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Beef Burgers

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ONLY AT DEAN & DELUCA. Wagyu beef turns cocktail hour favorites like sliders into gourmet treats. These, although petite in si...ze, are packed with flavor ready for you to grill at home. 3 oz. ea. read more

Parragon Books

The burger is back and better than ever! This fun and festive guide to the beloved burger is packed with inspired versions of old ...classics and soon-to-be-favorites from every end of the burger spectrum! Beef, pork, lamb, chicken, turkey, fish, veggie, and tofu burgers are all represented in this photo-filled guide with easy step-by-step recipes. Featuring special sections for gourmet burgers, burgers around the world, and accompaniments including sauces, relishes, and chutneys, this book is sure to become your go-to guide for the world's best-loved sandwich. read more

Hardie Grant Books (COR)

Bring the steakhouse to your very own kitchen with Beef Club - this is the book for those who love hearty meals full of flavor. your guests with classic meatballs served with eggplant and tomato sauce or beef and Guinness stew. Take your burgers to the next level with homemade relishes and delicious topping suggestions, and master the art of the perfect steak, whichever way you like it, complimented with a mouth-watering béarnaise or peppercorn sauce. Alongside the traditional meat favourites are inspired seafood recipes and vegetable and side dishes such as pumpkin and mozzarella salad, steamed garlic spinach, and parsley mushrooms. The 'Brunch' chapter will make sure your Saturday morning starts the right way - indulge in honey and butter pancakes, pork sandwiches or eggs benedict. Not forgetting your sweet tooth, Beef Club offers delectable desserts such as profiteroles, strawberry tarts and chocolate sundae, and cocktails to die for - try the exciting Atomic Margarita Punch or Mai Tai Ballroom. With mouth-watering photography and a high-end design, Beef Club is a cutting-edge compendium of recipes for those who love good food. read more

Fischer, Jens/ Brinkop, Maria (PHT)/ Spieth, Michael (TRN)

The essential book to have on hand before you fire up the grill this summer.In any city around the world you can find a burger twe...nty-four hours a day on virtually every corner—walk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast food burgers from under the heat lamp. But there is another way . . .The Art of the Burger is much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, creative preparation, and of course, more flavor. You really want to know what’s in your burger? Then the only way is, to do it yourself.With premium meat, crispy bacon, gently melting cheese, and hamburger buns that do not taste like cardboard—The Art of the Burger looks at the perfect burger. Fresh, creative, and distinct from the classics, this burger bible presents exciting ideas you’ll never find in a fast food restaurant. It contains recipes for twelve types of bread and buns, eleven types of sauces, and fifty burgers of all sorts—not just beef patties, though a quarter of them are beef-specific, but ones using pig, poultry, seafood, veggies, and others ingredients instead of, or in addition to, a standard patty. There are even a few desert “burgers.” Beautifully designed and packed full of tips and guidance to make the perfect burger here is the book for burger lovers everywhere.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. read more

De Vissant, Thierry/ Gargasson, Lucile/ Yahi, Ahmed

Tout Hache: meat chopped, minced or ground - but not only meat. Many countries have a fine tradition of mixing and binding an arra...y of ingredients to create simple but delicious dishes, whether chopped up finely as tartare, fashioned into burgers or rolled into meatballs, boulettes or dumplings. Borrowing from such global culinary heritage and inspired by the popularity of street food and New York-style delicatessens, the team behind Café Moderne in Paris reinvents in Tout Haché the modest meatball in a suprising number of variations. Here you'll find appealing recipes using beef and lamb, of course, but also tuna, salmon and prawns. Discover such aromatic combinations as Veal Boulettes with Herbs, Chicken Boulettes with Sesame, Lebanese-style Steak Tartare, Tartare of Shrimp, Mango and Coconut Milk, and - for those with an even sweeter tooth - Chocolate Coconut Truffles. Proving that there's more to meatballs than tomato sauce, this stylish collection of over 30 recipes also features a variety of sauces and accompaniments, including creamed polenta, classic frites and mixed fried vegetables. read more

Ray, Rachael/ Yanes, Romulo (PHT)

