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Quick and Easy Burger Cookbook

Fearless Recipes and Uncompromising Techniques for the Ultimate Patty
By Chris Hart and Andy Husbands and Andrea Pyenson
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Brief Description
Bump your burger game up a notch or two or three with these creative, flavour-packed, juicy-good recipes. Burgers are the ultimate one-plate meal, especially when they are topped with delectable things like guacamole, Szechuan chili crisp, homemade ketchup, onion rings, caramelised onions, a punchy Southern-style or... Read More
Format: Paperback / softback
$3299
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Quick and Easy Burger Cookbook incorporates new techniques, inspirations, and ingredients to take everyday and special-occasion burgers to the next level.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Bump your burger game up a notch or two or three with these creative, flavour-packed, juicy-good recipes.

Burgers are the ultimate one-plate meal, especially when they are topped with delectable things like guacamole, Szechuan chili crisp, homemade ketchup, onion rings, caramelised onions, a punchy Southern-style or Asian slaw, or fried heirloom tomatoes. Those are just a few of the ideas in this colourful volume that is guaranteed to get you and your family out of the old patty-on-a-bun burger rut and into a delicious new world of gourmetβ€”but easy-to-fixβ€”burgers.

Quick and Easy Burger Cookbook 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. The recipes include:

  • Adventurous burgers featuring global flavours, from Mexican to Korean
  • Innovative new spins on the classic down-home beef burger
  • Health-conscious burgers made with lower-fat proteins such as turkey and salmon

You'll learn the art of freshly grinding meatsβ€”from beef to lamb to goatβ€”for the ultimate juicy burger as well as various cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavour. Most recipes can be made on an outdoor griddle or gas or charcoal grill, or indoors on a cast-iron or nonstick skillet.

Altogether, it's a lifetime's worth of exciting new ways to make the best burgers imaginable.

Book Details

INFORMATION

ISBN: 9780760398005

Publisher: New Shoe Press

Format: Paperback / softback

Date Published: 05 June 2025

Country: United States

Imprint: New Shoe Press

Illustration: color photos

Audience: General / adult

DIMENSIONS

Width: 191.0mm

Height: 235.0mm

Weight: 440g

Pages: 144

Collections

Andrea Pyenson Andy Husbands Chris Hart Cook Books & Recipes Cooking & Food Non-Fiction

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 venture, The Smoke Shop, pays homage to his extensive background in the competitive barbecue circuit. His honest, approachable fare makes Smoke ShopΒ 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. He competed on FOX Television Network's fieryΒ 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 named him the 2014 Chef of the Year and a Rodman Celebration Restaurant Chair. He has also co-authored several cookbooks, including Pitmaster,Β 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,Β 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.

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