It’s finally grilling season and with it comes backyard barbecues.
It’s finally grilling season and with it comes backyard barbecues, asadas in parks around the city and picnics of hot dogs under the shade of trees. The sounds of sizzling burgers and brats and steaks and half-chickens on the grill, along with the smells of charcoal smoke mingling with various rubs and spices in the air — it’s the best time of the year to eat. And while I’m a vocal advocate for meat grilling, this year it’s time to switch it up a bit and focus on veggies.
Veggie burgers are a thing of hippie beauty. They hew to the American mainstream in form while retaining their against-the-grain charm, running counterculture to the omnipresence of beef burgers in our country. They’re disestablishmentarian in nature; punk, if you will.Meat substitutes like Impossible and Beyond Meat gave carnivores a dupe for their beloved beef burgers
,” which was originally published in 2010. In the book, Volger, who ran a veggie-burger business for about four years, provides all the tips and insights you need to make veggie burgers that live up to the hype or, better yet, expand your thinking on what a veggie burger can be.
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