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The official Best Veggie Burgers on the Planet review thread (to be updated).

Add recipe reviews for The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman here, and they will be added to the compilation. Thanks to Eldsjal for this list!

Burgers for breakfast
Denver omelet burger

Bacon and egg breakfast burger
I love this burger so much! I add a bit of nutritional yeast and use black salt to get a really eggy taste. (eldsjal)
Garlicky ranch potato patties
Garlic and potato, a winning combination. I ate it without a bun, accompanied by baked beans, tofu bacon and of course: Lots of ketchup. (eldsjal)
Chicken fried steak burger

Log cabin burger
Didn't like this at all. I can tolerate tempeh sometimes but this was not one of those times. It was supposed to be like a breakfast burger but it just tasted like maple syrup + peanut butter + liquid smoke. Pass. (intheend)
O’Brien burger

Sweet caramelized onion burger

Peaches and cream burger

PB and J burger

Cherry oatmeal protein packed energy burger

Burgers from the far East
Thai inspired black bean tofu and potato patties

Chinese take out burger
I didn't feel like making buns, so I made these as meatballs. They were absolutely fabulous. The sauce has a lot of ingredients and is a little sweet, but it comes together quickly and counteracts the bitterness of the tempeh beautifully. I served them with sesame green beans and rice, and ended up mixing them all together, which worked quite well. (sweetgeorgiapeach)
Chow Mein burger

Sweet and sour pork mini burger

Three pepper stir fry burger

Beef and broccoli burger

Moo goo gai pan burger

Edamame burger
I wasn't too fond of these. I guess you REALLY have to love chickpea flour in order to enjoy them, since the recipe calls for 3 1/2 cups (!). I didn't add the full amount, but it was still pretty much all I could taste. But maybe that was because I didn't have enough edamame so I had to add some green peas as well (the only substitute I could think of). They turned out a bit like baked falafel, except they lacked spice and was dry. (eldsjal)
Wasabi burger

Korean BBQ burger
This was surprisingly excellent. I was a little annoyed/disgusted at the thought of instant potato flakes, but I guess they really work in this. There are quite a few ingredients in this burger, but the flavor is outstanding. I actually used toasted cashews, which usually don't work when a recipe calls for raw, but I think they really add good flavor here. My mix was actually a bit dry, so the patties were kind of crumbly, but I think that is easily fixed. I panfried mine. Will make again! (have to use up that huge box of potato flakes, anyway...) (AC)
Burgers from the Middle East
Baba Ghanoush burger
Fantastic! I wasn't too fond of eggplant before, but now I'm hooked. My favorite way of eating this burger is in a 50/50 flatbread with dill/garlic sauce made of silken tofu. (eldsjal)
Curried split pea burger

Curried chickpea and broccoli burger

Lizzy’s lentil daal burger
Yummy! I used curry powder instead of garam masala. Great with tzaziki or a similar sauce. (eldsjal)
Masa masala burger

Tabbouleh burger

Curried macadamia nut crusted tofu burger

Potato samosa burger

Falafel burger

Burgers from the boot
Sundried tomato and pesto burger
Used edamame pesto instead of the one listed in the book. Tasty, but this is the burger I've liked the least so far. Still, I'll definetely make it again. (eldsjal)
Fire roasted red pepper burger

Zucchini mushroom burger
This had the most bizarre texture from all of the flax mixture that went into it. I honestly don't think it needed it at all. It just made it gross and slimy. The taste was actually good though so I would make it again but just not put the flax in or not as much. I need to experiment with this one. I also had to fry it instead of baking it as it was taking forever to firm up in the oven. (intheend)
Couscous pantry burger

Pizza burger
Pretty nice. Loved the texture. However, I didn't love the anise seed in it. Next time I'd omit it or use some ground fennel instead. This tastes a bit like the TVP pepperoni in Hearty Vegan Meals for Monster Appetites and since I wasn't crazy about that, I don't think the taste of these burgers are great, but you could easily change the flavor profile by changing the spices you add to the TVP. Will try that next time. (eldsjal)
Mushroom, asparagus and spinach burger

Sundried tomato and artichoke burger
Very good! Especially with hummus. I made a smoky tomato/roasted red pepper/balsamic hummus to go with these and it was pretty fantastic. Had them on rustica buns, worked very well together. But the recipe says that it makes 8-10 burgers, and I made 8. They were huge! They were too big for the buns! So next time I'd definitely divide it into 9 or 10 burgers. (eldsjal)
Broosketta burger

