The Art of the Burger: More Than 50 Recipes to Elevate America's Favorite Meal to Perfection

The Art of the Burger: More Than 50 Recipes to Elevate America's Favorite Meal to Perfection

by Jens Fischer

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Overview

The essential book to have on hand before you fire up the grill this summer.

In any city around the world you can find a burger twenty-four hours a day on virtually every corner—walk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast food burgers from under the heat lamp. But there is another way . . .

The Art of the Burger is much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, creative preparation, and of course, more flavor. You really want to know what’s in your burger? Then the only way is, to do it yourself.

With premium meat, crispy bacon, gently melting cheese, and hamburger buns that do not taste like cardboard—The Art of the Burger looks at the perfect burger. Fresh, creative, and distinct from the classics, this burger bible presents exciting ideas you’ll never find in a fast food restaurant. It contains recipes for twelve types of bread and buns, eleven types of sauces, and fifty burgers of all sorts—not just beef patties, though a quarter of them are beef-specific, but ones using pig, poultry, seafood, veggies, and others ingredients instead of, or in addition to, a standard patty. There are even a few desert “burgers.” Beautifully designed and packed full of tips and guidance to make the perfect burger here is the book for burger lovers everywhere.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Product Details

ISBN-13: 9781632205087
Publisher: Skyhorse
Publication date: 05/05/2015
Pages: 144
Product dimensions: 7.90(w) x 9.90(h) x 0.70(d)

About the Author

Jens Fischer is a Michelin-starred chef who was trained by and has worked for several award-winning chefs. He’s the executive chef at Passione Rossa at the BollAnt’s im Park hotel in Bad Sobernheim, Germany, where he promotes a modern way of cooking. He loves pasta, but has a particularly affinity for creating unique burgers.

Maria Brinkop, a skilled, professionally trained photographer and college-educated designer with a knack for food photography, creating pictures that are tasty, with a little twist—not too much and not too little. Maria has freelanced for clients all over Germany since 2008 and has received several awards for her work.

Read an Excerpt

The Art of the Burger

More Than 50 Recipes to Elevate America's Favorite Meal to Perfection


By Jens Fischer, Maria Brinkop, Michael Spieth

Skyhorse Publishing

Copyright © 2014 Neuer Umschau Buchverlag
All rights reserved.
ISBN: 978-1-63220-508-7



CHAPTER 1

MOVE IN THE RIGHT DIRECTION AND YOU'LL BE ON THE RIGHT TRACK!


In any city around the world you can find a burger twenty-four hours a day on virtually every corner — walk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast food burgers from under the heat lamp. But there is another way ...

The Art of the Burger is much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, creative preparation, and of course, more flavor! Making good choices is everything, and that's why these tips won't just make your burger complete, but will make it an unchallenged hit.


ACTOR IN LEADING ROLE — THE PATTY

Without quality, nothing works. This applies in particular to the most important part of the burger: the patty. Whether classic beef, hearty pork, or extravagant fish, the ingredients' freshness is always the top priority! You won't find it in the freezer section of the supermarket. The best will be from a local butcher or fish market. And for those making vegetarian patties from grains, you don't have to go to your local farm. Find quality grains at a natural foods store or a well-stocked grocery store.


BEEF

The classic patty is made of beef. Shoulder, neck pieces, or rib are ideal here. The natural fat content of the meat will ensure that the patty does not become too dry. Veal (neck) is suitable and is milder and less fatty than beef. Beef and veal patties will be juiciest when cooked to medium, and definitely not to well done.


PORK

A patty made of fattier pork gets really juicy when it is fried a bit longer. That way it won't lose its flavor.


LAMB

If you like a particularly strong tasting meat for your patty, use lamb, ideally from the shoulder.


TURKEY & CHICKEN

Patties made of lean poultry meat can quickly dry out when frying. To prevent this, choose meat from the thigh instead of the breast, mix in some juicy pork, or ask the butcher to add some of the richer skin into the ground meat.

Important for all burgers: absolute freshness is essential when consuming ground meat!


AROUND THING

There are two tricks for a particularly uniform and round patty:

1. The easiest way is with a burger press, available online for around $10.

2. If you're making the patty by hand, briefly knead the ground meat with wet hands, then bring it into a round, flat shape.


So that the patty doesn't turn into a meatball, press down in the middle of the raw patty with the back of a spoon to create an indent.

Let the patty cool for at least 1 hour before frying, so that the fat in the meat can harden somewhat, which gives the patty a firmer structure.


