Americans are bonkers for burgers, eating about 38 billion annually. From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. Today's burger can be tailored to any taste. Besides the classic beef patty, Burgers Every Way
offers such delectable variations as Grilled Ground Lamb with Cucumber Yogurt Sauce on Toasted Whole Wheat Pita, Pan-Fried Smoked Trout with Horseradish Mayo and Jicama Carrot Slaw on a Poppy Seed Bun, and that ever popular kid favorite, the Pizza Burger. To accompany the different burgers, the book includes recipes for tasty condiments and side dishes such as Monster Fries, Vegetable Chips, Pineapple Chutney, Peanut Sauce, and Mango Slushies.
With recipes for burgers made from veal, lamb, pork, poultry, fish, vegetables, and, of course, beef, Burgers Every Way celebrates the iconic sandwich in all its ground-up, char-grilled glory.