How to Make the Laganini Buletten (a German Thickburger) at Laganini's in South City

To go with Ian Froeb's review of Laganini Pizzeria & Restaurant in this week's issue,  photographer Jennifer Silverberg went into the kitchen with Aysha Sadikovic to see how she makes the German version of that American standard: the thick, beefy hamburger.

First, weigh a rather large portion of beef to ensure burger will, in fact, be quite thick.

Next, Aysha prepares her secret spice mixture to incorporate into the beef.

Then a little taste. Yup, just right...

Next, cook the green beans.