Notes about Recipes in this book

• Cashew-leek burgers with bulgur and lentils

  • posscairns on February 15, 2021

    Quite labour intensive but the end result is delicious.

  • wkhull on January 24, 2024

    Burgers held together really well, but were a little dry and mildly flavored. I did not find these labor intensive. Would recommend making an herby yogurty sauce like in book photo.

• Baked quinoa burgers

  • christineakiyoshi on April 23, 2021

    I made these vegan using ground flax seeds as the binder. These held together much better than other veggie burgers I have made. I would probably add a little more garlic and salt to the recipe. Very nice recipe!

• Pub grub veggie burgers

  • saravista on May 16, 2015

    http://lukasvolger.com/2010/02/01/pub-grub-veggie-burgers/

• Thai carrot burgers

  • wkhull on March 29, 2025

    Good flavor and decent texture. Did have some issues keeping patties together during cooking. Probably should have used cast iron pan instead of the "stick" pan. Reheated well.

• Mushroom burgers with barley

  • wkhull on July 01, 2020

    Kind of bland. Does not hold together like a burger, but better than most veggie burgers I've tried. They hold together better as a reheated left-over. The potato is used as a binder, but it's lack of flavor comes through in the final product. I feel like onion or garlic would have gone a long way with these.

• 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!

• Spinach-chickpea burgers

  • julesamomof2 on November 13, 2020

    I had high hopes for this as I love chickpeas and spinach but these burgers were not very good. They were overall dry and chickpeas were a little too hard. I like the idea of a good veggie burger but this was a miss for us.

• 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