A Regional Odyssey

Appears in

The Great American Burger Book: How to Make Authentic Regional Hamburgers At Home

Published 2016

About

Across America, burger diversity abounds. The unique flavors and textures of our best burgers run deep, and they begin with the regional methods by which the burgers are cooked, well before toppings (both traditional and far-out) are introduced. In my many years of research around the country I have discovered that burgers can be smoked, stuffed, smashed, steamed, deep-fried, grilled, breaded, and poached—very different cooking methods that all produce wonderful results.

A number of cookbooks have been written about the hamburger, arguably America’s favorite food. But these tend to focus on the myriad sauces and toppings that can be applied to a standard patty. Rarely is cooking method discussed in depth. This cookbook explores the roots of the American hamburger and the steps required to bring regional methods into your home. I have experimented with all the different ways a burger can be cooked, topped, and presented, and I am excited to share my discoveries with the adventurous home cook.

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Introduction

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