The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes

by Joni Marie Newman

Hold on to Your Buns, the Burger Revolution Has Begun!

The Best Veggie Burgers on the Planet takes the popular veggie burger to the next level of freshness and flavor, with more than one hundred daringly delicious, internationally inspired vegan burgers—burgers that stack up to any patty around (meat-full or meat-free) and will wow not only your vegetarian and vegan friends, but all the skeptics too.

In fact, we’re pretty confident they'd top the charts in any potluck popularity contest they might find themselves in.

The incredible recipes you'll find inside have been expertly designed to suit your every craving and desire, and include such favorites as:



Sweet Caramelized Onion Burgers

Korean BBQ Burgers

Garlicky Ranch Potato Burgers

Jalapeño Cornbread Burgers

Curried Chickpea and Broccoli Burgers

Three Pepper Stir-Fry Burgers

BLT and Avocado Burgers

Black Bean Tamale Burgers with Mole Sauce

Oktoberfest Kraut Burgers

Sun-Dried Tomato and Artichoke Burgers



With The Best Veggie Burgers on the Planet, you’ll find 101 ways of looking at burgers in a whole new way. Let’s get this “patty”started!

Genres: Cookbooks, Vegan, Cooking, Food, Nonfiction, Vegetarian, Cuisine

240 pages, Paperback

First published May 1, 2011

About the author

Joni is just a regular gal who loves to cook...ESPECIALLY for friends and family. Self taught, and always learning, she spends most of her spare time in the kitchen.

When she is not in the kitchen, she really enjoys knitting, painting, wasting endless hours on the internet (reading the comments), walking with her husband and the baby girl, traveling, reading, swimming, and most of the other stuff regular gals enjoy.

A California native, she is currently residing in North Long Beach, with her four legged baby girl, Annie, and her extremely delicious husband, Dan.

It is in this home that she creates delicious and animal free delicacies for the world to enjoy. Through her food, she hopes to help people to understand that it is not necessary to murder or torture another living creature in order to have a tasty supper.

Visit her website for tasty recipes and other helpful information at www.justthefood.com and follow her on instagram @JoniMarieNewman

Joni can be contacted at joni@justthefood.com.

Reviews

[MischaS_ · Rating 2 out of 5]

***Advance Review Copy generously provided through NetGalley in exchange for an honest review.


I'm very unsure about how to rate this cookbook; it's somewhere between 2 and 3 stars.

Unfortunately, there was very little I liked about this cookbook.

Let's start with what I liked.

The cover is gorgeous!
A lot of amazing tips inside.
Fries.
The green-bean burger.


What I did not like.
I prefer cookbooks, which mostly have a picture for each dish included. This one did not.
The picture on the cover is definitely the yummiest one!
Unfortunately, some pictures and even recipes seemed very unappealing to me. To name a few, there is the Quiche Lorraine Burger and Cherry Oatmeal burger. Not a fan.

Not a dislike, more like confusion, what is it with the garlic powder in everything, why not just normal garlic? I see it in so many recipes, and I'm so confused. We never used garlic powder at home, so, what's the difference?

So, this was definitely a miss for me.

[Faith · Rating 4 out of 5]

The author admits that this updated version of her book enters a world of vastly improved veggie burgers available in both restaurants and supermarkets. For those people who like to cook and still want to create their own burgers, this book has 101 burgers using a wide variety of ingredients (in some cases, a lot of ingredients). The recipes are all vegan, so some use nondairy vegan substitutes for dairy products. The recipes indicate whether they are free of soy, gluten, nuts or added sugar or oil. The uncooked burgers can be frozen and can be cooked without defrosting.

There’s a chapter on breakfast burgers including things like Bacon and Egg Breakfast Burgers, Quiche Lorraine Burgers (which didn’t seem at all like quiche) and Cherry Oatmeal Protein Packed Energy Burgers (which look like a big, dry cookie and have 19 ingredients). None of the recipes need to be restricted to breakfast. In fact, all of them are too much work for me to undertake in the morning.

There are also chapters on: beef-like burgers, made from things like TVP, vital wheat gluten flour and homemade seitan; bean-based burgers (Three Bean Chili Burgers looked good); tofu-based burgers (including Crab Cakes); grain-based burgers; vegetable-based burgers; seitan-based burgers; gluten-free burgers; fast food favorites (like burgers intended to be reminiscent of Big Macs and Whoppers); loose meat sandwiches; fixin’s like sauces and imitation bacon bits (in the ebook these are linked to the relevant recipes); and buns and breads; fries and sides.

