Cook the Book: 'Burger Bar'
"What does a French chef know about burgers?" Chef Hubert Keller answers this often-asked question in the introduction to his recently released burger cookbook, Burger Bar, admitting that he and his partner, chef Laurent Pillard, had little first-hand experience with American burger culture when they opened their first Burger Bar location in Las Vegas in 2004.
After making up for this lack of burger knowledge by going on a "whirlwind burger cram course," they decided on the concept of letting customers build their own burgers from eight kinds of patties (including three kinds of beef), five kinds of buns, eight kinds of cheese, and loads of toppings.
In his book, Keller gives suggestions for patty, bun, and condiment combinations, but the recipes can be easily changed to suit your tastes. He also gives tips on how to grind your meat, shape the patties, and cook them.
Win 'Burger Bar'
Burger Bar includes recipes for burgers based with beef, poultry, seafood, and vegetables, along with the sauces, toppings, sides, desserts, and drinks to go with them. For this week's Cook the Book, we're going to focus on beef burgers and share a recipe each day this week. All you have to do to win a copy is tell us what your favorite burger topping is in the comments below.
Five (5) commenters will be chosen at random from among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, August 10 at noon ET. The standard Serious Eats contest rules apply.