Fresh from the Mediterranean burger

Ravioli burger

Basic black bean BBQ burger
I don't like to use TVP, but wanted to try it in a burger. I couldn't really tell a difference between this and a similarly flavored regular black bean burger. The flavor is going to depend a lot on the BBQ sauce you use, so the flavor was pretty good, but my mixture was quite wet. I used garbanzo flour instead of soy (which has worked well in the past), and added extra. They did cook up fairly well, but were still a bit crumbly. Not a spectacular recipe, for me.

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Edamame burger: I wasn't too fond of these. I guess you REALLY have to love chickpea flour in order to enjoy them, since the recipe calls for 3 1/2 cups (!). I didn't add the full amount, but it was still pretty much all I could taste. But maybe that was because I didn't have enough edamame so I had to add some green peas as well (the only substitute I could think of). They turned out a bit like baked falafel, except they lacked spice and was dry.


Plain white buns:
Really, really good. I used flax egg even though Joni states in the recipe that the buns won't turn out as fluffy with flax as with commercial egg substitute. I think they were very fluffy (and big!) and soft anyway. Not very different from the agave bun taste-wise.

Nondairy sour cream: Didn't work for me. All I could taste was tofu, and I couldn't get it smooth. The texture wasn't anything like sour cream either.

Pintos and rice burger: Like! I didn't expect them to taste very much but they were just right. Liked them best with guacamole and salsa. I used black beans instead of pintos.

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I really, really, really, really, really, really, really, really want this book.

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Ethiopian berbere patties - I did not use the author's berbere recipe as I already had some made from something I made a while back, and I was glad to use it up.  I liked the taste of the spices in the burger, but the burger was meh.  Thank goodness I only made 1/2 a recipe.  The texture was all wrong...it was dense in the middle, too firm and rubbery.  Not sure what could improve it, but the ratio of 2 cups of whole wheat flour and 1 cup of VWG seemed a bit off.  My journey for a good vegan burger hasn't been satisfied with this one I'm afraid.  Her advise to make sure they don't stick to the pan is a good one as mine stuck to the pan as the liquid went down.

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tofu egg salad sammy - Too bad the best thing I've had out of this book so far is not a burger.  This was excellent.  It's interesting in that it is cooked and the tofu isn't crumbled..the onions and tofu are sauteed with garlic with a healthy helping of nooch and spices.  After cooling you add mayo and mustard.  It works.

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/319020_2086149712165_1197836956_31933569_1107435006_n.jpg

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Savory noodle kugel burger: I made this into a casserole because Joni suggests that in the recipe note. I don't think it was that special, but maybe it would have been more impressive as burgers. It wasn't bad at all, I mean, it has pasta and potatoes and cream cheese and nooch and crushed cornflakes (!), but when I want to have a creamy/fatty/comforting pasta casserole in the future, I won't turn to this one.

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Zucchini mushroom burger - This had the most bizarre texture from all of the flax mixture that went into it. I honestly don't think it needed it at all. It just made it gross and slimy. The taste was actually good though so I would make it again but just not put the flax in or not as much. I need to experiment with this one. I also had to fry it instead of baking it as it was taking forever to firm up in the oven.

Chunky marina - This accompanies the zucchini mushroom burger and is so good. It's more of a sweet marina sauce so it definitely appeals to me.

Log cabin burger - Didn't like this at all. I can tolerate tempeh sometimes but this was not one of those times. It was supposed to be like a breakfast burger but it just tasted like maple syrup + peanut butter + liquid smoke. Pass.

Sweet mustard sauce - Awesome!! This goes with the jalapeno cheddar burger and I nominate it for the best condiment on a burger. Done.

Jalapeno cheddar burger - Great burger but I also love jalapenos too so there's that. The texture was fantastic also and held up good in the oven.

Noochy burger - This is a little dry but it has great flavor going on. No problems holding together and baked in the oven.

Savory noodle kugel burger - I made this as a casserole and it sucked. Totally bland and it definitely didn't hold together for me so I'm glad I didn't try forming it into burgers.

