Memorial Day, the unofficial start of summer, means it’s time to light the grill. For many, this day is not complete without a juicy burger. May also happens to be National Hamburger Month.
For better or worse, the perennial picnic favorite, has gone upscale. High-priced burgers, sometimes called luxury burgers, made with foie gras, caviar, black truffles or Kobe beef are served at a number of high-end restaurants and made at home by burger aficionados.
That may be extreme for most, but looking through the seasonal book display at Barnes & Noble, I picked up “Wicked Good Burgers” by Andy Husbands, Chris Hart and Andrea Pyenson, Fairwinds Press, 2013, $22.99. The authors expand our burger horizons by covering the art and science of grinding fresh meat, smoking, grilling, griddling as well as sous vide (where food sealed in plastic bags is placed in a water bath and cooked for a long time over low heat) that impart distinctive flavor. To see the rest of this column and recipe, please click here.