Near the end of every recipe, the author inserts “You Are SO Vegan!” I found this annoying, but then I was reading the entire book, not just consulting a single recipe, so most people probably won’t even notice it. The photos in the book are beautiful and the burgers look appealing, but not every recipe is illustrated. Some of them needed pictures, like the Beef and Broccoli Burger and the Inside-Out Sushi Burger, because I am not imaginative enough to figure out how these are supposed to look. I am a vegetarian, but not a vegan, and this book has a lot of variety and some delicious sounding recipes. Most of them are not quick and they are not health food, but they look good.

I received a free copy of this book from the publisher.

[Chantal · Rating 4 out of 5]

I have to say it positively surprised me. I loved how many healthy vegetarian hamburger options this book has. Even though the majority of the time I eat meat, my mouth was watering from the great pics this book has. I really wanted to get started right away, lots of new ideas! It will get 4 points from me, one point less because I wanted more vegetable hamburger options instead of soy and tvp granules. This book is worth your money and time!

This is a ARC from the publisher via Netgalley, which I got for an honest review.

[Literary Redhead · Rating 5 out of 5]

LET’S GET THIS PATTY STARTED!
The pub note says, “Let’s get this patty started,” and I agree! While I used to eat veggie burgers galore, now that I’m married again my hubs makes the best real meat burgers that drip goodness off the plate. But this updated version of THE BEST VEGGIE BURGERS ON THE PLANET may just sway me to return to meat-less ‘wiches.

AVOCADO, SUSHI, QUINOA
And OMG do these look fab! There are 100+ recipes for veggie burgers that make the mouth water. Like BLT with Avocado Burger, Pulled "Pork" Sliders, Inside-Out Sushi Burgers, Super Quinoa Burgers, and so much more.

DRIVE THRU ‘BURGS
Includes budget-friendly tips, a "fast-food” section that recreates your fave drive-through burgers, and newer techniques such as slow cooker and air fryer. Yum! Veggie burgers here I come! 5/5

Pub Date 23 Jul 2019.

Thanks to Joni Marie Newman, Quarto Publishing Group – Fair Winds Press, and NetGalley for the review copy. Opinions are mine.

#TheBestVeggieBurgersOnThePlanetRevisedAndUpdated #NetGalley

[Melissa · Rating 3 out of 5]

I am not a real vegan. I have a ton of food intolerances, and I take my inspiration where I can to make awesome recipes that are tasty and nourishing. This is maybe why I wasn't thrilled by that book. I wanted to, but there were too many ingredients that I couldn't eat. However, I loved how the book is separated by burger type (bean-based, tofu-based, grain-based...) and loved, loved, loved the Fast Food Favorites chapter! I can't wait to also try some of the sauces, dips, and fries recipes.

Many thanks to Quarto Publishing for the complimentary e-copy of this book through NetGalley. Opinions expressed in this review are completely my own.

[Alicia Bayer · Rating 3 out of 5]

This book will work great for some vegans, but very little of it was useful for our family's needs. While I'm not vegan, I cook vegetarian and cook a ton of veggie burgers (generally about once a week), always from scratch. I was thrilled to check out a cookbook full of new ideas.

Sadly, since our family is gluten free and I avoid processed soy, very little of the cookbook works for our particular family. The vast majority of the burgers are made either with vast amounts of vital wheat gluten flour or some sort of soy (TVP, tofu, etc.). While I occasionally cook with organic tofu, I actually prefer to make veggie and bean-based burgers. I'm not sure why, but this cookbook has very few of this kind of recipe. Even the bean burger section tends to call for things like TVP and white flour. Also, health doesn't seem to be a big priority here and that's one of the biggest priorities for me as a mom of five (one of whom is a cancer survivor) who successfully beat some serious illnesses through healthy living. I don't want to feed my kids burgers made of imitation bacon bits or texturized vegetable protein (TVP).

