Loved this exploration of the world of veggie burgers. As a vegetarian and cooking enthusiast I found this to be a wonderful and accessible guide. So many of the store bought veggie burgers have additives or ingredients that I am not looking for and so this practical and useful guide is very welcome! Highly recommend.

This is a great resource for veggie burger fans! From methods to ingredients to how to store your patties, this cookbook has it all. Including some delicious looking recipes with quite enticing photographs!

For those interested in veggie burgers or dipping into a vegetarian diet, this is a fun and informative - if a little involved - cookbook to get you there.

The cover catches your eye right away with the kind of burger that you think only meat eaters are allowed to have. Lukas Volger's recipes will quickly prove you wrong and get your taste buds excited. If, like me, the photo on the front caught your eye, you'll be happy to know that the spectacular photography continues throughout the book. It includes a beautiful layout as well that makes it easy to learn.

I really appreciated the variety of veggie burgers in here. They're all so individualized and stand out by highlighting different vegetables or proteins. Only downside for me is how involved some of them are - they were just a little more work that I want to do for a burger. The nice side of that is those detailed burgers are balanced by ones that are quick and easy.

As someone who doesn't do bread or baking, the addition of bun recipes is actually really informative and a great combination to the burgers, as well as teaching you how to grind your own spices. And I liked the extra resources at the end! Seeing other cookbooks they've drawn from just increases knowledge and interest in vegan or vegetarian cooking.

Sometimes I am lucky enough to get 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 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!

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.

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!!

This cookbook of veggie and vegan burgers has it all! From beans and rice to tempeh and veggies, this second edition of Lukas Volger's veggies burger cookbook includes not only an abundance of recipes for the burgers themselves but also for buns, sides, and condiments. The variety would be overwhelming if I didn't want to cook my way through every recipe! There's something in here for everyone - I know you will enjoy!

Thanks to The Experiment and Net Gallery for an advance copy to review.

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.

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.

"Veggie Burgers Every Which Way, Second Edition" by Lukas Volger is a fresh and flavorful culinary gem that takes plant-based burgers to a whole new level. Packed with creative recipes, delightful toppings, and wholesome sides, this book is a must-have for anyone seeking healthy and delicious alternatives to traditional burgers.

I love a veggie burger but I never thought to try and make them from scratch. This book has a ton of easy recipes. Most of the ingredients will be easy to find even in small town USA.

The weather is warming, which means the season has come when my body prepares for its amphibious transformation. Suddenly, I can survive mostly off foods that are really just water in disguise: watermelon, cucumbers, popsicles.

Occasionally, though, I do need a hearty meal even in summertime. Cue my very favorite summery meal: the veggie burger.

It took me a long time to figure out that I enjoy burgers—just not when they're made from beef. I'm not a vegetarian, but beef patties often taste yucky/make me feel sick. But I often find myself craving: the burger bun, the sliced cheese, the lettuce and tomato and all the wonderful fixings of that classic Americana meal. It’s only the beef that mars the burger.

Thank goodness that I love veggie burgers. My go-to recipe for the past couple of years has been this one from Inspired Taste. It has enough flexibility to accommodate whatever vegetables I happen to have in my fridge at the time, and it always tastes fantastic. The downside is the 1 hour and 40 minutes it takes to make. It's worth it on occasion, but very time- and labor-intensive. A rare treat.

So I put Veggie Burgers Every Which Way to the task: If it could offer me a recipe I enjoyed just as much as Inspired Taste's, but with half the labor/time, I'd consider it a success.

Gentle readers, this cookbook is a roaring success.

Inside the Book
It splits burgers by their main ingredients: grains, beans, vegetables, and tofu/tempeh. It has additional sections for baking your own buns and making sides and condiments.


Experiment #1: Goat cheese, sun-dried tomatoes, and corn burgers
It is NOT easy to acquire goat cheese and sun-dried tomatoes in rural Japan, but to be honest, I enjoyed the journey. I had to seek out a proper fromagerie and consult the cheesemonger there.

