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Burgers: From Texas Cowboy to Miso Salmon Burger [Paperback]

Paul Gayler
3.7 out of 5 stars  See all reviews (10 customer reviews)
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Book Description

10 April 2009

As with all brilliant ideas, the burger’s timeless appeal lies in its simplicity. A well-made burger can transcend the sum of its parts to become truly sublime. Now Paul Gayler, Executive Chef at the Laneborough Hotel, has turned it into a gourmet treat, making the burger as appropriate for a refined dinner party as a low-key barbecue.

With its roots buried deep in northern Europe, and its iconic status assured for over a century as America’s staple convenience food, the burger enjoying a healthy revival –thanks to its mainstay of a few quality ingredients, cooked quickly and served up as fresh as can be. A succulent homemade burger makes the perfect meal –nutritious, filling and portable, it combines a host of sweet, salty and sour flavours which, together, tantalise the taste buds.

In Burgers, Paul Gayler presents a wealth of delicious and imaginative recipes. Divided into Classic Beef (think Roquefort, guacamole and barbecue sauce accompaniments), More Meat (Tandori lamb, Souvlaki and Caribbean pork varieties), Fish (Miso-basted salmon, Piri-piri tuna and Asian crab burgers), and even Vegetarian (Pumpkin couscous, Walnut, courgette and millet, and Turkistan chickpea) there really is a burger for everyone.

The final chapter of the book is devoted to accompaniments with great ideas for salsas, relishes and dips as well as the different styles of breads that can be substituted for the classic sesame-seeded bun.

Sweeping away the enduring perception of burgers as merely a fast food staple, Paul Gayler’s excellent book, full of mouthwatering full-colour photos, truly allows you to bring gourmet cooking into your own kitchen.

Frequently Bought Together

Burgers: From Texas Cowboy to Miso Salmon Burger + The Book of Burger + Burger Bar: Build Your Own Ultimate Burgers
Price For All Three: 33.73

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Product details

  • Paperback: 144 pages
  • Publisher: Jacqui Small LLP (10 April 2009)
  • Language: English
  • ISBN-10: 1906417261
  • ISBN-13: 978-1906417260
  • Product Dimensions: 1.2 x 19.7 x 22.9 cm
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 272,008 in Books (See Top 100 in Books)

More About the Author

Paul Gayler is executive chef at the prestigious Lanesborough Hotel in London. Paul's latest book is 'A Passion for Potatoes'. His earlier books for Kyle Cathie, which include 'World in Bite Size', 'Pure Vegetarian', 'Hot! Hot! Hot!' and 'Flavours', have been translated into 10 languages and have sold 500,000 copies worldwide. Paul has appeared on BBC2's Saturday Kitchen and Radio 4's VegTalk, as well as being a judge on ITV's Chef of the Year.

Product Description


‘The writing and content certainly don’t disappoint…proving that there’s more to burgers than fast food’

(Fresh magazine)

‘A wealth of delicious and imaginative recipes’

(Ireland’s Homes Interiors & Living Magazine)

‘Delicious recipes’


‘Packed with enticing new recipes’

(Country Homes & Interiors)

‘Deliciously different recipes’


‘[Paul Gayler] certainly knows his stuff’

(Night & Day (Mail on Sunday))

About the Author

Paul Gayler is well known as Executive Chef at the prestigious London hotel The Lanesborough on Hyde Park where he leads a team of 35 chefs and oversees a restaurant seating 100 as well as six banqueting rooms. He has 20 years’ experience in some of the most respected kitchens and restaurants in Europe. As well as having made many appearances on British TV, including This Morning and his own 13-part series entitled The Green Gourmet, Paul now also has over 20 cookery books to his name, including four titles for Jacqui Small: Steak, World Breads, Burgers and Sausages. His books have sold over 500,000 copies worldwide and have been translated into ten languages. Paul has also won The Guild of Food Writers’ Cookery Book of the Year and has been nominated for a prestigious André Simon Award. His latest titles, Sausages has been nominated for a prestigious World Gourmand Award for a single subject book. Paul somehow also manages to find time to act as a consultant to a number of food companies where he advises on product development and innovation. He also judges up-and-coming young chefs and demonstrates his cooking skills at culinary exhibitions throughout Britain and overseas in locations such as Dubai and Singapore. He describes himself as an eternal apprentice, which is his way of saying that he is constantly learning, always developing and perfecting his art. He calls his style ‘Eurasian’, which is a base of European techniques with flavours of the Orient. He has worked in both Chinese and Indian restaurants and spent a short period in Singapore furthering his understanding of the methods of spicing. He is well known as one of the first chefs in London to create specifically catered dishes for vegetarians on both the a la carte and special vegetarian menus at The Lanesborough.

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Customer Reviews

Most Helpful Customer Reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars Best Burger book ever 16 Sep 2012
Format:Paperback|Verified Purchase
I bought this book about three years ago, after I had some of the burgers at my sister's place. I have since also bought it as a present for a friend who likes to cook. Reading the reviews just now, I thought I should put some things right.

1. We have made quite a lot of the recipes by now, even some of those that sound a bit unusual at first. They all turned out utterly delicious and moreish. That's one of the reasons why we haven't made a bigger part of the various burgers - those that we tried were so good, we just had to make them again.
My personal favourites are:
Lebanese kibbeh burger - it may sound strange, but it's sooo good. Just leave out the sundried tomatoes (an accident at first, but it turned out for the best). Actually, make more of the pomegranate salad, it keeps disappearing.
Miso-basted salmon burger - very juicy and not fishy at all. The salsa is also great with other barbecued stuff.
Fritas - again the salsa is really great and tasty on its own.
There are lots of other great recipes with beef, pork, lamb, veal, venison, chicken, turkey, vegetables .... So, you can even feed vegetarians and you'll probably want to eat their food, too.
The book also gives you recipes for sides like chips, sauces, salsas, guacamoles, ...

2. Some people complained the ingredients were too outlandish or hard to get, if you didn't live in a city. My sister lives in a small town in Wales, I live in a small town in Germany (where it's not always easy to get things you would get everywhere in GB) and we both manage to get all the ingredients, perhaps apart from pté de fois gras, which you only need for one recipy anyway (the most expensive one, the others aren't like that).
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3 of 3 people found the following review helpful
5.0 out of 5 stars Best burger book by far! 7 Jun 2011
Absolutely amazing burger book with every conceivable burger possible as well as fantastic sides and sauces/relish recipes to make your bbq stand out. This is the ONLY book you will need as it has everything in it. Go buy it now. Bought 'Burger Bar' book thinking it would be good but it has so many ingredients like buffalo that you can't get in England that it is only suitable for those in America. This book absolutely hit the mark. It also has a picture to go with every burger recipe so you get an idea of how it should look. It gives serving suggestions (as well as the recipes for those suggestions later in the book).
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3 of 3 people found the following review helpful
By taylor
good birthday present for a male, particular for any who enjoyed bbq as showing off their home made burgers.
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5.0 out of 5 stars Burger ideas galore! 1 Oct 2011
Bough it as a gift for my son-in-law in the UK. Can't just keep making the same old plan burgers can we? Many great ideas and will keep him the talk of the town for some time.
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3.0 out of 5 stars New Book 7 Sep 2010
By LesF
I got this book as I was looking to make my own burgers for my family. The contents are very varied and interesting, however some of the receipes are about 'out there' I do not think many people will be trying them.
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