If it's helpful, here's my basic veggie burger mix and match formula, which you can adapt for whatever's in your cupboard: chop and saute a couple of cups of whatever veggies you like (onions, mushrooms, peppers, sweet potatoes, cauliflower etc.) until cooked through, then pulse in a food processor with one can of drained beans of choice (garbanzo beans or black beans are nice) till just chunky and chopped. Scoop into a big bowl and add lots of salt and seasonings (garlic, pepper, cumin, parsley, sage, whatever). Add an egg or some flax meal to help it stick together and then about 2 cups of the equivalent of bread crumbs (mix and match any of these... almond meal, bread crumbs, GF bagel or bread crumbs, cooked brown rice, organic mashed potato flakes, cracker crumbs, quick oats, even some parmesan if you're not vegan). Add more liquid or crumbs till it comes together nicely in a patty. Adjust seasonings and fry in olive oil until browned on both sides or bake on a cookie sheet, turning once, until cooked throughout (about a half hour on 350? depending on what else you're baking and how firm you want them). I use an ice cream scoop to quickly make lots, and then just flatten them with a spatula. A cookie scoop makes perfect nuggets or meatballs. Adjust flavors for endless possibilities (use stuffing mix and garbanzo beans for a Thanksgiving veggie burger, black beans and Mexican spices, add ketchup and vegan worchestershire for a meatloaf version, etc.) and provide a variety of sauces for dipping or serving. These are also wonderful with mashed potatoes and gravy. This makes a lot (I cook for a crowd) but they freeze fine. Reheat frozen ones in the oven, microwave or skillet.

I read a temporary digital ARC of the book for the purpose of review.

[Ell · Rating 4 out of 5]

I give this book a solid four stars. As a life-long vegetarian I am always so happy to find new tasty veggie burger recipes! This book includes some recipes you likely won't find anywhere else, such as the cherry oatmeal protein-packed energy burger. It's divided into handy sections such as bean-based burgers, grain-based burgers and gluten-free burgers, which make it very user friendly. The Fixins section at the end of the book include recipes for sauces, dips and toppings that complement the burger recipes provided. I deducted one star because many of the recipes are trying to emulate the taste of meat burgers rather than emphasize the taste of the vegan ingredients themselves. However, if you aren't a life-long vegetarian or vegan or purist you may like this.

[Denise · Rating 3 out of 5]

I liked how the book had specific chapters on bean-based, grain-based, and vegetable-based burgers. Some of these recipes need ingredients I usually don't carry in my kitchen, but the chapters I mentioned above were areas in the book where I found more recipes I might try.

[Zanna · Rating 3 out of 5]

For me this book was quite hit and miss, but I should admit that I tend to tinker with recipes a lot.

Some things from here made it into my permanent stash, such as the "ham" made from chickpea flour that forms part of the excellent recipe for the split pea & ham burger. I will make the burger again many times, and the "ham" for other purposes too. I personally think it works even better with wholewheat flour instead of vital wheat gluten flour, since I like the resulting crumbliness. There's a nice recipe for falafel and many interesting burgerisations of traditional dishes as well as lots of pure invention.

If, like me, you're the kind of veg*n who never liked meat anyway, you might find this book a bit heavy on the meat substitutes and meat-like things. Still, even if you yourself don't like meaty textures and flavours you probably often find meaty recipes useful for feeding new converts, veg-curious folk and meat-loving omnivorous guests. Personally, I'd have liked more vegetable, lentil, bean and tofu-based recipes and fewer for seitan and TVP, but I think most vegans these days would feel differently.

I learned some useful techniques and combinations from this book. Many recipes use ground raw cashews to add richness and help stick the patties together. Various flours and nut/seed butters, cornstarch and flax meal are pulled into service to bind ingredients. Grains are often incorporated. As an example, The Moo Goo Gai Pan Burger uses mushrooms and other vegetables combined with sushi rice, tahini, cornstarch and rice flour. Rather than patties, I made these arancini size. As well as sticking things together, the tahini gave a great flavour and I probably wouldn't have thought of using it in an East Asian dish, even though to my knowledge sesame is very often used in those cuisines.

A lot of the recipes call for ingredients that are relatively difficult to source, such as TVP, liquid aminos, and vital wheat gluten flour. TVP is perhaps the easiest of these ingredients to find and has the benefit of being cheap as well as easy to store. Not counting seitan, which I don't like anyway, the recipes in this book that used vital wheat gluten rarely had a good texture in my opinion, and were improved for my taste by swapping it out for wholewheat flour. I've yet to eliminate vital wheat gluten from my recipes entirely, since I haven't tested the Veganomicon chickpea cutlets recipe I love without it yet. I don't want that to taste like bread, but maybe chickpea flour + buckwheat or something can come to my rescue. Liquid aminos can be reasonably subbed with soy sauce.

