If you’ve read American Burger Revival, you know Richard Chudy’s stance on veggie burgers (hint: he’s not a fan). In his latest article for Food Republic, Chudy takes on those meat-free patties once and for all.
You already know Sam Monsour can grill up a masterful burger. But—surprise!—he also makes a mean gumbo. He shared his secrets with the readers of maxim.com in this piece by Josh Scherer.
American Burger Revival‘s Sam Monsour was featured in LA Magazine twice this past month! In early February, the magazine offered readers a peek into Monsour’s black magic-themed monthly pop up dinner series, Antibellum Voodoo Noir. Monsour was again among the magazine’s pages when it was announced that he has taken over as the new executive chef at Preux & Proper, a New Orleans style LA restaurant. It’s safe to say Monsour is cooking with fire!
Did you miss Samuel Monsour’s encore performance on the Hallmark Channel’s “Home & Family”? Catch it here. Warning: you’re in for some “Lady & the Tramp” burger action.
The beer-soaked, hops-seasoned Hop Head Curly Fries are featured in the latest issue of Imbibe magazine! Pick up a copy today to learn how to fry up a batch of this addictive snack.
Have you ever wondered what makes a great American burger? Richard Chudy chats about the subject with Rebecca Roth Gullo of The Gallows restaurant and Radio Boston hosts Anthony Brooks and Meghna Chakrabarti. Listen here.
Sam Monsour cooked up a wild burger in honor of Independence day for Maxim online. If you’re still game for celebrating the red, white, blue (pickled onions) check it out here!
What happens when a chef and a critic meet cute over a classic double stack? American Burger Revival, that’s what!
The take away here? Margery Egan loves burgers and body art. Jim Braude really just loves burgers. Listen to this truly entertaining interview!
Sam pulled out all the stops on Hallmark’s Home & Family.
What did they say? “These guys can cook and write.” Read the full review right here. The article features one of our favorite Centerfold Burgers: The Filthy Pilgrim! If you’re new to Take Magazine, have a look: Take Magazine will publish 10 print issues a year. Each issue will be filled with in-depth stories of people in New England who are making culture happen in the fields of visual art, music, design, literature, dance, food, fashion, and theater. The companion online edition will give you the timely information you will Continue reading →
This was a treat for the carnivores following Food Republic: a teaser from American Burger Revival, revealing the custom blends that Monsour and Chudy created for the book. Have a look and you’ll see, these burgers are as deliciously entertaining as they are deliciously indulgent.
The verdict is in. These rings are indeed magic. Check out the recipe and the review at Leite’s Culinaria then get ready to get greasy!
Richard Chudy and Sam Monsour Buck Convention With ‘American Burger Revival’ The staid burger category gets a much-needed injection of wit and expertise in the Boston chefs’ debut cookbook. By Christopher Hughes Boston Magazine. “Anyone can throw a mishmash of toppings onto a slab of meat and bun—and even though American Burger Revival has more than 30 recipes for condiments alone—that’s not the point here. Monsour and Chudy dissect the entire burger-making process in a fun and fearless guide that’ll have you rethinking its stature Continue reading →
Peek at the Over-the-Top Recipes Inside ‘American Burger Revival’ by Khushbu Shah Apr 13, 2015 @KhushAndOJ Eater National “There is even a recipe for fried ketchup. Calling all burger lovers: Here’s a look inside a cookbook made just for you.”