Chef Hubert Keller, owner of the Burger Bar restaurants in Las Vegas and St. Louis, is known for turning an ordinary burger into an extraordinary culinary affair. The "build your own" phenomenon has taken off across the country and within his book is a collection of burgers organized by type of meat, poultry, fish, vegetable and even sweets. Keller also shows how "DIY" burgers can easily be disassembled and reassembled to suit individual tastes.
Filled with recipes like Burger au Poivre, Mustard Seed Chicken Burger, BLT Turkey Club Burger, homemade sauces and ultra thick milkshakes, this book will have you craving a burger 'round the clock.
What we tested and whether the book's worth buying after the jump.
Takeaway tips: The book's introduction features tips for selecting meat, forming the perfect patty and cooking the juiciest burgers possible. One of Keller's most important rules -- "Never press down on the patties; it will only squeeze the juices out" -- is a common mistake many people make. Another crucial tip: "Never buy meat that is stuffed and compacted into plastic packaging. Once the meat is compacted, a light texture cannot be regained."
Quality of pictures: Towering creations, these succulent burgers topped with salsas, salads and roasted vegetables will secure a special place in your heart. Even the sides had us at "hello."
We tested: Burger au Poivre
Turning a classic French recipe into a burger, Keller instructs the reader to form the patty in the shape of a steak, creating an oblong burger. Each patty is topped with Dijon mustard, then a blend of green, white, pink and black peppercorns that complements the pungent taste of high-quality ground New York strip steak. A cognac, red wine and heavy cream sauce keeps every bite moist, and ripe tomatoes provide a final succulent flourish. This gourmet burger is so juicy and delicious it could even be considered sexy.
Worth the investment: Keller puts an emphasis on creativity and imagination to land the ultimate burger within your reach. After reading the section entitled "Building Better Burgers," you'll have a newfound appreciation for the meaty behemoth, and the take-away tips may well prove to be priceless.
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