I prefer to serve dry protein dishes as sides rather than in traditional burger style, so I usually made the burgers small and baked them while I was cooking other stuff on the stove top. A good number of the recipes are actually carb-based, so I preferred to serve these as small meals/snacks with a dip. I deconstructed a number of the recipes entirely, often with great success. For example, the Crunch and Munch Burger recipe made a great pasta sauce dish instead of a burger, and the Mind Your Peas 'n' Ques recipe, a burger made from green peas and barbeque sauce, inspired me to make a spicy tomato sauce with horseradish and a bit of maple syrup for the peas, which went great with parathas.

All in all, it was a fun ride and helped me develop my cooking.

[Julia · Rating 5 out of 5]

The cover picture caught my attention and I was eager to review this book. The content of the book did not disappoint. So many great recipes for vegetarian burgers. Some recipes are even vegan, or can be made vegan without much ado. Very, very good.

I've tried two recipes, the Couscous Pantry Burger and the Cilantro Lime Rice, both turned out delicious. What's more important though, the recipe instructions were easy to follow. As a European I also appreciate the conversion into metric units, saved me a lot of time.

[Debbie · Rating 3 out of 5]

This is a vegan burger (plus sides and sauces) cookbook. The author frequently used soy (texturized vegetable protein, tofu, miso, tempeh, soy milk, soy flour, soy sauce, etc.) or vital wheat gluten. Of the 106 burgers and 7 loose "meat" sandwiches, only about 25% of the recipes didn't use soy or could be easily converted to a non-soy ingredient. I think that the gluten-free recipes were about the same. That's still around 30 types of burger or sandwich recipes, though. Since I don't eat soy and don't add gluten to foods that don't naturally have it, this did limit the number of recipes that I could potentially use.

The author did use store-bought vegan "dairy" in some of the recipes (especially the sauces). Most of the recipes used ingredients that can be found in my grocery store, and the author tended to use the same base ingredients again and again (in slightly different combinations and/or combined with different spices), so you won't generally need to buy an ingredient that is used in only one recipe. The recipes made between 4 and 10 burgers.

There were 9 breakfast burgers, 12 beefy-tasting burgers (which usually used TVP), 10 bean-based burgers, 9 tofu-based burgers, 12 grain-based burgers, 12 veggie-based burgers, 16 gluten-based burgers (which used vital wheat gluten), 13 gluten-free burgers, 13 fast food mimic burgers, 7 loose "meat" sandwiches, 24 toppings, dips, and sauces, 8 buns and breads, and 17 fries, rings, and other sides.

I received an ebook review copy of this book from the publisher through NetGalley.

[Andrea · Rating 3 out of 5]

I'm going to suggest that this book will appeal to new, reluctant vegetarians and vegans. Those people who are finding it hard to give up meat or are newly vegan and are happy to rely on things like TVP, artificial bacon bits etc. to fool themselves and others into believing that they're still carnivores! Many of the recipes are also not quite as healthy as one might expect. However, there are some great recipes included in the book and a good wide variety to choose from too. As well as burgers, included in the book are also recipes for 'Fries and Sides', accompaniments like onion rings, fried dill pickles etc. Some great photos too that will inspire you to pop on your pinny and get cooking.

Many thanks to Netgalley for a copy of this ARC for which I have given my voluntary and unbiased review.

[Justin · Rating 3 out of 5]

I received this book, for free, in exchange for an honest review.

I've read similar books before (although they were mostly about other meat alternatives) and this one is pretty run of the mill.

As a background, I am not vegan. I have a paleo mindset but am very veggie centric due to health conditions. Therefore, my biases may not align with those of the target audience who may like this book a bit more than I do.

When I choose this book, I was hoping for a bunch of healthy and easy to eat recipes. While by vegan and SAD standards these recipes are healthy, there were way too much soy, grain, tvp and maple syrup for my taste. The book did seem well done otherwise, but with no recipes I'd consider cooking I didn't dive in too deep.

[Jessi · Rating 2 out of 5]

Some of the recipes in here were good. However, it irritates me to no end that the title claims to have 101 veggie burger recipes. This is a lie. There is no getting around it. Some of the recipes are for cookies- and the author basically says "I know these are really cookies, but I'm calling them burgers". What is the point? You're not eating it on a bun with condiments. It is not a burger. Call a cookie a cookie. I got this book, expecting that many burger recipes. I would have been fine if the book had been called "great vegan burgers and more", or something, but the current title is basically false advertising, and it's annoying.

[Barbara · Rating 3 out of 5]

When I first quickly browsed through this book, I found the majority of recipes to be very odd and not very appetizing. Later on, when I had the chance to look at the book more closely, I found that there are actually a number of recipes that sound really good!

