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Brooklyn man swaps frozen veggie burgers for flavour

November 14, 2010 - New York

Sick of those tasteless frozen veggie burgers? Take a breather, as a Brooklyn burger fan has revealed ways to spice it up and make it more interesting to eat.

Lukas Volger, a 28-year-old Brooklyn has been whipping up his own tastier and more satisfying versions of the burger since his teens.

And now, he has shared dozens of them in his new book, 'Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More'.

"They just taste so much better," the New York Daily News quoted Volger, who has worked as a baker, caterer and cook, as saying.

"It's like night and day. Frozen veggie burgers have a very processed flavor that even the best brands can't get around," he said.

One of the biggest mistakes in making veggie burgers, he said, is using too much or little of an ingredient.

"It's a delicate balance because one of the most common complaints with veggie burgers is that the texture isn't right.

"Either it's too mushy or too dry, and if it's mushy, it squirts out the other side of the bun. If it's too dry, it just falls apart.

"So a traditional veggie binder is eggs and breadcrumbs.

"If you use too many breadcrumbs, it'll be too dry. Or say you're making a burger with butternut squash in it, if there's too much squash, it's going to be heavy and too moist," he said.


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