The Gourmet Burger


Great ideas for taking burgers off the grill
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Great ideas for taking burgers off the grill
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Product Details

  • ISBN-13: 9781586854621
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 1/4/2005
  • Pages: 144
  • Product dimensions: 8.00 (w) x 9.00 (h) x 0.25 (d)

Meet the Author

Paul Gayler is executive chef at the prestigious Lanesborough hotel on London's Hyde Park, where he leads a team of 35 chefs, and oversees a restaurant and six banqueting rooms. He has twenty 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 or vegetarians. Paul has made several appearances on television in the UK and has written nine cookbooks. He lives in England.
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Read an Excerpt



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!


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.


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.

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Table of Contents

The history of the burger

How to make a burger

Basic methods of cooking

Classic Beef

More meat



All the sides


Salsas and relishes






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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted April 21, 2005

    burger lovers be forever happy

    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  No   Report this review
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