Once the ingredients had been collected, the recipe was fast and easy—and so, so delicious. Like really, wonderfully good.

Arbitrary grade: A+

Experiment #2: Chickpeas and spinach burgers
…with cumin seeds and lemon juice, oh la la. This one was cheaper to make, with fewer ingredients, and it tasted just as great. I literally made and ate these during my 45-minute lunch break from work. The leftovers kept well in the freezer, making it easy to keep healthy, quick meals on hand.

Arbitrary grade: A+

Experiment #3: Baked quinoa burgers
Here’s how versatile these recipes are: I used couscous instead of quinoa (absolutely, definitely not an accident) and they still turned out great. Which actually makes me wonder why, with all of these varied grain recipes, there isn’t a couscous burger in this book.

Arbitrary grade: deducting some points for the couscous, although I definitely intended to use couscous, and definitely didn’t make a mistake. But what the heck—A, A’s for everything, these recipes make the honor roll.

I’m looking forward to making more recipes. The summer salads look especially great. The presentations of the food were beautiful: minimal whitespace and maximum gorgeous photography on every page. The recipes were enhanced by extra tips—a favorite was the suggestion to turn burger patties into “sausage” links and eat them with scrambled eggs. For years I’ve loved Trader Joe’s soy sausages, and have also for years lived in a country with no Trader Joe’s. It never dawned on me that I could make something similar myself. Veggie sausages have become a new breakfast favorite of mine.

I think a cookbook truly succeeds when its recipes and cooking tips enter your daily meal routines. Veggie Burgers Every Which Way definitely passes that test for me; I’ll make these recipes again and again.

For me personally, cooking at its best is creative and spiritually nurturing. Volger’s book helped unlock my imagination in new ways. Instead of thinking there’s Only One Way to make good veggie burgers, I now have a plethora of recipes to use as inspiration while I improvise, tweak, and create my own.

I promise not every cookbook review I write will sound so simpering, but my first acquired ARC just so happens to be a really, really good one. Highly recommended.

Veggie Burgers Every Which Way comes out June 6th.

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!

PROS:
- The photos are really beautiful & make me want to cook
- mostly "normal" ingredients I can find anywhere even Walmart
- short ingredient lists, not a lot of work
- labels for vegan and GF
- weight measurements included (e.g. 1 chip (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.

- 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 rice, lentils, etc 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 bake 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.

- 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

OTHER NOTES:
- the intro and name on pg 62 should be on pg 63 rather than on the burger picture in my opinion
- it would be helpful to explain the difference between italian and japanese eggplants like you did with the leeks. I have never heard of what I call "eggplant" or "regular eggplant" being called an italian eggplant
- I wish there had been more sauces and condiments; they were the most exciting "I want to try" recipes in the book.

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. 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.

- 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.

- 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. I think my husband added sesame seeds 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 but think I'd garnish with that next time,

- curried tomato relish, This was such an exciting recipe for me, I reduced the onion and added the spices to taste instead. It is something I will make again for sure,

This book goes beyond veggie burger recipes adding recipes for sides (salad) and fries, and condiments. The ingredients are easy to find and the pictures are fantastic. Great suggestions for those wanting to incorporate more veggies and alternative proteins.

Yummm! And this is coming from a non-cook.
I appreciate the explanations behind the selection of various ingredients in order to make a delicious patty.
I agree with the author in that I don't need a veggie burger to mimic the flavor of meat. The gluten-free options were helpful.
The book provides a variety of recipes and offers equipment and cooking suggestions, too.

This was a very well written cookbook. I found the layout to flow well and the recipes were easy to understand and follow along to. I look forward to trying some of them out for my family.

The photographs in this book are exceptionally appeasing. The images are mouth-watering and urge the reader to try the many recipes in this book. The recipe instructions are all very simple and straightforward, without a lot of unnecessary prep time. I would recommend this book if you are vegan or vegetarian and love burgers.

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.

Would have loved to been able to give an honest opinion for this book. The pdf will not download. So sad but still thank you for allowing me to be part to the NetGalley family