There are burgers for breakfast (yes! you read it correctly), burgers from the far east, middle east, the Boot 66, the Heartland 80, Latin flavor, from around the world and so much more. Desserts too!! This author is a very imaginative cook. What I like best is the recipe for making your own homemade Seitan, which can be used in a number of burger recipes, or other Vegan recipes. Such an interesting book.

[Julie · Rating 5 out of 5]

Ben là! Faut manger des burgers! Ça presse

[Cathy Geha · Rating 4 out of 5]

The Best Veggie Burgers on the Planet, revised and updated by Joni Marie Newman
More than 100 plant-based recipes for vegan burgers, fries and more

Vegetarianism and Veganism is not new to me. Living overseas where commercial convenience foods found in the USA are not easily found it does make the lifestyle somewhat more challenging. Only in the last few years have I found vital wheat gluten, TVP is relatively new, tofu options are limited and though the “health food” options are on the rise they are still limited by Western standards. That said, the produce found in Lebanon is phenomenal year round and many fast foods are vegan or easily vegan-ized.

When I saw this book I thought, “Hooray! I will find recipes I can make easily.” and that is not exactly true as some of those items mentioned above that are not easily found are listed in many of the recipes in this book. That said, I did get a LOT of fun ideas for enhancing the veggie burgers I currently make and look forward to using some of those ideas in the near future. I may ask my daughter to pick this book up for me before she comes next time to visit so I can have a hands-on copy near at hand.

What I liked:
* The photographs
* The way the chapters are set up and what is included in them
* The variety of flavor options
* The allergy indicator icons for every recipe
* The introduction to each recipe
* The “so vegan” comment at the bottom of each recipe
* The notes and recipes for homemade or store bought items like mayonnaise
* The addition of bread recipes
* The ideas I came away with

What I wished for:
* A basic recipe to play with that does not require items I can’t find locally (liquid smoke, nutritional yeast, tempeh, etc)

Overall I believe this is a book I would like to have in my cookbook library and I know that if I ever return to the USA to live I would pick up a copy to use in my home.

Thank you to NetGalley and Quarto Publishing for the ARC – This is my honest review.

4 Stars

[Sara · Rating 4 out of 5]

Let me first say that I am not a vegan, but I'm trying to drastically reduce my intake of animal produce for health reasons, and I've been looking for a book like this for ages. I love veggies and I love burgers and patties, but without a guide it's difficult to create new recipes and vary one's own diet, especially with veggie food (you may end up eating always the same salad, the same steamed veggies, etc.). I've also got an old edition of this title, and in my opinion this new one is greatly improved both visually and in the way the content is structured.
"The Best Veggie Burgers on the Planet, revised and updated" contains plenty of recipes for all tastes, which I believe will appeal also the meat-lovers, they're divided by sections according to the main ingredient (tofu-based; grain-based; bean-based, etc.), there is also a gluten-free section and one dedicated to homemade sauces and buns recipes.
The pictures are stunning and inviting, and there are symbols indicating if a recipes is nut-free/sugar-free and so on, so people with food allergies can instantly identify which recipe is best for them.
One of my favourite thing about this book is that the recipes herein are not filled with "unfindable" ingredients (unlike other veggie and vegan books on the market), but you can easily buy them in the supermarket or in a regular health food shop, without necessarily having to buy them on the internet at outrageous prices. Plus, once you get the gist of preparing your own veggie burgers, you can use this book for inspiration and try your own variations, i.e. replacing an ingredient you don't like or are allergic to, therefore expanding your "veggie burger horizon".
If you love healthy and tasty food, you should definitely give this book a go.

[Anjana · Rating 3 out of 5]

I am always on the lookout for different combinations of ingredients that I could combine for newer flavours. Burger Patties have always been a draw for me and when I saw this book I had to take a look!

This has an interesting collection, it was not all about the patties as I expected but focuses on a lot of other things as well. This could also help those who are curious about non-meat options for those mixed gatherings. The thing was that many recipes used pre-done vegan options like tempeh etc which I am yet to start making and do not intend to buy outside so it slows down the experimentation process if I was to use this book. There weren't too many in here that I plan to try but it is a good book for those who have already tried a lot of combinations and are on the lookout for more. 

I recommend this to beginners who go past that aisle in the market and wonder what to do with soy, tempeh and all other vegan 'meat'.

[Effy · Rating 3 out of 5]

The tone of the book is a bit jarring and overly excitable for my tastes but the recipes seem reasonable enough. I love that there are a wide variety of recipes available in this one book.

