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With its roots buried deep in northern Europe, and its iconic status assured for over a century as America's own staple convenience food, the burger is enjoying a healthy revival--thanks ...
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With its roots buried deep in northern Europe, and its iconic status assured for over a century as America's own staple convenience food, the burger is enjoying a healthy revival--thanks to its mainstay of a few quality ingredients, cooked quickly and served up as fresh as can be. A succulent homemade burger makes the perfect meal--nutritious, filling and portable, it combines a host of sweet/salt/sour flavors to tantalize the taste buds.
In The Gourmet Burger Paul Gayler presents a huge range of delicious and imaginative burger recipes. The book is divided into six sections, with a burger to suit every occasion and appetite.
Introduction: Paul expounds the history and popularity of the burger, its origins and culinary diffusions; he provides expert guidance on making the perfect burger, including flavor boosters (herbs, marinades, glazes and finishing touches) and the best cooking methods.
Classic Beef: Burgers based on beef, both classic and innovative.
More Meat: Recipes based on pork, lamb, veal, cured meat, chicken, turkey, duck, pheasant and ostrich.
Fish: From fish cakes to burgers, an array of deliciously light recipes based on cod, tuna, crab, salmon and shrimp.
Vegetarian: Burger recipes based on beans (black bean, aduki, red bean), tofu, mixed grains and pulses, chickpeas and potatoes.
All the Sides: A host of condiments, relishes, sauces, pickles, salads and breads, potatoes and fries.
Paul Gayler is one of the finest of the new generation of chefs. He is executive chef at the prestigious Lanesborough hotel in London's Hyde Park, where he leads a team of 35 chefs, and oversees a restaurant seating 100 and six banqueting rooms. Paul has 20 years of experience in some of the most respected kitchens and restaurants in Europe and is well known for being one of the first chefs to create dishes on his a la carte menu specifically catering for vegetarians. Paul has made numerous appearances on television programs in the UK and has written nine cookbooks to date.
1 onion, firmly chopped 12 thin slices sour dough bread
120g feta cheese, crumbled Coriander-avocado pesto
1 large egg Olive-mayo (see page 00)
125g fresh white breadcrumbs ½ iceberg lettuce
1tbsp freshly chopped mint 50g rocket leaves
3tbsp chickpea flour (gram flour) slow dried tomatoes
salt and freshly ground black pepper 2 hard oiled eggs. Peeled, sliced
little vegetable or sunflower oil for cooking
" Place the onion in a bowl, add the crumbled feat, mint, breadcrumbs and chickpea flour. Add the egg and bind together, chill the mix for 30 minutes, then shape into 8 small fairly flat shaped burgers
" Heat a little film of oil in a non stick frying pan, add the burgers and fry gently for 3-4 minutes on each side, remove and keep warm
" Take 4 slices of the sour dough bread, and spread liberally with the olive mayo.
" Take 4 slices of the sour dough bread and spread liberally with the olive mayo
" Top each with some iceberg and rocket leaves, followed by a burger
" Top with slow dried tomatoes, a layer of sliced egg, then a good dollop of coriander-avocado pesto.
" Top with a second slice of bread and do the same again
" Finish with the last slice of bread, then press gently down to compress the filling within
" Cut into 2 halves and enjoy!
CORIANDER AVOCADO PESTO
1 avocado, stoned
1 garlic clove, crushed
2tbsp freshly grated parmesan
100ml extra virgin olive oil
100g picked coriander leaves
2tbsp pine nuts, toasted
" place the coriander leaves and garlic in a blender, add the avocado flesh, parmesan and pine nuts, blitz to a puree, using the feed tube at the top of the blender, slowly drizzle in the olive oil to form a sauce. Season to taste.
SLOW DRIED TOMATOES
8 ripe but firm plum tomatoes, cut in half horizontally
60ml olive oil
1 garlic clove, crushed
½ tsp castor sugar
coarse sea salt, freshly ground pepper
1tbsp picked thyme leaves
" Pre-heat the oven to 200ºF. Place the tomatoes on a baking tray, cut side u, scatter over and rub on the garlic, the thyme leaves, little sugar and salt
" Finally, drizzle over the oil, place in the oven to bake until very soft and shrivelled. Leave to cool. These tomatoes may be kept in olive oil for up to a work in fridge.
How to make a burger
Basic methods of cooking
All the sides
Salsas and relishes
Posted April 21, 2005
this book lets you have any kind of burger any way you want it. I was a little board with the usual burgers and was ready to try something new. This book was great in helping me to expand my horizons.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.