Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Vegan & Vegetarian Burgers—Plus Toppings, Sides, Buns & More

by Lukas Volger

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!

Genres: Cookbooks, Cooking, Nonfiction, Food, Vegan, Reference, Vegetarian

196 pages, Kindle Edition

First published June 1, 2010

About the author

Lukas Volger is the author of four cookbooks, including Bowl, Veggie Burgers Every Which Way, and the forthcoming Start Simple. He co-founded and serves as the Editorial Director of the award-winning queer food journal Jarry, and previously founded the small-batch, premium veggie burger line Made by Lukas. His accessible, whole foods–based approach to vegetarian cooking has been featured in the New York Times, Time, The Splendid Table, among other national print, radio, television, and online, and his writing occasionally appears on Taste and Epirious. He lives in Brooklyn, New York. For more information, follow @lukasvolger on Instagram or visit LukasVolger.com.

Reviews

[Miss✧Pickypants ᓚᘏᗢ · Rating 4 out of 5]

This is an update to the original 2010 version and remains an excellent primer for anyone who wants to make their own veggie burgers at home. Recipes are easy to follow and there are pictures for the majority of dishes. A nice touch was the inclusion of instructions for how to veganize "bugers" that use non-vegan burger binders.

The first part of the book focuses on the basics (tools and techniques) for ensuring veggie burger success. Later chapters are broken down by primary "burger" ingredient (e.g., beans & grains, veggies, tofu, seitan, tempe ). Unexpected were the chapters for "burger" sides, condiments and buns. Anyone who wants veggie burgers without the hard to pronounce ingredients found in store bought versions should take a gander. I rate this 3.5 stars but rounded up since half stars aren't an option on GRs.

[Trio · Rating 4 out of 5]

I received an ARC of Lukas Volger's Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Vegan & Vegetarian Burgers from NetGalley. Unfortunately it was only available to read in the NetGalley App. I can get tempting glimpses of marvelous pictures, and I can tell the recipes look incredible... it's just too dang hard to read a cookbook on my phone lol.

The beautifully updated version of this cookbook is clearly a must-buy for me, and I plan to purchase a hardcopy on June 6, 2023. Can't wait!

thank you to The Experiment, via NetGalley, for providing an arc of Veggie Burgers for the purpose of my honest review, all opinions are my own

[Lindsay Nixon · Rating 3 out of 5]

PROS:
- The photos are really beautiful & make me want to cook
- mostly "normal" ingredients I can find easily
- short ingredient lists, not a lot of steps
- labels for vegan and GF
- weight measurements included (e.g. "1 cup (190g) chickpeas")

CONS:
- use of egg in most burger recipes; I appreciate there is a note on how to replace eggs in the front of the book, but having made bean and veggie burgers for nearly 20 years I know they will still fall apart without an egg. In fairness, this book isn't being advertised as a vegan cookbook but I assumed it was when I requested it based on title or I expected more vegan than vegetarian; especially with a second edition republish.

- use of egg in buns. I can buy buns at the store without egg so wondering why egg is used in all the buns.

- some recipes have you cook ingredients from scratch. I would prefer to know how much of canned items or already cooked items I could use instead. It is unrealistic for me to cook rice and lentils and then go on to make and fry bean burgers for dinner on a weeknight. TBH, I'm not going to put this much effort in for a burger even if it is a weekend, Note: Some recipes DO list amounts of cooked rice or beans, however.

- I don't like to fry food; certainly not every recipe. I would have liked baking and/or air-fry instructions.

- some recipes require going to another part of the book for instructions how to cook or prepare an ingredient. This might not be so bad with a physical book but it was annoying on an ebook.

- some recipes use TVP. I would have preferred an alt option since these were some of the vegan burgers. crumbled walnuts? quinoa? TVP is hard to find and not very healthful and it destroys my belly ;)

OTHER NOTES:
- I wish there had been more sauces and condiments; they were the most exciting "I want to try" recipes in the book. I think there were 4? there were some yogurt ones too but they aren't vegan, though I could probably try to sub my way through if I really wanted.

RECIPES I MADE:
- Best Portobello Burgers; I didn't use the oil (3 tbsp) as we don't use oil too often and I thought it would be really greasy/oily in the end. I used 1/3 cup broth or so for cooking. The portobellos cooked fine using broth. I appreciated the description of what the cooked end product should be like. I normally cook bella burgers with balsamic vinegar or soy sauce and would have never tried miso or rice vinegar and thought it was an interesting "Asian" flavoring. We added Sriracha. We ate them as part of an asian bowl meal and not a burger.

