Recently I was asked to review a book. The book title? American Burger Revival.
The book is authored by Samuel Monsour and Richard Chudy; they have a affinity for burgers and more importantly making them the right way.
Hamburgers are an iconic food that are basically universally loved by all. What the authors of this book set out to do, is to teach you the reader the essential fundamentals of what it takes to deliver a delicious burger. Behind the bells and whistles of the over-the-top centerfold burgers in the American Burger Revival , is information that is incredibly interesting and valuable to a home cook.
What I love about the American Burger Revival is that the authors take you through every step (and explain why) of the burger making process. They walk you through how to make the right blend and the various other meat blends you can make. From there they teach you the right seasoning to use and provide you with different blends depending on what flavors you have in mind. Then they do something special, rather than just give you a book filled with slapdash burger recipes, Monsour and Chudy teach you how to make various kinds of buns, condiments, and toppings to make any kind of burger you could possibly want. They include “burger centerfolds” throughout the book which highlight burgers they have created using the various recipes in the book.
They teach you literally how to make your own suped up American cheese. It doesn’t get any better than that folks.
The American Burger Revival at times can venture a tiny bit to the “extreme!” but don’t let that deter you, overall this is a great cookbook. What makes a great cookbook to me, is that it has to be something you’re happy to keep in your kitchen. Something that you know in the back of your mind if you need the “perfect” recipe that book has it.
The American Burger Revival is that for burgers and anything you could possibly want to do with a burger.
Here are some great tips from the authors:
- Season your patties generously just before cooking, rather than letting it sit.
- For thick/large burgers use a grill, for thin flat patties use a griddle/cast iron pan.
- The more you handle your burgers the tougher they get (think sausage-esque)
- If you don’t want to grind your own meat, try to use 80/20 ratios for ground beef and never use beef that was frozen after grinding)
- Making your own buns is worth it.
You can buy this book off of Amazon using the link below. I can honestly say that if you really are into burgers, the American Burger Revival needs to be a part of your collection. Simply for the recipe on how to make your own gourmet American Cheese. Just be careful, you’re going to want to make and eat burgers pretty fast after reading this. Maybe have a hamburger beside you as you read it?