Dear SOS: Have you tried the roasted veggie burger at Upper West in Santa Monica? If you haven't, you must. It is hands down the best veggie burger on the planet. Would love to see if the Los Angeles Times Test Kitchen can come up with the recipe.
Dear Carly: Upper West's version of the veggie burger is a wildly flavorful combination of ingredients, packed into a generous patty and grilled to perfection. Served topped with a thick, smoky tomato aioli, roasted piquillo peppers, sliced avocado and a chunky, sweet-tart pineapple relish, this is one burger that might even make a convert out of the most ardent meat lover (at least temporarily).
Upper West's veggie burgers
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
Total time: About 3 hours, plus cooling times
Note: Adapted from Upper West in Santa Monica. Shred the vegetables and cheese using the shredder attachment on a food processor; a grater can also be used. Liquid smoke is available at most well-stocked supermarkets. Roasted piquillo peppers, packed in jars or cans, are available in gourmet markets and select well-stocked supermarkets.
2 1/2 teaspoons fresh thyme
1 tablespoon plus 1¾ teaspoons dried oregano
1 teaspoon extra-virgin olive oil
2 tomatoes, halved lengthwise
1 1/4 teaspoons liquid smoke
1 1/2 cups mayonnaise
Salt, to taste