Veggie Burgers Every Which Way: Fresh Flavorful & Healthy Vegan & Vegetarian Burgers, by Lukas Volger, published by The Experiment. Has toppings, sides, buns and more. Made with real food, for real people, there are well over thirty variations to try.
About the Book
“A Veggie Burger is no mere approximation of a hamburger. Aside from their shared circular shapes, the two have very little in common. So why is it that veggie burgers are so often used as boring stand-ins for hamburgers? And why do we call them “burgers” in the first place? It seems that veggie burgers have unfairly represented, and it’s about time to champion them as their own independent category of food.”
This book brings you up to speed on how to create your own fabulous veggie burgers, with the basic knowledge of the surprisingly easy and simple ingredients involved in mastering the art of veggie burgers, for both vegans and vegetarians and of course those who like to dabble in the world of the meatless on occasion. Mouth-watering photos adorn the book throughout, inviting the taste buds to the challenge of making and tasting each and every one of them.
“Use the freshest vegetables and ingredients you can get your hands on, whether purchased at the farmer’s market, delivered in your weekly CSA box, grown in your backyard, picked up at a produce stand along the highway, or selected from the produce aisle of your grocery store. Your veggie burgers will only be as good as the ingredients that go into them.”
This book is fabulous and I can’t wait to try my hand out at making the ultimate veggie burger for my grill this summer! I found some amazing and unique recipes all incorporating fresh ingredients and whole grains. You absolutely must try Baked Cauliflower Burgers, where capers and Dijon mustard highlight the mellow cauliflower’s subtle flavor, served with Gruyère cheese, or Sweet Potato Burgers with Lentils and Kale, a hearty and nutritious burger which can be made with a lot of different greens if kale is not on hand. There is also an improved version of the Garden Burger, found in the frozen aisle at the grocery store, only this one has way more veggies packed into it. As you go to the back of the book, you will find amazing recipes for burger buns and an amazing recipe for Roasted Corn Salad. You also must serve your burgers along side some Rutabaga Fries which have become a favourite when rutabaga is in season, and if you’ve not often cooked with rutabagas, they may be a revelation!
Since Veggie Burgers are something I have a keen interest in, I am featuring two recipes for you to try.
EASY BEAN BURGERS
These simple burgers can be made from almost any medium or large bean. My favorites are chickpeas, black beans, and red beans, but I find that this recipe is also a good place to experiment with heirloom beans, such as red calypso beans or moon beans. Feel free to use a combination of beans. And if ever called upon to cook for a crowd in a pinch, multiply this recipe by three, and use three full cans of different beans.
- 1 1/2 cups cooked beans
- 2 eggs beaten
- 1/2 cup roughly chopped fresh parsley
- 1/4 cup grated Parmesan
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Squeeze of fresh lemon juice
- 3/4 cup toasted bread crumbs, plus more if needed
- 2 tablespoons olive oil
Preheat oven to 375 degrees.
In a mixing bowl, mash the beans using a potato masher or fork. Fold in the eggs, parsley, Parmesan, mustard, salt, pepper and lemon juice. Fold in the breadcrumbs, adding more if the mixture is too loose. Let sit for 5 to 10 minutes for the crumbs to soak up some moisture. Adjust seasonings. Shape into 4 patties.
In a oven-safe skillet or nonstick sauté pan, heat the oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes in total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
PUB GRUB VEGGIE BURGERS
What’s a cookbook without at least one calorie bomb? I’ve had veggie burgers at pubs and restaurants that taste just a little bit too good. When I probed the waitress at one restaurant for what exactly makes it so good, what she told me – a combination of beans, cheese, chili powder – didn’t seem to completely add up. I finally figure out the secret of the pub veggie burger: like most everything else on a pub menu, it was deep-fried. (Do note my restraint in frying these in only an inch of oil rather than fully submerging them.)
- 1 onion
- 3 eggs
- 1 1/2 cups cooked black beans
- 1 1/2 cups cooked chickpeas
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 1/2 cups panko crumbs
- 1 cup grated nice-melting cheese such as pepper jack, Muenster, mozzarella or Fontina cheese
- 1/4 cup chopped fresh parsley
- Peanut, canola, or vegetable oil for shallow frying.
Combine the onion, eggs, beans, chickpeas, chili powder, and salt in a food processor and pulse until combined. Transfer to a mixing bowl and fold in the panko, cheese, and parsley. Shape into 8 patties.
Heat 1 inch oil in a deep skillet or sauté pan over medium-high heat. Cook the patties in batches to avoid crowding, turning once, until uniformly browned, 8 to 12 minutes total. Transfer to a paper-towel lined plate or flattened paper bag to drain off excess oil.
Veggie Burgers Every Which Way: Fresh Flavorful & Healthy Vegan & Vegetarian Burgers, by Lukas Volger, published by The Experiment can be sitting in your kitchen! By you leaving a comment and as well a brief description of what new and exciting veggies you have tried and why you liked them, you are entered in the contest. Good Luck! And Happy Eating!