© 2014 Neuer Umschau Buchverlag Translation copyright © 2015 by Skyhorse Publishing, Inc. First published in 2014 under the title of THE ART OF BURGER by Neuer Umschau Buchverlag GmbH, Moltkestrasse 14, 67433 Neustadt/Weinstrasse, Germany. All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or [email protected]. Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Brian Peterson Print ISBN: 978-1-63220-508-7 Ebook ISBN: 978-1-63220751-7 Printed in China RECIPES Jens Fischer, Monzingen, Germany PHOTOS AND STYLING Maria Brinkop, Hildesheim, Germany www.fotobrinkop.de TRANSLATION Michael Spieth, New York, New York FOOD STYLING Thomas Lauterbach, Hamburg, Germany www.lauterbachfood.de IMAGE COMPOSITION OF FLYING BURGERS ON PAGES 40, 51, 69, 76, 99, 102, 108 AND 122 Markus von Lücken, Hannover, Germany www.bildbotschaft.de DESIGN Wagner Rexin Gestaltung, Dirk Wagner, Stutensee THANKS TO • The Könneker steam bakery of Hildesheim, Germany, for supplying the burger buns. • The Bionatic company for the biodegradable packaging for the image of the burger “Big in Japan” (page 127). CONTENTS MOVE IN THE RIGHT DIRECTION BUNS SAUCES HOW TO USE THIS BOOK BURGER NAVIGATOR BURGERS RECIPE DIRECTORY INDEX OF INGREDIENTS MOVE IN THE RIGHT DIRECTION AND YOU’LL BE ON THE RIGHT TRACK! In any city around the world you can find a burger twenty-four hours a day on virtually every corner—walk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast food burgers from under the heat lamp. But there is another way … The Art of the Burger is much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, creative preparation, and of course, more flavor! Making good choices is everything, and that’s why these tips won’t just make your burger complete, but will make it an unchallenged hit. ACTOR IN LEADING ROLE—THE PATTY Without quality, nothing works. This applies in particular to the most important part of the burger: the patty. Whether classic beef, hearty pork, or extravagant fish, the ingredients’ freshness is always the top priority! You won’t find it in the freezer section of the supermarket. The best will be from a local butcher or fish market. And for those making vegetarian patties from grains, you don’t have to go to your local farm. Find quality grains at a natural foods store or a well-stocked grocery store. BEEF The classic patty is made of beef. Shoulder, neck pieces, or rib are ideal here. The natural fat content of the meat will ensure that the patty does not become too dry. Veal (neck) is suitable and is milder and less fatty than beef. Beef and veal patties will be juiciest when cooked to medium, and definitely not to well done. PORK A patty made of fattier pork gets really juicy when it is fried a bit longer. That way it won’t lose its flavor. LAMB If you like a particularly strong tasting meat for your patty, use lamb, ideally from the shoulder. TURKEY & CHICKEN Patties made of lean poultry meat can quickly dry out when frying. To prevent this, choose meat from the thigh instead of the breast, mix in some juicy pork, or ask the butcher to add some of the richer skin into the ground meat. Important for all burgers: absolute freshness is essential when consuming ground meat! A ROUND THING There are two tricks for a particularly uniform and round patty: 1. The easiest way is with a burger press, available online for around $10. 2. If you’re making the patty by hand, briefly knead the ground meat with wet hands, then bring it into a round, flat shape. So that the patty doesn’t turn into a meatball, press down in the middle of the raw patty with the back of a spoon to create an indent. Let the patty cool for at least 1 hour before frying, so that the fat in the meat can harden somewhat, which gives the patty a firmer structure. SO THAT NOTHING BURNS The recipes in this book are intended for the indoor kitchen in that the patties are mainly prepared in the pan and oven. But any patty would be equally at home on a barbecue grill. For patties of poultry, fish, or seafood one should strengthen the patty’s consistency with an egg and bread crumbs, or it might otherwise fall through the grill’s grate. Burgers like it hot. They belong on a really hot grill or in a hot frying pan! And leave them be: flip them once or twice, that’s enough. Keep it simple! THE ASSISTANT—THE BUN Put a lid on it for a perfect burger! On the following pages you will find recipes for great bun choices for your burger. You might even find a new favorite! For quicker prep, you can of course also fall back on a store-bought bun. Buns and rolls should be toasted slightly before serving so that they’ll absorb less moisture and get an extra kick of flavor. Toast them either in the toaster, in a pan at medium heat, or on the grill. READY, SET, BURGER! Now that you are equipped with the most important tips and tricks to a good, tasty burger, you can let your imagination run wild with the fun ideas and suggestions in these recipes. Move in the right direction and give your burger that personal touch.