Weber's Big Book of Burgers: The Ultimate Guide to Grilling Incredible Backyard Fare by Jamie Purviance

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  • Tex-Mex beef burgers

    • jenmacgregor18 on September 17, 2019

      Make the pico first; because I'm too lazy otherwise & just eat the burger with cheese. but it was good anyway.

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  • ISBN 10 0376020326
  • ISBN 13 9780376020321
  • Linked ISBNs
  • Published Apr 01 2014
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

Weber's Big Book of Burgers tips a spatula to the mighty beef patty, celebrating our national dish in all its glory, and goes beyond the bun, reinventing the burger with modern twists and alternative ingredients such as pork, poultry, seafood, and veggies. And it doesn't stop there--with recipes for sizzling sausages, hot dogs, and brats, plus sides like out-of-this-world onion rings and drinks like luscious milkshakes--this book pays homage to other classic barbecue fare and offers 160 inspiring reasons for you to fire up the grill.

Packed with nearly 250 full-color photos, step-by-step instructions, and whimsical watercolor illustrations, Weber's Big Book of Burgers is sure to become as classic as the burger itself. From the food to the fun to the flavors, you'll find juicy goodness on every single page.

Weber's Big Book of Burgers also includes:

  • The Five Steps to Burger Perfection for perfect patties and big, juicy burgers time and time again
  • Tried-and-true expert advice on grinding your own meat for burgers; building a better burger; grill setups, maintenance, and safety; tools of the trade; ten tips for grilling greatness; and more
  • A visual sausage guide detailing many different varieties' flavor profiles and origins
  • Regional burger and hot dog features on these American favorites with whimsical, full-color illustrations from artist Linda Kelen
  • Feature stories on who invented the hamburger, the New England-style top-loading bun, Sheyboygan: the home of the brat, pickles, and understanding the science behind food euphoria


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