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.

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.

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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.

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.

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.

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...