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The Burger Lab

The Art and Science of the Perfect Burger


Hardie Grant - Chronicle Books
Available: 04/04/17
7.63 x 9.63 · 144 pages
CDN $35.99 · cl

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Daniel Wilson

Burger Lab examines the elements that make up the ultimate burger: the perfect squishy bun; a pickle that has just the right amount of tang and crunch; the exact quantity of mayo and ketchup to deliver maximum flavor without over-powering the burger; and the ultimate pattie that's meaty, juicy and umami-intense. It is a science to get all the elements perfect, but in this unique cookbook Daniel Wilson shows us how to get the chemistry exactly right. The modern-day junk food is elevated to the sublimeby Daniel Wilson's cheffy sensibilities; Burger Lab will change everything you thought you knew about burgers and arm you with everything you'll need to know to make cult-worthy burgers at home.

Mouth-watering constructions include a Wagyu cheeseburger deluxe, a Fried chicken burger with slaw, a Reuben burger with corned beef, sauerkraut, Swiss cheese, thousand island on a rye bun, a BBQ pulled pork bun with pickles and more, plus recipes for condiments, chips and milkshakes to wash it all down.

The book's unexpected and fun design, with close-up cross-sections of burgers, illustrative elements throughout and even including an amazing pop-out burger illustration on the endpapers make this the most exciting burger book ever!

New Zealand-born chef DANIEL WILSON has always been a fan of food. By the age of 12 he had already decided to become a chef and he has since launched a Melbourne restaurant, Huxtable, and a chain of burger stores. Wilson chose to hone his craft in the USA, working under chefs like Daniel Boulud in New York.