2024 the best salmon patty recipe review

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“The expanded concept of the burger is explored in amazing detail from the grinding and cooking, to the bun, fries, sauces, and condiments.” —Jasper White, James Beard Award-winner, chef/partner Summer Shack Restaurants

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.

“Andy Husbands and Chris Hart provide every secret you’ll need to become an expert and champion burger cook.” —Danny Meyer, James Beard Award-winner and founder of Shake Shack

“Andy and Chris’s reverence for the once-humble burger is both mouthwatering and fun. They bring a gourmet sensibility without getting too serious.” —Charles M. Storey, senior vice president, marketing, Harpoon Brewery

ASIN ‏ : ‎ B00BOWIGKE
Publisher ‏ : ‎ Fair Winds Press (April 1, 2013)
Publication date ‏ : ‎ April 1, 2013
Language ‏ : ‎ English
File size ‏ : ‎ 16127 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 396 pages
Reviewer: Len
Rating: 5.0 out of 5 stars
Title: Wicked Good Read and Eating
Review: This is a great burger book. The scope is excellent - from the basics of meat combinations to grinding your own meat, to non-meat burgers to a wide variety of sides including burger toppings, fries and shakes.Wicked Good Burgers is a fun cover-to-cover read, for those who enjoy reading cookbooks. Almost every recipe includes an author's introduction and photo. The photos are printed in surprisingly vibrant color given the trade paperback format.Here's what I've cooked so far. I'll update as I go.Red Hots - This is a sweet/hot relish with main components onions, jalapenos and pineapple. It starts very sweet from the pineapple, then transitions to a full-mouth wonderful heat. It's a great topping. The recipe calls for 20 red jalapenos. I used only 6 chiles - 3 green jalapenos and 3 red fresnos - and it turned out plenty hot for me.Salmon Burger with Dill Mayonnaise - This is as moist and complex a salmon burger as I think you'll ever have. Imagine these layers from bottom to top - bottom bun, dill mayonnaise, salmon burger, creme fraiche, chives, "dilled" salmon roe, arugula, top bun. It took a bit of time to prepare the components, but delicious and well worth the effort. You could certainly do a lot of prep the day before.Brat Burger - The Brat Burger has a greater depth of flavor than the salmon burger, I'd make it first. The ground meat is equal parts pork and veal, but the real punch, the element that makes the burger taste like a bratwurst, is nutmeg - just enough to round the flavor into something decidedly different from a conventional beef burger. The author's recommend serving this burger on "Mindy's Pretzel Buns". I'm not a big baker so didn't make the homemade buns, but I was pleased to fund pretzel buns at Whole Foods, and they were delicious. Most importantly, the Brat Burger is served with the fantastic "Mindy's Pepper Jack Cheese Sauce", basically heavy cream, white American cheese and just enough pepper jack cheese to give the sauce a bit of a bite. All-in-all this burger is big winner.Quick Pickled Onions - a truly quick recipe for a solid go-to topping - run a red onion through the mandoline, pour over boiled apple cider vinegar with a few spices, let cool. I added some white wine vinegar to bring out the pickled taste.Pickled Green Tops - Another quick pickle, this one made from ramps, which I couldn't find so substituted scallions but into about 1" long pieces. This is a sweet pickle, courtesy of ample sugar boiled with the vinegar poured over the vegetables. I had some of this pickle with the Brat Burger and it was a good sweet-savory combination.Cookware - At the authors' recommendation I purchased a cast-iron griddle, specifically a "Lodge". This is a great asset for Wicked Good Burgers, because the authors' cooking technique centers around heating a griddle to smoke-point and cooking for 2-3 minutes on one side, then 2-3 minutes of the other. The cast-iron gave the burgers a good sear, and can be used indoor, or laid across an outdoor grill, My indoor smoke alarms are very sensitive, so it's very helpful to be able to cook on the griddle laid over the outdoor grill.Poulet Foie Royale - A chicken burger made from thighs and livers in a 5:1 ratio. The chicken livers impart a slightly gamey taste but also keep the burger moist. I enjoyed this burger and would make it again. It was the first time I've used my KitchenAid grinder attachment, which got a bit clogged up because I made the error of buying bone-in chicken thighs and removing the bone myself, which was difficult and left some gristle in the grinder, which had no impact on taste, but slowed down the grinder and resulted in a fine grind when the recipe called for coarse. Next time I would be sure to buy skinless, boneless thighs. This burger is intended to be served with "Tomato Ginger Ketchup" and "Peppered Onion Rings. I didn't have time for the onion rings but the tomato ginger ketchup - a nice blend of tomato umami and tangy ginger - added a lot of flavor to the burger.Steak Tartare Burger - I love steak tartare so this burger grabbed my attention early on. The toughest thing about this burger is the moment before cooking when (assuming you love steak tartare) you think "why am I ruining this perfectly good steak