Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More [Paperback]

Lukas Volger (Author)

Book Description

Release date: July 1, 2010

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!

Editorial Reviews

Review

“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 a terrific book! I’ve never been a fan of veggie burgers—neither the word ‘veggie’ nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavor—and burgers that go far beyond any microwaveable snack. There’s a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I’m headed to my kitchen right now.”
—Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetarian Suppers from Deborah Madison’s Kitchen

“Lukas Volger’s burgers are made with real food—fresh produce, whole grains and beans, fresh herbs and spices—combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I’ve ever seen, a refreshing departure from the over-processed veggie burgers of yore.”
—Martha Rose Shulman, author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest

“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 began to garner fans, readers, and media attention with his first book, Veggie Burgers Every Which Way. He has worked for many years at food establishments in New York City and in his native Idaho as a baker, caterer, prep cook, server, and occasional dishwasher. He lives in Brooklyn, New York.

Product Details

• Paperback: 192 pages
• Publisher: The Experiment (July 1, 2010)
• Language: English
• ISBN-10: 1615190198
• ISBN-13: 978-1615190195
• Product Dimensions: 7.5 x 6.5 x 0.6 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (61 customer reviews)
• Amazon Best Sellers Rank: #23,191 in Books (See Top 100 in Books)

More About the Author

Lukas Volger is the author of the cookbooks Veggie Burgers Every Which Way, which was also published in the UK and Australia, and Vegetarian Entrees that Won't Leave You Hungry. His accessible, whole-foods based approach to vegetarian cuisine has been featured in national and local print, radio, TV, and online media. He's appeared on the Splendid Table, has been featured on the New York Times "Diner's Journal" as well as recently in Martha Rose Shulman's New York Times "Recipes for Health" column. He teaches cooking classes and does demonstrations across the country; he recently taught at Seattle's Book Larder, has demonstrated his veggie burgers at the American Librarian Association Annual Conference, and continues to appear at food festivals. He maintains a blog, Lukasvolger.com, where he develops recipes and writes about other vegetarian food matters, and works periodically as a caterer and personal chef. Previously, he worked for many years at food establishments in New York City and in his native Idaho as a baker, caterer, prep cook, server, and occasional dishwasher. He currently lives in Brooklyn, New York.

Most Helpful Customer Reviews

111 of 113 people found the following review helpful

5.0 out of 5 stars Easy, Delicious Homemade Veggie Burgers - Not Just for Vegans and Vegetarians! July 18, 2010

By Megan England

Format:Paperback

Let's face it - those frozen, boxed veggie burgers really aren't very good. They're filled with chemicals, taste bland and artificial, and have that lovely dry, cardboard texture. Fortunately, delicious and nutritious veggie burgers are easy to make at home, and Lukas Volger shows us how in his new book, Veggie Burgers Every Which Way.

Volger's book provides thirty unique veggie burger recipes, and the variety of styles ensures that there is something for every palette. All of the recipes are clearly-written and easy to follow, and many include directions for how busy cooks can prepare portions of the recipe ahead of time. Best of all, many of the recipes take thirty minutes or less of prep and cook time! Also included is a section on freezing your veggie burger mix for later use and the proper storage method for making your leftovers last, especially convenient for hectic schedules and small families.

Most of the recipes call for fresh ingredients readily available at any major supermarket. Those few ingredients that are less standard can be found in health food stores or asian markets, which most cities now have. The emphasis on fresh ingredients makes these burgers both more flavorful and more healthy than the alternatives provided in the (very few) other veggie burger cook books out there. More than half of the recipes are also vegan or gluten-free, and many others are easily modified for specialized diets.

The introduction to Veggie Burgers Every Which Way outlines the typical ingredients found in veggie burgers and the most common basic cooking methods for each, making this book easily accessible to fledgling cooks. For those who are looking to further amp their veggie burger experience, the section on condiments and toppings provides an eclectic mix of sauces, relishes, and other burger essentials. Definitely don't skip the homemade french fry section; these tasty fry recipes are surprisingly easy and varied, a great change from frozen french fries. Adventurous cooks should try the burger bun section, which includes standard, whole wheat, pretzel, corn, and gluten-free recipes for homemade burger buns.

The burger recipes are divided into three sections based on their primary ingredients: Bean, Grain, and Nut Burgers; Vegetable Burgers; and Tofu, Seitan, and TVP Burgers. The offerings range from basic burgers that anyone can love to adventurous flavors inspired by international cuisine. Don't be scared off by an unfamiliar ingredient or spice, though; Volger knows what he's doing, and every burger is perfectly balanced.

I have personally tasted four of the recipes included in this book. At the American Library Association Conference, Volger prepared small samples of the Mushroom Burgers with Barley; I have made the Thai Carrot Burgers, Ginger-Soy Tempeh Burgers, and Pub Grub Veggie Burgers in my own kitchen. All four have been straightforward, delicious, and satisfying to both vegetarian and omnivorous guests. My best friend, the burger man and grill master, has a great time making and eating these despite his love of meat burgers - this book is truly for everyone!

49 of 50 people found the following review helpful

5.0 out of 5 stars Veggie Burgers For Everyone July 21, 2010

By Viscioussoise

Format:Paperback

Veggie Burgers Every Which Way is a fantastic book. It is well-written, which makes the recipes a breeze to prepare, the flavor combinations are dynamic and interesting, and most importantly everything I've made from this book tastes positively delicious. My favorite recipes so far are the Pub-Grub Burger, The Tuscan White Bean Burger, the Tortilla-Crusted Stuffed Portobello Burgers, the Pretzel Rolls, the Black Olive and Roasted Potato Salad with Arugula, and the Quick Pickles.

Veggie Burgers Every Which Way is beautifully composed. It is clear from the mouthwatering recipes, the playful design/layout, the thoughtful writing, and the elegant photography that this was a labor of love. I'm looking forward to whatever Mr. Volger has next up his sleeve.

61 of 65 people found the following review helpful

5.0 out of 5 stars Salivating Carnivore July 7, 2010

By The Hourglass Solution

Format:Paperback|Amazon Verified Purchase

I am an unabashed and unashamed meat-eater. I bought this book because a good friend and frequent guest is a vegetarian and I thought "wouldn't it be nice to offer him something beyond double portions of the sides at our summer dinners..."but this book really appeals to me! I've marked at least a dozen recipes (corn burgers with sun dried tomatoes and goat cheese...how could that be anything but SPECTACULAR?) and some sides as well ( frizzled shallots has to happen TODAY )Best of all- the ingredients are grocery store available -- no special trips to strange smelling health food stores. This book would make the perfect house gift for summer weekends...