I'm not the world's best veg cook- but my library recently had a book called "Wicked Good Burgers" on their "new book" shelf. I borrowed it because it had maybe 3 vegetarian burger recipes; I tried something called the "Beet Burger", the main ingredients of which were white beans, beets, portabella mushroom, and bread crumbs, because they sounded different from anything I'd ever had. They were good! I'm not very big on beets (I like the greens better than the root), but they added texture and a nice red color without making it taste like beet- and with white beans and portabellas in the mix I knew I'd at least find them okay. I copied the recipe I used with notes on how I thought it could be improved the next time I make them.I actually like homemade veggie burgers the best (black bean is my favorite). For store-bought, I like Amy's black bean burger or Dr. Praeger's varieties, mostly the spicy ones, though they don't hold together well upon cooking.
ETA: The best restaurant veggie burger I ever had was at Steuben's in Denver. Stellar.
Thanks! Evidently the problem is with low-fat soy products, which have the oil extracted with hexane.