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I know you're all burger fans, like me.
And when I heard about this new book - quite rightly called Pornburger (I can't imagine it could be called anything else) I couldn't wait to get my hands on it. Seriously.
I received a review copy through the post and slid it out of its envelope. From what I gathered, it was going to be a book with some new ideas for burgers, some recipes - the lady I spoke to said that there were indeed some bunless burgers, or room for tinkering with for those of us with intolerances and allergies - and generally just something to make burgers a little bit more interesting.
My gosh. It was so much more than that.
There are recipes in here for burgers and they were fantastic. But it was the huge inspiration for sides and toppings that got me going. Pickles, crispy gnocchi tots, creative buns (one made out of French Fries, like - genius, or what?), caramelised onions, shoestring onion rings and pumpkin spice bacon.
Yes, I just said PUMPKIN SPICE BACON. *faints*.
Taken at face value, there are a lot of burger recipes stuffed with cheese and gluten. This book is called Pornburger for a reason. It contains the burgers of your wildest dreams. But it doesn't mean I couldn't take some of the ideas in it and up my burger game. Without the bun and the cheese.
One of the the best toppings in the book that gave me that 'why didn't I think of this sooner' moment was the crispy fried asparagus slices. I mean, seriously. Fried until crisp, that asparagus has a really intense flavour and a beautiful toasty texture. It piled up beautifully on top of the lamb burger, along with lemon, radishes and a coriander leaf (cilantro) and mint salad. This burger, The Wooly Lamb-Oth, is supposed to come with a bun and a tomatillo and pea sauce. I couldn't get tomatillo so skipped the sauce. It was still flipping amazing.
|The Wooly Lamb-Oth Burger, from Pornburger|
Then I went on to make the Pumpkin Spice Fatte burger. It consists of a beef burger with a coffee spice rub. I mean, how often do you season your burgers with coffee? But it was incredible. Topped with some pumpkin aioli, a slice of pumpkin spice bacon and some caramelised onions it was the best burger we'd eaten. The recipe in the book calls for duck bacon, but seasoning regular streaky smoked bacon with the mixture worked beautifully. I've even made up a little tub of the spice mix to rub over bacon the next time I cook it. You've seriously got to try it. Pumpkin Spice on a burger just works.
|The Pumpkin Spice Fatte, from Pornburger|
The slow-roasted pork belly was dreamy, too, which I cooked one morning before we went out for the day and quickly reheated it in a pan when we got back, for a quick dinner.
|Slow Roasted Pork Belly, from Pornburger|
You'll get a lot of inspiration from Pornburger, and yes, there is definitely room for you to play with the ingredients if you avoid certain things in your diet. I love the modern feel of the design and the luscious photography. The book's a bit sweary, and I love that too. The names given for the burgers. The way you see them assembled and then flick to the right recipe to create your toppings and burgers. The fact that it's not just another burger book - as well as toppings and sides there are drinks that would suit a burger night, too, as well as tips on buying the right meat and how to cook your burger. There's an emphasis on home-made, slow food, too. And the photography is tongue in cheek, suggestive and fun.
|Crispy Fried Asparagus, from Pornburger|
I totally love this book. And it gave us probably the best burger (The Pumpkin Spice Fatte) that's ever come out of our kitchen. You can find Pornburger on Amazon, or ask in your local bookshop.
|Pumpkin Spice Bacon, Pornburger|
Like the look of these burgers? Have you made anything from Pornburger? Let me know in the comments below or chat to me on Instagram, Facebook or Twitter.