- butternut squash and black bean burgers. I make a sweet potato and black bean burger all the time and was intrigued to make something with butternut instead. It was very, very bland. There aren't any spices in the recipe except salt (onion, beans, rice, oil, spinach, starch, breadcrumbs). The recipe suggests to add mozzerella, which my husband did (using a vegan brand) and it didn't improve it much. I will, however, use the leftover butternut in my usual recipe for a change. I also felt like it was too many carbs between the beans, rice, squash, buns...

- tofu and chard burgers. Instead of frying burgers, I cubed the tofu and cooked it with the other ingredients (chard, soy sauce--I used coconut aminos, garlic, ginger) instead with a touch of toasted sesame oil at the end (recipe calls for 1/4 cup oil and then 2 tsp sesame oil). It was good. I didn't make the sweet sesame glaze called for with it but think tahini would have been nice on top. The sauce sounds really good but I'm lazy. my husband added sesame seeds and avocado to his.

- watermelon and citrus salad. It's still a little too early in the season for watermelon but nevertheless it was still really good. I didn't add vegan feta (calls for regular feta) but might try it that way this summer, I left off the almonds because we don't like hard nuts with fruit usually, but think I'd garnish with that next time.

- curried tomato relish, This was such an exciting recipe for me as I love roasted cherry tomatoes. I reduced the onion and added the spices to taste instead. It is something I will make again for sure if cherry tomatoes are on sale.

Thanks netgalley for my ARC!

[Kat Hunt · Rating 5 out of 5]

I love eating vegetarian, but often end up making some elaborate salad because I just don't know how to do anything cooler with vegetables. That has changed! With this cookbook, I realized I can play around and make a variety of crazy veggie burgers, things I wouldn't have come close to imagining (or creating) on my own. The burgers are restaurant quality, but the recipes are easy. And the author leaves room to adapt, so you don't end up with a bottle of grapeseed oil that you never use.

I made the pub grub burger last night and loved it. The ingredients and prep were simple, but I ended up with something delicious far beyond what I thought I was capable of. Honestly, I couldn't believe I had made such a thing at home. Yes, I'm a bit of a kitchen amateur, but I do know good food, and this book has empowered me.

[Tamara · Rating 3 out of 5]

Someone should open a restaurant and serve all these burgers. I would go back until I had tried all of them. But, as it is, I probably won't make any of them on my own.

Best Possibilities include:
Corn Burgers with Sun-dried Tomatoes and Goat Cheese
Spinach-Chickpea Burgers
Cashew-Leek Burgers with Bulgur and Lentils

Note: Also includes bun, topping and side dish recipes. Many of the recipes are gluten free and/or vegan.

[Emma]

A cool reference book for vegans, vegetarians, flexitarians, and anyone curious about learning how to cook in a new way! Volger issues a deep-dive into veggie burgers, what makes a good one, what to serve with them, and includes interspersed, attention-grabbing "tips and tricks" sections with useful information (e.g., how to cook beans in a traditional vs. pressure cooker, using and drying fresh herbs, washing veggies, etc.). I like Volger's creativity with the use of different beans, grains, and vegetables, and the integration of different flavors of cuisine.

This is by no means an exhaustive list of recipes, but more of a quick reference if you're needing some culinary inspiration. In addition, the pictures in this cookbook are stunning. In my personal opinion, these recipes extend past veggie burgers, and you may use them to create delicious falafels, meatless meatballs, and skillet dinners with a little bit of experimentation. Happy cooking!

I really appreciate the free ARC for review!!

[Shelby Koning · Rating 4 out of 5]

Sometimes I am lucky enough to get to read a book on Netgalley that I know I'll end up buying for my bookshelf, and this one made it quickly apparent that it will be a staple in my copious yet carefully curated cookbook collection (say that three times fast). Although it's not all inherently gluten free and vegan, which are my eating requirements, the book has interesting tips on how to convert veggie burgers that could certainly be applied to other recipes as well, increasing it's value. I'm looking forward to having this beautiful book in print and trying many of the enticing recipes, like the spiced lentil burgers!

