The Burger Lab: The Art and Science of the Perfect Burger

Author(s): Daniel Wilson


Burger Lab examines the elements that make up the ultimate burger: the perfect squishy bun; a pickle that has just the right amount of tang and crunch; the exact quantity of mayo and ketchup to deliver maximum flavour; and the ultimate pattie that's meaty, juicy and umami-intense.

Mouth-watering constructions include a Wagyu cheeseburger deluxe, a fried chicken burger with slaw, a reuben burger with corned beef, sauerkraut, swiss cheese, thousand island on a rye bun, a BBQ pulled pork bun with pickles and more, plus recipes for condiments, chips and milkshakes to wash it all down.

The book's quirky design, with cross-sections of burgers, and an amazing pop-out burger illustration, make this the most exciting burger book ever! 


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Product Information

New Zealand-born chef DANIEL WILSON has always been a fan of food. By the age of 12 he had already decided to become a chef and he has since launched a Melbourne restaurant, Huxtable, and a chain of burger stores. Wilson chose to hone his craft in the USA, working under chefs like Daniel Boulud in New York.

General Fields

  • : 9781743792759
  • : Hardie Grant Books
  • : E2
  • : 0.679935
  • : April 2017
  • : 245mm X 194mm X 19mm
  • : July 2017
  • : books

Special Fields

  • : Daniel Wilson
  • : Hardback
  • : 1
  • : English
  • : 641.84
  • : 144
  • : Full colour photography throughout