2024 the best veggie burger recipe review

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Whether you're new to plant-based eating or a seasoned pro, Veggie Burger Atelier will disrupt your assumptions of what a veggie burger can be! 

Nina Olsson (@nourishatelier) shares her secrets for crafting the perfect veggie burger with considerations to texture, flavor, firmness, and juiciness. You will also learn substitutions that will let you vegan-ize your burgers, or make them gluten-free. Nina's extraordinary veggie burgers are creatively conceived, straightforward to assemble, and presented in incredible, full-color photography, with step-by-step instructions. 

Explore more than 40 recipes, including:
  The Berliner: leek, lentils, pink kraut, and curry ketchup The Habibi: broccoli, white beans, scallions, and cashew cream The Bombay: cauliflower, turmeric, and sesame carrot salad Pulled Jackfruit Sliders, Falafel, and a sushi-inspired Avocado Tofu Rice Bun  Plus, recipes for homemade Ketchup, Harissa, Kimchi, Vegan Mayonnaise, and Quinoa Spelt Buns  
Veggie Burger Atelier is your one-stop guide to making the most flavorful, beautiful, and delicious meat-free burgers!

From the Publisher

Smorgas Burger

Beet Tartar | Horseradish Sour Cream | Root Crisps | Avocado

Swedes often like to eat red beet salad on their breads, and we call breads with toppings a Smorgas . This is a Smorgas burger featuring a cold beet and quinoa tartar patty topped with a peppery horseradish cream. The twist here is the avocado used in place of bread. Though avocado is not a traditional Scandinavian ingredient, it’s a perfect fit with the cool Nordic flavors. You can serve the beet tartar patty on regular bread too, of course.

Makes 4 burgers

1. To make the Horseradish Sour Cream: Mix the ingredients together, cover, and place in the fridge until assembly.

For Horseradish Sour Cream.

63/4 fluid ounces (200 ml) crème fraîche, Greek yogurt, sour cream, or vegan yogurt-crème fraîche.

3 tablespoons (50 ml) freshly grated horseradish (adjust strength after tasting).

1 teaspoon lemon juice.

Salt, to taste.

2. To make the patties: Combine the patty ingredients in a bowl. Shape 4 patties and place them on a tray. Cover with plastic, and refrigerate for 15 minutes or up to 24 hours.

3. Slice the rounding on an avocado half ’s backside so that it will stand stable on a flat surface. Top with a beet tartar patty and toppings. Top with a second avocado half if you like a top bun, or enjoy it as a Smorgas —open.

For Toppings

Pickled red onion.

Fresh green salad.

Horseradish Sour Cream.

Root Crisps.

Fresh lemon wedges.

Sprouts (I used beet sprouts).

For Patties 9 ounces (250 g) cooked and peeled beets, finely chopped 3 ounces (75 g) red quinoa, cooked and drained 1 teaspoon honey or agave syrup 1/2 cup (75 g) goat cheese, feta cheese, or vegan cheese, in fine crumbles Salt and freshly ground black pepper, to taste 1 teaspoon extra-virgin olive oil 2–3 scallions, chopped finely 2–4 avocados, halved lengthwise and pitted

Publisher ‏ : ‎ Quarry Books (February 13, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 163159348X
ISBN-13 ‏ : ‎ 978-1631593482
Item Weight ‏ : ‎ 1.6 pounds
Dimensions ‏ : ‎ 8.38 x 0.75 x 10.38 inches
Reviewer: Naomi
Rating: 5.0 out of 5 stars
Title: I Have YET to Make One Bad Recipe!
Review: I initially found this book at my local library. I loved it so much I bought it on Amazon. Yes, it's a vegetarian cookbook, not vegan, but she provides plenty of vegan options. The rest are things you can easily figure out substitutions yourself. I do have four suggestions if you do go buy this.The first is to ignore all of the panko breadcrumbs listed in the ingredient section. It tends to be dry and not hold together that well when you use it. Instead, use vital wheat gluten. It gives it a much meatier feel and holds the burger together better.Secondly, do everything by weight. If you substitute panko for vital wheat gluten cup for cup, it'll be a disaster. You have to do it by weight. I feel like these recipes in general work better when you measure everything by weight.Third, all the ones that say to bake them are too squishy when you eat them. Add a little extra vital wheat gluten so it holds together better and then pan fry them with the lid on so the vital wheat gluten steams as the outsides caramelize. The texture is better this way. I always use my trusty cast iron pan, but that's up to you.Lastly, these recipes make gigantic burgers. I cut the recipes in half and it makes three more normal size burgers. I think they cook better that way and are simply easier to eat.I cannot believe the success I've had with Veggie Burger Atelier. I can't believe how every recipe, including the condiment and side suggestions, have been so amazing! Granted the panko was a mistake, but whatever. Make a few tweeks and this book is well worth the money. I love that I finally have some great options for veggie burgers that aren't the usual black bean or Beyond Burger. More than half the recipes are really great with a handful of okay ones, and I've cooked my way through almost the whole book! I highly recommend you check out this book.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: This is by far the best cookbook I own
Review: Let me start with the plain truth- this cookbook has a lot of editing errors. It has errors in the index, errors in the on-page descriptions, and errors in type spacing. Also, it's not great that the measurements are in grams. That being said, I have five kids who have eaten meat until about a year and a half ago. We went vegan to address ridiculous cholesterol numbers, genetically acquired, of my husband. I need good vegan food. This is especially important for the 14 and 16 year old boys. This book is great. We have tried about 8 burgers. These are no average veggie burgers. These can be packed and tucked into a golf bag or cooler for the road and there are fights about who gets the last veggie burgers of a particular batch. There isn't one recipe we haven't liked- everyone liked every recipe. I did double or triple every recipe and added 2-3 T of tapioca starch to each batch to give them a little extra stick togetherness. Make sure to abide the serve-with suggestions. Apricot jelly on my veggie burger? YES! I probably have about 30 vegan cookbooks. This is the best. Thinking of ordering a copy and sticking it in a fireproof safe.

