To me, as a long-time vegetarian, burgers are often just the sole veggie ‘option’ on a pub menu, or something that comes in a box branded ‘Linda McCartney.’
Veggie Burger Atelier is a revelation – a whole book of recipes for big, beautiful, beast-free burgers, inspired by the cuisines of the world. Not just the ‘patties’ (as Olsson call them – that’s the ‘burger’ to me ) but the relishes, buns, sauces and salads that make them a proper meal.
But what elevates this above other cookbooks is the chapter on the ‘anatomy’ of the veggie burger. Olsson breaks it down to four elements – texture, flavour, firmness and juiciness. Then at the end of the book there is a cheat sheet to help you apply these ideas to the ingredients you have available. This is an inspiring way of cooking creatively that I feel could extend beyond the burger.
I loved this book and I can’t wait to get flipping my own home-made burgers.
Thanks to Net Galley and Quatro Publishing/Quarry books.

I am obsessed with veggie burgers, so I was super pumped about this book, and it totally delivered. There is a huge variety of recipes, and they're all inventive, taking inspiration from cuisines around the world. The ingredients are varied, but not obscure enough to be hard to find, and the author mentioned options for substitutions to make things vegan, gluten free, etc. It not only has a huge variety of great recipes for burgers, but also sauces, toppings, and buns, so you can really get a lot of mileage out of this book by mixing and matching, not to mention tweaking the basic veggie burger recipe that's provided. The author also gives tips about how to cook veggie burgers to get the best consistency, crispiness, taste, texture, etc, something I've struggled with when cooking veggie burgers in the past. I highlighted a ton of recipes that I want to try, and I can't wait to get started!

I haven't been a strict vegetarian for a few years, but I'm always looking for recipes that are healthy and delicious. As far as veggie burgers go, I've had great ones and I've had ones that I don't even qualify as food. Storebought brands are mainly the latter, but restaurant v-burgers often rock. I'd rather have a burger that goes for kick-ass, creativity than a rubbery feigner of beef. If they can manage to pack some umami in the mix, we're golden. Veggie Burger Atelier lays down some basics for creating a delicious sandwich at home--umami included. However, the recipes here are anything but basic. My favorites are The Beef Stroganoff, the 'Shroom and Egg burger, and the Falafel. There are also recipes for accompanying sauces and buns. Yum!

Disclosure: I received a digital ARC of this book in exchange for honest feedback.
#VeggieBurgerAtelier #NetGalley

Oh My word!! After being a vegetarian for 25 years plus I thought I had seen all there was to see in relation to veggie burgers but how wrong I was!! This book is outstanding for the inventive and mouthwatering selection of burgers, toppings and extra's to go with it. Lots of pictures (which for me is a must with cookery books - I so need to see what the finished product should look like!) and straightforward simple to follow recipes for countless different varieties of burgers. From the decadent Caprese burger with a topping of delicious burrata mozzarella to the healthy burgers using portabello mushroom or avocado in place of buns. But this book is so much more than just burgers. Each recipe has separate recipes for all the delicious toppings and sauces - so many different ones that just make my mouth water. But also recipes for making the buns and extra things like falafel and fajita and a sweet 'burger'. I love the little tips at the end of each recipe and how you can vary the recipe to make it suitable of vegans. Top of the list for me to try (this week!!) are the Stroganoff Burger, The Caprese Burger and The Halloumi Burger. I shall never be able to buy a shop bought veggie burger again!!

I am not a vegetarian and I am not really a fan of burgers, but I really enjoyed this book!

In trying to cut down on the amount of meat we eat, this book provided interesting combinations of flavor and textures for meat free meals. Whether you put the patties on a burger, or into a pita, or shape them into balls to serve with pasta, or simply eat them on their own as finger food, or with a salad, there are a host of superb recipes here.

The book is divided into chapters focused on flavours from various parts of the world. It starts with a basic veggie burger which is wonderfully tasty in its own right. It was impressed by how well it kept its shape as well as the flavor and texture.

Superb photographs showcase each recipe, and excellent, versatile and wonderfully varied suggestions for sides and sauces to serve with the burgers are given with each recipe.

There are a number of recipes I have bookmarked to try – which is always a sign of a good cookbook! I made the ‘Shroom and Egg Burger and the Stroganoff Burger and both were great - certainly recipes I would make again..

