Of course I have this book, I've been excited about it for months. And so far I've made two of its recipes: the "Sympathy For The Deviled Egg Burger" for my parents and the "We're Here, We're Gruyere, Get Used To It Burger" for myself.

I chose to make the gruyere one for myself mainly because I love it when a recipe calls for caramelized onions. I really do. I know they take a long time, but anything that turns these:

into these:

is magical. Don't you think?

The recipes were simple to follow and crazy tasty. I didn't actually eat the deviled egg burger, but I did eat the egg mixture alone and it was really good, so I think I'll use that for my deviled eggs in the future. What's the recipe, you ask? Well, I don't think I want to give it to you 'cause I really want you to get this book. It's perfect for anytime you want to make a burger, but you're in the mood for something a little different, burger-wise.

It's also a great cookbook 'cause it says things like, "Just like your butcher is waiting to grind beef for you, there are bakers working hard right now to help make your next burger great. Go to them. Go. Tell them about how we call burger perfection burg-fection. See if they like that. See if they laugh."

Available on Amazon for a measly $12.