Written by the acclaimed New Zealand-born chef Daniel Wilson—who has multiple restaurants including burger joints—The Burger Lab tackles all the elements that go into a great burger. From the types of buns, meats, cheeses and condiments to full recipes for some pretty amazing creations, The Burger Lab has more than one bucket list burger you can recreate at home with the right ingredients. Clam po’ boy burger with jalapeño and Thai basil mayo. Honey soy chicken burger with sesame slaw that’s Wilson’s take on a teriyaki burger. Wagyu cheeseburger deluxe. A Works Burger that could also be referred to as a kitchen sink burger. Everyone knows even the greatest burger needs some accessories, so Wilson didn’t skip on the sides either. With sections for beers, fries, onion rings and even recipes for things like making your own ketchup and mac and cheese, this cookbook will keep you busy for a summer of barbecues.
The Burger Lab: The Art and Science of the Perfect Burger
