Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers - Plus Toppings, Sides, Buns, and More (Hardcover)
Veggie burgers like you’ve never seen them before—everyday ingredients assembled into extraordinary vegetarian and vegan burgers for every craving and occasion
Goodbye, frostbitten freezer patties and mysterious faux meats. Hello, Spicy Peanut and Carrot Burgers, Chipotle Black Bean Burgers, Seitan Burgers with Mango BBQ Sauce, and even Beet “Tartare”!
In this exciting new edition of his acclaimed first cookbook, Lukas Volger conjures fresh produce, beans, and grains into even more delicious veggie burgers, sliders, and sides. Eating your vegetables has never been so satisfying.
— The Los Angeles Times
If you’re looking for more ideas, I highly recommend the writer Lukas Volger’s really, really wonderful veggie burger cookbook Veggie Burgers Every Which Way, which served as inspiration for Melissa [Clark] and includes recipes for many kinds of patties that fall in three main categories: vegetables, beans and tofu.
— Tejal Rao, The New York Times
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 microwavable 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 Vegetable Literacy
Lukas Volger reversed my veggie burger cynicism.
— Martha Rose Shulman, The New York Times
We love your Carrot and White Bean Burger, what a treat.
— Smitten Kitchen
Once considered retro and niche, veggie burgers made from actual vegetables have a new shot at relevance, and Volger has a chance to offer his vision for the future of food, one in which people are excited about vegetables, just as they are.
A sturdy foundation for figuring out how to make veggie burgers work with whatever beans, vegetables, grains or proteins are available.
Fun and tasty burgers and sides for all occasions . . . this welcome new edition will delight with a diversity of ingredients and flavors that can’t be found in grocery-store veggie burgers.
— Library Journal
Fans will not be disappointed with the variety, creativity, and tastiness on offer. Stating that veggie burgers ‘should be creative expressions of vegetables’ rather than meat imitations. . . . Volger provides something for every palate. . . . Home cooks will be eager to fire up their grills.
— Publishers Weekly
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