The Burger Meisters: Americas Best Chefs Give Their Recipes for America's Best Burgers Plus the Fixin's


In this lushly illustrated volume, 46 amazing chefs turn their professional imagination to the humble burger. What results is a fabulous collection of more than 130 recipes for delectable burgers and side dishes. Enjoy the luxury of a Salmon Burger served with Fennel and Red Onion Salad and Sweet Potato Fries, or surprise your guests with an Aztec Burger for desert - assembled with Chocolate Buns and Rubblechuck Fries, and served with Raspberry Relish, it is a chocoholic's ...
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In this lushly illustrated volume, 46 amazing chefs turn their professional imagination to the humble burger. What results is a fabulous collection of more than 130 recipes for delectable burgers and side dishes. Enjoy the luxury of a Salmon Burger served with Fennel and Red Onion Salad and Sweet Potato Fries, or surprise your guests with an Aztec Burger for desert - assembled with Chocolate Buns and Rubblechuck Fries, and served with Raspberry Relish, it is a chocoholic's dream!

From the creator of Death By Chocolate comes the ultimate triumph of American cooking--a collection of more than 120 recipes for mouth-watering burgers and their side dishes, prepared by 46 great American chefs. Magnificently illustrated with photos and drawings.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Working in cahoots with more than 40 graduates of the Culinary Institute of America, chef Desaulniers (himself a Culinary Institute alumnus) visits and revisits the humble burger in this compact and amusing book. Jenifer Lang, for example, owner of New York City's Cafe des Artistes, suggests hamburger a la Lindstrom--a rich, Scandinavian-influenced concoction calling for beets, potatoes, fried onions and dilled sour cream. Carolyn Berghoff, a Chicago caterer whose family has been well known in that city for generations of cooking, serves up the Chicago beer burger. Other hamburger accents include Italian; American Southern; and even a ``rabbit burger'' (contributed by Robert Dickson of Charleston, S.C.). The opportunities are lavish and beguiling, if sometimes a bit rococo. (June)
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Product Details

  • ISBN-13: 9780671865382
  • Publisher: Simon & Schuster
  • Publication date: 6/1/1994
  • Pages: 144
  • Product dimensions: 9.32 (w) x 9.36 (h) x 0.63 (d)

Table of Contents


Burger Prep 101

Bistro Burger
Alison Awerbuch
Marinated Plum Tomatoes
Black Olive and Sun-Dried Tomato Bread
Shoestring Potatoes and Frizzled Onions

Wahoo Burger
Benjamin Barker
Asian-Style Salad
Wasabi Mayonnaise

Sonoma Lamb Burger
Elaine Bell
Grilled Yukon Gold Potatoes
Radicchio and Watercress Salad

Chicago Beer Burger
Carlyn Berghoff
Beer-Braised Onions
Mushroom Beer Ketchup

Plymouth Turkey Burger
John Bowen
Cranberry Relish
Country-Style Mashed Potatoes

Grilled Turkey Burger
Lyde Buchtenkirch-Biscardi
Fresh Tomato Sauce

Shepherd's Pie Burger
David Burke
Virgin-Whipped Potatoes
Country-Style Vegetables

Missouri Sirloin and Blue Cheese Burger
Bill Cardwell
Spiced Tomato Relish
Cornmeal Black Pepper Bread

Vegetable Pan Burger
Michael Chiarello
Roasted Garlic Paste

Solon Burger
Richard Czack
Fresh Herb Cheese
Vegetable Slaw

Blues Burger
Edward Daggers
Quick Barbecue Sauce
Sautéed Mushrooms
Cheese Fries

Sicilian Burger
Sanford D'Amato
Semolina Olive Buns
Marinated Cauliflower Salad

Shiitake Mushroom Burger
Marcel Desaulniers
Black-Eyed Pea and Roasted Pepper Salad
Crispy Potato Cakes

Low-Country Rabbit Burger
Robert Dickson
Carrot Wheat Bread
Pecan Butter
Celery and Belgian Endive Salad

Peacock Alley Tuna Burger
John Doherty
Sesame Brioche
Sesame Ginger Dressing

Southern FriedChicken Burger
Mark Erickson
Honey Mustard Mayonnaise
Toasted Peanut and Sweet Corn Salad

Mansion Roadhouse Burger
Dean Fearing
Dean's Favorite French Fries

New England Maple Barbecued Pork Burger
Phyllis Flaherty-Bologna
Anadama Rolls
Celeriac Chips

Filet of Beef Burger
Larry Forgione
Yellow Corn Salsa

Virgin Island Codfish Burger
Jacqueline Frazer
Avocado and Tomato Relish
Okra Fungee

