Great Burgers (Hardcover) by Sloan, Bob
Hardcover; Published 6/1/2004; 96 Pages; ISBN 9780811842938
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Meet Burgermeister Bob Sloan, who serves up countless crave-inducing creations of this finger-licking favorite. With a spatula and these recipes for classic, adventurous, and lighter burgers, Sloan leads the way to fun in a bun. From savory basic burger and cheeseburger recipes to spicy Louisiana-style Bayou versions to Mexican-style Picadillo fare to burgers of fresh tuna and salmon, there's a burger here for every palate. Can't-go-wrong recipes for delicious sides round off the menu options, including Classic Cole Slaw, Garlic Mashed Potatoes, and sinfully good fried-and-true onion rings. Armed with this handy guide of all that is burger, anyone can be the next contender for the burger hall of fame.
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Ground sirloin is lower in fat and steakier-tasting than chuck, which is why we like to use it for hamburgers. For a more classic burger taste, go with a blend of the two. Cook burgers until a thermometer inserted sideways into the center of the burger reads 145 degrees F for medium rare, 160 degrees F for medium, and 170 degrees F for well done.