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    Buns and Burgers: Handcrafted Burgers from Top to Bottom (Recipes for Hamburgers and Baking Buns)
    Buns and Burgers: Handcrafted Burgers from Top to Bottom (Recipes for Hamburgers and Baking Buns)
    Buns and Burgers: Handcrafted Burgers from Top to Bottom (Recipes for Hamburgers and Baking Buns)
    Ebook247 pages1 hour

    Buns and Burgers: Handcrafted Burgers from Top to Bottom (Recipes for Hamburgers and Baking Buns)

    By Gregory Berger

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    About this ebook

    The audience will be young foodies, home bakers and cooks, and backyard BBQers.
    The reader will learn how to bake a great, simple bun, how to smash cook a perfect patty, and how to construct a photo-worthy burger
    LanguageEnglish
    PublisherMango
    Release dateSep 15, 2019
    ISBN9781642501179
    Buns and Burgers: Handcrafted Burgers from Top to Bottom (Recipes for Hamburgers and Baking Buns)
    Author

    Gregory Berger

    Born and raised in Ohio, Gregory Berger moved West, first to Chicago then to San Francisco, before settling in Sacramento. He owns a design studio in Sacramento called Pomegranate Design that focuses on graphic design for non-profits and the restaurant industry. After reading a book about sourdough bread, he took up baking as a hobby. Since then, baking has become a passion and a side hustle. He has won blue ribbons for the past 4 years for his breads at the California State Fair, has created bread recipes for some of Sacramento’s top restaurants, and has baked buns and rolls for charity events like the Sacramento Burger Battle and the Sacramento Sausage Fest.

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      Book preview

      Buns and Burgers - Gregory Berger

      Buns and Burgers

      Handcrafted Burgers from

      Top to Bottom

      Gregory Berger

      Coral Gables

      Copyright © 2019 Gregory Berger

      Cover Design: Gregory Berger

      Layout Design: Jermaine Lau

      Published by Mango Publishing Group, a division of Mango Media Inc.

      Mango is an active supporter of authors’ rights to free speech and artistic expression in their books. The purpose of copyright is to encourage authors to produce exceptional works that enrich our culture and our open society.

      Uploading or distributing photos, scans, or any content from this book without prior permission is theft of the author’s intellectual property. Please honor the author’s work as you would your own. Thank you in advance for respecting our author’s rights.

      For permission requests, please contact the publisher at:

      Mango Publishing Group

      2850 Douglas Road, 2nd Floor

      Coral Gables, FL 33134 USA

      info@mango.bz

      Buns and Burgers: Handcrafted Burgers from Top to Bottom

      ISBN: (p) 978-1-64250-116-2 (e) 978-1-64250-117-9

      LCCN: 2019944141

      BISAC: CKB009000—COOKING / Courses & Dishes / Bread

      To Lori, the love of my life, who continually inspires me to be my better self and gives me the confidence to look life in the eye and say, Yeah, I can do this.

      To my son Rowan, who brings joy and happiness to our lives each day and isn’t afraid of seeds on buns anymore.

