Veggie Burgers Every Which Way
Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers — Plus Toppings, Sides, Buns and More
Lukas Volger (Author)
August 2010
Not Yet Published
Trade Paperback · 192 Pages
$16.95 U.S.
ISBN 9781615190195
The Experiment
Tasty, Exciting, Inexpensive Veggie Burgers Every Which Way!
Whether you already subsist on veggie burgers, … More
Description
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 BurgersTofu and Chard BurgersBaked Falafel BurgersThai Carrot BurgersSweet Potato Burgers with Lentils and KaleCorn 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!
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
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
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
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