[Anne Grant-anderson · Rating 5 out of 5]

Not only do I love the recipes, I love the author too! We've made several of these amazing veggie burgers and have been impressed by how easy and delicious they are, whether you're a vegetarian or a carnivore! My favorite recipe so far: chipotle black bean burgers. We're living in Madrid, Spain now with few vegetarian options - I see many of Lukas's recipes in our future :-)

[Online Eccentric Librarian · Rating 4 out of 5]

More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/

This is from the updated and revised version (2023) which tweaked some of the recipes and reformatted the look. The book is not meant to be vegan or vegetarian - recipes will include items like eggs or goat cheese. In the beginning, the author notes substitutions and leaves it up to you to decide which type of ingredients you prefer to create a vegan or vegetarian version. This is also not a book about making beans or tofu taste like meat. Rather, it s a book of recipes that will provide you a spectrum of new tastes and textures to explore.

The book breaks down as follows: Veggie Burger Basics (ingredients, what and gluten free, egg substitutes, cooking equipment, making burgers, leftovers), Bean and Grain Burgers, Vegetable Burgers, Tofu/Seitan/Tempeh, adn TVP Burgers, Sides: Salads and Fries, Condiments and toppings, Resources, Index. Recipes include: Tuscan white bean burgers, baked falafel burgers, pub grub veggie burgers, spinach-chickpea burgers, sweet potato burgers with lentils and kale, chipotle black bean burgers, smoked tofu burgers, ginger soy tempeh burgers with pineapple, basic burger buns, pretzel roll buns, roasted corn salad, cumin spiked roasted sweet potato fries, frizzled shallots, curried yoghurt, sweet sesame glaze, and many more.

This is very nicely laid out with a lot of photographs. Each recipe has an orange font title, serving size, paragraph introduction. Ingredients are in bold and italics on the left with numbered paragraph steps on the right. The steps are unfortunately bulky and could have been broken down into smaller and more easily readable steps. There is a 'do ahead' section at the bottom for items that can or must be done in advance. There is no nutrition information whatsoever.

About half the book features burger recipes and the rest is includes side dishes, condiments, and a nice section on different burger buns you can make yourself. So while there are about 70 or so recipes, only half of those are actual burgers. But then again, how many types of burger recipes do you really need? The recipes do include less healthy options such as oils/deep fat frying but for the most part, they are fairly healthy. Best of all, no rubbery textures and no chemical ingredients like store bought veggie burgers. Reviewed from an advance reader copy provided by the publisher.

[Alicia Bayer · Rating 3 out of 5]

This is a good veggie burger cookbook even though it didn’t work very well for me. It has a nice variety of recipes and they mainly use whole food ingredients. Chapters are broken into bean burgers, veggie burgers, tofu and seitan burgers, etc. There is also a lot of information for those new to making them.

Full page photos are provided for about half the recipes. These photos were very large and saturated on my e-reader, making them kind of too much for me. I much prefer a small, realistic photo on the page with the recipe rather than half the cookbook being taken up with huge day-glo photos. In addition, the photos showed each burger styled and topped with great looking toppings but the directions don’t suggest toppings. With each one you’re left figuring out how they topped the great looking picture and the actual burger is almost hidden in the styling and toppings. Topping recipes and sides are included elsewhere though.

No nutritional information is provided, which is an automatic deduction of a star for me.

Recipes are vegan and vegetarian, denoted by letters. Animal products like cheese and eggs are used in many but he discusses substitutions. Most of the recipes are gluten free but he removed the only gluten free “bun” recipe for this edition, saying you should seek out your local gluten free bakers. Sigh. I’m guessing he’s never had to cook gluten free for 8 on next to no money in a town of 700.

I have been making homemade veggie burgers for many years. I don’t use a recipe as much as a basic formula in my head and they are different every time. It would have been nice for him to go into this as it’s a very easy thing to learn but you can deconstruct these recipes and get the hang of it yourself or just look for a basic formula online. These seem to be tasty recipes and there’s a nice variety.

I read a temporary digital copy of this book via NetGalley.

[Annie · Rating 4 out of 5]

Originally posted on my blog Nonstop Reader.

Veggie Burgers Every Which Way is an updated second edition of the classic veggie burger cookbook by Lukas Volger. Originally published in 2010, this reformat and re-release from The Experiment is due out 6th June 2023. It's 192 pages and will be available in hardcover and ebook formats.

This is a very versatile and adaptable cooking guide. The author does a good job of showing how to substitute and arrange ingredients to choose vegan or vegetarian, as well as giving lots of good tips for adapting to make recipes wheat-/gluten-free.