Sunday afternoon grillers - These are terrible. I had a huge texture problem with these, they ended up mushy for me. The taste was also bad too. I grilled them and although the top and bottom firmed up, the middle remained nasty so we just skipped on them.

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Mediterranean orzo salad
Pretty good. I used lettuce instead of spinach as suggested, and omitted the tofu. For me, a whole pound of orzo is too much for this, but maybe it would be ok with the tofu. This is a standard flavor profile, so nothing too special. Tasty enough.

Korean BBQ burger
This was surprisingly excellent. I was a little annoyed/disgusted at the thought of instant potato flakes, but I guess they really work in this. There are quite a few ingredients in this burger, but the flavor is outstanding. I actually used toasted cashews, which usually don't work when a recipe calls for raw, but I think they really add good flavor here. My mix was actually a bit dry, so the patties were kind of crumbly, but I think that is easily fixed. I panfried mine. Will make again! (have to use up that huge box of potato flakes, anyway...)

I don't know about the "BBQ," because the other Korean BBQ I've had is actually with a BBQ style sauce. This doesn't have any type of BBQ...

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/297369_10150880690290533_507120532_21466192_1825629144_n.jpg

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Pizza burger: Pretty nice. Loved the texture. However, I didn't love the anise seed in it. Next time I'd omit it or use some ground fennel instead. This tastes a bit like the TVP pepperoni in Hearty Vegan Meals for Monster Appetites and since I wasn't crazy about that, I don't think the taste of these burgers are great, but you could easily change the flavor profile by changing the spices you add to the TVP. Will try that next time.

Sundried tomato and artichoke burger
: Very good! Especially with hummus. I made a smoky tomato/roasted red pepper/balsamic hummus to go with these and it was pretty fantastic. Had them on rustica buns, worked very well together. But the recipe says that it makes 8-10 burgers, and I made 8. They were huge! They were too big for the buns! So next time I'd definitely divide it into 9 or 10 burgers.

Rustica buns: Nice flavor, I think these would work great with a soup. But they didn't really rise so much, so they were much smaller than the other buns. But still good, have already made them twice.

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Chinese Takeout Burgers I didn't feel like making buns, so I made these as meatballs. They were absolutely fabulous. The sauce has a lot of ingredients and is a little sweet, but it comes together quickly and counteracts the bitterness of the tempeh beautifully. I served them with sesame green beans and rice, and ended up mixing them all together, which worked quite well.

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I just made the Jalapeno Cheddar Burgers and loved them. With the vital wheat gluten, the texture is actually very chewy and somewhat stringy. But I like it. It would definitely hold up to grilling. There was nothing cheddar-y about these, but I loved the texture. The spice level is really up to you. I used chipotle chilis and red miso and it would do it just like that next time.

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Simple biscuits
I was drawn to this recipe because of its simplicity, but I was also a bit wary because of the large amount of flour, and the fact that the intro says "not as fluffy...." However, very pleased! These are like a cross between the common fluffy biscuit and a bun. I just used the rest of my EB container, so I don't think it was 1/2 cup, but I wasn't skimpy. These would be good for a sandwich, but also just good to eat. They are not dense. I increased the salt because I thought they might need it, but don't think so. Super simple, and very good.

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/405820_10151229141930533_507120532_22886879_838889428_n.jpg

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BLT and avocado burger: A big disappointment. I was really excited about making these because I love the bacon bits, and I love avocado. But they didn't taste very much (definitely needs salt! There is no salt listed in the recipe. A typo?) and they were too chewy in my opinion. I used brown rice flour instead of all purpose, maybe that's why? However, I like the idea of stuffing burgers with avocado, so I think I'll try that with some other burger recipe in the future.

Nacho cheesy sauce: Good. Not very cheesy, just creamy. I used soy milk instead of creamer.

Sweet potato buns: I had a bit of a hard time with these, but the result was great. I think the sweet potatoes I used were too small or something because my dough was extremely sticky, and I had to add lots and lots of extra flour. But they turned out soft and fluffy and tasty. Couldn't taste much of the sweet potato, but I think that was my own fault for not using enough sweet potato...

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Sarah’s Southwest burger: Like burrito filling turned into a burger. Lovely! Were absolutely amazing with mashed avocado and pineapple-mango-chipotle salsa on a whole wheat bun. I cut back on the oil (1 tbsp instead of 3) and added a tsp of cumin.

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