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

Fairly easy recipes for tasty burgers. I tried several of the burgers and they were quick, easy, and used pretty standard ingredients. I could, also, substitute ingredients. i substituted flour for chickpea flour and it was fine.He does recommend making your own chickpea flour and almond, and then gives detailed instructions. I hadn't thought about making almond meal in a spice grinder. Great tips.I have purchased a few burger books over the years, and was usually disappointed. Endless recipes for black bean burgers.This book has a true variety of burgers. Lots of different types of burgers.The only criticism I have is the failure to recommend egg substitutes for vegans. I used aquafaba (the cooking liquid from chickpea cans), and it worked really well.The kindle formatting was well thought out, and easy to use. Attractive pictures.I am really pleased with this book.

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.

This book is awesome as I am not a vegan but a pescatarian that loves vegan burgers and other things. This book caught my eye as to where I can learn to create my burgers. Even tho the Beyond burger grill classics are super delicious. I think this book is a great recipe book to start with. Another great book is Eat Plants B$tch they have great recipes as well.

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.