The Art of the Burger, More Than 50 Recipes to Elevate America’s Favorite Meal to Perfection
By Jens Fischer, Photogrpahs by Maria Brinkop, Translation by Michael Spieth
THE BIG APPLE
DUCK BREAST / CELERY / WALNUT / APPLE / PINEAPPLE
4 walnut buns (page 21)
4 duck breasts, about ¹∕³ lb. each
Clarified butter for frying
½ cup celeriac (celery root)
2 apples (such as Granny Smith)
¹∕³ cup walnuts
Juice from ½ lemon
1 TBSP pineapple syrup
½ cup mayonnaise (page 28, but replace
4 TSP oil with 4 TSP walnut oil)
1 pinch of cayenne pepper
1 can pineapple rings
8 yellow endive leaves
Salt and freshly ground black pepper
STACKING Cut the buns in half and spread the remaining mayonnaise. Place two leaves of chicory greens and a slice of pineapple on the bottom halves, then 1 heaping TSBP of Waldorf salad into each of the interiors of the rings. Place the duck breasts and finish with the burger tops.
Makes about 4 BUNS
½ CUP CHOPPED WALNUTS
½ CUP M I LK
1 ½ TBSP Y EAST
¾ CUP P LAIN FLOUR
¾ CUP RYE FLOUR
¼ CUP WHOLE WHEAT FLOUR
1 TSP SALT
1 PINCH OF SUGAR
Roast the walnuts in an ungreased nonstick frying pan.
Warm the milk and dissolve the yeast in it.
Add the remaining ingredients to the yeasty milk, knead everything to a smooth dough, and let it sit for 1 hour.
Line a baking sheet with parchment paper.
Form the dough into four equal dough balls, lay them out on the tray, and again let them sit for 30 minutes.
Preheat the oven to 425°F.
Bake the buns in the hot oven for about 15 minutes.
Excerpted with permission from The Art of the Burger: More Than 50 Recipes to Elevate America’s Favorite Meal to Perfection by Jens Fischer. Copyright 2015, Skyhorse Publishing, Inc.