Not Your Dad’s Patty on a Bun
The juicy, all-American burger is a quintessential mark of summer. This pit season, let Wicked Good Burgers, by Andy Husbands, Chris Hart and Andrea Pyenson, guide you. Try your hands at the Hill Country Brisket Burger and slab some garlic butter on for taste. For something really delicious, go for a succulent veal parmigiana patty, with parsley flakes, panko, heavy cream, Parmesan and eggs. If you’re watching carbs, skip the bun and, instead, roll the mix into meatballs. Bake on a sheet at 400 degrees Fahrenheit. These are even great to freeze for later. This book is filled with terrific ideas, although instructions aren’t always clear. Leaving plenty of room for trial and error, Wicked Good Burgers, by Andy Husbands, Chris Hart and Andrea Pyenson, is available for purchase for $23.