Between the Burger Buns: twenty burgers, checked — an e-book by Srđan Mihailović

Contents

Ten chapters. Twenty burgers.

Four parts: foundations, the layers, twenty burgers, around the burger. Every claim says where it comes from — experience, measurement or regulation — and 164 marked blocks in six types keep the three apart: Measured, No source, From the kitchen, Safety condition, Regulation says and What to measure.

No.	Chapter	Recipes	Inside
01	Meat: What Gets Measured and What Gets Believed	—	What “80/20” really means · grinding, forming and pressure · salt in the meat · resting · why a patty has different rules from a steak
02	Fire and Time: Juicy and Safe Is Not a Contradiction	—	The official figures, each with the name of the body that gives them · the table of equivalent lethality · color measures nothing · the Maillard reaction is not caramelization · smash
03	Bread: The Bun That Holds Up	—	Rich dough · two formulas, one basis · doneness: 98–101 °C (208–214 °F), not “golden brown” · toasting · kinds of bun
04	Salt and Seasoning: When, How Much, and on What Basis	—	The basis: why one figure is not enough · salt in the meat and salt on the meat · layers · umami, without guesswork · heat
05	Sauces and Emulsions	—	Raw egg: two bodies of law · acid protects, but not on the same day · what actually holds mayonnaise together · pickling · balancing a sauce
06	Vegetables, Cheese and Extras	—	How much water each thing carries · meltability and stretchability are two different quantities · why cheese browns · bacon, egg, avocado, pickles · tomato: how to cut it so that it does not run
07	Twenty Burgers	20	The classic American · Smash · BBQ with bacon · Mushrooms and Swiss cheese · Stuffed with cream cheese and hot chile · Mediterranean with lamb · Asian with teriyaki · Italian with pesto · Blue cheese and pear · Breakfast with egg · Tex-Mex · French dip style · Hawaiian with teriyaki and pineapple · Greek with turkey · Truffle and mushrooms · Cuban · Plant-based · Fish in a bun · Double · Dessert
08	Pairing with Drinks: What Is Measurement and What Is Habit	—	Astringency is friction, not a taste · alcohol heightens heat, it does not quench it · “contrast or complement” — a rule without measurement · the pairs that stay
09	Sides	—	French fries: temperature is not a matter of taste · coleslaw · onion rings · salads alongside a burger
10	Equipment: What Really Changes the Result	—	Cast iron and steel · the ridged pan · the thermometer · the grinder and hygiene · the smash spatula, and one thing I do not recommend

10 chapters · 20 recipes · 166 pagesFrom the classic American to dessert

Look inside

A cookbook that shows its sources.

Every recipe carries why it exists, the ingredients with their weights, the technique step by step and a drink suggestion — and the marked blocks say which claim is measured, which is kitchen practice and which is a safety condition. Click a page to see it larger.

Page from the book: the dark opener of Chapter 7, Twenty Burgers, with the list of all twenty burgers — **Chapter opener**Chapter 7, Twenty Burgers: all twenty on one dark page.

Page from the book: Recipe 1, The classic American, with the ingredients panel and the blocks From the kitchen and Measured — **The classic American**Recipe 1: the ingredients panel with weights, and the blocks From the kitchen and Measured.

Page from the book: the FSAI table of equivalent time–temperature pairs, sixteen rows in °C and °F — **The pairs table**FSAI, 16 rows: from 60 °C for 92.8 min to 75 °C for 18 s — the same protection.

Page from the book: Recipe 7, the hold at 63 °C (145 °F) for 3 minutes, with two red Safety condition blocks — **Recipe 7, the hold**63 °C (145 °F) held for 3 minutes — the pair as a procedure, with two Safety condition blocks.

Page from the book: a red Safety condition block and a Measured block on one page, from the chapter on sauces — **The blocks at work**From the chapter on sauces: Safety condition and Measured on the same page.

Price

One book, one price.

The whole book, all twenty burgers and both Excel tools, bought once — yours to keep.

E-book · 2026 edition

Between the Burger Buns

Twenty burgers, and what of kitchen practice holds up when you check. 166 pages, PDF.

~~€29~~€20.30−30% for early buyers · one-off payment

Buy the book

What you get

The e-book Between the Burger Buns, 2026 edition, PDF, 166 pages
20 burgers in 10 chapters: every recipe with why it exists, ingredients by weight, the technique step by step and a drink suggestion
164 marked blocks in six types: Measured, No source, From the kitchen, Safety condition, Regulation says, What to measure
The FSAI table of equivalent time–temperature pairs, 16 rows in °C and °F: the same protection at 60 °C for 92.8 min or at 75 °C for 18 s
Excel tool 1: the patty and dough calculator
Excel tool 2: the time and temperature table with a cooking log
Linked contents: tap a chapter or a recipe to jump straight to its page
In Serbian: Između dve burger zemičke, the same book

Checkout runs through Gumroad. After payment the download link arrives straight away by e-mail.

Who it is for

For people who make burgers. And want to know what holds up.

This book is for you if

you make burgers at home or on the line and want the same result every time
you want juicy and safe at once: a time–temperature pair instead of one magic number
you want to know which kitchen rules are measured, which are practice and which have no source
you cook for guests and want the safety conditions in writing, under EU and US rules

This book is not for you if

you want a recipe collection without the checking — half of this book is measurements, sources and regulations
you want twenty variations on one classic — each burger here exists because it solves a different problem

About the author

Srđan Mihailović

More than thirty years in hospitality: in hotels, restaurants, resorts and catering across Europe, Scandinavia, the Mediterranean, the Middle East and the Caribbean.

He is the founder of Gostíno.ai and the builder of the gostino.app website, where the hospitality trade meets modern digital tools.

A safe burger is not one temperature. It is a pair: time and temperature, together.

Questions

Before you fire the griddle

What format is the book?

A 166-page PDF, 2026 edition. It reads on phone, tablet and computer; the contents links straight to every chapter and recipe. The two Excel tools arrive alongside it as separate files.

What language is it in?

English, with every temperature in both °C and °F. There is also a Serbian edition, Između dve burger zemičke, the same book.

What are the marked blocks?

164 marked passages in six types — Measured, No source, From the kitchen, Safety condition, Regulation says and What to measure — so you always know whether a claim comes from a measurement, from practice or from a regulation, and which ones you may change to taste.

Can a burger be juicy and safe at once?

Yes — that is the core of the book. Safety is not one temperature but a time–temperature pair: by the FSAI table of equivalent pairs, 60 °C held for 92.8 minutes gives the same protection as 75 °C for 18 seconds. Recipe 7 turns the pair into a procedure: 63 °C (145 °F) held for 3 minutes.

What are the two Excel tools?

The patty and dough calculator, and the time and temperature table with a cooking log. Both come with the book and both are plain Excel files.

How does the book arrive?

Checkout runs through Gumroad. After payment the download link arrives straight away by e-mail.

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