This book is written in American so be prepared to convert to metric / get your cups and measuring spoons out and have Google handy to translate ingredients if you live in the rest of the world.

I had some difficulty reading this book on my Kindle however it worked fine on my phone so it might be worth trying it on multiple devices.

I received my copy free from Net Galley in exchange for an honest review.

[Jim Schilling · Rating 5 out of 5]

This is a great book if you are looking to make your own vegan burgers. You can make the recipes straight as written and there are excellent ones in there for just that or you can adjust some flavors here and there to put a unique spin on them as well.
The Bacon Cheeseburger is outstanding and the Setianic Stuffers offer you all the flexibility you could want for other flavors or add-ins.

[thewoollygeek (tea, cake, crochet & books) · Rating 5 out of 5]

Wonderful clear, concise and colourful cook book. So straightforward and easy to use, the recipes in the pictures look so appealing and make you want to go and try them out. I’m not a veggie but trying to increase more veggie meals into my diet and this is such a great way to do it. Wonderful inspiration

Thanks to netgalley and the publisher for a free copy for an honest opinion

[Taffnerd · Rating 2 out of 5]

Fun to flip through but the recipies all make really soft and mushy burgers. There's got to be a way to make a veggie burger with a bit of tooth, right? I didn't find it here.

[Jen V · Rating 4 out of 5]

Some of these look really unique but others look yummy. There seem to be lots of ingredients that go into these. I love all the pictures, though!

[Jackie · Rating 3 out of 5]

Too many tofu, seitan, and tvp recipes for my liking. Was looking for traditionsla vegetables like corn, broccoli, and spinach.

[Karalee Shotola · Rating 4 out of 5]

I have tried making my own veggie burgers from scratch before, but it did not go so well. Now I have a ton of burger recipes to try that most likely will not end up terribly. I personally do not like veggie burgers that have a beefy flavor so I will skip trying the ones in that chapter, but I am excited to try the others especially the breakfast, beans, and vegetable-based ones! There are also recipes for sauces and condiments along with buns and fries. The best part of this cookbook is that all the recipes are vegan, so if you are vegetarian like me or you do not eat any animal products, you will be able to follow the recipes. Also, it is great that each recipe lists if it is soy-free, gluten-free, etc.
There is a decent amount of pictures in the cookbook, but I would have liked if there were pictures for every burger as my experience with making veggie burgers is very minimal. For example, I would have loved to see what the inside-out sushi burger and the crunch wrap supreme burger look like.
Overall, this is a great cookbook if you are interested in making veggie burgers from scratch, but it would be helpful to have more pictures of the burgers.

[Deanna · Rating 4 out of 5]

I really liked this cookbook. Since I am Vegan, I am looking for a little variety beyond the usual chickpea burger options. She certainly gives that variety. The carrot burger was really yummy.

I'm not a big fan of the fake meat burgers. They are OK, but I'm mostly interested in the bean and veggie burgers.

My main criticism of most of the veggie burger cookbooks is that even though different ingredients are used; it is essentially the same burger. Mash beans, add flour and veggies, and fry.

The burgers in this book are more of a variety. There is a section that has a wide variety of non bean vegetable burgers. None of them seem to be repeats of each other.

I am gradually working my way through this book. I have liked every burger that I tried.

I am probably going to buy this book. It is a keeper.

[Caroline · Rating 4 out of 5]

4.5 stars!
I'm not even vegetarian or vegan, I got this in a cookbook bundle (2019 revised and updated edition), but wow, there are so many creative recipes in here!
You've got burgers for breakfast, meat imitations, bean, tofu, grain, vegetable and seitan-based, gluten free, fast food imitations, loose ''meat'' sandwiches, and even sauces, buns and sides.
There are easy symbols that tell you if the recipes are soy, nut or gluten free, and if there's no oil or sugar added. I'm pretty sure all the recipes are vegan.
Would definitely recommend this book to any vegetarian and vegan, if you want to make burgers or burger-like stuff including buns, condiments and sides from scratch!

[Lisa Konet · Rating 5 out of 5]

YUM!!! I like almost all the burgers in this book and I had to make several photocopies because it is a library book. I definitely making most of these burgers. The accompanying pictures make me want to eat my way through this book. I do not even care that this is for vegan/vegetarians, all these burgers are great.

[Ietrio · Rating 3 out of 5]

What makes these "the best" and "on the planet"? The editor's ambition.

Inside the recipes are interesting for a beginner, but they are as the title says "inspired" only. And the names are quite misleading. Vegan, yet the first recipe is for Omelet Burger?