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

I personally love every one of his cookbooks. They never disappoint! I’m not fussy on store-bought plant-based burgers. I was delighted to get 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.

Belle photo magnifique livreRecettes pas simples mais un collector à avoirAchat satisfait garantie.Beaucoup de recettes présentes dans le livre.

My favorite book for delicious veggie burgers. I've tried many of the recipes and have been happy with every last one of them.You do require a food processor for many recipes but the book is wonderful and each burger is unique.Highly recommended!

Nice book, lots of tasty ideas for members of family who no longer eat meat.