Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers - Plus Toppings, Sides, Buns, and More

Veggie burgers like you've never seen them before--everyday ingredients assembled into extraordinary vegetarian and vegan burgers for every craving and occasion

Publisher Marketing: "A cookbook with recipes and tips for making more than 35 plant-based burgers, plus buns, sides, toppings, and condiments"-- Table of Contents : Contents Preface to the New Edition Introduction: Veggie Burgers--Why Bother When It's So Easy to Buy Them in Boxes? 1. Veggie Burger Basics Ingredients Beans Rice Bread Crumbs Adapting for Wheat- and Gluten-Free Burgers Egg Substitutes Cooking Equipment Making Burgers Leftovers 2. Bean, Grain, and Nut Burgers Easy Bean Burgers Armenian Lentil Burgers Seeded Edamame Burgers with Brown Rice and Apples (V) (GF) Tuscan White Bean Burgers Kale and Quinoa Burgers (V) (GF) Baked Falafel Burgers (V) (GF) Cashew-Leek Burgers with Bulgur and Lentils Fava Bean Burgers Quinoa, Red Bean, and Walnut Burgers (V) (GF) Red Lentil and Celery Root Burgers (V) Baked Quinoa Burgers Pub Grub Veggie Burgers 3. Vegetable Burgers Sesame Sweet Potato and Cabbage Burgers (V) (GF) Best Portobello Burgers (V) (GF) Beet and Brown Rice Burgers (V) (GF) Spiced Carrot and Peanut Burgers Mushroom Burgers with Barley or Farro (V)(GF) Beet "Tartare" (GF) Carrot-Parsnip Burgers with Almonds (V) (GF) Tortilla-Crusted Stuffed Portobello Burgers Baked Cauliflower Burgers Beet Hazelnut Burgers (V) (GF) Butternut Squash, Black Bean, and Chestnut Burgers (V) Spinach-Chickpea Burgers (GF) Sweet Potato Burgers with Lentils and Kale Corn Burgers with Sun-Dried Tomatoes and Goat Cheese Curried Eggplant and Tomato Burgers (GF) (V) 4. Tofu, Seitan, and TVP Burgers Chipotle Black Bean Burgers (V) WaterCourse Foods Tempeh Burgers (V) (GF) Tofu and Chard Burgers (V) Seitan Burgers with Mango BBQ Sauce (V) Smoked Tofu Burgers (V) "Garden" Burgers Ginger-Soy Tempeh Burgers (V) (GF) Tofu-Mushroom Burgers (V) (GF) 5. Burger Buns Basic Burger Buns Whole-Wheat Burger Buns Corn Bread Buns Pretzel Rolls Gluten-Free Burger Bread Beyond Buns--Other Ways to Serve Veggie Burgers 6. Sides: Salads and Fries Watermelon and Citrus Salad (V) (GF) Roasted Carrot Salad with Chickpeas and Dates (V) (GF) Red Cabbage Slaw (GF) Roasted Corn Salad (V) (GF) Grilled Summer Salad with Creamy Sunflower Dressing (V) (GF) Raw Kale Salad with Apples and Candied Walnuts (V) (GF) Beet, Pickle, and Apple Salad (V) (GF) Black Olive and Roasted Potato Salad with Arugula (V) (GF) Barley Salad with Beets and Goat Cheese Classic Baked Fries (V) (GF) Broccoli "Fries" with Honey Mustard (GF) Cumin-Spiked Roasted Sweet Potato Fries (V) (GF) Rutabaga Fries (V) (GF) 7. Condiments and Toppings Quick Pickles (V) (GF) Frizzled Shallots (V) (GF) Beet Pickles (V) (GF) Quick-Pickled Red Onions (V) (GF) Curried Tomato Relish (V) (GF) Pomegranate-Sesame Sauce (V) (GF) Charred Scallion Relish (V) (GF) Sweet Sesame Glaze (V) (GF) Mango BBQ Sauce (V) (GF) Four Simple Yogurt Sauces (GF) Cucumber-Yogurt Sauce Curried Yogurt Sauce Tahini-Yogurt Sauce Almond-Yogurt Sauce Acknowledgments Resources Index About the Author (V) = vegan (GF) = gluten-free Biographical Note : Lukas Volger is the author of five cookbooks: Veggie Burgers Every Which Way, Vegetarian Entreés That Won't Leave You Hungry, Bowl, Start Simple, and Snacks for Dinner. He also created Made by Lukas, a premium veggie burger company established in 2013, and cofounded and served as editorial director of the biannual queer food journal Jarry. His work has been featured in The New York Times, The Washington Post, Bon Appetit, and elsewhere. He lives in Brooklyn, New York. Review Quotes : 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 Review Quotes : Volger provides all the tips and insights you need to make veggie burgers that live up to the hype or, better yet, expand your thinking on what a veggie burger can be.-- "The Los Angeles Times" Review Quotes : 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 Review Quotes : Lukas Volger reversed my veggie burger cynicism.--Martha Rose Shulman, The New York Times Review Quotes : We love your Carrot and White Bean Burger, what a treat.-- "Smitten Kitchen" Review Quotes : 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.-- "Eater" Review Quotes : A sturdy foundation for figuring out how to make veggie burgers work with whatever beans, vegetables, grains or proteins are available.-- "FoodPrint" Review Quotes : 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" Review Quotes : 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" Review Quotes : 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" Review Quotes : 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" Review Quotes : 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" Review Quotes : 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" Review Quotes : This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre.-- "Washington Post" Review Quotes : Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food.-- "Montreal Gazette" Publisher Marketing : 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. Review Citations: Library Journal 06/01/2023 pg. 128 (EAN 9781615199846, Hardcover) Publishers Weekly 07/17/2023 (EAN 9781615199846, Hardcover) Contributor Bio: Volger, Lukas Lukas Volger is the New York Times -bestselling author of five cookbooks: Veggie Burgers Every Which Way, Vegetarian Entreés That Won't Leave You Hungry, Bowl, Start Simple, and Snacks for Dinner. He also created Made by Lukas, a premium veggie burger company established in 2013, and cofounded and served as editorial director of the biannual queer food journal Jarry. His work has been featured in The New York Times, The Washington Post, Bon Appetit, and elsewhere. He lives in Brooklyn, New York.

Format: Hardcover | Pages: 192 | Publication Date: 2023-06-06