Great American Burger Book: How to Make Authentic Regional Hamburgers at Home
Format: PDF / Kindle (mobi) / ePub
The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home.
Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.
of the patties. 5 Flip the patties once and don’t press them again. Cook for another 2 minutes or so. 6 Transfer the cooked burgers to the toasted bottom buns and top with either a heaping scoop of the Olive-Mayo Mix or the Mr. Fables–Style topping from step 1. Add the top buns and serve immediately. A NEBRASKA/KANSAS THE BIEROCK Unless you’re from Kansas or Nebraska, you’ve probably never heard of a bierock (a small pastry filled with cooked ground beef). Nebraska has a restaurant chain
skillet over the cabbage and onion mix. Stir continuously, breaking up the meat as you go, and cook until the beef is brown and pebbly (about 7 minutes). Add salt and pepper to taste. Remove from the heat and set aside. Preheat the oven to 375°F (190°C). 8 When the dough has risen, transfer it to the floured work surface, punch flat, and roll out to ⅛ inch (3 mm) thick. Using a knife or pizza cutter, cut the dough into 4-inch (10-cm) squares. You may have scraps that you can knead back together
cup (240 ml) half-and-half or light cream 1 teaspoon salt 8 ounces (225 g) extra-sharp cheddar, shredded 1 Start by making a roux: Melt the butter in a small saucepan over low heat. Stir in the flour and whisk constantly until the mixture becomes brown and smells nutty, about 3 minutes. (Do not overcook!) 2 Slowly stir in the half-and-half and salt, whisking continuously. When the cream has thickened slightly, add the shredded cheddar, one handful at a time, while continuously whisking. Yes,
Steve’s Country-Fried Bacon Stupid-Easy Cole Slaw Super-Easy Tasty Brown Gravy The Swine and Cheese T Tavern Taylor pork Taylor’s Maid-Rite (Iowa) Ted’s Restaurant (Connecticut) Tennessee teriyaki The Teriyaki Burger Teriyaki Marinade Teriyaki Sauce Texas Boo Koo Hamburgers Christian’s Tailgate Bar & Grill The San Antonio Beanburger Sill’s Snack Shack The Smoked Burger The Swine and Cheese Tookie’s Hamburgers Whataburger Chain The Thick Pub Classic Burger Thin-Cut Fried
all the while pounding those crisp, griddled, and rare burgers, served plain. Always with a side of cottage fries that poofed when you cooked them. Lunches were at P.J. Clarke’s, taken quickly around the corner from his office. Same style burgers. But Clarke’s changed over the years. Went commercial. Sad. Burgers at Melon’s are still beefy and well crusted, they taste of the bowed and broken griddle and the steer. They run their exquisite juices into the bun quickly, so that the bun is always