BYRON: The Cookbook

'It goes without saying that the beef is the most important thing. We use a mixture of chuck, skirt, brisket and rib fat in the restaurants for their unbeatable combination of texture and flavour.' - BYRON

© Martin Poole

Byron: The Cookbook by Tom Byng and Fred Smith is published by Quadrille and is available from Amazon.co.uk for £20.00 (hardcover).

With the English bank holiday in full swing this weekend, there's nothing better than a burger to sink your teeth into - come rain or shine. And let's be honest, it's most likely going to be rain rather than sun if history is anything to go by, but don't let that stop you from firing up the BBQ!

To help provide you with a bit of burger-spiration, legendary burger restaurant BYRON's new cookbook BYRON: The Cookbook is bursting with burger recipes to get you in the mood for mouth-wateringly delicious burgers. Having sold more than 19 million hamburgers since its launch, BYRON knows a thing or two about burgers, so you can ensure that they know what it takes to take a burger from ordinary to extraordinary.

The cookbook has 110 recipes with step-by-step guides on how to create homemade hamburgers and other classic dishes.

My favourite recipes included the Chili Queen, which features green chilis and chipotle mayo, and the Juicy Lucy, which features cheese inside the meat, an invention claimed by my home state of Minnesota.

And of course all great burgers demand delicious sides such as macaroni and cheese, onion rings and courgette fries, all of which feature in the cookbook.

So, make yours a burger this weekend and enjoy your burger creations in all of their meaty wonder.

A.A. Miln

© Martin Poole