Reviewer: Dog Lady
Rating: 4.0 out of 5 stars
Title: Outstanding recipes, edited in haste
Review: This would have had five stars had it been better edited. The idea is beyond clever (assimilating flavors from various parts of the world and rendering them into mostly vegan recipes). The recipes are fantastic (though some of the burgers seem to fall somewhat apart when they hit the pan). The big problem with the book is converting weights/measures. They are consistently inconsistent -- and often in the very same recipe. That said, I highly recommend this book (and have, to many). I look forward to her next with the hope that Nina Olsson will have a better editor.

Reviewer: Tarheelreader
Rating: 5.0 out of 5 stars
Title: A powerhouse of a cookbook for everyone!
Review: This was such a great deal on what will be a staple book for us. Filled with pictures of fabulous and original vegan burger recipes, the ideas are endless. If you are a vegetarian or vegan, or even someone who eats meat but would like to eat more veggies, this book is a powerhouse. Highly recommended.

Reviewer: Enea64
Rating: 5.0 out of 5 stars
Title: Really tasty recepies
Review: The book is full of real interesting suggestions for tasty burgers. Unfortunately there are some editing mistakes which requires some “kitchen” experience in order to avoid mistakes

Reviewer: Julie Slatton
Rating: 5.0 out of 5 stars
Title: I'm a vegan that love burger 😋
Review: Love the book easy recipe too follow.

Reviewer: CC
Rating: 5.0 out of 5 stars
Title: The book is like new; no damage
Review: The book is like new; no damage.

Reviewer: peeka
Rating: 4.0 out of 5 stars
Title: Fantastic flavors, deserves better editing
Review: The burgers I have made from this book have been fantastic! The flavors are multifaceted and compelling, and even my young nephew who explains to me that "at home we eat COW burgers" likes the black bean + mushroom + liquid smoke one. The thing to know is that the book does not seem to have been copy-edited following the translation into English (and American measurements), with entire words missing in places (or, in at least one case, an ingredient listed in the title that isn't in the ingredient list). The amounts for each ingredient can be finicky compared to standard American packages (so you might open up a can of beans but only use 75% of it). I also find that, despite the desire to avoid eggs as binder, most recipes really benefit from 2 eggs being added to the mix. I generally find that 4 burgers/recipe makes absolutely giant burgers and so make 6 from each. At any rate, great flavors and worth getting, but be prepared to do some adapting and reading around the copyediting/translation/adaptation problems.

Reviewer: Ed Norton
Rating: 5.0 out of 5 stars
Title:
Review: We love a good veggie burger in our house. Who'd have thought someone would have the foresight to create a whole book on them.Choc full of great veggie burger tips and fabulous recipes. This book is a real find for anyone interested in eating more vegetarian food. Can't recommend it enough.

Reviewer: Delyth Ambler
Rating: 3.0 out of 5 stars
Title:
Review: The photos and recipes look mouthwatering but be prepared to source some less than ordinary ingredients which may prove costly and difficult to find.

Reviewer: Juan Carlos
Rating: 5.0 out of 5 stars
Title:
Review: Vienen muchas ideas, y el libro es de excelente calidad de impresion, contenido, muy recomendable.

Reviewer: Mike.
Rating: 5.0 out of 5 stars
Title:
Review: Excellent information, if you have always wanted to know how to make an excellent Vege Berger even vegan!! not in my cases you will find how easy a good Berger can be put together and taste great even educate yourself.👍

Reviewer: Joel O
Rating: 4.0 out of 5 stars
Title:
Review: I'm really enjoying this book. Great introduction to help you think about what's important in making a veg or vegan burger... followed by some really exciting / inventive recipes from (or inspired) around the world. I've made 3 so far and haven't been disappointed.