What a pity such an excellent book is marred by poor editing. I liked the sound of the Berliner Burger which is introduced as “ a traditional black bean burger enhanced with leeks, chives and parsley.” But there are no black beans or parsley in the recipe! In the ‘Shroom and Egg Burger the instructions say to “combine all ingredients (through agave) “ yet there is no agave in the ingredients list. These errors make me worry that other critical errors or omissions have been made, and mar an otherwise superb book of recipes. If not for this I would have definitely given the book the 5 star review it deserves.

I love burgers (I mean who doesn't, in guess) and I am also always looking for new cookbooks to add to my collection. As such this was a perfect choice and a book I will certainly purchase at some point. I have been a vegetarian for around eight years now but have only recently starting making my own burgers. I don't even know why it took me so long. I love cooking and trying out new recipes, so I have no excuse.

I own Nina Olssen's other cookbook and have loved every single recipe I tried. She might just be my favourite cookbook author.

The book is divided into chapters focussing on different parts of the world and I just adored this. I am so looking forward to trying burgers inspired by different cooking traditions.

Nina Olsson uses a wide variety of ingredients to build her patties and I honestly think that there will be something for most people in here (some are just never happy with vegetarian food).

I really, absolutely, recommend this book. And now, if you'll excuse me, I have recipes to try.

I have been experimenting with a lot of cooking the past year. Being a slave to flavours and being a vegetarian do not go well in a predominantly non vegetarian surroundings( with regarding to options to eat out that is).I was consequently excited about this book.

There is a lot of variety in the content of most books on cooking that I have read recently. This was one of the better ones.It is all about burgers (as the title suggests) and provides a complete guide to everything to put it together. I would have loved more details on the buns used but asking for that too might be being too greedy. The pairings are provided with information of where the tastes draw the inspirations from giving a tiny view of food flavours around the world as well.

The sauces and the synthesized cheat sheet to making a perfect patty were the perfect bow to wrap it up. I would surely recommend it to people fond of trying new things.

The variety in these burgers is amazing! I could not believe how delicious they looked! There were so many different types of ingredients used- from mushrooms to beets - even chickpeas!
The sauces were made from cashews that were soaked to make “cream”, fresh tomatoes and garlic and many different types of spices!
There were detailed instructions for making each burger, sauce and bun, and in the beginning of the book there were directions for cooking the burgers.
I would even prefer some of these burgers to meat - and so will you!

I love this book! It's full of great information on vegetarian cookery and, of course, how to make a great veggie burger, including all the sides, toppings, condiments and breads you need to go with the burger patties.

The introduction and information at the beginning about how to put together your burger is really useful. You are not only given recipes in this book but also a basis to make your own recipes and how to swap out ingredients successfully.

It is very well written overall and has some beautiful and delicious-looking pictures! I have tried a few of the recipes and they truly did taste as good as they look. I am a vegan so I am always looking for good recipes and cooking inspiration. However, I do not think this book is only for vegetarians and vegans; I think everyone would enjoy these recipes and would encourage anyone to give them a try. They are much simpler and more effective than one might think. I highly recommend this book!

One day I about 2 years ago, I ate my first veggie burger at a local restaurant. The burger was delicious but unfortunately I have tried MANY and enjoyed few, whether because of the bland taste, the burger crumbling into bits when I take my first bite or having to spend a fortune to buy a package of 4 burgers.

I picked up this book by Nina Ollson and leafed through it; loved some of the names (ie. mars burger, stroganoff burger to name two) and the colorful pictures made my mouth water! Such creative offerings. Since that day (one week ago), I have already made two of the burger recipes - the caprese burger with sun-dried tomatoes and the ‘shroom and egg burger. Quick trips to the grocery store to get the readily available ingredients and these burgers were both scrumptious - even my husband the meat guy was impressed.

Ollson also includes tips, suggestions and recipes for toppings like apple and fennel slaw (what I’m making next), buns and condiments such as homemade ketchup. One great tip is to switch it up by using portobello mushrooms as buns. Never would have thought of that - what a great idea!

*Will be posting my review on Goodreads, Powells and Amazon upon publication date.

The term "veggie burger" can induce dread all too easily, at least for this reader. I've had quite a few disappointing experiences, ranging from bland hockey pucks to recipes that never became anything more than words on paper due to ingredient lists that had the potential demolish my weekly food budget in a single meal.

