By Chris Hart, Andy Husbands, Andrea Pyenson
Wicked reliable Burgers ain’t your daddy’s patty on a bun. The upstart Yankee workforce that revolutionized barbeque with their dissatisfied win on the Jack Daniel’s global Championship Invitational turns their abilities to burgers. Wicked stable Burgers fearlessly comprises new suggestions, inspirations, and elements to take the burger to the following level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and home made cocktail sauce. You’ll research the paintings and technology of freshly grinding meats—from pork to lamb to goat—for the final word juicy burger in addition to cooking tools akin to smoking, grilling, griddling, and sous vide that impart specific flavor.
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Wicked reliable Burgers ain’t your daddy’s patty on a bun. The upstart Yankee crew that revolutionized barbeque with their dissatisfied win on the Jack Daniel’s global Championship Invitational turns their abilities to burgers. depraved reliable Burgers fearlessly comprises new recommendations, inspirations, and parts to take the burger to the following level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and selfmade cocktail sauce. You’ll study the paintings and technological know-how of freshly grinding meats—from red meat to lamb to goat—for the final word juicy burger in addition to cooking equipment reminiscent of smoking, grilling, griddling, and sous vide that impart detailed flavor.
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Additional info for Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty
If you have an infrared thermometer, the skillet should register at least 500°F (250°C). You can also test by brushing a bit of oil on the skillet. When the skillet starts to smoke, it is ready. Brush the griddle with vegetable oil to cover completely. Place the patties in the skillet without overcrowding. Cook for 3 minutes. Turn the patties over and cook for 2 minutes on the other side. Transfer the patties to a baking sheet and bake for 7 to 8 minutes or until their internal temperature registers 160°F (71°C).
Divide the dough into six 5-ounce (140 g) pieces and roll each one into a ball. Place the balls on the prepared baking sheet, cover with a clean dish towel, and let the dough rise for another 1 1⁄2 to 2 hours until it doubles in size. Preheat the oven to 400°F (200°C, gas mark 6). Beat the remaining egg and brush the dough balls with the egg wash. Place a shallow pan of water in the bottom of the oven and bake the rolls for 15 minutes or until golden brown. indd 64 (Text) (Ray) (Fogra 29)_WF Job:11-29717 Title:FW-Wicked Good Burgers #175 Dtp:225 Page:64 11/30/12 8:17 PM 11/30/12 7:59 PM 001-208_297 001-208_297 30/12 8:17 PM 30/12 7:59 PM At hiS ReStAuRAnt, tRemOnt 647, Andy has always been at the forefront of American cuisine.
Squeeze out the cloves and mash with a fork. In a large bowl, mix the ground turkey with the mashed garlic, Worcestershire and soy sauces, and parsley. Fold in the egg and half of the bread crumbs. Gradually add the remaining bread crumbs until the turkey mixture is no longer sticky. You may not have to add the full 1⁄2 cup (60 g). Divide the mixture into 6 even portions and shape into patties according to the technique in chapter 1 (page 17). refrigerate until ready to cook. If grilling, prepare the grill according to the instructions for Wood Fire and Charcoal Grilling in chapter 1 (page 18).