The Great Big Burger Book
Liz Yeh Singh
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Published by Quarto Publishing Group USA
Satisfy all your burger cravings with these 100 extraordinary recipes for bodacious burgers made from beef, pork, veal, lamb, poultry, seafood & vegetables.
The Great Big Burger Book features every kind of meat, seafood, poultry, and vegetarian burger you can imagine, plus loads of homemade toppings and plenty of fun trivia about burger history and America’s very best burger joints.
Featuring:
Praise for The Great Big Burger Book
“With The Great Big Burger Book I can make every kind of meat burger I could ever want, and there are even first-rate recipes for poultry, fish, and meatless burgers as well. The information in the ‘Burger Basics’ chapter is so valuable that it alone is worth the price of the book.” —Bruce Aidells, author of The Complete Meat Cookbook and founder of Aidells Sausage Company
“The Lobster Burgers with Hearts of Palm and Sauce Verte made me swoon! And Laurie’s Dungeness Crab Burgers with Sweet Roasted Red Pepper Roille are simply sublime. Obviously Murphy and Singh know that there’s a lot more than just beef when it comes to making great burger!” —Karen Adler, author of The Best Little Barbecue Sauces Cookbook and The Best Little Grilling Cookbook
The Great Big Burger Book features every kind of meat, seafood, poultry, and vegetarian burger you can imagine, plus loads of homemade toppings and plenty of fun trivia about burger history and America’s very best burger joints.
Featuring:
- Home on the Range Buffalo Burgers with Brooklyn Ketchup
- Asian Tuna Burgers with Wasabi Mayo
- Tuscan Turkey Burgers with Balsamic Tomato Glaze
- Texas-Style Beef Burgers with Pinto Beans, Bacon, and Green Chiles
- Jalapeno Crab Burgers with Mango Salsa
- Grilled Maple Mustard Pork Burgers
- Spicy Black Bean Burgers
- Herbed Chicken Burgers with Cranberry Horseradish Sauce
Praise for The Great Big Burger Book
“With The Great Big Burger Book I can make every kind of meat burger I could ever want, and there are even first-rate recipes for poultry, fish, and meatless burgers as well. The information in the ‘Burger Basics’ chapter is so valuable that it alone is worth the price of the book.” —Bruce Aidells, author of The Complete Meat Cookbook and founder of Aidells Sausage Company
“The Lobster Burgers with Hearts of Palm and Sauce Verte made me swoon! And Laurie’s Dungeness Crab Burgers with Sweet Roasted Red Pepper Roille are simply sublime. Obviously Murphy and Singh know that there’s a lot more than just beef when it comes to making great burger!” —Karen Adler, author of The Best Little Barbecue Sauces Cookbook and The Best Little Grilling Cookbook
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