Rachael Ray - The Book of Burger

The ULTIMATE Collection:
More than 200 Recipes for Burgers, Sliders, Sloppies, Fries, and Sides T he Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether youre cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please em allbig and smallwith everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more. Start with Rachs Big Spicy Mac, tempting you from the cover, or go with the heavenly French Onion Burgers. And if beef isnt your thing, there are plenty of chicken, pork, salmon, veggie, and lamb patties. Want a mind-blowing sandwich? Whip up the BEST one Rachael has ever made: the 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce. Rachael even shares her legendary pickle recipe and her own homemade burger blend.

Want a fun, cute, tasty bite-size treat to pass around? Rachael is slider obsessed and you will be, too: try the Mexican Pulled Pork Sliders. Rachaels friends from the New York City and South Beach Wine & Food Festivals Burger Bashes also contribute their award-winning recipes, including Bobby Flays Louisiana Burger and Masaharu Morimotos Kakuni Burger. Twelve original videos (directly accessible by links throughout the text) make The Book of Burger a true multimedia experience and a smart book that celebrates the infinite possibilities of everybodys favorite food. Why I love burgers and you should too! To watch the video, visit http://youtu.be/Gtmf6tWmLvI RACHAEL RAY is a New York Times bestselling author of more than twenty cookbooks including Look + Cook and Book of Ten . She is the host of the Food Networks 30 Minute Meals and Rachael vs. Guy: Celebrity Cook-Off , and the Cooking Channels Week in a Day .

She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization. THE BOOK OF
BURGER Thank you for purchasing this Atria Paperback eBook. Sign up for our newsletter and receive special offers, access to bonus content, and info on the latest new releases and other great eBooks from Atria Paperback and Simon & Schuster. or visit us online to sign up at
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www.SimonandSchuster.com Copyright 2012 by Rachael Ray All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information, address Atria Books Subsidiary Rights Department, 1230 Avenue of the Americas, New York, NY 10020. First Atria Paperback edition June 2012 and colophon are trademarks of Simon & Schuster, Inc.

The Simon & Schuster Speakers Bureau can bring authors to your live event. For more information or to book an event, contact the Simon & Schuster Speakers Bureau at 1-866-248-3049 or visit our website at www.simonspeakers.com. Designed by Elizabeth Van Itallie Photo of Rachael Ray in apron by Gasper Tringale Photos featured on p. 278 of Bobby Flay, Josh Capon, Marc Murphy, Michael Schwartz, Rachael Ray, John Cusimano, Masaharu Morimoto, and Spike Mendelsohn all by Seth Browarnik/World Red Eye Productions Photo of Katie Lee by Dale Stine Library of Congress Cataloging-in-Publication Data Ray, Rachael.
The book of burger / by Rachael Ray.
p. cm.
Includes index.
1. 2. 2.

Cooking (Meat) I. Title.
TX749.5.B43R39 2012
641.824dc23 20120057222 ISBN 978-1-4516-5969-6
ISBN 978-1-4516-5970-2 (ebook) Dedicated to messy eaters,
to people who know how
to take a wide-open bite out of life
and a bite out of a burger CONTENTS

Together, we feed hungry kids, improve the nutrition standards in our public schools, and provide scholarships to any public school student who wishes to make a career in a food-related industry. Aside from his great direction of our Yum-o! organization, he also finds time to have my back (and those of many others, as well) on special projects. He oversees the reproduction of my food (when I cannot be at a shoot or on-site), and thats like leaving him as guardian to my baby (my dog, Isaboo). I owe you a burger, for sure. Kappy, you are a great chef and writer in your own right, and I look forward to others discovering what I already know: Youre it and a bag of chips. Thank you to my essay contributors who love burgers as much as I do: Adam Perry Lang, Mike Symon, Pat LaFrieda, and Josh Ozersky.

Thanks to my new family members at Atria, headed by Judith Curr, including Johanna Castillo and an A Team, for making The Book of Burger look so tasty and for streamlining, as much as possible, my wordy and sometimes rambling recipes and notes. Thank you to photographer Romulo Yanes and his team for shooting drool-worthy portraits of my burgers and sandwiches. Thanks to Michelle Boxer for organizing hundreds and hundreds of recipes for me from so many files and notebooks, a tough job for a woman who cooks very few meals and truly hates ground meat of any kind. Not a fan of the burger. Best I can say to you? Phew! Its over! Time to start organizing the next book.

They symbolize what amounts to a mantra: informality, hearty appetite, good times, and the inclusion of all (thats what the buns are for). I have become obsessed with burgers, playing with the expectations and idea of what you can actually fit inside a bun. This Book of Burger is a collection of my favorites as well as some burgers created by great chefs who have taken home trophies at our annual South Beach Wine and Food Festival and NYC Wine and Food Festival Burger Bash over the years. The idea behind this large collection of a single type of food is to inspire you to flip a few burgers of mine, then create a real whopper of your own. Each burger recipe is easy to follow and stacks up to burger greatness, no matter how simple or complicated, but some toppings are more time-consuming than others. Burger making should have a set of rules, but for each burger cook, the rules may vary, because what makes a burger taste great is so subjective.

I have very few rules, but I am true to them. Here they are: Many burger lovers feel that burger season should be confined to outdoor grilling season. I prefer the all-weather, indoor method of a good old cast-iron skillet for my burgers. Griddles and cast-iron skillets create a delicious crust on the meat, resulting in deeply flavored burgers, while outdoor grilling can hide flavors in char and smoke. By all means, if you like to get your char on, take my burgers for a walk outside. BTW, if you love smoky meats, burgers are not the only occupants in this book.