SO THAT NOTHING BURNS

The recipes in this book are intended for the indoor kitchen in that the patties are mainly prepared in the pan and oven. But any patty would be equally at home on a barbecue grill. For patties of poultry, fish, or seafood one should strengthen the patty's consistency with an egg and bread crumbs, or it might otherwise fall through the grill's grate. Burgers like it hot. They belong on a really hot grill or in a hot frying pan! And leave them be: flip them once or twice, that's enough. Keep it simple!


THE ASSISTANT — THE BUN

Put a lid on it for a perfect burger! On the following pages you will find recipes for great bun choices for your burger. You might even find a new favorite! For quicker prep, you can of course also fall back on a store-bought bun. Buns and rolls should be toasted slightly before serving so that they'll absorb less moisture and get an extra kick of flavor. Toast them either in the toaster, in a pan at medium heat, or on the grill.


READY, SET, BURGER!

Now that you are equipped with the most important tips and tricks to a good, tasty burger, you can let your imagination run wild with the fun ideas and suggestions in these recipes. Move in the right direction and give your burger that personal touch.

CHAPTER 2

Blintzes

MAKES 8–10 PIECES


INGREDIENTS

1 ¾ CUPS MILK
1 TBSP FRESH YEAST
1 1/3 CUPS PLAIN FLOUR
1 PINCH OF SALT
2 EGG YOLKS
2 EGG WHITES
3 TBSP HEAVY CREAM
CLARIFIED BUTTER FOR FRYING


PREPARATION

(1) Warm 1 1/3 cups of milk in a pot. (2) Dissolve the yeast in the warm milk, add 1/3 cup flour and mix into a dough. Let it sit for 15 minutes. (3) Add the remaining flour, the remaining milk, salt, and egg yolks, and knead everything into a smooth dough. Let it sit for another 20 minutes. (4) Whisk the egg whites and cream separately and add them into the dough alternately. (5) Heat the clarified butter in a frying pan and turn the blintzes on both sides until golden brown.


Brioche Buns

MAKES APPROXIMATELY 4 BUNS


INGREDIENTS

2 TSP FRESH YEAST
4 TSP WATER
1 1/3 CUPS FLOUR
3 OZ BUTTER
1 EGG
1 PINCH OF SALT
1 EGG FOR BRUSHING


PREPARATION

(1) Dissolve the yeast in 4 teaspoons of lukewarm water. Add half the flour to make a starter dough and let it sit for 1 hour. (2) Mix the butter, now soft, in with the remaining ingredients, knead into a smooth dough, and then let it sit for another 30 minutes. (3) Line a baking sheet with parchment paper. (4) Divide the dough into four equally sized dough balls, lay them out on the sheet and let sit for another 30 minutes. (5) Meanwhile, preheat the oven to 400°F. (6) Brush the brioche buns with egg yolk and bake in the hot oven for 15–20 minutes.


Burger Buns

MAKES APPROXIMATELY 4 BUNS


INGREDIENTS

2 TSP FRESH YEAST
½ CUP WATER
1 CUP PLAIN FLOUR
1 EGG
1 ½ TSP SALT
1 TSP SUGAR
1 TBSP SOFT BUTTER
4 TSP SOURED MILK
BUTTER FOR BRUSHING


PREPARATION

(1) Crumble the yeast into the flour, add the remaining ingredients and ½ cup of water, knead well in a food processor, and let it rise for 1 hour. (2) Divide the dough into four equal pieces, flatten them, and let rise for 30 minutes under foil or a kitchen towel. (3) At the same time, line a baking sheet with parchment paper and preheat the oven to 350°F. (4) Place the rolls onto the baking tray and bake in the hot oven for 15-20 minutes. (5) Melt some butter, brush a coat onto the still-hot buns, and allow them to cool.


Curry-Chili Buns

MAKES 4–6 BUNS


INGREDIENTS

2 TSP FRESH YEAST
1 CUP FLOUR
½ CUP WATER
2 TBSP OLIVE OIL
½ TSP SALT
½ TSP INDIAN CURRY POWDER
1 PINCH CHILI POWDER
1 PINCH RED THAI CURRY PASTE


PREPARATION

(1) Dissolve the yeast in lukewarm water. Add half the flour to make a smooth dough. Let it rise for 1 hour. (2) Add the remaining ingredients and knead well. (3) Line a baking sheet with parchment paper. (4) Make four to six equal dough balls, put them on the sheet, and let them sit again for 1 hour. (5) Preheat the oven to 400°F. (6) Bake the buns in the hot oven for about 10 minutes.


