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Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty
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.
208 pages, Paperback
First published January 1, 2013
About the author
Andy Husbands
6 books1 followerAndy Husbands is the award-winning chef, author and Pitmaster behind The Smoke Shop, Boston’s acclaimed barbecue restaurant, and two-time winner of Boston Magazine’s “Best Barbecue” in 2018 and 2019, as well as The Improper Bostonian’s “Boston’s Best” Award for “Best Barbecue”. Currently with three locations in Cambridge’s Kendall Square, Boston’s Seaport District, and Assembly Row in Somerville, MA, Husbands is “smoking” the competition. With a career spanning nearly 30 years in the restaurant industry, Husbands serves as one of the city’s most celebrated culinary leaders and foremost authority on regional Barbecue and live-fire cooking in New England.
A long-time passion project for Husbands, The Smoke Shop is a culmination of his early years as a Pitmaster under James Beard Award-winning chef Chris Schlesinger at East Coast Grill, and nearly two decades on the competitive barbecue circuit, showcasing his modern approach to slow-cooked, competition-style barbecue, also dubbed by Husbands as “City Q”. He is the co-founder of internationally-recognized team, IQUE BBQ, which became the first in the Northeast to win the Grand Champion title at the Jack Daniel’s 2009 World Championship Invitational Barbecue in Tennessee, as well as the co-author of five coveted cookbooks, including Wicked Good Burgers, Wicked Good Barbecue, Grill to Perfection, The Fearless Chef, and his latest, Pitmaster: Recipes, Techniques & Barbecue Wisdom, awarded “Book of the Year” by National Barbecue News in 2017, with plans to release his sixth cookbook in Spring 2020.
Hailed “Boston’s Meat Maven” by The Boston Globe, Husbands first came into the national spotlight competing on Season 6 of FOX Television Network’s fiery Hell’s Kitchen, and has since appeared on CBS This Morning, Food Network, FOX & Friends, Cooking Channel’s Burgers, Brew & ‘Que, and most recently, as a celebrity guest judge on Season 1 of Food Network Canada’s Fire Masters.
Deeply rooted in the community, Husbands passionately drives awareness for Share Our Strength, the nation’s leading childhood hunger relief organization, serving as honorary chair of its annual Taste of the Nation fundraiser. He is also an active board member of the Massachusetts Restaurant Association, for which he was honored as MRA’s Chef of the Year in 2014, as well as a Rodman Celebration Restaurant Chair and avid volunteer at local women’s shelter, Rosie’s Place.
source: Amazon
A long-time passion project for Husbands, The Smoke Shop is a culmination of his early years as a Pitmaster under James Beard Award-winning chef Chris Schlesinger at East Coast Grill, and nearly two decades on the competitive barbecue circuit, showcasing his modern approach to slow-cooked, competition-style barbecue, also dubbed by Husbands as “City Q”. He is the co-founder of internationally-recognized team, IQUE BBQ, which became the first in the Northeast to win the Grand Champion title at the Jack Daniel’s 2009 World Championship Invitational Barbecue in Tennessee, as well as the co-author of five coveted cookbooks, including Wicked Good Burgers, Wicked Good Barbecue, Grill to Perfection, The Fearless Chef, and his latest, Pitmaster: Recipes, Techniques & Barbecue Wisdom, awarded “Book of the Year” by National Barbecue News in 2017, with plans to release his sixth cookbook in Spring 2020.
Hailed “Boston’s Meat Maven” by The Boston Globe, Husbands first came into the national spotlight competing on Season 6 of FOX Television Network’s fiery Hell’s Kitchen, and has since appeared on CBS This Morning, Food Network, FOX & Friends, Cooking Channel’s Burgers, Brew & ‘Que, and most recently, as a celebrity guest judge on Season 1 of Food Network Canada’s Fire Masters.
Deeply rooted in the community, Husbands passionately drives awareness for Share Our Strength, the nation’s leading childhood hunger relief organization, serving as honorary chair of its annual Taste of the Nation fundraiser. He is also an active board member of the Massachusetts Restaurant Association, for which he was honored as MRA’s Chef of the Year in 2014, as well as a Rodman Celebration Restaurant Chair and avid volunteer at local women’s shelter, Rosie’s Place.
source: Amazon
Ratings & Reviews
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Displaying 1 - 8 of 8 reviews
August 29, 2013
The close ups of the butchery sequence held just a tad too much for me, yet for the men in my life this book is a good addition to the refernce library.
July 19, 2022
Ordered wicked good bbq and got this book accidentally. But I'm glad I did. I didn't think there was much more I could do to up my burger making but this book gave me ALOT of great inspiration. I've read other books involving Andy husband's but this book is the book that made me enough of a fan that I will check out anything he puts out from now on.
December 23, 2018
I enjoyed the pictures! Probably gonna try the burger wrapped in tortilla.
June 13, 2021
About five burger recipes in here I would make. Require lots of steps and specialty ingredients and methods.
