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Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers--Plus Toppings, Sides, Buns and More by Lukas Volger

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Notes about this book

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Notes about Recipes in this book

  • Pub grub veggie burgers

    • saravista on May 16, 2015


  • Baked cauliflower burgers

    • SugarFree_Vegan on April 17, 2013

      These burgers are delicious and very healthy as they use mainly cauliflower for their 'bulk'. I used Gram (chickpea) flour instead of the potato starch and it still worked beautifully. The mix was a little crumbly but if you press it together well in your hands before you pop them on the baking tray they should hold together. Served with pickles, toasted wholewheat bun and sweet potato baked fries they made a lovely meal. Left overs reheat well too.

  • Butternut squash, black bean, and chestnut burgers

    • SugarFree_Vegan on February 08, 2014

      I substituted some Cavolo Nero for the spinach as this is what I had to hand, I think regular Kale would also work too. Instead of frying these burgers I sprayed them with a little rapeseed oil and baked them for 35 mins. They are delish!

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Reviews about this book

  • Ms. Marmite Lover

    There are pages of variations on the veggie burger and some good sides such as quick pink pickled onion slices. It's rare I look at every page of a cookbook and want to cook from it. This is one.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1615190198
  • ISBN 13 9781615190195
  • Linked ISBNs
  • Published Oct 19 2010
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Experiment
  • Imprint Experiment

Publishers Text

Arriving just as veggie burgers are turning up on more and more restaurant menus and in frozen-food cases at grocery stores everywhere, here is a welcome celebration of and guide to making incredibly delicious veggie burgers. Veggie Burgers Every Which Way presents 40 delicious veggie burger recipes for home cooks, as well as recipes for side dishes, toppings and condiments, and buns. The vegan and vegetarian recipes, many of which are also gluten-free, draw from a wide range of proteins--beans, grains, nuts, vegetables, textured vegetable protein (TVP)--used as a base to maximize flavor and health. Mostly original recipes, the book also includes a few hallmark recipes from vegetarian and nonvegetarian chefs around the world. Four-color photos of mouthwatering veggie burgers will have vegans, vegetarians and carnivores happy to stray from hamburgers, seeing and appreciating veggie burgers "every which way."

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