When you say barbeque, you probably think burger. But these days it's a veggie burger some us are grilling.

But before you join the 25 per cent of us that like to go meatless, you should check the ingredients.

Consumer Reports checked out a dozen veggie burgers and says nutritionally, they're generally healthier.

"Veggie burgers have less fat and more fiber than hamburgers, but they do have more sodium," said Ellen Klosz of Consumer Reports.

Some have as much as 400 milligrams of sodium -- something to watch out for if you are trying to limit your sodium intake.

Another benefit of veggie burgers is they have fewer calories than many hamburgers -- and typically around 100 calories a patty.

At home Margo Lancia often chooses a veggie burger over beef, even though she isn't vegetarian.

"I like them because they're lighter than regular hamburgers," she explained.

If you've never tried a veggie burger and don't want to buy a box only to find out you've wasted your money, try buying one in a restaurant or from a roadside stand.

And if you like it -- ask them what they use and what's in it.

At the Naam Restaurant in Vancouver there's no meat ever on the grill, only veggie burgers. The restaurant buys two brands of veggie burgers from special suppliers catering only to restaurants.

But the most popular one is the burger they make by hand.

"Tofu, we have walnuts, and brown rice and shredded carrots," listed Glen Delukas, Naam's manager.

"About 18 ingredients actually for it, so we make large batches of that and we go through it pretty quickly. It's a very popular burger," he said.

Some veggie burgers try to mimic the taste of meat. Others like Dr. Praeger's California Veggie Burgers celebrate their vegetable heritage, even without a bun.

Other good choices include Amy's California Burger, which has lots of flavour from its grain, nut and mushroom mix, and the Garden Burger, which is strong with garlic and mushroom flavour.

You can buy some made fresh in the deli section of many stores or make them yourself.

With a report from CTV British Columbia's Chris Olsen