Purviance - Webers Burgers, Sausages & More: Over 160 Barbecue Favourites

Select one of the chapters from the main contents list and you will be taken to a list of all the recipes covered in that chapter.

Alternatively, jump to the index to browse recipes by ingredient.

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Writing this book felt like throwing a big ole barbecue that lasted about a year. I had the good fortune of planning, cooking and collaborating with many of my favourite people. Some were with me from start to finish. Some stopped by for just a short visit. But each and every person contributed something wonderful to this burger extravaganza.

The first people on the scene were Mike Kempster and Brooke Jones from Weber. They dreamed a big dream for this book and then gave me everything I needed to make it real. Thank you, Mike and Brooke. It is an honour and pleasure to work with you. Susan Maruyama was right there with us every step of the way, sharing superb ideas and her good graces with everyone involved. Several other people at Weber stepped up with grilling inspiration, grilling equipment and all-round support. I want to express my appreciation to Kim Lefko, Kevin Kolman, Jeanine Thompson and Kim Durk. Amy Dorsch and Deanna Budnick also deserve special mentions for their awesome work on the finished look of these pages.

The hardest-working person of all was Marsha Capen. I am awed and inspired by her extraordinary dedication to getting every element just right. As the managing editor, Marsha worked closely with a top-notch design team led by creative director Shum Prats and designer Carrie Tilmann. Marsha also collaborated with the wonderful editor and writer Abby Wilson and the pure genius of their boss, Christina Schroeder. Just one of Christinas brilliant moves was bringing Kerry Trotter on to the writing team. Thank you, Kerry, for your hilarious wit and your unfailing kindness.

I have been working on Weber cookbooks with photographer Tim Turner for more than 15 years. I used to think he was great at his job. Now I think that great doesnt begin to describe his actual level of technical skills, his impressive range of creative solutions, and his impressive artistry with light and lens. I want to send special thanks to Tims photo assistant, Christy Clow, and the other members of his team, including Joe Bankmann, Matt Gagn, Josh Marrah, David Raine, Meghan Ross and Donte Tatum. For the gorgeousness of the food and the colourful variety of presentations, we can all thank the delightful food stylist Lynn Gagn and her very talented assistant, Nina Albazi.

Wanting to write a cookbook is one thing, but actually doing it in ways that are ultimately successful requires a publishing house with a deep understanding of the business and an unwavering professionalism about how to get it done right and on time. I am grateful that Jim Childs at Oxmoor House supported this book from start to finish. Thank you, Leah McLaughlin, Felicity Keane and Pam Hoenig, for caring so deeply about all aspects and for giving your expertise so generously. I also want to acknowledge others at Oxmoor House whose hard work and collaborative attitudes I really appreciate, specifically Tom Mifsud, Steve Sandonato, Susan Hettleman and Vanessa Tiongson.

When we talk about the food at this year-long barbecue, I have enormous gratitude and admiration for my culinary team (the Purviance Alliance). These people finessed each and every recipe again and again so they taste as great as they possibly can. Many thanks, especially to the following grillers: Lynda Balslev, Brigit Binns, Lena Birnbaum, David Bonom, Angela Brassinga, Linda Carucci, Tara Duggan, Sarah Epstein, Elizabeth Hughes, Allison Kociuruba, Alex Novielli, Rick Rodgers, Cheryl Sternman Rule, Andrew Schloss and Terri Wuerthner. You guys are the best. I hope you will all come back and enjoy our next barbecue together.

I cant imagine a world without hamburgers. Some of my fondest memories are accompanying my dad to our favourite burger drive-ins for meaty treats, along with sides of fries and shakes. Dad and I also liked to explore. When a new burger place opened, we had to give it a try. I guess you could say that I became an accomplished burger critic before even reaching my teenage years.

At home, though, hamburgers just didnt seem to be nearly as tasty and adventuresome that is, until my dad started barbecuing them in the backyard. Burgers cooked in a frying pan on the stove were OK, but they were a meal, not a celebration. Burgers cooked on the grill were smoky and fun, and flames sizzled the patties, imparting a special flavour.

Then, when I started barbecuing, I was like most backyard chefs: I started with hamburgers. Burgers were an easy entry point to the world of barbecuing for friends and family, but what I didnt understand was that everyone is a hamburger expert. Grilling hamburgers is like walking out on stage: expectations are high, and preparation, technique and creativity are closely scrutinised by a semicircle of hungry grill watchers. When I pleased the onlookers with technique the dimpled patty, the perfectly timed flip and the addition of cheese at the right moment I felt like a true backyard hero.

Webers Big Book of Burgers, Sausages & More stretches the definition of the hamburger as it takes you on a journey of imaginative burger recipes but we didnt stop there. Youll also find recipes for hot dogs, sausages, brats, sides, toppings and drinks. Plus, there are plenty of helpful tips to improve your barbecuing technique, so youre sure to have crowd-pleasing results every time.

This book is all about fun and flavour. Use your imagination as you enter a whole new world that is filled with big, beautiful burgers thats my kind of world!

Imagine you are seven years old. Its the first day of second grade, and youre the new kid in class. All morning long you have a sinking feeling that you really dont belong. At lunch, you sit in the cafeteria and watch with scepticism as a few classmates pile potato crisps on their cheeseburgers.

To your surprise, they motion for you to do the same, and they wait as you balance your last delicate crisp in place and hold the top bun over your little tower. In unison, you and your new classmates crush each tower of crisps to smithereens, laugh instinctively, and then bite into the warm cheesy patties that are dripping with meaty juices and flecked with salty crisps. The ladies in the kitchen wearing paper hats shake their heads but break into laughter right along with you. I was that seven-year-old kid, and that was when I started to love burgers and the way they made me feel.

Since then, like a lot of us, Ive eaten a ridiculous number of burgers. Most estimates are that Americans eat about 50 billion burgers per year. Thats three burgers per week for each and every American. For most of my childhood, a burger meant a predictably basic version involving a thin minced beef patty tucked inside a soft enriched bun. Sometimes they had cheese, sometimes they had lettuce and tomato, but back then we didnt have a lot of burger options. On big birthdays, my parents treated me to dinner at a fancy restaurant where I inevitably ordered some kind of super-deluxe burger, like a double-decker bacon cheeseburger with the house sauce. That was as crazy as burgers got.