AMERICAN BURGER REVIVALBrazen Recipes to Electrify a Timeless Classic
Samuel Monsour & Richard Chudy

Stoke the coals and prepare to see the light.

Click the cover for a sample.

  • Paperback, 8 x 10 in
  • 264 pages, Full-color art
  • 978-1-934598-13-9
  • $30 US
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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. No longer left to the realm of roadside diner nostalgia, the American 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 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 mouthwatering recipes to reawaken your taste buds and set your grills ablaze. No top-down or ordinary “themed” burgers here. Instead, these renegade chefs provide you with 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 and sizzling with dynamic writing and design, American Burger Revival will feed the souls of ambitious, devoted burger lovers everywhere.

Samuel Monsour is a chef, writer, and food activist. He is the co-creator of the nationally renowned pop-up series The Future of Junk Food and has appeared on several reality cooking television shows. A third generation chef and graduate of the Culinary Institute of America, Samuel has won numerous awards for his food, including “Best Burger” by Boston Magazine. He is a hardcore East Coaster (Boston, Raleigh, New York) but currently resides in sundrenched Los Angeles with his wife Astrid and cat Bruno.

Richard Chudy is a chef, food writer, cooking instructor, and co-owner of the personal chef and catering company The Skinny Beet with his wife Katie. He is the creator of Boston Burger Blog, which chronicles his ongoing quest to find the best burger in Boston and beyond. He co-hosts the podcast The Skinny Beet Dinner Party and his work has been featured in Boston Magazine, Food Republic, The Boston Globe, and NPR. A graduate of the Cambridge School of Culinary Arts, Richard lives in Belmont, MA.

Where’s the beef?! Yeah baby, it’s all right here in this book. These real-deal burger bad boys break it all down so that you can make it all happen on your own at home.
Guy Fieri , Diners, Drive-ins, and Dives
For me, the burger has always been a mix of emotions … Reading Samuel and Richard’s book will inevitably give you that same dose of deep-rooted nostalgia and inspire your own memorable burger creations.
Chef Grant Achatz, Alinea, Next, and Aviary
Passion and creativity: that’s what Sammy and Richard bring to the burger game. Sammy’s unharnessable spirit of innovation and Richard’s deep expertise come together to create delicious and cutting-edge burgers.
Chef Michael Scelfo, Alden & Harlow