This book has 100 recipes for every kind of meat, seafood, poultry, and vegetarian burger imaginable, plus loads of homemade toppings, condiments, and sauces.
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From Publishers Weekly
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.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
From Booklist
With summer's approach, grills reappear from winter storage and barbecue kettles roll out of garages. The first thing most barbecuers yearn for after a long winter is a sizzling hamburger. Jane Murphy and Liz Yeh Singh have collected some of the nation's best burger recipes and ideas in The Great Big Burger Book. In addition to recording recipes for classic American burgers, Murphy and Singh show how to boost burgers with homemade ketchup and other garnishes. They offer South American and Asian riffs on the traditional sandwich. For those tired of beef, there are buffalo, lamb, pork, seafood, and vegetarian variations. At the outer edge of burger cuisine, Murphy and Yeh have devised a "hamburger" based on a classic French quenelle made with cod and scallops and topped with rich veloute sauce. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
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Customer Reviews
Most helpful customer reviews
1 of 1 people found the following review helpful
Format:Hardcover
Although I have eaten my share of burgers, I have always thought of them as boring. You grill them, slap on a slice of cheese, a tomato slice, whatever sauce you like and eat on a soft and often tasteless bun.
Well....along comes The Great Big Burger Book and with it a whole new dimension on just what constitutes a burger. Certainly there are the traditional meat (beef, pork, veal and even lamb) burgers, but my interest was piqued by the chapter entitled: Burgers That Take Flight: Chicken, Turkey and Duck. Using ground poultry allows you to cut the fat content of a burger and the recipes don't cut the taste and flavor. I have always enjoyed Chicken Marsala and when I saw the recipe for Chicken Marsala Burgers, I immediately tried it. Your family and guests, not to mention yourself will really like that one. The photo of a Bolognese Turkey Burger with Sun-Dried Tomatoes and Green Olives looks delicious, and I'm happy to report that it also tastes as good as it looks.
But the book doesn't stop there. There is an entire chapter dedicated to burgers made with fish and shell fish. I haven't tried them yet as the weather here in Maine has been just awful this spring, and this type of burger should be cooked outdoors. But there are recipes for lobster and scallop burgers and since I love both, I plan to try them as soon as Mother Nature cooperates.
For vegetarians, there are recipes using portobello mushrooms,falafel, quinoa, tofu, eggplant and chickpeas, to mention a few. That chapter fittingly is entitled: Redefining the Burger.
Admittedly, there are ingredients that may be unfamiliar to the reader. For those people (and I am one), there is a glossary of ingredients and an ingredient source list which tells you where you can find the products that may not be available in your area.
This is a wonderful resource for entertaining. Your guests will be amazed by your culinary expertise when you serve them a healthy burger packed with new flavors. Your backyard menus will never be the same or 'boring' anymore!
Format:Paperback|Amazon Verified Purchase
I ordered it for a friend of mine and therefore didn't know the book before. When I saw it, I was disappointed because of the lack of pictures. A cookbook should have more than 4 pictures in my opinion.
The recipes were however quite interesting. A lot of new ideas and I am looking forward to a variety of burgers.
The recipes were however quite interesting. A lot of new ideas and I am looking forward to a variety of burgers.
Format:Paperback
The collaborative effort of culinary expert Jane Murphy and food writer/recipe tester Liz Yeh Singh, The Great Big Burger Book is packed with one hundred recipes for lip-smacking burgers, ranging from such exotic offers as Shrimp Gumbo Burgers and Japanese Rice Burgers with Chicken Teriyaki, to brussel sprout, apple, and walnut burgers, and more. Recommendations for ingredient sources, along with tips, tricks, and techniques for preparing meat in general, round out this first-rate and highly recommended cookbook for folks of all kitchen skill and experience levels.
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4.7 out of 5 stars
Most recent customer reviews
5.0 out of 5 stars
Terrific recipes
This book is yummy. The health-conscious authors offer lots of alternatives for the non-beef eaters among us and their burger toppings are great. Read more
Published on Jun 18 2003
5.0 out of 5 stars
Something for everyone!
Talk about variety! I'm a teacher and I save most of my large-group entertaining for the summer, so I HAD to have this book. Now I can get excited about backyard barbeques! Read more
Published on April 17 2003 by "colinsmama"
5.0 out of 5 stars
WOW !
I'm not a big cooking type, but I love grilling, and this book hits the spot. Easy to follow and with exciting but easy to find ingredients. Read more
Published on April 15 2003
5.0 out of 5 stars
Great Photography
Whoever made the burgers and photographed them should be commended.
Genius!!
Published on April 9 2003
5.0 out of 5 stars
A Meaty Book
I found this book extremely interesting to read and visually exciting. One of the best cook books I've read in a long time.
Published on April 3 2003
5.0 out of 5 stars
Vegetarian Turned Carnivore
I originally bought this book for the vegetarian recipes, but after making some of the meat recipes for a dinner party I have started eating meat again. Read more
Published on Mar 31 2003 by Gaylan Sankey
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