Recipes from American Burger Revival

Bold new burgers are appearing on the menus of the country’s top restaurants, reverently prepared by some of the nation’s best chefs. The burger has become a fine dining event, expertly crafted and fiendishly devoured. Allow award-winning chef Samuel Monsour and noted burger critic and chef Richard Chudy to serve as your guides in this brave new world, bringing that energy and creativity to your own kitchen and backyard. With a fearless do-it-yourself spirit and respect for the gritty, authentic flavors of American cuisine, Monsour and Chudy share 120 mouthwatering recipes to set your grills ablaze.

A small glass jar filled with sandwich pickles, rosemary, and thyme.

Sandwich Pickles

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Admit it, you’ve probably been eating the same tired, jarred sandwich pickles for as long as you’ve been eating sandwiches. No more.

A pile of homemade onion rings on a parchment-lined baking sheet with a spoon resting beside them.

Homemade Onion Rings

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Our latest stay-at-home pasttime? inhaling these onion rings while standing at the stovetop and reveling in the shatter of their crisp crust and the crazily tender onion encased within.