The Burger Lab

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Pimento-Jalapeño Cheeseburgers

There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat. More

Cuban Fritas (Seasoned Cheeseburgers with Shoestring Potatoes and Spicy Sauce)

The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same. More

Quadruple Chili Cheeseburgers

A fat patty of grilled beef draped with a melty, oozy slice of pepper jack cheese, topped with roasted green chilis, and a handful of pickled jalapeños, served on a hearty bun with a generous swipe of chipotle mayonnaise. This is the burger that bites back. More

Hot Hawaiian Burgers (Spam, Pineapple, Swiss, and Sriracha Mayo)

It's time to board a small charter flight to Polynesia, the land of Spam and pineapples. Why Spam and pineapple? Because it's a delicious combo that hits the rich/fresh/sweet flavors and the crisp/moist textures. Who wouldn't want that on a burger? Add a couple of slices of Swiss cheese along with a nice spoonful of sriracha-mayonnaise and the burger explodes with spice and goo—which is why a toasted English muffin and all its juice-catching nooks is such a great choice here (though regular burger buns would be mighty tasty too). More

The Best Lamb Burgers

Lamb burgers are like the Super Mario Bros. 2 of the burger world. They're kind of strange and funky and it's not entirely clear how they fit into the canon of their brethren, but they're awesome in their own way, and a great change from the norm. I wouldn't eat a lamb burger every day, but when I do, I want it to be the best damned lamb burger it can be. After grinding and grilling my way through nearly 32 pounds of the stuff, there's a thing or two I learned about the process. More

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