The recipes are arranged thematically by main base ingredient: basics/adaptations, bean/grain burgers, vegetable based burgers, tofu seitan tempeh TVP burgers, buns, sides (salads & fries), and condiments & toppings. Recipes are written with a description, headers including codes for vegan, gluten free, etc, ingredients in a bullet list, and step by step cooking directions.

Ingredient measures are given in imperial (American) measurements with metric measures in parentheses (yay!). Roughly 2/3rds of the recipes are accompanied by color photos. The food is very attractively styled and appetizing.

The author has also included an abbreviated bibliography/resources list, and an index.

Four stars. A good kitchen resource. The condiments chapter alone is full of versatile and tasty make-aheads to enhance more than just burgers.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Larkin · Rating 4 out of 5]

This cookbook contains recipes for plant-based food patties (“veggie burgers”) and a selection of sides, buns, and toppings or condiments. While I did not read the first edition of this book, this re-issue is interesting in that it gives thoughtful suggestions for complete meals rather than, as the title might suggest, a more limited window into plant-based cuisine. I also like that there is a wide variety in vegetables featured in the recipes, and although a few seem fairly time-intensive to prepare, the majority of burgers are based around seasonal, easy-to-obtain veggies and involve relatively low time investment. Vegan and gluten-free options are available, as well as clear substitutions for those recipes that include non-vegan items, such as egg.

I personally am not vegan or vegetarian, I just like veggie burgers. I’ve been saddened and disappointed lately as so many restaurants take veggie burgers or black bean burgers off their menus in favor of “impossible meat” options – so this book hit me at just the right time! I definitely have my eye on the butternut squash and black bean burgers, as well as the corn burgers with sun-dried tomato and goat cheese. Or should I start with a pretty traditional chipotle black bean burger? We'll see!

This book is both a timely reissue in the face of more and more people trying out plant-based meals and refreshing in its approach. It will be fun to try my hand at making some veggie burgers and steering away from the overly processed meat substitutions that are currently all the rage! My thanks to Netgalley, "The Experiment" publishing group, and the author for the gift of this e-arc.

[Heather · Rating 5 out of 5]

I have mixed feelings about veggie burgers. I appreciate that they are becoming more ubiquitous in restaurants and grocery stores. But, I don’t like the current obsession with making them taste more like meat. That type is good for people who are transitioning off meat. However, the longer you are plant-based, the less you tend to want things that don’t highlight the flavor of vegetables.

That is the philosophy of this book.

“… I’ve never been very excited about a veggie burger that tastes like meat. My perspective in this book was, and continues to be, that veggie burgers should be creative expressions of vegetables.

….

In my view, vegetables should be the star player, and veggie burgers can be a vessel for the flavor of carrots, kale, or beets when they’re fresh and delicious, and be presented in a format that’s new and unexpected.”

About half of the burgers in this book are vegan. The rest use egg as a binder but there are instructions in the front of the book for several other types of binders that could be used.

I’m not going to list the recipes that I’m interested in trying because honestly, it is almost all of them. So far I’ve made the Mushroom Barley burger. I had to substitute farro because I couldn’t find barley alone when I went to the store that day. I also made the Black Bean and Butternut Squash burger because you can’t go wrong with that combination.

For such a common vegetarian food, I’ve had a hard time making veggie burgers that taste good in the past. This is a book that I see myself using as a reference for a long time. I got this copy from NetGalley but I imagine that I will buy myself a copy when it comes out.

[Dione Hanke]

Veggie Burgers Every Which Way is a group of recipes for making burgers from beans, grains and vegetables, When the recipes are vegan or gluten free they are marked that way. There are pictures of about half of the burgers and most of them look appetizing.

There is a Table of Contents with page numbers so finding the burger you want to make is easy. The book starts out with a section called Veggie Burger Basics, The information for cooking dried beans and rice are really informative. There are also a few pages used for explaining the different types of beans. There are a couple of pages about making use of left over herbs that I found interesting and helpful. The page on drying herbs is good too.

The section on buns looks interesting but does not work for a gluten free family. The chapter on side salads and fries had some recipes that look really good for salads. My favorite was the The Grilled Summer Salad with Creamy Sunflower Dressing. The recipes for fries looked good too, but I think if you are going to change the way you make burgers why not change what you eat with them.