tartare by searing it?" Then you go ahead anyway and man is it delicious. A few notes - firstly I didn't use tenderloin which was way too costly at $24.99/lb. Instead I used ground Kobe beef at $7.99/lb. Second I used a baguette instead of brioche. Lastly I used a lightly fried plain-old hen egg instead of a quail egg, which in so far as I can tell isn't readily available in the CT suburbs. I seared the burger 2 minutes on the first side and one minute on the second, then fried the egg in the hot pan, leaving it sunny-side up and folding the white over the yolk just enough so the white would set. I lined up my "garnishes" - creme fraiche, "quick-pickled onions" (see above), capers, thick grainy mustard and chopped arugula. Instead of putting the burger on the baguette, my approach was to rip off a section of baguette, then put on 2 or 3 of the toppings, then the burger, then bite and repeat. It was a little slice of heaven really. My wife isn't into meat still mooing, so I cooked her burger a bit further through. She ate it with bottled BBQ sauce and also enjoyed it. A big winner I'd make again without hesitation."Our Perfect Burger" is 80/20 chuck with the authors' "Fifth Dimension Powder", a calculated blend of powders - porcini, portobello,worcestershire, onion and garlic. The objective is a super-charged steak flavor. This is a really good burger, and I'm glad to have the powder mix ready for future use. The difficulty describing this burger though, is while it's flavorful, it's hard to tell how much without comparing it side-by-side with a plain, unseasoned burger. It would be interesting to hear someone's impression of a side-by-side taste test.Best.Mayo.Ever. has a nice taste profile, a bit tangier than a Hellmann's mayonnaise. I made it in a KitchenAid, following the timing exactly, and it didn't firm up quite as thick as I would have liked; well worth trying though.Moroccan Chickpea Burger - This burger has a great texture and a full flavor, especially with the heat of the harissa mayo (harissa plus Best.mayo.Ever.), and the coolness of the parsley salad (parsley, lemon juice, olive oil and salt). Definitely make the parsley salad, which is both a great complement and contrast to the burger and the mayo. One of our guests said she loved this burger and had to have the recipe. She took two burgers home. Our other guest said he'd never liked vegetarian burgers until this one, especially with the harissa mayo. This burger might be a good go-to when you have a vegetarian over. It was super easy to make to0, with the mayo at 15 minutes being the most complex item.Josh Ozersky's Favorite Burger - This is essentially a White Castle Burger recipe. It's all about liberal salting and precision technique. To be precise - sear, flip, flatten, wait, top with onions in warm water, steam/wait, flip, add cheese and bottom bun, wait, remove to plate, add top bun. I made 2 dozen, it takes a bit to get your rhythm, but after the first 4 or 5 the process goes pretty smoothly. Key to this recipe are liberal use of salt and thinly sliced cheese for easier melting. In addition I recommend using a bacon press to keep your beef pattie flat before putting on the onion. I didn't do this and the resulting patties were a bit too thick and a slightly too rare in the center. These burgers would be awesome for a big party.Spiced and Creamed Shimeji Mushrooms - This recipe calls for whole Shimeji mushrooms, which are small button mushrooms prepared whole. I couldn't find these so just used regular button mushrooms, medium sliced. These mushrooms don't look all that appetizing when they're finished; the sour cream gives them a ruddy, almost dirty color. They taste great however. The recipe calls for 1-2 teaspoons esplette pepper. I used 1 teaspoon and it gave the mushrooms a nice spicy heat. I served these mushrooms with Josh Ozersky's favorite burger, where they tasted great but kept falling off the small burger. This topping is probably best served with a full-sized burger.Did I mention this is the best burger cookbook ever?Belted Cow Bistro Veal Parmigiana Burger - First off I don't know why this burger calls for 2 pounds of ground veal to make 4 burgers. I made 7 and they were all pretty solidly big. Anyway this is a satisfying burger. 100% ground veal does indeed taste different from beef, and is vaguely reminiscent of a veal cutlet. Mozzarella plus provolone plus Parmesan makes for a nice cheesy burger, but the best part of this burger is the outstanding basil pesto which would add loads of flavor to just about anything. Don't bother grating your own cheese, everything comes out perfectly fine with one of the bags of grated cheese on the supermarket shelf near the Kraft Grated Parmesan in the cylindrical container. Also no need I think to make your own tomato sauce, I used a jarred sauce that worked fine. This burger makes for nice leftovers. Just dump some more tomato sauce and basil pesto on the top, a few minutes in the microwave and you have a complete entree. A winner.Pork Corton - It's a pork spread. What could possibly be wrong with that? As it turns out, nothing, it (expletive deleted) delicious! Easy too. The recipe called for ground pork shoulder. I had some cooked baby back ribs handy, the meat falling off the bone, so I used that meat instead. Fantastic.

