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

by Andy Husbands, Chris Hart, Andrea Pyenson

Overview

“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

Product Details

ISBN-13:	9781610587525
Publisher:	Quarto Publishing Group USA
Publication date:	08/17/2023
Series:	Wicked Good
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	13 MB
Note:	This product may take a few minutes to download.

About the Author

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.

Table of Contents

Foreword 9

Chapter 1 The Basics of Burgers 10

Burger Lore 12

Why Grind Your Meat 14

Special Burger Blends 14

How to Grind Your Meat 15

Shaping Your Burgers 17

Cooking Methods 17

Griddle/Skillet (Chris's Favorite) 17

Wood-Fired and Charcoal Grilling (Andy's Favorite) 18

Why Does My Burger Need to Rest? 19

Equipment 20

Griddles/Skillets 20

Grinders 20

Grills 20

Thermometers 21

Everything Else 21

Chapter 2 Burgers 101 22

Our Perfect Burger 25

Doneness Temperatures 26

Best.Mayo.Ever. 27

Fifth Dimension Powder 29

Gram's Bread-and-Butter Pickles 31

Our Perfect Turkey Burger 32

Glo's Bean Salad 35

Sous Vide Burger 37

Special Sauce 39

Wicked Killer Burger Toppings 41

Dilled Salmon Roe 41

Pig Candy 42

Pickled Green Tops 45

Red Hots 46

Grilled Romaine 48

Spiced and Creamed Shimeji Mushrooms 49

Peppered Onion Rings 50

Espelette and Togarashi Peppers 51

Grilled Vidalia Onions 52

Garlic Confit Jam 53

Black Pepper-Cured Bacon 54

Smoking Basics 55

Tomato-Ginger Ketchup 56

Jack D'Or Mustard 57

Creamy Garlic Mustard 58

Triple Crème Stinky Cheese 59

Rich, Decadent…Like Budduh 59

Flour Bakery Burger Buns 60

Katie's Burger Buns 63

Chapter 3 New American Classics 64

Brat Burger 67

Mindy's Pretzel Buns 68

Mindy's Pepper Jack Cheese Sauce 69

Hill Country Brisket Burger 70

Basic BBQ Rub 72

Pit Sauce 72

Garlic Butter 73

Quick-Pickled Onions 73

Tortilla-Wrapped New Mexican Chile Burger 74

Josh Ozersky's Favorite Burger 79

The $100 Burger 80

Meyer-Lemon Aioli 82

Portobello-Truffle Cream 83

Beach House Burger 84

Rochester Club Sauce 87

Homage to Island Creek Oysters Burger 89

Fried Oysters 90

Tartar Aioli 91

Pastrami Burger 92

Russian Dressing 93

Belted Cow Bistro Veal Parmigiana Burger 94

Basil Pesto 97

Tomato Sauce 97

Steak Tartare Burger 99

The Lewis Burger 100

Diner-Style Steamed Cheeseburgers 103

The Schlow Burger 105

Crispy Onions 107

Bacon Cheeseburger Soup 108

Chapter 4 Where's the Beef? 110

Salmon Burger 113

Dill Mayonnaise 114

Beet Burger 115

Duck Burger 118

Pistou 121

Caul Fat 121

Provençal Salad 122

Mole-Spiced Turkey Burger 123

Mango Chile Slaw 125

Roasting Peppers 125

647's Breakfast Burger 126

647's Breakfast Sausage 128

Fatback 128

All-American Double Bison Cheeseburger 129

Lamb Juicy Lucy 132

Black Bean Portobello Burger 135

Mushroom Mustard 136

Poulet Foie Royale 137

Yellowfin Tuna Burger 140

Jesse's Bison Burger 142

Red Wine-Basil Aioli 143

Chapter 5 Burgers Beyond Borders 144

Banh Mi Burger 147

Pork Corton 149

Caribbean Goat Burger 150

Ginger Guava Glaze 152

Moroccan Chickpea Burger 153

Harissa Mayo 155

Parsley Salad 155

Gold Coast Burger 156

Aussie Special Sauce 158

Caramelized Onions 158

Bulgogi Burger 159

Quick Kimchi 161

Sesame Aioli 161

Gyro Burger 162

Tzatziki Sauce 163

Koh Jum Scallop Burger 164

Sea Scallops: We Take Ours Dry 165

Herb Salad 166

Spiced Aioli 167

Chapter 6 You Want Fries with That? 168

Wicked Good Fries 171

Creole Fries 173

Rosemary Aioli 173

Duck Fat Fries 174

From Potatoes to Fries 175

Sweet Potato Pub Fries 176

Sweet Potato Dust 176

Wicked Good Poutine 177

Tempura Onion Rings 178

Green Krack Sauce 180

Harpoon IPA Beer Batter Onion Rings 181

Delpha's BBQ Potato Chips 182

Malted Salt-And-Vinegar Potato Chips 183

Chapter 7 That's a Frappe! 184

Vanilla Frappe 187

Vanilla Ice Cream 188

Salted Caramel Frappe 189

Brown Sugar Simple Syrup 189

Darkest Chocolate Frappe 190

Devilish Chocolate Sauce 190

Chocolate-Almond Banana Smoothie 192

Root Beer Float 193

Ginger Beer Float 194

Coconut Ice Cream 195

Pistachio-Gelato Burger 197

Gelato vs. Ice Cream 197

Brioche Buns 198

Pistachio Gelato 199

Resources 200

About The Authors 202

Acknowledgments 203

Index 204