Flank Steak Chili Burger
Kevin Garvin
Smoky Cole Slaw
Black Bean Chili

Salmon Burger
John A. Halligan
Pernod, Mustard, and Dill Mayonnaise
Fennel and Red Onion Salad
Sweet Potato Fries

Provolone Ranger Burger
Stephanie Hersh
Warm Olives and Tomatoes
Fried Mozzarella

Spiced Pork Burger
James Heywood
Ale and Onion Ragout
Carrot and Scallion Salad

Veal and Smoked Gouda Burger
Liz Heywood
Creamy Mustard-Dill Potato Salad

Sally's Famous Hamburger
Gerry Klaskala
Onion Rolls

Hamburger à la Lindstrom
Jenifer Lang
Mounds of Golden Crisp-Fried Onions
Dilled Sour Cream

Lentil Walnut Burger
Daniel Leader
Ginger Yogurt Dressing
Vinegar Greens
Basmati Rice with Vegetable Confetti

Veal and Apricot Burger
Vinnie Oakes
Honey Mustard Cream
Apple and Walnut Salad

Beef Sirloin and Kidney Burger
Charles Palmer
Grain-Mustard Butter
Steamed Asparagus

Wisconsin Camp-Fire Burger
Jon Pierre Peavey
Beer and Cheese Bread
Pan-Fried New Potatoes

Westmoreland Bistro Burger
John and Caprial Pence
Yukon Gold Potato Salad

Vietnamese Sirloin Burger
Nicole Routhier
Cucumber and Carrot Salad

Classic Grilled Hamburger
L. Timothy Ryan
Summer Vegetable Salad

California Burger
Charles Saunders
The Best Burger Buns and

The Best Parmesan Burger Buns

West Indies Burger
Chris Schlesinger
Mango Chutney
Fried Plantains

Shrimp Boulette Po' Boy Burger
Jamie Shannon
Homemade Worcestershire Sauce
Creole Sauce

"Trini" Burger
Arnym Solomon
Tropical Fruit Salad

Jumbo Lump Crabmeat Burger
Rodney Stoner
Marinated Red Cabbage Slaw

Duck Burger
Paul Sturkey
Wild Rice Buns
Caramelized Sliced Onions
Tarragon Mushrooms

Aztec Burger
John Twichell
Chocolate Buns
Rubblechuck Fries
Raspberry Relish

Buffalo Burger
Carl E. Walker
Piquant Avocado
Onion, Sage, and Mustard Relish
Fresh Sage Tortillas

Mediterranean Lamb Burger
Joseph Weissenberg
Tomato and Red Pepper Chutney

Venison Burger
Jasper White

Chili Grill Burger
Alan Zeman
Jalapeño Cheddar Buns
Chipotle Mayonnaise
Grilled Vegetables Prickly Pear

The Burger Meisters

More Good Food and Words from the Burger Meisters


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First Chapter

Chapter 1

The Burgers

Bistro Burger with Marinated Plum Tomatoes, Black Olive and Sun-Dried Tomato Bread, and Shoestring Potatoes and Frizzled Onions

Alison Awerbuch
Corporate Executive Chef and Partner
Abigail Kirsch at Tappan Hill
Tarrytown, New York



Makes 4 burgers

4 whole shallots, unpeeled
6 doves garlic, unpeeled
1 tablespoon olive oil Salt and pepper to season
1 1/2 pounds lean ground beef sirloin
1 tablespoon Dijon mustard
1 teaspoon salt
2 ounces fresh goat cheese, broken or cut into small pieces
1 tablespoon chopped fresh basil
4 teaspoons coarsely ground black pepper
2 ounces shaved Parmigiano-Reggianno
4 fresh basil leaves

Preheat the oven to 325°F.

Cut the shallots into quarters (do not peel). Place the shallots and garlic on a baking sheet, sprinkle with the olive oil, and lightly season with salt and pepper. Cover the baking sheet with aluminum foil. Place in the oven, and roast the shallots and garlic for 30 minutes. Remove the shallotsand garlic from the baking sheet, and cool for a few minutes.

Peel the shallots and garlic, then chop the pulp and place into a 5-quart stainless steel bowl. Add the ground beef, mustard, and 1 teaspoon salt. Gently but thoroughly combine the ingredients.

Gently form the ground beef mixture into eight 3-ounce, 1/2-inch-thick patties.

Use a metal spoon to make a small, shallow indentation in the center of 4 of the beef patties. Equally divide the goat cheese and chopped basil into the indentations, then top each with another patty and gently form into a burger, making sure to seal all open edges. Evenly sprinkle 1 teaspoon coarsely ground black pepper over each burger. Cover the burgers with plastic wrap and refrigerate until needed.

