641.84: A Tale of Two Burgers

pornburger

I. Love. Burgers.

At any given moment I would like nothing more than to sink my teeth into a couple of juicy, almost sizzling patties smothered in cheese, grilled onions, and topped with a slice of tomato and crispy thin bacon. I think Jimmy Buffet said it best:

I like mine with lettuce and tomato
Heinz 57 and french fried potatoes
Big kosher pickle and a cold draft beer
Well, good God Almighty which way do I steer?!
Apparently you steer toward the actual Cheeseburger in Paradise restaurant in one of seven states (sadly, not Washington…yet).

So it should come as no surprise that two recently acquired cookbooks have sent my heart into a tizzy, not just because of all the cholesterol it’s now anticipating.

Pornburger: Hot Buns and Juicy Beefcakes by Mathew Ramsey is not just the winner for ‘Best Title of the Year’ in my mental book awards. It’s a mouthwatering cookbook perfect for summer evenings spent around the grill. I literally salivate every time I open the book. This cannot be stressed enough. Do not read this book on an empty stomach. You have been warned.

Glad we got that out of the way! Pornburger has some incredible basic and not-so-basic burger recipes to satisfy both your burger cravings and your need to create something magical in the kitchen. Ramsey calls the book “an ingredient-driven Choose Your Own Adventure-style experiment, where all roads lead into the mouth of burger madness.” And it’s true! You are the boss of your own burger recipe. You can mix and match sauces, condiments, veggies, pickles, buns, etc.

You’re not limited to just ground beef patties either. Venison, pork, lamb, chicken (ground or fried–yes, fried chicken!) or even lobster can be your main attraction. There’s even a great recipe for a veggie burger that looks so much better than those sad frozen pucks you buy in a box.

And don’t stop there! Make your own pickles and condiments and wow the pants off of your dinner party (not literally–though, whatever floats your boat). Some examples include mustard caviar, pumpkin aioli, bacon jam, relish, and even bacon peanut butter. Why I haven’t made that last one yet is obviously a major oversight on my part. There are also recipes to make your own buns and breads, as well as sides and drinks sure to compliment your creations.

But wait, there’s more! While Pornburger is everything I’ve ever wanted in a burger cookbook, I’m also a rabid fan of the TV show Bob’s Burgers which just recently aired their 100th episode. Since the first episode was broadcast, my friend and colleague Jennifer was on my case to watch that show. “You’re going to love it!” was a phrase I heard until my ears bled. Like a fool I resisted until about season 3. She convinced me to give it one episode and if I didn’t love it, she’d never mention it again.

Reader, I loved it to pieces.

If you’re not familiar, Bob’s Burgers is both the name of an animated TV show and the name of the burger restaurant featured in the show. The Belcher family runs this small burger joint in a small seaside community on the East Coast.

Smash-cut to two years later and the world has been gifted with the publication of The Bob’s Burgers Burger Book: Real Recipes for Joke Burgers. For those in the know, Bob keeps a daily burger board behind the counter. Each day on the show the burger of the day changes, and there’s usually a dad pun involved in the name. Well, the geniuses at Fox decided that they should take all those pun-burgers and turn them into actual recipes.

bobs burgers with beefsquatch

What better way to introduce this cookbook than to replicate the Beefsquatch episode (season 2, episode 9)? Bob gets cast as a TV chef on a local morning show, and Gene steals the show as the burger-mad Beefsquatch. The recipe for that episode’s Bruschetta ‘Bout It burger is on page 25.

I know what you’re thinking. The pun burgers on Bob’s Burgers are so simple, why would I need a recipe to create them at home? I see where you’re going but I’m here to tell you you’re wrong. Or, just not right. Not only do the recipes go into greater detail than Bob’s burger board could ever hope to go, the recipes are actually funny to read.

Here’s a great example. It’s the Don’t You Four Cheddar ‘Bout Me Burger from the episode Linda-Pendent Woman (season 3, episode 13). Behold the description ahead of the ingredient list:

How many cheddars are too many in a burger? Science doesn’t know yet. This burger handles four safely and deliciously. The all-beef patty is stuffed with two different cheddars, cooked in bacon fat, and then topped with two other completely different cheddars. Throw some crispy bacon on it along with lettuce and onions, and call it a beautiful, fantastic, cheesy day.

The recipes are all peppered with Bob’s humor in this way. Fans of the show will recognize the way he drops those dad puns and how sometimes he even goes back to emphasize them, in a ‘see what I did there?’ sort of way. Reading this in Bob’s voice adds another layer of hilarity to the process.

You vegetarians will enjoy the veggie burger recipes inside. I have been pleasantly surprised to find veggie-tastic recipes in both of these burger books, and I hope you’ll find something you enjoy making and love to eat.

So there you have it: a porn burger and a pun burger. Not only do these cookbooks provide mouthwatering hunks of deliciousness, they’re also some of the few cookbooks I’ve run across that are actually a joy to read cover-to-cover. Now if you’ll excuse me, I have a grill that’s begging for my attention. I just need to put a DVD in first and tilt the speakers toward the sliding door.

Heavenly Hamburgers and Baked Peanut Pie

Hamburgers are a great American invention. I try to be a healthy eater, but occasionally I give in to the urge to devour a delicious combination of bun, meat, cheese, veggies and the special sauce that drips down your shirt.

So where was this wondrous concoction invented? There are several claims to the creation of the hamburger. One is made by the restaurant Louis’ Lunch of New Haven, Conn., which happens to be one of 100 burger joints covered in George Motz’s excellent book Hamburger America.

Louis’ Lunch is the oldest continuously operating hamburger restaurant in the United States. It has been owned and operated by the Lassen family since 1885. According to the Lassen family, the hamburger sandwich was invented by Louis Lassen in 1900 by placing a hamburger patty between two pieces of white bread. The specially made hamburger bun didn’t come around for another 25 years.

None of the big chains are covered in Hamburger America, just locally owned restaurants serving good burgers. One of the examples is Seattle’s own Dick’s Drive In. An approximation of the recipe for the secret sauce on Dick’s burgers is included as well.

If you like your food to go, definitely check our Roadfood by Jane and Michael Stern, which covers 700 eateries. All types of food establishments are covered including barbecue, seafood, ice cream parlors, roadside diners, and more.

One of the notable restaurants is Wiles-Smith Drugs in Memphis, Tenn., where you can sit at a boomerang-pattern counter, order a sandwich or a big helping of chili and know you are only steps away from Sun Records where Elvis Presley recorded many of his songs.

Continuing on the road, Diners, Drive-Ins and Dives by Guy Fieri covers 60 eateries from coast to coast. Highlights include The Virginia Diner of Wakefield, Va., which is just down the street from the site where the first peanut crop in the U.S. was planted. More than a half-million pounds of peanuts are cooked and packed at the diner each year. A specialty of Virginia Diner is Peanut Pie. It is described as “a cross between a peanut cookie, peanut brittle, and pie.” The recipe is printed in the book.

David