The Great Big Burger Book: 100 New and Classic Recipes for Moutheatering Burgers Every Day Every Way

The average American consumes three hamburgers a week, and Murphy and Singh figure it's time this all-American sandwich got its culinary due. In this authoritative guide to cooking burgers of all stripes, the authors sprinkle facts about burgers and burger restaurants around the U.S. throughout while keeping their focus tight on the recipes. By creating beef, poultry, seafood and vegetarian spins on the classic, authors Murphy and Singh seek to expand the home cook's burger repertoire, sometimes stretching the definition of""burger"" just a bit beyond its capacity. Offerings range from Barbecue Cheese Burgers and Pecan Pesto Turkey Burgers with Caramelized Fennel to is-this-really-a-burger? offerings like Salmon Burgers in Grape Leaves. Though half the length of the comprehensive""Where's the Beef"" chapter, the veggie burgers section provides about 30 choices, including the oddball Brussels Sprouts, Apple and Walnut Burgers (which also contains onions, bread crumbs and apricots). Other veggie recipes, though, like the Grilled Portobello and Spinach Burgers, will appeal even to meat eaters. Cooks will want to read the recipes thoroughly before starting, since the authors often list the cooking oil and the oil used in the meat mixture as one measurement, and sometimes leave important garnishes out of the ingredients list. This isn't a flawless cookbook, but for the burger lover, it's got definite appeal. Photos.