Fruity Bread Rolls

MAKES ABOUT 4 ROLLS


INGREDIENTS

2 TSP FRESH YEAST
1 ½ TBSP WATER
1 1/3 CUP PLAIN FLOUR
3 OZ SOFT BUTTER
1 EGG
1 PINCH OF SALT
½ TSP VANILLA SUGAR
JUICE AND ZEST OF ½ SMALL LEMON
ZEST OF ½ ORANGE
1 EGG FOR BRUSHING


PREPARATION

(1) Dissolve the yeast in the lukewarm water. Add half the flour to make a smooth dough. Let it rise for 1 hour. (2) Add the rest of the ingredients, one at a time, kneading well, and then let the dough rise for 1 hour. (3) Line a baking tray with parchment paper. (4) Divide the dough into four equal dough balls, distribute them on the tray, and let them sit again for 30 minutes. (5) Preheat the oven to 450°F. (6) Brush the rolls with egg yolk and bake in the hot oven for about 12 minutes.


Spiced Buns

MAKES APPROXIMATELY 4 BUNS


INGREDIENTS

2 TSP FRESH YEAST
4 TBSP WATER
2 CUPS FLOUR
4 TBSP BUTTER
¼ TSP GROUND CUMIN
¼ TSP GROUND CORIANDER
½ TSP CHOPPED ROSEMARY
½ TSP CHOPPED THYME
1 PINCH BLACK PEPPER
OLIVE OIL FOR BRUSHING
SESAME SEEDS FOR SPRINKLING


PREPARATION

(1) Dissolve the yeast in 2 tablespoons of lukewarm water. Stir in the flour to make the dough and let it rise for about 1 hour. (2) Add the remaining flour, softened butter, 2 tablespoons of water, and then the spices. Knead to a smooth dough and let it rise again for 1 more hour. (3) Line a baking tray with parchment paper. (4) Form the dough into four equally large dough balls, put on the baking tray, and let rise for 1 hour. (5) Preheat the oven to 400°F. (6) Brush the buns with olive oil and sprinkle with the sesame seeds, carefully slice into the top crosswise, and bake in the hot oven for 15 minutes.


Olive-Focaccia

MAKES APPROXIMATELY 4 PIECES


INGREDIENTS

2 CUPS FLOUR
1 TBSP FRESH YEAST
½ CUP WATER
½ TSP SALT
1 TBSP OLIVE OIL
1 TBSP BLACK OLIVES, FINELY CHOPPED
OLIVE OIL FOR BRUSHING
COARSE SEA SALT FOR SPRINKLING


PREPARATION

(1) Add the flour into a bowl and make a hollow dent in the middle. Crumble the yeast into it. (2) Make the starter dough with about 2 tablespoons of lukewarm water, mix gently, and let it rise. (3) Add ½ cup of lukewarm water, salt, oil, and olives, then knead to a smooth dough. (4) Let the dough rise in the fridge for 2 hours. (5) Line a baking sheet with parchment paper. (6) Shape the dough into four equal dough balls, set out on the sheet, brush with olive oil, sprinkle with coarse sea salt, and let it sit again for 30 minutes. (7) Preheat the oven to 400°F. (8) Bake the focaccia in the hot oven for 15 minutes.


Squid Ink Buns

MAKES APPROXIMATELY 4 BUNS


INGREDIENTS

2 CUPS FLOUR
½ CUPS WATER
1 TBSP FRESH YEAST
½ TSP SALT
1 EGG YOLK
1 TSP OLIVE OIL
1 TSP SQUID INK
OLIVE OIL FOR BRUSHING


PREPARATION

(1) Add the flour into a bowl and make a hollow dent in the middle. Crumble the yeast into it. (2) Make a starter dough with about 2 tablespoons of lukewarm water, mix carefully and let it rise. (3) Add the remaining ingredients, 1/3 cup lukewarm water, and knead everything into a smooth dough. (4) Let the dough cool in the fridge for 2 hours. (5) Line a baking sheet with parchment paper. (6) Shape the dough into four equally large dough balls, set out on the sheet, brush with olive oil and let it sit again for 30 minutes. (7) Preheat the oven to 400°F. (8) Bake the buns in the hot oven for about 15 minutes.


Sesame Buns

MAKES 4 BUNS


INGREDIENTS

¼ CUP MILK
¼ CUP WATER
4 TSP FRESH YEAST
2 CUPS FLOUR
½ TSP SALT
1 EGG YOLK
1 TSP TOASTED SESAME OIL
½ TSP SESAME PASTE
BUTTER FOR BRUSHING
SESAME SEEDS FOR SPRINKLING


PREPARATION

(1) Warm the milk, stir in the lukewarm water, and dissolve the yeast in it. (2) Make a smooth starter dough by adding half the flour and let it rise for 1 hour. (3) Mix in the remaining ingredients knead the dough, and let it sit for another 30 minutes. (4) Line a baking sheet with parchment paper. (5) Form four equal dough balls on the sheet and again let it rise for 30 minutes. (6) Preheat the oven to 400°F. (7) Melt butter and brush it onto the buns, sprinkle them with the sesame seeds, and bake in the hot oven about 25 minutes.