[RedReviews4You Susan-Dara]

Although this is a Second Edition of Veggie Burgers Every Which Way, this was a new book to me. I was impressed with the array of all natural burgers that this book included and loved that I could adapt these to my own dietary needs by easy making substitutions. Being able to use pantry staples in my kitchen without having to invest in specialty ingredients is a big plus for me and my pocketbook, and with the coming of summer and fresh produce I know that these burgers will not only be tasty, but cost conscious and nutritious. With recipes for the traditional and non-grain based ‘buns’ as well as condiments and toppings you have everything for a Vegan, Gluten Free, or even a Meatless Monday Grill here while even rounding out a meal with some tasty sides like salads, slaws, pickles and a choice between classic potato and broccoli or rutabaga “Fries”. Veggie Burgers Every Which Way, Second Edition, is sure to provide you with everything you need to entice anyone to give these recipes a try, and I found that together they can take something that is typically seen as a casual food item and transform it into a gourmet meal.

[Burlington Community · Rating 4 out of 5]

I received this book as a GoodReads giveaway.

One of my children has had an Alpha Gal syndrome diagnosis since she was 5 years old (she's 17 now). Over the past 18 months she/we have dealt with additional nourishment challenges including a gluten intolerance. So no mammal meat and no flour while living in a rural area. AWESOME

This book opened new possibilities for our family dinners. Tuscan white bean burgers EXCELLENT I'm looking forward to the Butternut squash & black bean burger for fall flare this autumn.

But it's the bun recipe (starting on p. 110) that were godsends. Thank you. No more having to make do for her with a GF bagel while the rest of the family ate buns.

I really appreciated the addition of the sides and yogurt sauces. It's the simple things that mean so much. That make it seem complete.

[Maggie · Rating 3 out of 5]

Sometimes vegetarian/vegan recipes use the same ten ingredients repeatedly, and while that can make cooking easy, it can get boring. I like that this cookbook uses a variety of ingredients and flavor profiles. I am used to replacing gluten, dairy, and egg in recipes, but I really appreciated the tags for vegan and gluten-free recipes and the substitute call-out at the beginning of the book. I also liked the attention to the entire meal and the sections for sides and condiments.

This cookbook would be great for someone new to vegetarianism or who wants to try incorporating more plant-based meals into their diet. It also has beginner tips like instructions for cutting potatoes into french fries and explanations of cooking methods throughout.

[Sheila Friedline · Rating 4 out of 5]

One of my children has had an Alpha Gal syndrome diagnosis since she was 5 years old (she's 17 now). Over the past 18 months she/we have dealt with additional nourishment challenges including a gluten intolerance. So no mammal meat and no flour while living in a rural area. AWESOME

This book opened new possibilities for our family dinners. Tuscan white bean burgers EXCELLENT I'm looking forward to the Butternut squash & black bean burger for fall flare this autumn.

But it's the bun recipes (starting on p. 110) that were godsends. Thank you. No more having to make do for her with a GF bagel while the rest of the family ate buns.

I really appreciated the addition of the sides and yogurt sauces. It's the simple things that mean so much. That make it seem complete.

[Poppy Marlowe · Rating 4 out of 5]

This is an updated version of a book that is on my shelf along with all of Mr. VOlger's other vegetarian books. I love veggie burgers (but not the fake meat ones...the hundreds of ingredients kind of freak me out!)

There are many kinds of burgers in here that cover the gamut of tofu to beans to seitan and many are vegan as well. It is the SIDES that are the star of this book...I drooled so much that I almost electrocuted myself with my kindle!

THis is an excellent book that I will be buying for myself and our library...I will recommend it far and wide, along with his other books as we head into the fresh product and grilling season.

[(a)lyss(a) · Rating 4 out of 5]

I received a copy of this book through NetGalley in exchange for an honest review.

This is a cool book!

It's a very thorough dive into veggie burgers. The book has ingredients for making all sorts of veggie burgers as well as the buns and sides to go with them. Some of the recipes are a little time intensive and some of the recipe instructions are a bit high level when it comes to things like properly shaping patties and making sure they stay together, but it's helpful. There are also beautiful photos of the burgers which is nice to have in a recipe book.

This book goes beyond the standard black bean burger and has all sorts of good recipes!

[Michelle · Rating 5 out of 5]

Oh, this book will make you hungry. So many different kinds of veggie burgers from lentils and beans to cauliflower and beets. Plus, the photos make everything look amazing. I found myself wanting to make almost every recipe!

