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Game Day Eats: Burgers, Sides, and Sauces for Your Superbowl Party

A Hamburger Today Erin Jackson Post a comment

Planning a burger-centric feast for your Superbowl party? Look no further, we've got recipes for all the burgers, dips, sauces, and salty, starchy sides you need to make it happen. More

Herb-Filled Turkey Burgers with Cheddar Cheese

Serious Eats Yasmin Fahr 3 comments

Seasoned turkey burgers with plenty of herbs, dressed with caramelized shallots, dijon mustard, and arugula. More

The Burger Lab: Burger + Hot Brown = Hot Brown Burger

A Hamburger Today J. Kenji López-Alt 9 comments

This version of the classic Hot Brown sandwich takes out the one head-scratching element: the turkey. I mean, it's not like the turkey taste bad, per se. I quite like the turkey in there. But still, it has always felt odd to me to combine what is regarded as one of the healthier meat choices with what has the potential to be the greatest calorific splurge of a sandwich ever created. Replacing the turkey with a grilled juicy hamburger patty realizes that potential. More

Hot Brown Burgers

Serious Eats J. Kenji López-Alt 3 comments

A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling. More

The Burger Lab: How To Make Surf & Turf Burgers (Bacon- and Lobster-Topped Burgers)

A Hamburger Today J. Kenji López-Alt 17 comments

There's not really much to making a perfect Surf N' Turf burger. All you need is some impeccably good beef and lobster and absolutely perfect execution. Easy, right? Here's how. More

Surf N' Turf Burger (Grilled Burger with Lobster and Bacon)

Serious Eats J. Kenji López-Alt 3 comments

A grilled hamburger topped with lobster salad and crispy bacon. More

The Burger Lab: How To Make Oklahoma Onion Burgers

A Hamburger Today J. Kenji López-Alt 20 comments

Onions and beef go together like baths and bubbles, like Wallace and Gromit, like hitchhikers and towels, like...you get the picture. They belong together, long for each other's company. A burger without onions is still a burger, but tuck a few slices of raw sweet onion underneath or spread a pile of deeply browned caramelized onions on top and you've got yourself something that is suddenly more than a sum of its parts. Nowhere is this fact more well-known than in Oklahoma, home of the Onion Burger, a burger that is nearly as much onion as it is meat. Today we're gonna talk about how to make your own at home. More

Oklahoma-style Onion Burgers

Serious Eats J. Kenji López-Alt 10 comments

An Oklahoma classic, it's a slider in style, but with way more onions, which help the thin patties of beef cook up extra juicy and flavorful. More

The Burger Lab's Toppings Week 2013: Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

A Hamburger Today J. Kenji López-Alt 6 comments

It took the Shake Shack years before it introduced a second burger on its menu aside from its signature Shackburger. When it hit the boards, the Smoke Shack was a near instant hit (we sure loved it). It took the signature well-seared Shake Shack patty and paired it with crisp bacon and a sweet-hot pickled pepper relish. It's a flavor combination worth repeating as often as possible, so I decided to take my own spin on it to the backyard burger. More

Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

Serious Eats J. Kenji López-Alt 1 comment

An homage to the Smoke Stack burger from Shake Shack, this big, fat, grilled burger gets topped with American cheese, crisp bacon, grilled onions, and a spicy and tangy bacon and pickled cherry pepper relish. More

The Burger Lab's Toppings Week 2013: Grilled Cuban Fritas (Spiced Burgers with Shoestring Fries)

A Hamburger Today J. Kenji López-Alt 5 comments

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

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

Serious Eats J. Kenji López-Alt 1 comment

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

The Burger Lab's Toppings Week 2013: Burgers with Creamy Feta Sauce and Tomato-Cucumber Relish

A Hamburger Today J. Kenji López-Alt 2 comments

I've been on a Greek yogurt sauce kick recently. It's something that I tend to slip into when the summer comes and I'm looking for something that's cooling, easy to make, and darn tasty to boot. That it goes on just about anything—as a dip for raw vegetables or pita, as a sauce for roasted meats, as a dressing for hearty salads, a rub for grilled corn, and yes, as a sauce for burgers—makes it all the more easy to slip into the trap of making a batch each week and applying it willy-nillilly. It's a trap I really don't mind falling into. More

Burgers with Creamy Feta Sauce and Tomato-Cucumber Relish

Serious Eats J. Kenji López-Alt 3 comments

Big burgers with a creamy yogurt-feta sauce flavored with garlic and lemon, topped with a crunchy cucumber-tomato relish. More

The Burger Lab's Toppings Week 2013: Pepperoni Garlic Bread Burgers

A Hamburger Today J. Kenji López-Alt 11 comments

As a burger lover and a pizza lover, I've always liked the idea of some sort of burger-pizza hybrid, but it never really works according to plan. As our Home Slice Adam can tell you, designing a good hamburger pizza is no easy feat (I've yet to see a successful one anywhere, and pizza burgers rarely fare well either. This one, which is not quite a pizza burger, does a little better, I think. More

Pepperoni Garlic Bread Burgers (Grilled Cheeseburgers with Pepperoni Sauce Serve on Garlic Bread Rolls)

Serious Eats J. Kenji López-Alt Post a comment

Burgers covered in provolone cheese under a blanket of a hot-and-tangy pepperoni sauce and parmesan cheese, all served on a hamburger bun toasted in garlic butter. More

The Burger Lab's Toppings Week 2013: Poutine Burger

A Hamburger Today J. Kenji López-Alt 24 comments

We all know how seductive a plate of poutine can be, right? You know, that Canadian late-night dish of fresh fries smothered with squeaky cheese curds and hot, meaty gravy? After a few beers it beckons to you, seduces you. A cheese-clad goddess enrobed in gravy, ready to nip your hangover in the bud. Heck, even without the beer goggles poutine is a pretty tough mistress to turn away. So what happens when your poutine employs her crafty wiles on an unsuspecting burger? The Poutine Burger emerges. More

Poutine Burger (Burgers with Fried Potatoes, Cheese Curds, and Gravy)

Serious Eats J. Kenji López-Alt 3 comments

What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what. More

33 Hamburger Recipes For Memorial Day

A Hamburger Today J. Kenji López-Alt 10 comments

I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations. More

Open-Face Cheeseburger Sub

Serious Eats Suzanne Lehrer Post a comment

Part cheesesteak, part meatloaf, part cheeseburger, the elusive cheeseburger sub is likely a staple in more than one college town. This version is cooked on homemade ciabatta garlic bread, which gets soaked through with juices from the meat during cooking. More

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