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American Burger Revival

American Burger Revival


Samuel Monsour & Richard Chuddy

8x10 PB | 264 pages | Full Color photography | 100+ recipes

WE ARE IN THE MIDST OF A 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 and fiendishly devoured by loyal patrons.

Allow award-winning chef Samuel Monsour and noted burger critic and chef Richard Chudy to serve as your guides in this brave new world of hamburgery, bringing that energy, creativity, and skill 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 recipes to set your grills ablaze. No top-downor ordinary “themed” burgers here. Instead, these renegade chefs provide the tools and inspiration to realize your own wild creations. (See their baker’s dozen of outrageously stacked burger “centerfolds” to fire up your imagination.) Organized by the elements it takes to reach burger nirvana—the perfect patty, provocative seasonings, imaginative buns, decadent cheese creations, flavor-packed condiments and pickles, and a slew of scandalous treats that defy categorization—

American Burger Revival will feed the souls of devoted burger lovers everywhere. Stoke the coals and prepare to see the light.

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Anyone can throw a mishmash of toppings onto a slab of meat and bun—and even though American Burger Revival has more than 30 recipes for condiments alone—that’s not the point here. Monsour and Chudy dissect the entire burger-making process in a fun and fearless guide that’ll have you rethinking its stature as a fast food staple. By Christopher HughesThe Feed | March 24, 2015,