Weekend Cooking: Veggie Burgers Every Which Way

I had this book in my collection for a while already but I only started cooking from it recently. I am a huge burger fan and now I have made my own burgers on a regular base, it is my go-to meal for easy days. I cooking book dedicated to burgers was something I just had to try :)

Title: Veggie Burgers Every Which Way
Author: Lukas Volger
Subject: Vegetarian Cooking
Publisher: Experiment
Release date: July, 2010
Length: 173 pages
I got this book: Bought it on the book depository

Summary:
From Goodreads:
"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 will 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 Burgers, Tofu and Chard Burgers, Baked Falafel Burgers, Thai Carrot Burgers, Sweet Potato Burgers with Lentils and Kale, Corn 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 ingredient choices 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."

Personal opinion:
As I stated above I just love to make burgers and this book has plenty of variations to try! Not only bean based burgers but also tofu based, tempeh based and veggie based. It also has a small selection of salads, sauces and burger buns. It is a very complete book if you want to start making your own burgers. The recipes vary from quick burgers to burgers who need more time. It has plenty of info on much used ingredients. It has some great pictures with most of the recipes and the layout is neat and clear. I have only made two recipes out of this book so far but I am very happy with the results. I only have two downsides about this book. One is the prep and cooking times. Making the burgers surely takes longer than is indicated in the book. The other one is minor but I always like convertion tables in books because this makes it more international friendly. I missed that here. If you are looking for a creative cookbook on burgers, this is one for you. This book is also suitable for vegans :)

Purchase links: The Book Depository
Challenges: Foodies reading challenge

And here is a recipe for carrot burgers. Maybe not the first kind of burgers you would think of, but it is a great way to eat carrots :) Of course I adjusted it a bit as always.

Thai Carrot Burgers: (makes 6, the book says 4)
- 4 cups crated carrots (about 8 medium carrots)
- 3 tbsp olive oil
- 1 bunch of spring onions
- 3 garlic cloves, minced
- a small piece of fresh ginger, grated
- 2 egg whites
- 2 tbsp natural peanut butter (I used my home made peanut butter)
- juice of 1/2 a lime
- 1/4 cup chopped cilantro
- 1/2 cup bread crumbs
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 0.5 tsp cinnamon

Heat some oil in a frying pan and bake the spring onions, garlic and ginger shortly. Add carrots, salt, coriander, turmeric and cinnamon and stir shortly. Cover this up and cook for about 6-8 minutes until the carrots are soft but not mushy.

In a mixing bowl mix together the egg whites, peanut butter and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs and let this rest for about 10 minutes so that the bread crumbs can absrob some liquid. Form into patties, I usually shape my patties equal to the size of the bun.

Heat some oil in the same frying pan and bake the patties and cook until browned on each side, about 3 minutes each. Now place the burgers in a preheated oven on 200 degrees and bake them for about 15 minutes until cooked through.

I also made the tahini-yoghurt sauce from this book. I think these two will taste great together.

This post is part of Weekend Cooking. Make sure you check out what other participants have been up to :)

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