The Burger Lab: The Art and Science of the Perfect Burger

by Daniel Wilson

Burger Lab examines the elements that make up the ultimate 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 sublime by 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!

Genres: Cookbooks

144 pages, Hardcover

Published April 4, 2017

About the author

Librarian Note: There are more than one author in the Goodreads database with this name.

Reviews

[Bookworm · Rating 3 out of 5]

Not quite what I thought it would be but it was still an enjoyable read. The book is marketed as something that looks at what makes the "perfect" burger. From the bun to the meat to the veggies to what goes on the side to what drink that accompanies the meal, Wilson breaks down the anatomy of a burger and provides recipes for the reader to try.

We look at the different types of meats to the various buns to preparation methods to the different types of condiments that go on the burger. There's even a section on "how to eat" the burger and a recipe for hot dogs (!?). Recipes for various burgers dominate most of the book and many have really great color pictures.

That's about it. I personally thought it was more about the burger (history, process, the cultural context, etc.) as the "art and science" as the cover says, but this was still enjoyable. I'm not really into the cooking part so the recipes didn't interest me. If you are someone who does enjoy burgers, though, this might be a great gift or worth a leaf through.

I got this as an overstock book from Book Outlet but I could have gone without it or borrowed it from the library. But do think it would be a good addition for the burger-lover in your life.

[Don Heiman · Rating 5 out of 5]

In 2015 Daniel Wilson a chef and restauranteur in Melbourne, Australia, wrote "Burger Lab". The book was published by Hardie Grant Books in 2015 and again in 2017. The book is about the 'art and science' of making the perfect beef, fish, pork, Ruben, chicken, and vegi burger.' Each section of the book covers the recipes and preparation techniques for making homemade buns, condiments, dressings, and burger components. The book has amazing fun to read details and the book's page layout as well as art are superb. This is a collectible cookbook. (P)