April 28, 2013
Andy Husbands, the chef/owner of Boston restaurant Tremont 647, has put together this amazing collection of burger recipes.
When I first mentioned the title of this book to my husband, he started salivating. I have to say, I did a little too. This book is jammed with recipes for many types of burger, along with the perfect side dishes and even some tasty buns. If you are planning on throwing a BBQ this summer, then this could just be the book for you.
The first chapter is all you ever need to know about making your own burgers, down to how to grind your own meat and what equipment you will need. Next follows some staples of Husband’s restaurant along with a selection of sides. Further chapters include recipes of other classic with a twist, fish burgers, and burgers with an international flavour. The final chapter covers Frappes, or milkshakes.
The photos are well shot and simple, and allow the food to be the star rather than be cluttered up with props. The recipes themselves are fairly easy to follow, especially if you have taken the time to read the informative first chapter.
This is a recipe book covering the various faces of the American classic – the burger. This is reflected in the description of the ingredients, and the measurements are primarily in US cups, yet accommodatingly, the grams/mls are also included.
The only thing I struggled with is that quite a few of the ingredients mentioned are impossible to get hold of in the UK. The first burger recipe, the ‘perfect burger’, includes the addition of something called ‘fifth dimension powder’. The recipe of the curiously sounding spice mix is included in the book, but three out of the five ingredients you can’t get in the UK, so it is difficult to fully replicate any of the recipes.
The recipes in the book are great, and if you want to stretch your BBQ muscles and try your hand at something a little different to the plain beef burger, then this is the book for you.
Now all we need is for the weather to get better…
When I first mentioned the title of this book to my husband, he started salivating. I have to say, I did a little too. This book is jammed with recipes for many types of burger, along with the perfect side dishes and even some tasty buns. If you are planning on throwing a BBQ this summer, then this could just be the book for you.
The first chapter is all you ever need to know about making your own burgers, down to how to grind your own meat and what equipment you will need. Next follows some staples of Husband’s restaurant along with a selection of sides. Further chapters include recipes of other classic with a twist, fish burgers, and burgers with an international flavour. The final chapter covers Frappes, or milkshakes.
The photos are well shot and simple, and allow the food to be the star rather than be cluttered up with props. The recipes themselves are fairly easy to follow, especially if you have taken the time to read the informative first chapter.
This is a recipe book covering the various faces of the American classic – the burger. This is reflected in the description of the ingredients, and the measurements are primarily in US cups, yet accommodatingly, the grams/mls are also included.
The only thing I struggled with is that quite a few of the ingredients mentioned are impossible to get hold of in the UK. The first burger recipe, the ‘perfect burger’, includes the addition of something called ‘fifth dimension powder’. The recipe of the curiously sounding spice mix is included in the book, but three out of the five ingredients you can’t get in the UK, so it is difficult to fully replicate any of the recipes.
The recipes in the book are great, and if you want to stretch your BBQ muscles and try your hand at something a little different to the plain beef burger, then this is the book for you.
Now all we need is for the weather to get better…
November 7, 2013
Wicked Good Burgers is a great book to read if you'er a meat lover, you need evidence to convince your friend to love meat, or if you need new recipes. I saw this book and I thought it was going to tell me stuff about burgers I already knew it turns out I didn't know anything. Some things I learned from this book was how to find new ways to favor burgers. For example adding season while it is on the grill. I also found out that you can before you cook it mix meats and it actually taste great.
This book doesn't have any characters but it has great recipes. My favorite recipe in this book is about the mixing of flavors. Their was one I tried out and it was delicious. The recipe was about before putting your burger on the grill you put spices/seasonings (any) on it wrap it in foil and put on the grill and when its done take it off. Then put any other meat on it I put some crispy bacon it was good. I also thought that you could mix the raw meat. These are some reason I think you should read this book. I thank Andy Husbands for this book.
This book doesn't have any characters but it has great recipes. My favorite recipe in this book is about the mixing of flavors. Their was one I tried out and it was delicious. The recipe was about before putting your burger on the grill you put spices/seasonings (any) on it wrap it in foil and put on the grill and when its done take it off. Then put any other meat on it I put some crispy bacon it was good. I also thought that you could mix the raw meat. These are some reason I think you should read this book. I thank Andy Husbands for this book.
May 30, 2021
This is your typical american burger book. I didn't find the recipes anything special, it's mostly burgers you can get at any burger place. Even the recipes inspired by international cuisine isn't very unique, and pretty americanized. There are also some recipes for fries and milkshakes. A bunch of the recipes were really short and definitely didn't need its own page (without a picture, even) - there are SIX recipes for different aiolis spread out throughout the book!
So I don't really recommend this unless you really want to recreate the menu of your local burger places, but don't know how.
So I don't really recommend this unless you really want to recreate the menu of your local burger places, but don't know how.
May 23, 2013
What an amazing book! Received this as a giveaway and have already made several items...The recipes are easy to follow...items are readily available and the end product is tasty good! This is going to be used all summer!
Displaying 1 - 8 of 8 reviews