Think of this as a zhuzhed-up, sustainable fillet-o-fish. And the good news is that while it’s deep-fried, you don’t have to fork out for bulky hardware – a deep saucepan works just as well.
Source: Ben Dearnley
Gone are the days when vegetarians and vegans were banished to dry, tasteless veggie patties. These ‘meaty’ burgers will tempt the most devout of carnivores, especially when the chilli macadamia pesto and homemade pickles hit them.
Source: Dan Freene
Oft-overlooked turkey meat has many a side benefit: it’s lean, packed full of fibre and potassium, and easy on the purse, too. These patties have the added flavour benefits of fennel and sage, both of which work really well with turkey, but feel free to have a play with tarragon, coriander - anything, really.
Turkey and sage burgers with onion and fennel relish Source: Reversing Diabetes
Big, chewy and strikingly burger-like, the portabella is arguably the queen of the veggie burger world. This version is loaded with other vegetables, guac and even some grilled peaches for a hit of sweetness – the stonefruits start to caramelise when grilled, deepening their flavour and adding a little magic to these buns.
Portobello peach burgers Source: Johanna Frenkel
If you’re looking to cut down on your beef consumption for health or environmental reasons, the roo is a great choice of cut. It’s lean, green and delicious, especially when enhanced with herbs, spices and condiments like this punchy apple and fennel slaw.
Kangaroo burgers with apple and fennel slaw Source: Gourmet Game
Kick boring vego burgers to the curb with these super quick and protein-loaded black bean patties. Thanks to their smoky seasoning, a good amount of Greek yoghurt, chipotle chillies and crumbled feta, there’s no shortage of flavour or moisture, either.
Source: Sharyn Cairns
Before you throw this into the crazy basket, bear with me: camel meat has a similar flavour profile to veal, plus, it’s super lean and delicate to work with. This one is given the Vietnamese treatment so you can dip your toes into camel terrain ever so slowly. You can find camel meat at Middle Eastern butchers. 
Source: SBS Food
Millet is used in place of flour to make these patties lower in gluten. There's so much goodness and flavour via the sweet potatoes, mushrooms and dates, with a southern flavour injection courtesy of some maple syrup, cumin and chilli. And if you want to go completely gluten-free, just swap the wheatgerm for gluten-free oats.
Maple-chipotle sweet potato burger Source: Heather Poire
Who said falafels were the reserve of wraps or flatbreads? These slider variants pack all the punch of their pita counterparts, but in a fun bun form. Shane Delia's Beirut-syle ones make for knockout dinner party fare.
Source: SBS Food
Minced pork is seldom seen in burger patty form, but they’re not so rare around Hawaii. Teriyaki sauce blends with mayo to give this flavour-jammed one some Japanese accents, then it’s all brought back into the tropics thanks to some fresh pineapple rounds.
Source: SBS
