Wicked Good Burgers : Fearless Recipes and Uncompromising Techniques for the Ultimate Patty.

ISBN:

9781610587525

Title:

Author:

Husbands, Andy.

Personal Author:

Husbands, Andy.

Edition:

1st ed.

Physical Description:

1 online resource (344 pages)

Series:

Wicked Good Series

Contents:

Intro -- Title Page -- Contents -- Foreword -- Chapter 1: The Basics of Burgers -- Burger Lore -- Why Grind Your Meat -- Special Burger Blends -- How to Grind Your Meat -- Shaping Your Burgers -- Cooking Methods -- Griddle/Skillet (Chris's Favorite) -- Wood-Fired and Charcoal Grilling (Andy's Favorite) -- Why Does My Burger Need to Rest? -- Equipment -- Griddles/Skillets -- Grinders -- Grills -- Thermometers -- Everything Else -- Chapter 2: Burgers 101 -- Our Perfect Burger -- Doneness Temperatures -- Best.Mayo.Ever. -- Fifth Dimension Powder -- Gram's Bread-and-Butter Pickles -- Our Perfect Turkey Burger -- Glo's Bean Salad -- Sous Vide Burger -- Special Sauce -- Wicked Killer Burger Toppings -- Dilled Salmon Roe -- Pig Candy -- Pickled Green Tops -- Red Hots -- Grilled Romaine -- Spiced and Creamed Shimeji Mushrooms -- Peppered Onion Rings -- Espelette and Togarashi Peppers -- Grilled Vidalia Onions -- Garlic Confit Jam -- Black Pepper-Cured Bacon -- Smoking Basics -- Tomato-Ginger Ketchup -- Jack D'Or Mustard -- Creamy Garlic Mustard -- Triple Crème Stinky Cheese -- Rich, Decadent . . . Like Budduh -- Flour Bakery Burger Buns -- Katie's Burger Buns -- Chapter 3: New American Classics -- Brat Burger -- Mindy's Pretzel Buns -- Mindy's Pepper Jack Cheese Sauce -- Hill Country Brisket Burger -- Basic BBQ Rub -- Pit Sauce -- Garlic Butter -- Quick-Pickled Onions -- Tortilla-Wrapped New Mexican Chile Burger -- Josh Ozersky's Favorite Burger -- The 100 Burger -- Meyer-Lemon Aioli -- Portobello-Truffle Cream -- Beach House Burger -- Rochester Club Sauce -- Homage to Island Creek Oysters Burger -- Fried Oysters -- Tartar Aioli -- Pastrami Burger -- Russian Dressing -- Belted Cow Bistro Veal Parmigiana Burger -- Basil Pesto -- Tomato Sauce -- Steak Tartare Burger -- The Lewis Burger -- Diner-Style Steamed Cheeseburgers -- The Schlow Burger.

Crispy Onions -- Bacon Cheeseburger Soup -- Chapter 4: Where's the Beef? -- Salmon Burger -- Dill Mayonnaise -- Beet Burger -- Duck Burger -- Pistou -- Caul Fat -- Provençal Salad -- Mole-Spiced Turkey Burger -- Mango Chile Slaw -- Roasting Peppers -- 647's Breakfast Burger -- 647's Breakfast Sausage -- Fatback -- All-American Double Bison Cheeseburger -- Lamb Juicy Lucy -- Black Bean Portobello Burger -- Mushroom Mustard -- Poulet Foie Royale -- Yellowfin Tuna Burger -- Jesse's Bison Burger -- Red Wine-Basil Aioli -- Chapter 5: Burgers Beyond Borders -- Banh Mi Burger -- Pork Corton -- Caribbean Goat Burger -- Ginger Guava Glaze -- Moroccan Chickpea Burger -- Harissa Mayo -- Parsley Salad -- Gold Coast Burger -- Aussie Special Sauce -- Caramelized Onions -- Bulgogi Burger -- Quick Kimchi -- Sesame Aioli -- Gyro Burger -- Tzatziki Sauce -- Koh Jum Scallop Burger -- Sea Scallops: We Take Ours Dry -- Herb Salad -- Spiced Aioli -- Chapter 6: You Want Fries With That? -- Wicked Good Fries -- Creole Fries -- Rosemary Aioli -- Duck Fat Fries -- From Potatoes to Fries -- Sweet Potato Pub Fries -- Sweet Potato Dust -- Wicked Good Poutine -- Tempura Onion Rings -- Green Krack Sauce -- Harpoon IPA Beer Batter Onion Rings -- Delpha's BBQ Potato Chips -- Malted Salt-and-Vinegar Potato Chips -- Chapter 7: That's A Frappe! -- Vanilla Frappe -- Vanilla Ice Cream -- Salted Caramel Frappe -- Brown Sugar Simple Syrup -- Darkest Chocolate Frappe -- Devilish Chocolate Sauce -- Chocolate-Almond Banana Smoothie -- Root Beer Float -- Ginger Beer Float -- Coconut Ice Cream -- Pistachio-Gelato Burger -- Gelato Vs. Ice Cream -- Brioche Buns -- Pistachio Gelato -- Resources -- About the Authors -- Acknowledgments -- Index -- Dedication -- Copyright Page.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Hamburgers.

Added Author:

Hart, Chris.

Pyenson, Andrea.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

New York :

Quarto Publishing Group USA,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.66	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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On Order

Summary

"The expanded concept of the burger is explored in amazing detail from the grinding and cooking, to the bun, fries, sauces, and condiments." --Jasper White, James Beard Award-winner, chef/partner Summer Shack Restaurants 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."Andy Husbands and Chris Hart provide every secret you'll need to become an expert and champion burger cook." --Danny Meyer, James Beard Award-winner and founder of Shake Shack"Andy and Chris's reverence for the once-humble burger is both mouthwatering and fun. They bring a gourmet sensibility without getting too serious." --Charles M. Storey, senior vice president, marketing, Harpoon Brewery

Author Notes

Andy Husbands is an award-winning pitmaster who began developing his own style of cooking upon opening Boston's Tremont 647 in 1996 and later, Sister Sorel. His latest culinary venture, The Smoke Shop,pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke Shop Boston Magazine's "Best Barbecue Restaurant," and the restaurant has been praised in The Boston Globe, Wine Spectator, Star Chefs, and more. After three decades in the restaurant industry, Husbands serves as one of Boston's most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking. He competed on FOX Television Network's fiery Hell's Kitchen and is internationally-recognized for his BBQ team, IQUE BBQ, which became the first New England team to win the World Champions of BBQ title in 2009 at the Jack Daniels World Championship in Tennessee. Husbands is an active board member of the Massachusetts Restaurant Association, which acknowledged him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster, Wicked Good BBQ, Wicked Good Burgers, Grill to Perfection,and The Fearless Chef.Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, IQUE. The team was the first group of Northerners in barbecue history to win a World Championship. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends, pitting his talents against the best pitmasters in the U.S. Chris has cooked multiple barbecue tasting dinners at the James Beard House in NYC. He has appeared on the TV show BBQ Pitmasters, and is a Food Network Chopped Champion. He is coauthor of Pitmaster, Wicked Good Barbecue, Wicked Good Burgers, and Grill to Perfection.Andrea Pyenson has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking, among others. Pyenson was associate editor of The Boston Globe Illustrated New England Seafood Cookbook and assistant editor of 52 Weeks Cheap Eats: Dining Deals in Greater Boston.