Tomato Buns

MAKES 4 BUNS


INGREDIENTS

1/3 CUP MILK
4 TSP FRESH YEAST
1 ½ CUPS FLOUR
1 SMALL ONION
4 TBSP SUN-DRIED TOMATOES
2 BASIL LEAVES
5 TSP OIL OF MARINATED TOMATOES
5 TSP OLIVE OIL
1 EGG YOLK
¼ TSP SALT
½ CUP SUGAR
1 PINCH TOMATO PASTE
OLIVE OIL FOR FRYING
COARSE SEA SALT FOR SPRINKLING


PREPARATION

(1) Warm the milk and dissolve the yeast in it. (2) Add half the flour into the mix, knead gently, and leave it in the fridge for 2 hours. (3) Peel and finely dice the onion, sauté in olive oil. (4) Finely dice the tomatoes. (5) Wash the basil leaves, shake dry, and cut into fine strips. (6) Work the onions, tomato, basil, and remaining ingredients into the dough. (7) Line a baking sheet with parchment paper. (8) Shape four equal dough balls and arrange them on the sheet. Let them sit for another 30 minutes. (9) Preheat the oven to 400°F. (10) Brush the tomato buns with water, sprinkle with coarse salt, and bake them for about 15 minutes in the hot oven.


Whole Wheat Buns

MAKES ABOUT 4–6 BUNS


INGREDIENTS: STARTER DOUGH

2 ½ TBSP FLAXSEED
2 ½ TBSP OATMEAL
2 ½ TBSP SUNFLOWER SEEDS
2 ½ TBSP SESAME SEEDS
¼ CUP RYE WHOLE MEAL FLOUR
1 PINCH OF SALT
1/3 CUP WATER


INGREDIENTS: MAIN DOUGH

THE STARTER DOUGH
2 CUPS WHOLE WHEAT FLOUR
2 TBSP BUTTER
1 TBSP FRESH YEAST
1/3 CUP WATER
½ TSP SALT
½ TSP SUGAR
1 EGG YOLK
RAW GRAINS FOR SPRINKLING


PREPARATION

(1) Add all ingredients for the starter dough into a bowl, add 1/3 cup of water, and mix everything well. Let the starter dough rise in the refrigerator for 12 hours. (2)Mix flour, butter, yeast, as well as 1/3 cup water into it, and add the salt, sugar, and egg yolk. Mix everything well and let it rise again for 12 hours in the refrigerator. (3) Line a baking sheet with parchment paper. (4) Form the dough into four to six equal dough balls and place on the tray. Brush with water, sprinkle on grains, and let them sit for 30 more minutes. (5) Preheat the oven to 375°F. (6) Bake the buns for about 20 minutes in the hot oven.


Walnut Buns

MAKES ABOUT 4 BUNS


INGREDIENTS

½ CUP CHOPPED WALNUTS
½ CUP MILK
1 ½ TBSP YEAST
¾ CUP PLAIN FLOUR
¾ CUP RYE FLOUR
¼ CUP WHOLE WHEAT FLOUR
1 TSP SALT
1 PINCH OF SUGAR


PREPARATION

(1) Roast the walnuts in an ungreased nonstick frying pan. (2) Warm the milk and dissolve the yeast in it. (3) Add the remaining ingredients to the yeasty milk, knead everything to a smooth dough, and let it sit for 1 hour. (4) Line a baking sheet with parchment paper. (5) Form the dough into four equal dough balls, lay them out on the tray, and again let them sit for 30 minutes. (6) Preheat the oven to 425°F. (7) Bake the buns in the hot oven for about 15 minutes.


(Continues...)

Excerpted from The Art of the Burger by Jens Fischer, Maria Brinkop, Michael Spieth. Copyright © 2014 Neuer Umschau Buchverlag. Excerpted by permission of Skyhorse Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

MOVE IN THE RIGHT DIRECTION, PAGE 6,
BUNS, PAGE 10,
SAUCES, PAGE 22,
HOW TO USE THIS BOOK, PAGE 33,
BURGER NAVIGATOR, PAGE 34,
BURGERS, PAGE 36,
RECIPE DIRECTORY, PAGE 136,
INDEX OF INGREDIENTS, PAGE 140,

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