Looking for an alternative to the overprocessed burgers and faux meats in the freezer aisle? Veggie Burgers Every Which Way 2nd edition by Lukas Volger being released June 6 is here for you. This cookbook is “an in-depth veggie burger lesson” (NYT) full of unique, delicious recipes like:
Red Lentil and Celery Root Burgers
Spiced Carrot and Peanut Burgers
Kale and Quinoa Burgers
Corn Burgers with Sun-Dried Tomatoes and Goat Cheese
and Sesame Sweet Potato and Cabbage Burgers, Check out this Recipe below!
Over half the burgers are vegan and/or gluten-free, and so are many of the extras, including buns, sides, toppings, and condiments! And dozens of mouthwatering photos show that great-tasting veggie burgers can look spectacular, too!
*“I highly recommend . . . a really, really wonderful veggie burger cookbook.”—Tejal Rao,The New York Times
Check out this great recipe from the Book: Sesame Sweet Potato and Cabbage Burgers
Makes four 4-inch (10 cm) burgers
This is a veggie burger I’ve always loved for its unexpected richness, thanks to the combination of sweet browned onions, sesame oil, and tahini. It’s worthwhile to cook the onions with some care, so as to allow them to caramelize and become sweet. And any variety of sweet potato will work—the purple ones lending the most distinctive color.
Serve with one of the yogurt sauces on pages 162–63, or simply drizzled with tahini and some crisp vegetables like cucumber slices, sprouts, or lettuce.
4 tablespoons olive oil
1 large or 2 small onions,chopped
Scant ¼ teaspoon cayenne pepper
1 tablespoon toasted sesame oil
1 medium sweet potato,coarsely grated
2 cups (178 g) finely shredded cabbage
1 teaspoon salt
1 tablespoon tahini
Juice of 1 lemon¼ cup (15 g) panko or coarse bread crumbs, plus more if needed
1.Heat 2 tablespoons of the oil in your widest skillet over medium-high heat. Add the onion and cayenne and fry until soft and beginning to color deeply, 10 to 12 minutes. Add the sesame oil, followed by the sweet potato, cabbage, and salt. Cover and cook until tender, stirring periodically, about 10 minutes. Allow to cool slightly.
2.Whisk together the egg, tahini, and lemon juice until combined. Add the potato-cabbage mixture, then fold in the panko. Add additional bread crumbs if the mixture seems loose, but err on the side of wet because the burgers will firm up in the oven. Shape into 4 patties.
3.To cook (see pages 23–24 for detailed cooking instructions), warm a wide skillet over medium heat, then add the remaining oil. Add as many burgers as will fit comfortably without crowding the pan (usually 3 burgers will fit into a 10-inch/25 cm skillet), and cook until browned and crisped on the bottom, 5 to 7 minutes, then flip and repeat on the other side. The burgers will firm up a bit as they cook, and further once they’re removed from the heat and have cooled slightly. Serve warm.
Credit: Recipe from Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers—Plus Toppings, Sides, Buns, and More©Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold.theexperimentpublishing.com