Veggie Burgers Every Which Way

Volger's burgers are made with real food-fresh produce, whole grains and beans, fresh herbs and spices-combined with imagination and great taste (Martha Rose Shulman, author of Mediterranean Harvest). Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you-one you'll want to cook from over and over again. Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes, including: Red Lentil and Celery Root BurgersTofu and Chard BurgersBaked Falafel BurgersThai Carrot BurgersSweet Potato Burgers with Lentils and KaleCorn Burgers with Sun-Dried Tomatoes and Goat Cheese More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too! Excellent . . . I especially like his bean and vegetable combos. -The New York Times Elevates the vegetarian burger to its rightful status as real food. -Montreal Gazette Should not be thought of as just a book for vegetarians . . . The variety and creativity of the recipes . . . are sure to get just about any carnivore's mouth watering. -CBC News