Mark Peel and his pastry chef wife, Nancy Silverton, treat diners at their their Los Angeles restaurant, Campanile, and the La Brea Bakery to the sublime flavors of California-Mediterranean cuisine. Those flavors are reflected in this hearty and pungent burger.
Serve it up on grilled or toasted Nancy Silverton’s Hamburger Buns and top it off with Dijon mustard or ketchup, sliced tomato, onion, and iceberg lettuce.
Excerpted from The Great Big Burger Book, by Jane Murphy & Liz Yeh Singh. © 2003, used by permission from The Harvard Common Press.
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