These virtual pages are full of tributes to the art of the cheeseburger. But that’s only one half of the purview advocated by a new book from New Zealand chef Daniel Wilson, entitled Burger Lab: The Art and Science of the Perfect Burger.
Burger Lab covers the basics of the world’s greatest culinary innovation, but then branches off into strange, novel burgers that you can also make at home: A clam po’ boy burger, a honey soy chicken burger, a Wagyu cheeseburger deluxe, a burger with everything you’ve got on it (which probably doesn’t require much of a recipe, but still), and much more. Proper bun, meat, cheese, and garden components are covered, as well as tips on making sides like onion rings, macaroni & cheese, and the old standby, french fries.
Order your copy of Burger Lab: The Art and Science of the Perfect Burger right here, where it’s priced at at $16.50.