Review: Wicked Good Burgers by Andy Husbands, Chris Hart and Andrea Pyenson

madnad

Andy Husbands, the chef/owner of Boston restaurant Tremont 647, has put together this amazing collection of burger recipes.

When I first mentioned the title of this book to my husband, he started salivating. I have to say, I did a little too. This book is jammed with recipes for many types of burger, along with the perfect side dishes and even some tasty buns. If you are planning on throwing a BBQ this summer, then this could just be the book for you.

The first chapter is all you ever need to know about making your own burgers, down to how to grind your own meat and what equipment you will need. Next follows some staples of Husband’s restaurant along with a selection of sides. Further chapters include recipes of other classic with a twist, fish burgers, and burgers with an international flavour. The final chapter covers Frappes, or milkshakes.

The photos are well shot and simple, and allow the food to be the star rather than be cluttered up with props.  The recipes themselves are fairly easy to follow, especially if you have taken the time to read the informative first chapter.

This is a recipe book covering the various faces of the American classic – the burger. This is reflected in the description of the ingredients, and the measurements are primarily in US cups, yet accommodatingly, the grams/mls are also included.

The only thing I struggled with is that quite a few of the ingredients mentioned are impossible to get hold of in the UK. The first burger recipe, the ‘perfect burger’, includes the addition of something called ‘fifth dimension powder’. The recipe of the curiously sounding spice mix is included in the book, but three out of the five ingredients you can’t get in the UK, so it is difficult to fully replicate any of the recipes.

The recipes in the book are great, and if you want to stretch your BBQ muscles and try your hand at something a little different to the plain beef burger, then this is the book for you.

Now all we need is for the weather to get better…

The book is available now from Fair Winds Press.

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