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

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

Andy Husbands, Chris Hart, Andrea Pyenson

Language: English

Pages: 208

ISBN: 159233685X

Format: PDF / Kindle (mobi) / ePub

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

Andy Husbands, Chris Hart, Andrea Pyenson

Language: English

Pages: 208

ISBN: 159233685X

Format: PDF / Kindle (mobi) / ePub


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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sherry vinegar, water, brown sugar, turmeric, and salt to a boil, stirring occasionally. Remove from the heat. Place the mustard seeds in a small, nonreactive bowl and pour the hot liquid over them. Fold in the garlic, cover, and refrigerate for 1 day. Remove the mustard from the refrigerator and fold in the sour cream. Use immediately or cover and refrigerate until needed, up to 2 weeks. Yield: About 11⁄2 cups (375 g) 58 wicked good burgers 001-208_29717.indd 58 001-208_29717.indd 58 (Text)

black pepper, to taste 11⁄2 pounds (680 g) cooked hamburgers, coarsely chopped ⁄4 head iceberg lettuce, shredded 1 6 slices bacon, cooked crisp and coarsely chopped 12 cherry tomatoes, halved 1 small minced onion When you have leftover chicken, it’s a no-brainer to make chicken soup, but what about leftover hamburgers? One of our kids likes to fry eggs the next morning, pop some bread into the toaster, and have a nice breakfast sandwich. That’s not always an option for those of us with day

(200°C). Or test by brushing on a bit of oil. When the skillet just barely begins to smoke lightly, it is ready. Brush the surface with oil. Season the burgers with salt and place in the skillet. Add butter to the pan. Cook burgers for 2 minutes per side. The interior will be rare. To serve: Have Brioche Buns, mayo, lemon, chili sauce, and micro greens lined up before you cook burgers. After they are cooked, place them on buns. Add a dollop of Best.Mayo.Ever., a squeeze of lemon, and drizzle

dReSSiNg 2 tablespoons (28 ml) fish sauce 1 tablespoon (15 ml) fresh lime juice 1 tablespoon (20 g) agave nectar or honey 166 wicked good burgers 001-208_29717.indd 166 001-208_29717.indd 166 (Text) (Ray) (Fogra 29)_WF Job:11-29717 Title:FW-Wicked Good Burgers #175 Dtp:225 Page:166 11/30/12 8:23 PM 11/30/12 8:00 PM 001-208_297 001-208_297 30/12 8:23 PM 30/12 8:00 PM spiced Aioli 1 egg 1 shallot, peeled and roughly chopped 20 cilantro leaves 2 tablespoons (28 ml) fresh lime juice 1

be mushy. Spread the fries in a single layer on a drying rack on a sheet pan, cool to room temperature, and then refrigerate until cold, 45 minutes to an hour. Store, sealed in an airtight container, for up to 4 days. (continued) you Want Fries With that? 001-208_29717.indd 171 001-208_29717.indd 171 (Text) (Ray) (Fogra 29)_WF Job:11-29717 Title:FW-Wicked Good Burgers #175 Dtp:225 Page:171 171 11/30/12 8:23 PM 11/30/12 8:00 PM Wicked Good Fries (continued) When you are ready to serve:

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