So suffice to say, Nina Olsson's "Veggie Burger Atelier" is quite the delightful work on so many fronts. On top of providing an array of solid guidelines for what's needed to make a decent vegeterian burger, she provides an incredibly diverse array of recipes (along with sandwiches, spread, condiments, and sides) that literally span the globe with their flavors and ensure that there's something for all preferences. And she pulls that off without asking readers to take out a loan just to afford dinner; all the ingredients are items that can easily be found at any well-stocked grocery store.

Olsson doesn't merely provide a meatless alternative to the burger. She wows and dazzles through a rich collection of different tastes and wonderfully creative variations,, all of which are in easy reach of any home cook. This is a must-have for vegetarians, vegans, or those who just want to spice up their meal rotations with a healthy alternative or several.

Veggie Burger Atelier by Nina Olsson
Extraordinary Recipes for Nourishing Plant-Based Patties, plus buns, condiments, and sweets

In less than 100 pages this wonderful gem of a book provides the basics of veggie burger making, ingredients to use, best ways to cook them and includes recipes for not only burgers but buns, condiments, sides and other interesting ideas and recipes to contemplate. The recipes have regional inspiration from Northern Europe, Southern Europe, The Middle East, North Africa, Asia, The United States and Latin America.

I have just completed a vegan challenge and would have loved to have had this cookbook to pull inspiration from. There were a number of new-to-me ideas of ingredients I have never before contemplated putting into or onto a burger with some intriguing takes on ethnic meals that have been turned into burgers and are totally plant based.

This is a cookbook I would like to sit down with in the evening for reading pleasure BUT would also like to have post-its nearby to use to mark recipes I might want to try. I may not be able to find this cookbook where I live but do plan to find the author’s website and subscribe to her newsletter today!

Thank you to NetGalley and Quarry Books for the ARC – This is my honest review

5 Stars

5 yummy stars to Veggie Burger Atelier! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

I’m always looking for ways to re-invent my veggie burgers, especially because I don’t tend to like any of the packaged ones. Veggie Burger Atelier is chock full of ideas and beautiful pictures!

After going over some veggie burger basics, the book is divided into chapters based on regions of the world: Northern Europe, Southern Europe, Asia, the US and Latin America, and more.

All the recipes are simple and straightforward with a short, but interesting, list of ingredients. Topping the list of burgers I want to make are the Mars Burger, which is Italian-inspired and has romanesco (broccoli-like vegetable), mint, beets, and parmesan/rawmesan cheese, the Greek Burger, with mint, feta, zucchini, and a creamy chili dressing, the Caprese Burger made of lentils (mmm!) with fresh burrata, and the Falafel Burger with feta cream! Chickpeas just so happen to be one of my obsessions.

Also included are recipes for condiments, sauces, homemade buns, and tons of yummy sides!

Overall, I was grateful that the book did not push any processed or packaged ingredients and included cheese and cheese-substitute recommendations. I also found many, many uncomplicated recipes that I’m excited about and want to try asap.

Veggie Burger Atelier will be published on March 1, 2018. Thanks to Nina Olsson, Quarry Books, and Netgalley, for the complimentary copy to review.

I was so excited to be granted access to this book. As a recent convert to the plant based lifestyle, I thought these recipes would be just the ticket. I was not wrong. There are so many delicious sounding recipes contained in the book. They cross the gamut of somewhat familiar (iStroganoff Burger) to somewhat unusual (Sushi Burgers with rice buns) to got to try it right away (Caprese Burgers). There are also recipes for sauces, condiments and sides as well as one sweet recipe that I will be trying out asap, Sweet Date and Raspberry treat. I will definitely be trying out the recipes in this book for a long time.

A book of veggie burger how to, featuring recipes with internationally inspired ingredient combinations.

I liked that an entire book was devoted to veggie burgers. I love veggie burgers, and make some versions two or three times a month.

There were a few good recipes which I will try, including the Saffron Freekah Burger, and the Musrhoom Egg burger.

I did not like that the recipes all seem to require pan frying. Also, there were not a lot of recipes, and many of the ingredients I regularly use to make veggie burgers did not appear in this book. Also, the photographs looked so dark, which might heighten the appearance of umami, but to me indicated uncleanliness.