Lukas Volger is the author of five cookbooks: Veggie Burgers Every Which Way, Vegetarian Entreés That Won’t Leave You Hungry, Bowl, Start Simple, and Snacks for Dinner. He also created Made by Lukas, a premium veggie burger company established in 2013, and cofounded and served as editorial director of the biannual queer food journal Jarry. His work has been featured in The New York Times, The Washington Post, Bon Appetit, and elsewhere. He lives in Brooklyn, New York.
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Contents Preface to the New Edition Introduction: Veggie Burgers—Why Bother When It’s So Easy to Buy Them in Boxes?
1. Veggie Burger Basics Ingredients Beans Rice Bread Crumbs Adapting for Wheat- and Gluten-Free Burgers Egg Substitutes Cooking Equipment Making Burgers Leftovers 2. Bean, Grain, and Nut Burgers Easy Bean Burgers Armenian Lentil Burgers Seeded Edamame Burgers with Brown Rice and Apples (V) (GF) Tuscan White Bean Burgers Kale and Quinoa Burgers (V) (GF) Baked Falafel Burgers (V) (GF) Cashew-Leek Burgers with Bulgur and Lentils Fava Bean Burgers Quinoa, Red Bean, and Walnut Burgers (V) (GF) Red Lentil and Celery Root Burgers (V) Baked Quinoa Burgers Pub Grub Veggie Burgers 3. Vegetable Burgers Sesame Sweet Potato and Cabbage Burgers (V) (GF) Best Portobello Burgers (V) (GF) Beet and Brown Rice Burgers (V) (GF) Spiced Carrot and Peanut Burgers Mushroom Burgers with Barley or Farro (V)(GF) Beet “Tartare” (GF) Carrot-Parsnip Burgers with Almonds (V) (GF) Tortilla-Crusted Stuffed Portobello Burgers Baked Cauliflower Burgers Beet Hazelnut Burgers (V) (GF) Butternut Squash, Black Bean, and Chestnut Burgers (V) Spinach-Chickpea Burgers (GF) Sweet Potato Burgers with Lentils and Kale Corn Burgers with Sun-Dried Tomatoes and Goat Cheese Curried Eggplant and Tomato Burgers (GF) (V) 4. Tofu, Seitan, and TVP Burgers Chipotle Black Bean Burgers (V) WaterCourse Foods Tempeh Burgers (V) (GF) Tofu and Chard Burgers (V) Seitan Burgers with Mango BBQ Sauce (V) Smoked Tofu Burgers (V) “Garden” Burgers Ginger-Soy Tempeh Burgers (V) (GF) Tofu-Mushroom Burgers (V) (GF) 5. Burger Buns Basic Burger Buns Whole-Wheat Burger Buns Corn Bread Buns Pretzel Rolls Gluten-Free Burger Bread Beyond Buns—Other Ways to Serve Veggie Burgers 6. Sides: Salads and Fries Watermelon and Citrus Salad (V) (GF) Roasted Carrot Salad with Chickpeas and Dates (V) (GF) Red Cabbage Slaw (GF) Roasted Corn Salad (V) (GF) Grilled Summer Salad with Creamy Sunflower Dressing (V) (GF) Raw Kale Salad with Apples and Candied Walnuts (V) (GF) Beet, Pickle, and Apple Salad (V) (GF) Black Olive and Roasted Potato Salad with Arugula (V) (GF) Barley Salad with Beets and Goat Cheese Classic Baked Fries (V) (GF) Broccoli “Fries” with Honey Mustard (GF) Cumin-Spiked Roasted Sweet Potato Fries (V) (GF) Rutabaga Fries (V) (GF) 7. Condiments and Toppings Quick Pickles (V) (GF) Frizzled Shallots (V) (GF) Beet Pickles (V) (GF) Quick-Pickled Red Onions (V) (GF) Curried Tomato Relish (V) (GF) Pomegranate-Sesame Sauce (V) (GF) Charred Scallion Relish (V) (GF) Sweet Sesame Glaze (V) (GF) Mango BBQ Sauce (V) (GF) Four Simple Yogurt Sauces (GF) Cucumber-Yogurt Sauce Curried Yogurt Sauce Tahini-Yogurt Sauce Almond-Yogurt Sauce Acknowledgments Resources Index About the Author (V) = vegan (GF) = gluten-free
