Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty by Andy Husbands and Chris Hart and Andrea Pyenson

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Notes about Recipes in this book

  • Fifth dimension powder

    • mjes on September 24, 2019

      I don't make a lot of hamburgers in buns, but hamburger patties are a bit more common. The use of Worcestershire in powdered form made this appeal to me ... an excuse to drop by my favorite spice shop just below the farmers' market. I was pleasantly surprised at how well dried onion, garlic, mushrooms worked. It is certainly faster than using the same elements as fresh ingredients. So yes, I'd recommend this to those who grill many hamburgers.

  • Grilled Vidalia onions

    • mjes on September 24, 2019

      In my part of the country, Walla Walla onions replace Vidalia much of the time. I'm fond of grilled onions on hamburger patties ... this raises it a notch. Herbed, wined, caramelized onions definitely improve on simple grilled onions. Yes, they do take more time and effort than simply throwing onions on the grill but the effort is worth it.

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Reviews about this book

  • Cookbooks for Dinner by T. Susan Chang

    We have here not only the beef burger, but the bison, the pork, the salmon, the turkey, even the oyster burger – not to mention the beefy portobello. There’s even a “$100 burger”...

    Full review
  • ISBN 10 1592335586
  • ISBN 13 9781592335589
  • Linked ISBNs
  • Published Apr 01 2013
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Fair Winds Press
  • Imprint Fair Winds Press

Publishers Text

Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.

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