Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers―Plus Toppings, Sides, Buns and More Paperback – July 2, 2010

You could be proud to build a whole dinner around any of these burgers. Don't think you're getting just 30 burger recipes, but 5 burger bun recipes (including a gluten-free/gf), salad and fries recipes, as well as condiments. Read Section 1 `Veggie Burger Basics' for success. There are 2 TVP recipes, 2 tempeh, 2 tofu, 1 seitan. So minus these 7 and you have 23 recipes that are more `whole-foods' based. (Note: the back cover states 32 burger recipes, I've counted 30 recipes in my edition.)I call myself a `part-time' vegetarian (snicker if you must...) That being said, I am always appreciative of solid recipes that do not use meat. My husband who told me how he does not like beets (of course that had to be challenged!), well, he kept going on and on about the Beet and Brown Rice Burgers...The Pub Grub Veggie Burgers were a big hit too (including kids). I can't say that I have cooked my way through the book, but I am inspired to do so. These burgers are very satisfying.If you're Gluten-Free: I have found that most of the recipes can be easily converted to GF if they aren't already. I make my own GF bread crumbs (see p. 10, Mr. Volger comments on store bought ones, and how they often don't perform well, then he suggests making crumbs from store-bought GF bread instead). I bake my own GF burger buns and have them in the freezer, ready to go.Equipment: You'll need a food processor, a decent frying pan (like cast iron or I like my DeBuyer mineral pan) for high heat, and a potato masher, I like the kind that have a `flat'-type bottom with holes. I also use two metal spatulas to get the burgers into the pan, and when flipping them to be as gentle as possible.Hint: I have had success forming the burger patties on a flat sheet pan and letting them `set-up' in the refrigerator for +30 minutes or so before cooking. This way they are ready to cook when dinner time comes. Since, there are small amounts of certain ingredients that take time to prepare ahead of using them for the recipes, I suggest plan ahead, freeze portions, or use leftovers. It is easy to throw brown rice into a rice cooker (takes longer than white rice on my appliance, different program), roast some beets or cook some beans when I am doing other things around the house. If you attempt to make some of these burgers all in one go, having to prepare all of the ingredients from scratch, you'll probably be left feeling like a lot of work went into a `burger'.Bottom line: Mr. Volger succeeded in his mission to deliver tasty satisfying veggie burgers that we did not know we desired so deeply. Buy this book if you think you are this type, you won't be disappointed.

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.

I really love this book. I don't eat dairy because I'm allergic and was happy to find about half the recipes were completely vegan. There's a fairly comprehensive list of egg substitutes as well. This book, however, is not just for vegans/vegetarians. Lukas is creative with the flavors, combining easy to find ingredients in new ways. This book will help the non-vegetarian develop an appreciation for vegetables. They will find themselves satisfied and inspired to try new things. The pictures are nice and realistic. Your burger isn't going to fall short of what you see. I've purchased other veggie burger books on amazon and this is my personal favorite. If you don't have a proper kitchen or you're going to be disappointed with anything that isn't vegan than you shouldn't buy this book. For anyone else, it's a great find!

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.

I like the recipes they look deliciousThis book is great for learning about veggie burgers. My kids are vegetarians, and I want to make them comfort foods that they like as kids, like burgers.This book helps.

I personally love every one of his cookbooks. They never disappoint! I’m not fussy on store-bought plant-based burgers. I was delighted to get this book.

Belle photo magnifique livreRecettes pas simples mais un collector à avoirAchat satisfait garantie.Beaucoup de recettes présentes dans le livre.

My favorite book for delicious veggie burgers. I've tried many of the recipes and have been happy with every last one of them.You do require a food processor for many recipes but the book is wonderful and each burger is unique.Highly recommended!

Nice book, lots of tasty ideas for members of family who no longer eat meat.

I have been making my own meat-free burgers for over ten years now, and, whilst I have a great many (50+) vegetarian/vegan cookbooks, recipes for veggie burgers are fairly hard to come by. Very quickly, I had tried every recipe in my posession, and wanted to try something new. I saw this, and several other veggie burger cookbooks on Amazon, and chose to buy this one as it was the cheapest, and I was prompted by the positive reviews customers had given it.This is the sort of cookbook that makes you want to try the recipes it contains; it is well-illustrated, and the title of many of the recipes sound interesting, which always wins me over!! However, I was disappointed with a few things; first, the book is American. I suspected that it would be (a bit too specialised for the UK market!!), and US cup measurements are not a problem for me, but there are a number of ingredients mentioned that I doubt very much one can purchase in the UK; vital wheat gluten, anyone? Secondly, I am a vegan, and was surprised by how many of the recipes in this book are not vegan; most contain eggs (some also include cheese). To be fair, the author does suggest vegan alternatives for eggs to bind the mixture together. However, as a well-experienced veggie burger chef, I knew that generally the egg can be omitted, with no detrimental effect on the burgers.I have so far only made one of the recipes from this book (Tuscan Bean Burgers - minus egg!), and the taste was very nice. However, the recommended quantities would yield very small burgers, so I doubled them. Looking through the recipes, many of them sound a bit "stingy", so they would all need to be multiplied. Similarly, the author suggests frying a number of the burgers; I personally have never had sucess with this (veggie burgers have an unfortunate tendency to disintegrate!), so I would recommend baking them. Overall, this is an attractive book that I would recommend to any vegetarian/vegan, but with the proviso that the recipes are used more as an inspiration and a rough guide, rather than being followed to the letter.