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The Best Veggie Burgers On The Planet: 101 Globally Inspired Vegan Creations Packed With Fresh Flavors And Exciting New Tastes (2011)

by Joni Marie Newman(Favorite Author)

3.92 of 5 Votes: 4

ISBN

1592334768 (ISBN13: 9781592334766)

languge

English

genre

Food & Cookbooks

publisher

Fair Winds Press

review 1: I've made two of these recipes so far and they were both solid. Other recipes I have used for veggie burgers get smashed, fall apart, and are super messy when you go to eat them but the two recipes from this book have yielded patties with good consistencies that held up on the grill and when eating them. The "Bacon Cheeseburger" is great- a really interesting/different recipe- but it turned out real tasty. As other reviewers note, I'd say that this isn't for soy free/ gluten free kids (the book contains recipes that are suitable for people with these dietary restrictions but the majority call for things like TVP, tofu, or Vital Wheat Gluten).
review 2: This book grabbed my attention while I was looking at the stacks in the library. I've been wanting to exper... moreiment with veggie burgers so I was so happy to see it!I was disappointed to see so many recipes that use tofu, TVP, and tempeh. I am not vegan, but if I was, I don't think that I would choose to eat these products very often. I was also bummed to see so many recipes with canned beans that calls for pureeing. I have nearly perfected my falafel recipe (using soaked, uncooked beans. My experience in my experiments led me to conclude that cooked beans and purees make burgers VERY soft and mushy. Just looking at most of the recipes, I know that I would not be happy with the consistency.I will say that the book does provide some good jumping off points for my own future experiments. I will try adding some of the flavors that she uses, but will probably stick to a mostly soaked garbanzo bean burger.I also think that the title of the book is misleading. Just because the final product is disk shaped it does not deserve the name burger. A cookie is not a burger. I don't know why this bugs me, but it does. I wish that this book contained more grain based burgers. The author ends up having to use a lot of binders (flours) to make the burgers stay together, but it causes the end product to be mushy.Does anyone know if soaking other beans (like black) or lentils and then proceeding like falafel would work? I've heard that some beans MUST be cooked????? less

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