Rachael Ray, #1 New York Times bestselling author and media mogul, offers up the ultimate burger book. The Book of Burger is fille...d with over 300 recipes for burgers, sliders, sides, sloppies, hot dogs, sandwiches, sauces, toppings and more.The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please 'em all—big and small—with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more. Start with Rach's “Big Spicy Mac,” tempting you from the cover, or go with the heavenly French Onion Burgers. And if beef isn't your thing, there are plenty of chicken, pork, salmon, veggie, and lamb patties. Want a mind-blowing sandwich? Whip up the BEST one Rachael has ever made: the 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce. Rachael even shares her legendary pickle recipe and her own homemade burger blend. Want a fun, cute, tasty bite-size treat to pass around? Rachael is slider obsessed and you will be, too: try the Mexican Pulled Pork Sliders. Rachael's friends from the New York and South Beach Wine & Food Festivals' Burger Bashes also contribute their award-winning recipes, including Bobby Flay's Louisiana Burger and Masaharu Morimoto's Kakuni Burger. Twelve original videos (directly accessible by links throughout the text) make The Book of Burger a truly multimedia experience and a smart book that celebrates the infinite possibilities of everybody's favorite food. read more

CICO Books

The classic burger has gone from humble beginnings to become an enduring symbol of modern fast-food culture. But now these popular... patties are enjoying a renaissance with the arrival of the gourmet burger and its little cousin the "slider", or mini burger. High-quality burgers, made with organic ingredients and bold flavorings are topped with inspired new takes on mayos and relishes. Miranda Ballard's mouth-watering recipes to try include Ultimate Restaurant Burgers with Bacon, Cheese, and Pickles; Mexican Burgers with Guacamole and Fresh Tomato Salsa; Lamb and Feta Burgers with Tzatziki and Baby Spinach; Root Veggie Burgers with Melted Cheddar; Pork and Caramelized Apple Sliders; and Beef Sliders with Mozzarella Pearl Centers in Mini Ciabatta. read more

Purviance, Jamie/ Turner, Tim (PHT)/ Kelen, Linda (ILT)

Weber's Big Book of Burgers tips a spatula to the mighty beef patty, celebrating our national dish in all its glory, and goes beyo...nd 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 againTried-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 moreA visual sausage guide detailing many different varieties' flavor profiles and originsRegional burger and hot dog features on these American favorites with whimsical, full-color illustrations from artist Linda KelenFeature 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 read more

Eppinger, Zella

The Little Burger Bible, by Zella Eppinger redefines and revitalizes America s favorite food. The author brings the burger up-to-d...ate with a collection of new and exciting recipes for the next century. From traditional and regional, to light and healthy, this book expands horizons and redefines the burger as we know it. Americans eat over 14 billion burgers every year. That statistic is staggering, but even more staggering is the fact that this is based on beef burgers alone. Over the years, the hamburger , adapted from a recipe developed in Hamburg, Germany, has become affectionately known as the 'burger'. The name 'Burger' is shorter, cuter and more importantly, has come to encompass this rapidly evolving food. While hamburger has traditionally meant a beef-based sandwich, 'burger' can mean chicken, turkey, tofu, grains and vegetables, even pork, fish or lamb. The Little Burger Bible is filled with recipes for new and exciting burgers, sauces, side dishes, buns and even safe cooking tips and techniques. Whether you use an outdoor grill, an indoor grill or a skillet, this book will shake up the way you cook burgers. read more

McMillan, Kate

A burger is a classic dish, whether it’s for a Sunday supper or a backyard barbecue. Burger Night is the comprehensive yet guide to great burgers. There’s something to please every burger lover: from meaty to vegetarian, classic to creative and simple to elaborate.Take your pick from beef, black bean, chicken, eggplant, falafel, lamb, or shrimp. Top it with a fried egg, stuff it with Gorgonzola, add bourbon BBQ sauce or serve it on a grilled baguette. Any way you want to prepare, top or serve it, a burger is delicious. While these burgers can stand alone in their glory, why should they have to? Enhance your dinner with side dishes like bistro fries, five-spice grilled sweet potato wedges and broccoli slaw. Loaded with shortcuts and tips these recipes can easily be adapted to fit a busy schedule. With over 60 recipes Burger Night is the engaging, customizable roadmap to a delicious dinner. read more

Husbands, Andy/ Hart, Chris/ Pyenson, Andrea/ Goodman, Ken (PHT)

