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

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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.

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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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Once cooked al dente, immediately put the beans in an ice-water bath to maintain their beautiful green color.

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Next, prepare the beef bacon. (Laganini is a no-pork establishment.)
 
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Add onions and carrots to the mix.

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Add the green beans.
 
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Prepare the potatoes next.

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...Still chopping.
 
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Make sure everything cooks evenly.

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Grab some fresh-baked bread to serve with the meal.
 
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Owners Edo and Aysha Sadikovic

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Enjoy the buletten (topped with mozzarella).

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