Hi everyone, and happy long weekend! Here in New York it is unfortunately not grilling weather. I hope things are different for you. But in the sprit of it being summer’s unofficial launch, I thought I’d again gather up some of my favorite veggie burger recipes and tips so that they’re up at the top of the stack when summer does properly arrive.
Two years ago, upon the publication of the 2nd edition of my first book Veggie Burgers Every Which Way, I shared some tips for making better burgers (plus some ideas for switching things up) at home. I still stand by them.
Four Favorite Burgers for the Summer (and All Year Long)
Sesame Sweet Potato and Cabbage Burgers
These get the most delicious char when you griddle them in a cast-iron pan. For grilling, remember that you can always set a heat-safe skillet, such as a cast-iron or carbon-steel one, directly on the grates to move the cooking outdoors.
Sweet-Savory Tempeh Burgers
You may have noticed that I often find tempeh to benefit from a little something sweet. That’s the case here, where dates pull double duty: adding some counterbalancing sweetness, plus helping to bind them.
Spinach-Chickpea Burgers
This is an old recipe from 2009, but I still love its earthy, toasty flavor — cumin seeds, chickpea flour, spinach, and a little lemon. It appears in Veggie Burgers Every Which Way, though the Los Angeles Times has the recipe online, too.
Artichoke and White Bean Burgers
This was a really fun vegan recipe to develop a couple years ago, because there’s something about artichoke hearts that I find to be very “meaty” and satisfying and therefore perfect veggie burger fodder. The recipe appears on Eater.
Plus Some Reading for the Weekend
I’ve so been enjoying Bryan Rucker’s newsletter, revisiting classic and forgotten vegetarian cookbooks. His recent assessment of Vegetarian Cooking for Everyone got me thinking about my affection for Deborah Madison and how I’m so drawn to her measured, sensible recipes, which admittedly aren’t the sexiest and that might even strike some as boring.
Hawa Hasaan’s new cookbook Setting a Place for Us asks us for our attention and our empathy, from Jenna Helwig’s Cookbookery Collective, which is a must read if you’re a cookbook junkie.
Rebecca Firkser’s Chive, Soft Herb, and Preserved Lemon Sauce would go great on the Spinach-Chickpea Burgers as well as the Artichoke & White Bean ones.
They’re Killing SNAP. We should try to stop them, from David Tamarkin’s always enjoyable newsletter, The Occasional Tamarkin.
I’m in the final tinkering stage of a new Halloumi Burger, which will be timed perfectly (I hope) for actual summer weather, and I can’t wait to share it with paid subscribers next week. In the meantime, enjoy the long weekend! —Lukas
Ahh thanks for the shout-out Lukas!!
Thanks for sharing Cookbookery Collective! I'm eagerly awaiting the halloumi burger. I have such a challenge with halloumi sticking to the grill. Maybe in burger form it will be more cooperative.