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Wednesday, July 29, 2009

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

Posted By on Wed, Jul 29, 2009 at 12:15 PM

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.

01_meat.jpg
First, weigh a rather large portion of beef to ensure burger will, in fact, be quite thick.

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

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

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Next, cook the green beans.
 

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