Like with any food you prepare from home, it will always be thousands of times better than any factory-made version. Not only can you ensure the good quality of ingredients, you can have the flexibility of making your own flavor combinations and customized them to your dietary needs. I've never been a fan of store-bought veggie burgers (or maybe was just too scared to try!) They may be marketed as healthy, but in reality, are filled with GMO ingredients, artificial flavorings, highly-processed soy and fillers.
These recipes are very simple to make, using real, whole food ingredients. You can soak and prepare dried beans in advance, or use ready-to-eat beans for convenience. Leftover roasted/steamed sweet potatoes or pre-cooked rice, millet, or quinoa makes it incredibly easy to just mash together with a few spices. Store extra patties in your freezer for when you need the convenience of something ready-made.
1 cup ready-to-eat black beans
1 sweet potato, steamed
3/4 cup cooked wild rice, quinoa, or millet
1 clove garlic, peeled and finely chopped
1/4 of an onion, peeled and finely chopped
1 tsp oregano, fresh or dried
1 tsp paprika
1/2 tsp cayenne pepper, optional
1/2 tsp sea salt
1/4 cup rice flour
5 Tbsp fresh parsley or cilantro, finely chopped
1-2 Tbsp water, if necessary
Mash the beans with the rest of the ingredients (or process everything together) and form into patties. Let the mixture rest for 20 minutes. Bake at 400°F on a lined baking tray for 20-30 minutes, flipping once. Load it up with your favorite burger toppings, mine include mustard, pickles, pickled onion, tomato, red cabbage, kimchi mayo, and kale. :)
For a grain-free Portobello Mushroom Bun (1 per person). Remove the stems from the mushrooms and wipe them clean with a paper towel. Mix 2 tsp olive oil with 1 tsp tamari together in a bowl. Brush both sides of a cleaned portobello mushrooms Roast at 400°F for 10-12 minutes, gills-side up first, then flipping them over after 6 minutes. Remove from tray and lightly pat them dry with a paper towel.