As with all brilliant ideas, the burger's timeless appeal lies in its simplicity. A well-made burger transcends the sum of its parts to become truly sublime. Top chef Paul Gayler has turned the burger into a gourmet treat, making it as popular for a dinner party as the classic barbecue variety.
With its roots buried deep in Northern Europe, and its iconic status assured for over a century as America's staple convenience food, the burger is enjoying a healthy revival - thanks to its mainstay of a few quality ingredients, cooked quickly and served up fresh as can be. A succulent homemade burger makes the perfect meal - nutritious, filling and portable, it combines a host of sweet/salt/sour flavours to tantalise the taste buds.
In Burgers Paul Gayler presents a wealth of delicious and imaginative burger recipes. The book is divided into six sections, with a burger to suit every occasion.
Introduction - in which Paul expounds the history and popularity of the burger, its origins and culinary diffusions; making the perfect burger, including flavour boosters (herbs, flavourings, marinades, glazes and finishing touches), and the best cooking methods;
Classic Beef - including burgers based on beef, both classic and innovative;
More Meat - burger recipes based on pork, lamb, veal, cured meat, chicken, turkey, duck, pheasant, and ostrich;
Fish - including fish cakes and burgers based on cod, tuna, crab, salmon and shrimp;
Vegetarian - including burgers based on beans (black bean, aduki, red bean), tofu, mixed grains and pulses, garbanzos and potatoes;
All the Sides - including condiments, relishes, sauces, pickles, salads and breads, potatoes and fries.