Burger Unser

Burgers are in everybody’s mouth – in the truest sense of the word. They enjoy rising attention from the culinary interested, whose sense for quality is improving at the same time. With its sensual burger knowledge, this book sets new benchmarks over 288 pages!

Learn how to prepare the perfect burger buns – from savoury to sweet, with topping or coloured. You will reach the centre of the burger universe with recipes for divine patties – made from meat or fish and even vegetarians and vegans will get their money’s worth. Naturally, the perfect sauces and crisp side dishes are also included. You will reach burger heaven on earth through spectacular compositions from classic burgers, through “Cheese Blues Deluxe” up to “The Meatless Madness”.

Irrespective if you are a burger beginner or a professional “Burger Unser” promises entry into burger heaven, no more no less, amen!

 

  • 70 spectacular Burger recipes plus side dishes and sauces
  • Scientifically well founded burger-knowledge on 288 pages
  • Exclusive food photography
  • Extra: The best burger restaurants in Germany

 

 

 

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Awards

The authors / the photographer

Hubertus Tzschirner (oJ) – Hubertus Tzschirner is the head of the gang, caterer and successful cookbook author. With his company “esskunst Hubertus Tzschirner” and his innovative cuisine he travels the world doing workshops, catering and seminars. You will find this knowledge concentrated in his award-winning cookbooks and of course in “Burger-Unser”. His success is shaped through passion, fun, curiosity, individuality, professionalism in working with first-class, honest products as in the contact with his guests, collogues and partners in the industry.

 

Nicolas Leclouc – Nicolas Leclouc is one of the founders of the most successful food startups in Germany. As marketing head of “true fruits” he professionally only has to do with vegan food. Privately Nic suffers from a disease that is affecting more and more people in our society: the obsessive compulsive burger disorder – aka burger love. His restless hunt for the perfect burger borders on an alarming obsession, so as a consequence, he is incapable to walk past any serious burger-joint and it is close to impossible for him not to get into a discussion with the cooks about cuts, blends or buns. This book that he has written with friends is an attempt to process the unsettling Impressions of his life and turn it into something positive.
Nils Jorra – Nils, the father of three kids, has specialized himself on the subject of meat after having spent years in high-end gastronomy. In this field he has developed an expertise rivaled by few, he develops recipes and moderates seminars. His focus lies on ethical husbandry and responsible meat consumption.

Florian Knecht – Florian, is a profound expert on the subjects gadgets, grill and cooking techniques and was distinguished several times: 2010 and 2012 as German Amateur-Grill-Champion, he won first prize in the category ribs at the BBQ World Championships and came in third in the category pork-shoulder. 2013 he and his team “South Side BBQ” came in second at the German-Grill-Championships. He regularly takes part in Barbecue Championships and is also professionally active in Germanys gastronomy-scene.

 

Thomas Vilgis – Thomas Vilgis received his doctorate in physics from the University of Ulm. He wrote his habilitation treatise at Mainz University and held post-doctoral positions in Cambridge (UK), London and Strasbourg. He was head of a work group for statistical physics of soft matter at the Max Planck Institute for Polymer Research, as well as head of an experimental group for “soft matter food science”. Vilgis has published more than 300 scientific articles. He is co-editor of the magazine “Journal Culinaire – culture and science of eating” and has published several books on the science of cooking and the physics and chemistry of food.

Daniel Esswein – Daniel is responsible for the food-photography on numerous cookbooks. Apart from 4 GAD Gold-medals he has won the „Gourmand World Cookbook Award“ for the best cookbook photography in Germany twice and in 2015 he was on the “Gourmand” short list for the worlds best cookbook photography. Apart from that, Daniel works as a photographer for the food industry, food trade, gastronomy as well as for various magazines.

Daniel Esswein

Food and cookbook photographer
in Frankfurt on the Main

Telephone

+49 (0) 69 91318297
+49 (0) 152 54250642

Contact

de@danielesswein.com
www.danielesswein.com

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