Grill the burgers over a medium wood or charcoal fire. Cook to the desired doneness: 4 to 5 minutes on each side for rare, 6 to 7 minutes on each side for medium, and 9 to 10 minutes on each side for well-done. (This burger may also be cooked on a well-seasoned fiat griddle or in a large nonstick sauté pan over medium-high heat. Cook for about the same amount of time as listed for grilling.)

Toast 8 slices Black Olive and Sun-Dried Tomato Bread on the grill or griddle or in a nonstick sauté pan until golden brown, about 1 minute.

Serve the burgers on the toasted bread. Top each burger with Marinated Plum Tomatoes, shaved Parmigiano-Reggianno, and a whole basil leaf. Serve immediately with Shoestring Potatoes and Frizzled Onions.

Marinated Plum Tomatoes

Yields 4 servings

4 plum tomatoes, washed, cored, cut in half, seeded, and cut into 1/4-inch pieces
2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper to season

Thoroughly combine all the ingredients in a stainless steel bowl or another noncorrosive storage container. Cover with plastic wrap and allow to stand at room temperature for at least 1 hour before serving.

Black Olive and Sun-Dried Tomato Bread

Makes 2 loaves (sixteen 1/2-inch slices)

1 tablespoon granulated sugar
1/2 cup warm water
1 1/2 teaspoons active dry yeast
1/2 cup milk
2 3/4 cups all-purpose flour
1/2 cup chopped black brine-cured olives
1/2 cup grated Parmesan cheese
1/3 cup yellow cornmeal
1/4 cup chopped sun-dried tomatoes
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon vegetable oil

In the bowl of an electric mixer, dissolve the sugar in the warm water. Add the yeast and stir gently to dissolve. Allow the mixture to stand and foam, about 2 to 3 minutes, then add the milk.

Place the mixing bowl on an electric mixer fitted with a dough hook. On top of the yeast-and-milk mixture, add 1 1/2 cups flour, olives, Parmesan, 1/4 cup cornmeal, sun-dried tomatoes, olive oil, oregano, pepper, and salt. Combine the ingredients on low speed, then gradually add 1 additional cup flour. Once the additional flour has been added, scrape down the sides of the bowl. Mix on low speed for 45 seconds, then once again scrape down the sides of the bowl. Continue to mix on low speed until the dough begins to form into a ball, about 30 to 45 seconds. (If a table-model electric mixer is not available, follow the directions using a hand-held mixer or kneading by hand. The mixing times will increase depending upon which alternative method is used.)

Lightly flour a clean, dry work surface, using the remaining 1/4 cup flour as necessary. Knead the dough on the floured work surface for 2 to 3 minutes. Cover the dough with a kitchen towel and allow to relax for 10 to 15 minutes. Once again, knead by hand on a floured work surface until the dough is smooth and elastic, about 8 to 10 minutes.

Lightly oil a stainless steel bowl with the vegetable oil. Place the kneaded dough into the bowl and wipe the bowl with the dough. Cover the bowl with a towel. Allow the dough to rise in a warm location until it has doubled in size, about 1 1/2 hours.

Preheat the oven to 350°F.

When the dough has doubled in size, punch it down to its original size. Divide the dough into 2 equal portions. Knead each portion into a round loaf, about 4 1/2 inches across and 2 1/2 inches tall. Transfer the loaves to a baking sheet that has been sprinkled with the remaining cornmeal. Cover the loaves with a dry towel. Allow the loaves to rise in a warm location until doubled in size, about 45 minutes.

Remove the towel and bake the loaves for 30 to 35 minutes. To test for doneness, lightly tap the bottom of the baked loaf; a hollow sound will indicate that the bread is done. Remove the baked loaves from the baking sheet and allow to cool to room temperature before slicing.

Shoestring Potatoes and Frizzled Onions

Yields 4 servings

8 cups vegetable oil
5 large Idaho potatoes, peeled and covered with cold water
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 large onion (about 3/4 pound), peeled, cut in half, and sliced thin
Salt and pepper to season

Heat the vegetable oil in a deep-fryer (or high-sided, heavy-duty pot) fitted with a deep-frying basket over high heat to a temperature of 330°F.

Use a mandoline or a cook's knife to cut the potatoes lengthwise into thin strips, about 1/4 inch wide and 1/4 inch thick. Place the potato strips in a colander and rinse thoroughly under cold running water until the starch has been removed from the potatoes and the water runs clear.

Use paper towels to pat the potato strips very dry. Remove the deep-frying basket from the deep fryer. Place no more than one-sixth the amount of the potato strips in the basket, then insert the basket in the fryer and fry the potatoes until they are a uniformly golden yellow color, about 4 minutes. (Constantly shake the deep-frying basket, or use a skimmer, to disperse the potatoes in the hot oil while frying.) Transfer the fried strips to paper towels to drain. Repeat the frying procedure until all the potatoes have been fried, waiting 1 minute before frying each new batch to allow the oil to r

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