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Better burgers

For many, nothing beats a juicy burger.  You don't have to skimp to make this treat as healthy as it is tasty.

Burger parties : featuring winning recipes from Sutter Home Winery's Build a better burger contest
James McNair and Jeffrey Starr ; photography by Dan Mills.
Berkeley : Ten Speed Press, 2010.
Each year, thousands of cooks from coast to coast compete in Sutter Home Winery's Build a Better Burger] Recipe Contest. This cookbook marks the event's 20th anniversary with contest-winning burgers loaded with flavor-enhancing extras and party-ready menus bound to be a hit at any backyard bash.
     
Burger Bar : build your own ultimate burgers
Hubert Keller with Penelope Wisner.
Hoboken, N.J. : J. Wiley, c2009.
Hubert Keller′s Burger Bar restaurants in Las Vegas and St. Louis have been a huge success. Drawing on his experience as a four-star chef and using only the finest fresh ingredients, Keller has taken the American burger to new heights, offering intriguing, perfectly paired flavor combinations and beautiful presentations--and launching a vogue for chef-crafted burgers. Now Chef Keller shows everyone how to re-create his extraordinary burgers at home--and raise the bar on cookouts and casual entertaining.Illustrated throughout with gorgeous color photographs, Build Your Own Burger offers more than 50 great recipes. Beef burgers come stuffed with blue cheese, with mushrooms, or with braised short ribs--or topped with sliced truffles. There are Brazilian-style pork burgers with black beans, lamb burgers with a Provencal flair, a turkey burger with BLT trimmings, a fresh-and-smoked salmon burger, and a seasonal vegetarian burger featuring pumpkin and quinoa. Keller even serves up burgers for dessert, including a mock cheeseburger made with chocolate-hazelnut ganache and mango gelee. In each recipe, Keller explains exactly how to create and combine garnishes and condiments--and build an unforgettable burger.Complete with recipes for spectacular fries and sides as well as detailed guidance on selecting meat, forming patties, and cooking juicy burgers, Build Your Own Burger is the ultimate cookbook for everyone who loves a great burger.Hubert Keller (San Francisco, CA) is the Executive Chef of the Burger Bar in the Mandalay Bay Hotel & Resort in Las Vegas and the Lumi?re Place Casino in St. Louis as well as the Executive Chef and owner of Fleur de Lys in San Francisco. Winner of a James Beard Award for Best Chef California and named one of the ten best chefs in America by Food & Wine, he is also the host of the public television series Secrets of a Chef. Penelope Wisner (San Francisco, CA) is a freelance writer whose books include the James Beard Award-nominated Tra Vigne Cookbook (978-0-8118-6379-7) and two other collaborations with Michael Chiarello.
     
Bobby Flay's burgers, fries, & shakes
Bobby Flay, with Stephanie Banyas & Sally Jackson ; photographs by Ben Fink.
New York : Clarkson Potter/Publishers, c2009.
Flay shares his best recipes for making juicy burgers, the ultimate homemade condiments, crispy fries, and refreshing milkshakes. His tips make it easy to master unique summertime cookouts.
     
Hamburger : a global history
Andrew F. Smith.
London : Reaktion Books, 2008.
"Andrew F. Smith traces the history of the hamburger from its humble beginnings as a nineteenth-century street food sold by American vendors. It soon spread to the menus of diners and restaurants, and it came into its own with the 1921 opening of the first us hamburger chain, White Castle. Subsequent successful food chains such as McDonald's and Wendy's ensured the burger's success in the United States and around the world. The hamburger irrevocably changed Americans' eating habits as it propelled the rise of fast food over home-cooked meals. At the same time, burgers were making inroads in culture, becoming a rich symbol in paintings, television and cinema. Smith also discusses the wider nutritional, economic and cultural conflicts raised by the hamburger, such as the 'McDonaldization' of international cultures."--BOOK JACKET.
     
Hamburger America : one man's cross-country odyssey to find the best burgers in the nation
George Motz.
Philadelphia, Pa. : Running, 2008.
Motz has made it his personal mission to preserve the nation's hamburger heritage by traveling across the country in search of the best burger joints--those that have survived outside the fast-food mainstream--and has documented the rich local color behind them all.
     

Choose lean ground meats

  • Ground beef can be lean, but don't forget turkey and bison offer exciting alternatives
  • Not all burgers are made with meat -- treat the family to burgers made with portobello mushrooms or fish

Seymour Wisconsin bills itself at the Home of the Hamburger with a festival that attracts burger lovers from near and far.

find out more

Wake up your taste buds

  • Get the salt out -- use salt-free seasonings
  • Sprinke on new flavors -- add Cajun, Italian, or Indian spices

Present with more flare (not more flame)

  • Wrap the burger in whole-wheat pitas or cabbage leaves
  • Replace plain lettuce with radicchio or radishes

Tonight enjoy your burger in a new way.

Article by: St. Louis Public Library staff