Chris Hart

Andy Husbands

Andrea Pyenson

"The expanded concept of the burger is explored in amazing detail from the grinding and cooking, to the bun, fries, sauces, and condiments." —Jasper White, James Beard Award-winner, chef/partner Summer Shack Restaurants
Wicked Good Burgers ain't your daddy's patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel's World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it's the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You'll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.

"Andy Husbands and Chris Hart provide every secret you'll need to become an expert and champion burger cook." —Danny Meyer, James Beard Award-winner and founder of Shake Shack

"Andy and Chris's reverence for the once-humble burger is both mouthwatering and fun. They bring a gourmet sensibility without getting too serious." —Charles M. Storey, senior vice president, marketing, Harpoon Brewery

Fair Winds Press

Wicked Good

Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty

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