      Table of Contents

      Part 1: Introduction

      How to Use This Book

      Your Tools

      10 Tips for Baking Buns (In No Particular Order)

      10 Tips for Cooking the Best Burgers (In No Particular Order)

      Cook the Burger

      Bake the Buns

      Buy It vs. Make It

      Part 2: Butcher, Farmer, Baker

      The Butcher

      The Farmer

      The Baker

      Part 3: Recipes

      Sesame Milk Buns

      The Classic Burger

      The Easiest Buns

      Oklahoma Onion Burger

      Red Sea Salt Buns

      The Hawaiian Burger

      Caraway Seed Buns

      Reuben Burger

      Green Olive Paprika Buns

      Lemon Caper Burger

      Cheddar Jalapeño Potato Buns

      Cheddar Apple Burger

      Everything Bagel Seasoning Potato Buns

      Quinoa Salmon Burger with Avocado Crema

      Cornflakes Poppy Seed Buns

      The Golden State Kumquat Burger

      Black Charcoal Slider Buns

      Cod Cake Sliders

      Blue Cheese Poppy Seed Buns

      Mushroom Swiss Burger

      Brioche Buttermilk Buns

      Cubano Burger

      Peanut Butter Buns

      The Elvis Burger

      Soft Pretzel Buns

      Homemade Nacho Cheese Burger

      Roasted Red Pepper Buns

      Bloody Mary Burger

      Honey Corn Bread Buns

      Plantain, Forbidden Rice, and Sweet Potato Burger

      Lemon Green Olive Buns

      Cauliflower Caper Veggie Burger

      Poppy Seed Honey Buns

      White Bean and Pea Shoot Burger

      Red Beet Buns

      Aussie Burger

      Poblano Jack Buns

      Elote Burger

      Dutch Crunch Buns

      Southwest Bean and Corn Burger

      Popcorn Buns

      Figs and Honey Burger

      Lemon Poppy Seed Buns

      Blueberry Salmon Burger

      Vegan Whole Wheat Buns

      Vegan Quinoa Burger with Curry Sauce

      Leek, Cheddar, and Bacon Waffles

      Pimento Cheddar Bacon Waffle Burger

      Green Onion Black Pepper Waffles

      Black Garlic and Asparagus Waffle Burger

      Green Onion Pita Bread

      Greek Pita Burger

      English Muffins

      English Muffin Breakfast for Dinner Burger

      Ciabatta Buns

      Bánh mì Burger

      Pullman Bread

      Pullman Patty Melt

      Mini Cinnamon Buns

      Ice Cream Dessert Burgers

      And Finally, the Rowan Berger

      Acknowledgments

      About the Author

      Sometime in my high school years, back in the early ’90s, my family took a summer vacation to New Orleans. This trip, which seemed like it would be an uneventful sightseeing tour, ended up being a life changing adventure. There was gumbo. There was jambalaya. There was étouffée. At one point, the gumbo was accompanied by a full marching band playing Saints Go Marching In. The flavors of this trip awoke my taste buds, which up to that point were a little bit adventurous, but barely beyond a typical Midwestern kid’s palate. (I had tried shrimp but it was fried. I had seen an avocado, but never tasted one, and wouldn’t have been able to find the heart of an artichoke if the world depended on it). Bill Knapp’s chocolate cakes on birthdays and Marion’s Pizza were our equivalent of the French Laundry restaurant.

      Soon after that trip, I graduated high school and went to college, where I honed my chicken salad (now with grapes!) and gumbo skills. I moved back home after graduating. That’s when the next big, lifechanging thing happened: The Food Network. For real, The Food Network. Before the channel morphed into a bunch of reality shows, there were actual people showing you how to cook actual food! I spent hours watching Essence of Emeril, Too Hot Tamales, and Grillin’ & Chillin’. Bobby Flay and Jack McDavid were roasting red peppers on a kettle grill. Emeril Lagasse was blackening shrimp and making a rémoulade. Susan Finnegan and Mary Sue Milliken were adding mangos to a salsa. Groundbreaking in my head! I would watch a show, run to the store and buy the ingredients, and then make it that same night for my parents. Nine out of ten times, this was a great success.

      After that summer cooking so many delicious meals, I moved to Chicago. I applied to the Culinary Institute, but ultimately decided against it, choosing a day job in graphic design over the kitchen life.

      Jump ahead to 2013. The previous fifteen years had been spent making a ton of great food. I’d become a fairly good cook. I read cookbooks, cooking magazines, watched the shows. But in 2013, I came across a copy of Michael Pollan’s book Cooked. One of the sections was about making sourdough bread. For some reason, this drew me the most. Then I immediately bought Chad Robertson’s Tartine, and began a baking quest. I collected natural yeast from the air, and pretty soon was producing some very nice loaves.

      The loaves got better and better. I started entering them in the California State Fair, and started winning. I started getting offers to buy my bread, to get the recipes, to teach classes. So this is what I did: I started helping local restaurants write recipes for bread that fit their meal schedules, I started teaching classes here and there, I started doing burger popups with my Burger-in-law, Rodney.

      And now, I want to teach you how to do this. Just as I learned how to cook from watching television and reading books, you can learn by reading this book, by seeking out baking shows, and by watching videos on the internet.

      Baking and sharing bread has been done for thousands of years, but it seems our culture has forgotten how. There are few things more rewarding than the smell of baking bread and the sight of fresh loaves coming out of the oven. Sure, it’ll take some practice. Some of your buns will be misshapen. Sometimes they’ll overproof, because you had to go pick up your kid or run to the store, and you got distracted. Sometimes you’ll forget to turn on the oven timer, and you’ll burn the buns, or your oven will be too hot, and you’ll toast the tops to a crisp. Don’t worry; it’s just flour and a few ingredients. Start over and try again. You’ll get it!

      How to Use This Book

      I’m often inspired to bake or cook because of an Instagram photo, or a recipe I see while flipping through a book. Most of the time, when I look at a recipe, I only need to grasp the basics and then make it without referring back to the specifics. Or I see a photo and try to recreate a version of what I saw with whatever I have on hand.

      Most of the recipes in this book lend themselves to that style of cooking. They are

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