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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
About the Author
Top customer reviews
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. Sprinkle a bit of salt and pepper on the patty right before putting on the grill, add a slice of good sharp cheddar if desired at the end and let it melt (let rest a few minutes), put on fresh roll and serve. Well, this book has me questioning my purity as being an axiom. I hate being wrong. But in this case, I think I can let it go.
The burgers themselves range from the very simple to fairly complex. Some really don't even fit in a bun very well, and unless the person eating them had a double jointed jaw, those burgers would better be approached with a knife and fork, but who cares? We are talking about burgers, for heaven's sake, and Keller makes every one of them sound delicious, do-able-and delightful.