Reviewer: Smart shopper
Rating: 5.0 out of 5 stars
Title: Modern look to the book, with lots of color and pictures
Review: This was a perfect gift for my boyfriend (included with a grill press he’s been asking for). I’ve included pictures of the table of contents because that was the thing kept me on the fence of buying the product. My boyfriend is a burger snob, so I wanted to make sure it included a wide range of advanced recipes, and I’m glad I impulsively decided to buy it for him on account of the other ratings. This book includes how to cook using different types of meat besides beef, and even includes recipes for veggie and salmon burgers. They also have a wide ranch of sauces or topping suggestions for your burger. My favorite pet is the pretzel bun recipe because I live in an area where it’s didfi to find pretzel buns at the grocery store, and we love a good pretzel bun. Another thing I like is that while there are some recipes that are extremely gourmet and could get quite expensive, there were many recipes that are practical and can use ingredients and/or spices that you already have available. If you are a burger-lover, this is a great addition to your shelf of cookbooks!

Reviewer: Lily Serene
Rating: 5.0 out of 5 stars
Title: Just in Time
Review: Perfect book for the outdoor cooking season. I do my cooking indoors but I know many people will want to fire up the barbecue. Creative and different recipes for all sorts of burgers so you don't have to get out the mustard and ketchup. Many other dishes to go with the burgers, and friendly, easy to read, commentary. Gives you more than just a recipe book.I also like the fact that it's so attractive. The photos alone are worth getting!

Reviewer: Toni A.
Rating: 4.0 out of 5 stars
Title: wonderful addition to grilling
Review: I love to grill and have been truly pleased with the recipes found in this book. My kids and I have fun trying new recipes and grilling together.

Reviewer: John Setzler
Rating: 5.0 out of 5 stars
Title: A Man Cave Meals Must!
Review: I'm a fan of a great hamburger. I'm also a self-proclaimed expert backyard grilling and barbecuing fool! My girlfriend recently told me that she has no interest in going out for steaks or burgers anymore when she can get better stuff here at home. That made me feel pretty awesome. I stumbled across this book while browsing Amazon recently and decided to pick up a copy. The first GREAT thing about this book is that the authors spend a good bit of time in the beginning of the book teaching you about burger cooking technique as well as WHY these techniques work well. I have learned over time that there are ways to cook burgers and then there are GREAT ways to cook burgers. I was pleasantly reinforced in my techniques when I read through this material. The book also also discusses a lot of different recipes that not only include various styles of burgers. You will find recipes for some excellent burger buns and toppings as well. I'm so stoked with this book that I'm ordering several more copies of it to give away....Happy Grilling!

Reviewer: Matt
Rating: 5.0 out of 5 stars
Title: Great Burger Book!
Review: Definitely the best burger book I have seen. Great recipes for classic burgers, creative burgers and sides. My only complaint is that this book was printed incorrectly (at least in my copy) with pages 61-72 coming after pages 73-84.Update: I quickly received a replacement copy of the book from Amazon and it's printed correctly. Looks like my first defective copy was just a one copy fluke. I've had the chance to spend more time with the book since my first review and I continue to be impressed by such great recipes.

Reviewer: David William Bresnahan
Rating: 3.0 out of 5 stars
Title: Good for experienced cooks
Review: Okay product but geared towards more experienced cooks and fells a bit lacking with verity.

Reviewer: Lorriane
Rating: 5.0 out of 5 stars
Title: Best burger book so far.
Review: Finally a decent burger book. I bought another book previously that really missed the mark. However wicked books is filled with great recipes for the patties, buns, condiments and everything in between. I've made The Katie's bun recipe and absolutely loved it. This book has inspired me to try a new burger for my family once a week. There is something for everyone, even a burger wrapped in a tortilla. I've never been a bug burger eater. To be honest, I didn't eat burgers at all until last year. Now i'm obsessed and finally have a fun and easy way to make these at home. I know it can make anyone a believer.

Reviewer: Holliexxxx
Rating: 5.0 out of 5 stars
Title:
Review: Bought for a Christmas present and it's perfect, really good quality and very professional! Can't wait for him to open it and more importantly cook for me!

Reviewer: jamie atticus
Rating: 5.0 out of 5 stars
Title:
Review: This book is awesome. There are so many creative and delicious looking recipes. I was surprised to see how many recipes there were for special sauces and garnishes!! I have not made anything out of the book yet, but it is easy to follow, very clear directions and the layout is beautiful.

Reviewer: CD
Rating: 5.0 out of 5 stars
Title:
Review: I started grinding my own burgers, and made the Fifth Dimension Spice, and OMG. Amazing! Lots of ideas for toppings too.

Reviewer: J G Frieslaar
Rating: 3.0 out of 5 stars
Title:
Review: A good book on burgers, but there are better burgers to be had from what I have seen, maybe better marketing than burgers imho

Reviewer: Knives&Scissors
Rating: 5.0 out of 5 stars
Title:
Review: Great burgers!