Gourmet Recipe Manager

May I eat this hamburger?

Let's go grab a burger.

I ate a hamburger.

I didn't eat the hamburger.

They are often used in gourmet dishes.

Here's our hamburger cutaway.

Here's the final hamburger.

May I eat this hamburger?

São Paulo has just invented the Gourmet Protest.

The really tiny hamburger, the really big vegetables.

Tom ate a hamburger for lunch.

This is the 30 hour hamburger.

I wanted a hamburger, but I restrained myself.

I ate a hamburger and ordered another.

Let's go grab a burger or something.

Tom ordered a burger and fries.

How come you only gave me a hamburger? Isn't this a meal set of a hamburger, French fries and a drink?

The hamburger is a famous American dish.

Voice 2 Next on the gourmet pet channel, decorating birthday cakes for your schnauzer.

So here we have LudoTruck, which is in L.A., doing the things that gourmet food trucks do, and they've gathered quite a following.

Like for the hamburger, we just cut the damn barbecue.

Tom looked at the menu and decided to order a hamburger.

The Big Mac proved popular, and it was added to the menu of all U.S. restaurants in 1968.

Because our hamburger recipe, our ultimate hamburger recipe, if you make the buns and you marinate the meat and you do all this stuff, it does take about 30 hours.

NEW YORK The last fast food hamburger you ate may have cost you next to nothing.

If you really want great hamburger, it turns out it makes a difference if you align the grain.

But what did the tomato slice on that burger cost the worker who got it there?

Really all they did was they gave it a fresh coat of bright paint, a gourmet grocery, and they put up a restaurant in the old post office.

On the other hand, if you're visiting an underdeveloped country, and 25 dollars buys you a gourmet meal, it's exorbitant for a Big Mac.

The graduate of the Natural Gourmet Institute for Health and Culinary Arts co founded ASIQUESI, a small natural restaurant, and Slow Food Calalú in Puerto Rico.

And if you do lavish as much technique as possible, and you try to make the highest quality hamburger, it gets to be a little bit involved.

The African community has a healthy presence in Paris, and you needn't look any further for proof than the city's wide array of gourmet restaurants serving African cuisine.

And after I left Mattel, I started all these hamburger makers, and then got the license to make the maker.

While traditionally thought of as being used to make veggie burgers, its use has expanded as more and more people have adopted it as a source of protein.

So at my school, we subsidize a gourmet lunch program for welfare mothers in the middle of the inner city because we've discovered that it's good for their stomachs, but it's better for their heads.

Harry S. Langerman uttered these words, and he's somebody you might have known but didn't, because in 1949 he read a little article in the paper about a hamburger stand owned by these two brothers named McDonalds.

So this is a hamburger maker that you take the peanut butter and stuff and you put it in there, and it makes and this is a French fry maker, little, tiny food you can eat.

And we kind of borrowed the curriculum from the Culinary Institute of America, which in their mind is kind of the Harvard of cooking schools, and we created a gourmet cooks program for welfare mothers in this million dollar kitchen in the middle of the inner city.

The point of this cutaway is to show people a view of hamburgers they haven't seen before and to explain the physics of hamburgers and the chemistry of hamburgers, because, believe it or not, there is something to the physics and chemistry in particular, those flames underneath the burger.