Cookbook cover for Wicked Good Burgers


Andy Husbands, Andrea Pyenson, Chris Hart

April 2013
$22.99/Trade Paperback
ISBN-13: 978-1592335589


ANDY HUSBANDS, the award-winning chef/owner of Tremont 647, in Boston, has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade.  A James Beard “Best Chef” semi-finalist, Andy competed in the sixth season of Fox television network’s Hells Kitchen with Gordon Ramsay.  When he’s not in the kitchen or working with his favorite charities, Andy is on the BBQ circuit with his award-winning team, iQUE.

CHRIS HART, winner of the Jack Daniels Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past ten years with his team, iQUE.  The team was the first group of northerners in barbeque history to win a Word Championship.  Chis spends his days developing software, but his passion for cooking barbeque has him following the competition BBQ trail on weekend, pitting his talents against the best pitmasters in the U.S. In 2012, Chris cooked an elaborate barbeque tasting menu at the James Beard House in New York City.  In 2011, he competed in Food Network’s inaugural season of Best in Smoke.

ANDREA PYENSON, has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in various publications, including the Boston Globeedible Boston, edible Cape Cod,,, Washington Post, and Fine Cooking.

We won’t lie. Making a decent burger is pretty easy.  But the devil is in the details when making a “wicked good” burger, the kind of burger that hits the sweet spot of juiciness, has a perfectly seared crust, and mouthwatering flavors. Before award-winning chefs Andy Husbands and Chris Hart–two regular guys from Boston–turned the world of barbecue on its burnt ends by winning the Jack Daniels World Championship Invitational Barbecue and racking up thirty Kansas City Barbecue Society championships, they became masters of meat by cooking burgers–lots of ‘em. And they got damn good at it, thank you very much! Inside WICKED GOOD BURGERS they reveal their secrets for mouthwateringly good burgers, including techniques for grinding your own meat and cooking it to juicy perfection as well as recipes for killer toppings, side dishes, and burger accompaniments. With their trademark fearless approach, Husbands and Hart bring excitement and edginess to all things between the bun.