Wicked Good Burgers ain't your daddy's patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win a...t the Jack Daniel's World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level - whether it's the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You'll learn the art and science of freshly grinding meats - from beef to lamb to goat - for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor. read more

$24.99 $14.95

Meat, Poultry & Seafood Tools - Mess-free and faster than you can shape by hand, this Weston Burger Express Hamburger Press co...mpresses ground meat into exact thickness and weight. Nonstick-coated aluminum adjusts to press and release 1/4" to 1 1/2" thick hamburgers. This timesaving hamburger/mold press lets you press the ideal patty weight, 1/4 to 3/4-lb. Pressed meat patties stay intact to retain more juicy flavor on and off the grill! This 4 1/2-inch hamburger patty press trims excess meat, ensuring grilled burgers fit standard-size buns. Perfect to shape and freeze beef, turkey or veggie burgers. Also ideal to mold salmon or crab cakes. Easy-grip tab handle. Dishwasher-safe. Product Features Presses uniform hamburgers for fast even grilling Adjusts to press 1/4" to 1 1/2" thick patties Nonstick-coated aluminum ensures instant release Keeps meat patties intact to retain more juicy flavor on and off the grill Press desired individual patty weight: 1/4 to 3/4 lb. Trims excess meat, ensuring grilled hamburgers fit standard-size buns Easy-grip tab handle allows quick, efficient prep to shape and freeze multiple patties Also ideal to press salmon or crab cakes - Specifications Model: 07-0310 Material: cast aluminum with nonstick coating 4 1/2" Inner Dia.; 5" Exterior Dia. (8 3/4"L w/handles) x 5 1/4"H Weight: 1-lb, 11-oz. Made in China Care and Use Dishwasher-safe read more

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This might be the best burger on the planet. The secret is the intense marbling that the Wagyu breed produces. Add a slice of gorg...onzola, an heirloom tomato and your favorite sauce for the perfect burger. 8 oz. ea. read more

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Made exclusively from prime beef raised naturally in California and the California, and dry-aged for four to five weeks. Enjoy outstanding flavor and juicy texture. 8 oz ea, Six patties total read more

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There are burgers. and then there are Brandt burgers. Each of our half-pound, Private Reserve ground chuck patties come from Ameri...can, corn-fed beef hand-raised and hand-selected for optimal flavor and juiciness. Offered exclusively by Brandt Beef: the only beef producer in the world to receive the Seal of Excellence from the prestigious Master Chefs' Institute. This is what a burger should be. 8 oz ea read more

HIC Harold Import Co.

HIC’s Cast Iron Bacon Press holds bacon flat so that it cooks faster, spatters less and has more crisp surfaces. A helpful additio...n to cooking tools, the weight flattens bacon against the cooking surface to prevent it from curling and shrinking, and reduces spatter while it cooks. The cast iron distributes heat evenly to help speed up cooking times. Bacon cooks evenly with more crispy surfaces. The generous 7.75-inch cooking surface with whimsical pig design fits 8-inch frying pans perfectly and cooks more bacon at once. Building sandwiches with flat, crispy bacon is easier, especially for making BLTs, and biting through the crunch is more exciting. No more fatty bacon strips! Easy to use. Before first use, wash in warm, soapy water. Rinse and dry thoroughly. To season the Press, Add a small amount of vegetable oil to a frying pan and lightly coat Bacon Press. Place face down in the pan and heat over a very low flame for 20 minutes. Wipe away excess oil. Bacon press is now seasoned and ready for use. Simply coat lightly with vegetable oil. Preheat frying pan over medium heat. Lay bacon strips side-by-side in the pan. Set the Bacon Press on top of the strips and cook to desired crispiness. Bacon Press can be preheated for faster cooking times. HIC’s Bacon Press is made from cast iron with a stay-cool wooden handle for comfort during use. It’s suitable for use with non-stick cookware but take care not to scratch the surface. Also great for pressing paninis, quesadillas, soft taco shells, and hash browns for even crisping. Press steaks, burgers, and pork chops to keep them from curling or remove unwanted fat. Press out whey when making cheese, thick yoghurt, and more. Easy to clean. Hand wash in warm, soapy water. Dry thoroughly and coat lightly with vegetable oil before storing. If there are signs of rust, simply re-season. read more

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