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Burger Bar: Build Your Own Ultimate Burgers Hardcover – April 20, 2009
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Take your burgers from everyday to extraordinary with Chef Hubert Keller.
"There are burgers and then there are Hubert Keller's Burger Bar burgers. In this book, Hubert Keller turns out original and delicious burgers and raises the bar for everyone else."—Alain Ducasse
Drawing on his experience as a four-star chef and using only the finest fresh ingredients, Chef Hubert Keller, the creator and owner of the popular Burger Bar restaurants in Las Vegas, St. Louis, and San Francisco, reveals how to re-create his sophisticated, succulent burgers in your own home.
Burger Bar features more than 50 inspirational recipes for Keller's burgers and sides that emphasize high-quality ingredients, fabulous flavor combinations, and simple preparation techniques. From meaty delights such as the New York Strip Surprise Burger and the Greek Burger, to the off-the-beaten-path Crab Sliders and Buffalo Burger, to must-have sides and sauces such as Perfect French Fries and Piquillo Pepper Ketchup, there's a recipe to delight every palate.
Packed with professional tips on preparation and presentation plus Keller's "Build Your Own" techniques, Burger Bar is the go-to cookbook for anyone who wants to know how to build a better burger.
Exclusive Recipe Excerpts from Burger Bar
Blue Cheese Stuffed Bacon Sliders
Burger Bar Milkshakes
Perfect French Fries
From the Inside Flap
"Every chef dreams of extending his vision to appeal to as many people as possible. Keller has done that with his restaurants and this book, by sharing with cooks how to build the best burgers."Guy Savoy
"We knew everyone loves burgers, but we wanted to offer something new. What if we reimagined burgers and applied our fine-dining culinary training to create the best-tasting burgers possible? We would take them seriously because, we noticed, burger lovers take the subject seriously. Very seriously."
Those are the words of Hubert Keller, nationally acclaimed chef and owner of the dining hotspot Burger Bar with locations in Las Vegas, St. Louis, and San Francisco, and host of the PBS-TV series Secrets of a Chef, explaining how he and his colleagues brought their passion for high-quality food to everyone's backyard favorite: the burger.
In Burger Bar, Chef Keller and Penelope Wisner show you how to create a mouthwatering, out-of-body burger experiencethe ultimate burger. Through easy-to-follow recipes illustrated throughout with gorgeous color photographs, this cookbook features a collection of 50 succulent burgers complete with Keller's personal suggestions for sauces, buns, and condiments.
Just imagine a rich beef burger stuffed with luscious melted blue cheese, a BLT turkey club burger, or a smoked salmon burger. There's an unforgettable lamb burger with a Provençal flair. You can go vegan with the Southwestern Bean Burger or a seasonal temptation that features pumpkin and quinoa. And let's not forget dessert: wow your family and friends with a knockout s'mores "burger" or tease your eyes and palate with a rich chocolate-hazelnut ganache "burger" draped with a slice of mango gelée "cheese" and enclosed in a warm glazed donut "bun."
The real beauty of this bookother than the burgers themselvesis that you can re-create the customized, build-your-own concept of Burger Bar. You can suit your taste, time, and budget by paring down presentation or by borrowing condiments or sauces, and even techniques, from one recipe and applying them to another. Keller encourages you to try the burgers that have won over thousands of fans and make your own burger masterpieces.
In addition, you'll find recipes for spectacular fries and sides, as well as guidance in selecting meat, forming patties, pairing burgers with beer, and cooking the juiciest burgers you've ever tasted.
If you aren't wishing for a burger by now, you will be once you sample the culinary wonders that Burger Bar has to offer!
Top Customer Reviews
The "Mustard Seed Chicken Burger" (including a grated apple that adds the moisture lacking in most poultry burgers - without adding any flavor that doesn't belong in a burger) and the "BLT Turkey CLub Burger" are both amazing, easy to make and most importantly result in clean plates from the pickiest of eaters.
I really enjoy watching Hubert Keller. He seems to be able to transform a dish, but yet keep it true to its original idea. This book is a great example of that. This book is full of recipes for "burgers". Even thought the ingredients go far beyond simply "meat and bun", there is no question that what is being made is, in fact, a burger. This differs from some places that can take those same ingredients and make something resembling a burger, but not quite (though they still call it one. I think this has to do with the actual burger (at least in the meat section) being the "center of attention" no matter what the ingredients. It's not different in the rest of the book, be it fish, poultry, vegetarian or even dessert, but it really comes through in the meat section(s). I'm not sure if I am explaining that properly. It just seems to me that anything in this book could be considered a burger, while what some "upscale" places call a "burger" would make one question what [their] idea of a burger is.
Only thing(s) I wish I saw in this book is at least one venison recipe and maybe a section on buns. Mr. Keller does address the fact that many different buns can be used, but the "snob" in me really feels that a good burger is worthy of a homemade Kaiser Roll or a high-quality something or other fresh out of the oven. Beyond that, the book is complete.
So why the title of the review? As I said, other than being a snob, I am also a purist.Read more ›
For example, the introductory pages detail meticulously how to make a really great burger, instead of just a good one. Here we clearly see the chef's experience.
Then we come to a nice selection of 50-odd recipes (approx. 30 for the burgers) running the gamut from beef to poultry to fish to vegetarian. Even just the meaty burgers vary a lot: from a pesto beef burger recipe to a Brazilian style Feijoada burger. There are very few recipes that don't tempt me. And the chef's experience again shows through the introduction of each recipe, and the very precise instructions that for example warn you when a patty is delicate.
This being an American book, expect here and there some ingredients that are not always evident to find in Europe, for example Monterey Jack cheese (just substitute with a slice of cheddar), or chipotle chiles (dried smoked jalapeno chilis), but I think that everyone can make reasonable substitutions. Also the measurements are not metric and the temperature is stated in fahrenheit, but I don't really mind. It would be sad to dismiss this book because of that detail!
The book also features a number of side dish recipes, next to the unavoidable french fries (correctly and precisely described that you should fry them twice at different temperatures), onion rings, pickles, and a few salads (these look serviceable but not as inspiring as the burger recipes). Also a few interesting relishes, sauces, milkshakes and cocktails (the lavender-cucumber mojito is one I plan to try).Read more ›
Most Recent Customer Reviews
This is an amazing cookbook. However it was not the type of burger cookbook that I need. I returned it to Amazon.Published 4 months ago by Ashley Smith
What more could I expect from Chef Hubert Keller? I've watched Hubert Keller secrets of a Restaurant Chef whenever it airs. Read morePublished 14 months ago by jemsw