My favorites include the Spinach-Chickpea Burgers, Tofu & Chard Burgers, Carrot-Parsnip Burgers with Almonds, and the Tuscan White Bean Burgers. This book also includes homemade bun recipes, as well as sauces and sides. Ideal for Meatless Monday inspiration. Thanks so much to NetGalley for the ARC. This one is definitely where I'll rush out and get the published version.

[Denise · Rating 5 out of 5]

I LOVED this book! I have wanted to get more veggie burger recipes, as I only have one. This book is chock full of information and recipes! It starts with the basics of veggie burger information. Then there are multiple recipes under the bean and grain burgers, vegetable burgers, tofu, seitan, tempeh, and TVP burgers. The book continues with even more recipes for burger buns, salads and fries, condiments and toppings. You can't go wrong with this book. I can't wait to start trying the recipes out. I am gluten-free and the burger buns are all made with wheat. The rest of the book gives me many options to pick and choose from.

[Sarita Subramaniam · Rating 5 out of 5]

Amazing book. I remember not so long ago when people would give me the side eye when I would order a veggie burger at a restaurant. Nice to know that now that they are now fairly mainstream and loved by many people. The recipes in this book give some good twists to some well known favorites. There are also enough original recipes which use pantry staples such as quinoa, rice, dried and canned beans. This book is also very timely as grocery prices continue to skyrocket and people are looking more and more to stretch their grocery bills. Really love the original but love this one even more!

Thanks you NetGalley for the ARC in exchange for an honest review

[H. · Rating 5 out of 5]

Great veggie burger recipes that were hearty, nutritious, and mostly very easy to make. This book is beautiful to look at, and its recipes did a lot to enhance my creativity in the kitchen. Goat cheese and sun-dried tomatoes; miso and mushrooms; kale and quinoa: There are a lot more ways to cook a veggie burger than I'd ever thought to try!

I also love that Volger's burgers aren't necessarily all vegan/vegetarian. This book is adaptable for many kinds of cooks. Personally, I want cheese on my burgers. Not everyone will, and that's fine, but I loved that Volger gave a variety of recipes to accommodate many different types of diets and palettes.

[Sylvia Barker · Rating 4 out of 5]

"Veggie Burgers Every Which Way" by Lukas Bolger is a great resource for anyone looking to delve into or expand their veggie burger repertoire. With few exceptions, the recipes are achievable and use common ingredients found in most local grocery stores. The book includes sections on condiments and sides and also includes information on how to adapt recipes for those with Gluten or Wheat dietary restrictions. A great addition to your burger recipe collection.

Thank you the NetGalley and the publisher for this ARC in exchange for an honest review.

[adventuresinfictionland · Rating 5 out of 5]

This is a wonderful cookbook, I mean what could be better than burgers?! Homemade whole food, plant based burgers that’s what! This is not a vegan/fully plant based cookbook—there are many recipes throughout that are—but there is a section with options for substitutes.

This book is also more than just the burger aspect of the burgers, it includes sides, sauces, and even buns! I will be making quite a few of these recipes in the near future!

[eva sparks · Rating 5 out of 5]

The illustration of the book are beautiful! Like you want to eat just looking at them. It also gave me plenty of ideas for new veggie burgers and it included option if you can't eat gluten or eggs for example. The little down side is that there is a lot of text and it's not my favourite part in a cooking book. Otherwise I can't tell you if the recipes are really working because I always do cook my own way. But if you're looking for ideas and inspiration definitely go for it !

[Suzy · Rating 5 out of 5]

I love this book. My family has been trying to incorporate more veggies into our lives and this book has helped with that a lot. I love the vibrant pictures too. Some of the recipes are more complex and a little more complicated, but I like the variety within this book. The edamame burger was the first we tried and it was great!
I will be buying a copy of this one!

Thanks NetGalley for this ARC.

[Amy · Rating 4 out of 5]

Solid book of veggie burgers! Not just burgers, but also sides and recipes for burger buns. Lots of gorgeous pictures, a nice intro explaining what tools you will need, and recipes featuring beans, tofu, vegetables, and tempeh.

A must read if you are looking to expand your vegetable burger repertoire, or are curious about veggie burgers!

Thank you Netgalley and The Experiment the ARC!

[Paul · Rating 4 out of 5]

This is excellent and very thorough, covering everything you need to know to make great food. It has a nice variety of ingredients, and includes bun and salad recipes. Great photography too. Recommended.

I really appreciate the free ARC for review!!