“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 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
“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
“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.”
“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.”
“Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore.”
“This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre.”
“Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food.”
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!
About the Author
Lukas Volger 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. A longtime enthusiast of veggie burgers and vegetarian cuisine, he lives in Brooklyn, New York.