and garlic to five-star chefs cutting out 80 per cent of their menu as vegetarian — a lot of accommodation is made for the herbivorous gourmet.u00a0One such adaptation is the emergence of vegetarian burgers and its growing popularity among diners.

Vegetarians do not have to make-do with a dry bun, stuffed with a potato or cottage cheese patty — today, there are at least a dozen meat-free options available. Take for instance the Bandra-based Burgs that does six varieties of vegetarian burgers. “From corn and aubergine to mac and cheese, we ensure that there is something for everyone,”says owner Krishna Kilachand.u00a0Here are five no-meat, no-potato and no-cottage cheeseburgers.

Sticky rice burger
Yes, the Americans are responsible for the burger, but the Japanese are not far behind when it comes to adapting a dish. The Sticky Rice Burger is influenced by Japanese cuisine and the patty uses sticky rice — a variety commonly used to make sushi. The short grain is tossed with spices such as rock salt and freshly ground pepper before it is grilled and stuffed into the burger.