Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful & Healthy Plant-Based Burgers

Volger (Vegetarian Entrees That Won’t Leave You Hungry) updates and expands his 2010 volume on vegetarian burger options, and fans will not be disappointed with the variety, creativity, and tastiness on offer. Stating that veggie burgers “should be creative expressions of vegetables” rather than meat imitations, Volger highlights recipes that are “vegetable forward” and, more often than not, are also vegan and/or gluten-free. All are hearty and easy to make at home. After a valuable primer on veggie burger basics (including ingredients and equipment required), readers will find chapters on burgers made with beans and grains; vegetables; and tofu, seitan, and tempeh. From simple options such as easy bean and spiced lentil burgers to more upscale takes like cashew-leek burgers with bulgur and lentils and corn burgers with sun-dried tomatoes and goat cheese, Volger provides something for every palate. He also includes appetizing recipes for side dishes, including a grilled summer salad with creamy sunflower dressing; condiments, such as frizzled shallots and quick-pickled red onions; and even a variety of buns, including pretzel rolls and cornbread buns. Useful sidebars on spices, herbs, deep frying, and more round things out. Home cooks will be eager to fire up their grills. (June)