Extreme Cooking Blog

In a recent post I talked about the new book from Hubert Keller, Burger Bar. One recipe, ground beef patties stuffed with braised short-rib meat seemed appealing, but I’m not sure why. Yes I love burgers and also braised short ribs, but the benefits of the combo were not intuitively obvious.

Well they are now. The burgers I made today for 4th of July were beyond good. Made with ground brisket, braised boneless short-ribs (how can ribs be boneless?) and served on a homemade ciabatta bun with melted amadeus cheese, butter lettuce, and heirloom tomatoes – WOW! Must make again soon!

Hubert Keller’s new book, Burger Bar: Build Your Own Ultimate Burgers, has just landed on my desk. Despite my resolution to buy no more books (I already own enough for several lifetime’s of meals), my mouse finger, without my permission, pressed the Amazon one-click purchase button. It has been grounded for a week. Maybe it will think twice before pulling that stunt again.

So I have a deal with myself: if a new cookbook should land on my desk as a gift or due to accidental mouse clicks, I have to get rid of one of the old books in my collection. This time the choice was easy – a Mexican cookbook from England. Dreadful recipes. Not sad to see it go.

Anyway, expect to see many future burger posts. Love burgers.