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Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and More, by Lukas Vo
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Tasty, Exciting, Inexpensive–Veggie Burgers Every Which Way!
Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you–one you will want to cook from over and over again.
Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes including:
- Red Lentil and Celery Root Burgers
- Tofu and Chard Burgers
- Baked Falafel Burgers
- Thai Carrot Burgers
- Sweet Potato Burgers with Lentils and Kale
- Corn Burgers with Sun-Dried Tomatoes and Goat Cheese
More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredient choices ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too!
- Sales Rank: #251507 in Books
- Published on: 2010-07-01
- Released on: 2010-07-01
- Original language: English
- Number of items: 1
- Dimensions: 7.06" h x .56" w x 6.56" l, .85 pounds
- Binding: Paperback
- 192 pages
Review
“Lukas Volger reversed my veggie burger cynicism.”—Martha Rose Shulman, The New York Times
“Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too.”—Los Angeles Daily News
“One of Volger’s best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you’d find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that.”—The Oregonian
“Volger’s excellent new book, Veggie Burgers Every Which Way, should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore’s mouth watering.”—CBC News
“Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore.”—Pittsburgh Post-Gazette
“This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre.”—Washington Post
“Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food.”—Montreal Gazette
“The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger’s back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!”—Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY
“This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!”—Permaculture (UK)
About the Author
Lukas Volger is the author of two other cookbooks, Vegetarian Entreés That Won’t Leave You Hungry and, most recently, Bowl. He is also the founder of Made by Lukas, a premium veggie burger company established in 2013, and editorial director of the biannual magazine Jarry. He lives in Brooklyn, New York.
Most helpful customer reviews
4 of 4 people found the following review helpful.
The best veg burger cookbook I have seen
By Lynny
This cookbook has a great variety of burger recipes. Many others like it have mainly variations on bean burgers. Not this. It has a wide range of base ingredients and numerous methods. It gives me lots of inspiration to adapt to ingredients I have on hand. Taste is subjective. I found that a number or recipes were either very over or very under seasoned for me. The falafel style burger needed lots more spice to mimic real falafel flavor. Another had so much fresh ginger that no other flavors were detectable. Yet another called for so much sun dried tomato that I knew to cut way back on the quantity. Sometimes the recipes weren't specific enough - example: a burger calls for one celery root. Well, there is enough of a size difference in celery root to really affect the burger. A measured cup quantity would have turned out a more successful product. Those burgers came out much too watery due to using a largish celery root. I also found that the burger size or quantity was not consistent. Following a recipe and shaping the given number of servings could result in a giant burger or an appropriately sized one. Finally, my pet peeve: no nutritional information is given. I still give this 4 stars because the second time you make any of these recipes, the burger can be exceptional if you know your ingredients. Again, lots of inspiration using many different non-meat bases. If this book had been properly tested, edited and included nutritional info, I would be buying it over and over as a gift.
22 of 22 people found the following review helpful.
Brings Much Needed Variety to Veggie Patties
By Po
I was intrigued by this title, and it has a very reasonable price, so I ordered a copy. Not knowing the author or the publishing company, or having heard anything about the book, other than having it come up on an amazon random suggestion, I was wary. Well, it appeared in the mail, and I was immediately intrigued by many of the recipes. I paged through and wanted to immediately make almost all the burgers. I am sitting at my desk to an extraordinary lunch right now of a baked quinoa and spinach burger. [I topped it with melted cheddar.]
Let's face it. Veggie patties can be extraordinarily boring, but I've been striving to eat less meat at lunchtime and have been buying the pre-packaged frozen selections. This book is fantastic for making your very own, from-scratch burgers.
The variety is awesome! Lentils, beans, mushrooms, quinoa, spinach, veggies. Now I could eat veggie burgers every day and not feel like I'm eating the same old thing.
Seriously, this quinoa/spinach burger is so delicious. I'm going to stop writing this review and enjoy my lunch. Buy this book. It's awesome.
2 of 2 people found the following review helpful.
Great veggie burgers, but some recipes are complex
By Eusebius
I like this book, I really do. The veggie burgers here are very, very tasty and most of the recipes are well thought out. Lukas Volger starts off explaining the basic ingredients to make a good veggie burger and then dives into some really delicious recipes: bean, grain, and nut burgers; vegetable burgers; tofu, seitan, and tvp burgers. He includes a really nice section on making your own burger buns (and these are GREAT!) with information about making them gluten-free. There are sections on salads and sides and condiments to go along with the burgers.
A few of my favorites are the bean burgers, mushroom burgers, pub grub burgers, and Portobello burgers.
*BUT* even though I like this book so much and successfully have made a number of the recipes, I have some real concerns about the way he has put some of them together. First, the recipes are for four or six burgers and these are just too much unless you are cooking for a large family or a party. I constantly have to cut down on the ingredients to make burgers for just one, two or three of us.
Second, the lists of ingredients for some of the burgers are insanely long. For instance, the recipe to make six tempeh burgers has 23 separate ingredients. I appreciate the attempt to make a good recipe, but I am not going to scrounge up 23 different ingredients for a veggie burger, no matter how tasty. (Do I really need to add 1/4 teaspoon each of garlic powder and onion powder for six burgers?)
And finally, I wish he had included nutritional information for each of the recipes. Knowing the fat, sodium, calorie, and cholesterol content would make it easier to choose recipes.
But generally speaking, the recipes are extremely good and the end results are excellent. This cookbook has a permanent place in my kitchen.
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