Entries tagged with 'burgers'
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Note: It's time for another edition of Street Food Profiles. This week we scoot to North Carolina, not necessarily known as a street food hotspot but this burger truck is changing that. Name: Only Burger Vendors: Brian Bottger and Tom Ferguson Location and hours? Durham, North Carolina for lunch, dinner, and late night. Twitter: @onlyburger What's on the menu? Hamburgers, cheeseburgers, veggie burgers, turkey burgers and fries of course! (With occasional specials for special events.) How long have you been street fooding? Just one year. How has Twitter affected business? We have recently started tweeting our locations and specials. It has done wonders for our business and we have recently hit our 1,000th follower....
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Before you fire up the grill for one last summer cookout, check out these ten steps to the perfect burger from the blog Al Dente. The takeaways? Weigh your patties to ensure even portions (and therefore even cooking time), don't be afraid to salt, and follow what we'll call the 3-2-1 rule: Grill for three minutes on the first side, two minutes on the flip, add cheese, and cook for one minute more. Any more tips for grilling the perfect burger?...
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Photograph by Cassaendra Last week's Weekend Cook and Tell was all about burgers. We asked you to share some of your favorite burger techniques and recipes with us for the holiday weekend and as usual we've gotten some fantastic responses. Here are some of our favorites: Tired of dry beef patties, ChloeA has taken to using ground pork in its place. Sprinkled with brown sugar, salt and pepper, pan seared and served with onion and ketchup, these pork burgers stayed juicy. NotAmerican likes to prep the grill by grilling some bacon before the burgers go on. This technique flavors the burgers with a hint of bacon and keeps them from sticking. Kalajo made burger bun from scratch using this...
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Do you ever wonder what chefs eat? You'd think that with access to a well-stocked walk-in and state-of-the-art kitchen they would eat exceptionally well, on par or better than the food that we pay for in their restaurants. You might think that it is all white truffles, foie gras, and vintage Bordeaux—but the reality is a bit bleaker. Chefs are usually too busy preparing for service to sit down to a proper meal. Days start early, end late, and there is no lunch hour. When the clock strikes 10 or 11 p.m., or later depending on what time the restaurant closes, chances are the people who've made your dinner have had nothing more than a few spoonfuls of food (to...
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Our pick for top dish of The Year That Was. The burger was everywhere in 2008, and I do mean everywhere, made by anybody and everybody, by both anonymous nobodies and celebrity somebodies. Bobby Flay did it. So did Thomas Keller, and Daniel Boulud and Eric Ripert, and Tom Colicchio. And Rachael Ray announced plans to do it. What was the most popular event at fancy-pants food and wine festivals in Miami and New York? The Burger Bash, of course. The burger was featured on Top Chef and Iron Chef and Conan and on Letterman and Leno. Jon Stewart loves them and so does Brian Williams. I'm sure Dr. House is devouring burgers when he's not popping pills. Even our...
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Add beets, and you have got an Aussie Burger. Is there anything greater than the breakfast burger? I love a decent burger, and if you top it with an over easy egg, something magical happens. And that magic is called egg yolk, covering your burger in gooey goodness. Last week I sampled the breakfast burger from Goodburger (a slightly upscale, NYC burger chain) along with some co-workers, one of whom remarked, "Add some beets to this, and you've got an Aussie Burger." Come again? Beets? Now that sounds like something I could get into....
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Photograph from entitee on Flickr One of my favorite parts of doing a sandwich column is that now all my family members send me photos of ridiculous sandwiches from all around the country. Take this one, for example, which my brother in law sent me from Sacramento. The Squeeze Burger with Cheese Skirt, as it is widely known in and around California's capital, is clearly a feat of modern engineering. And while the actual burger that is hidden underneath there (somewhere) is not necessarily anything to write home about, this sandwich has many other secrets that make it quite the serious sandwich....
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As most people know, we love fat in just about all its forms here at Serious Eats. We love bacon, barbecue, butter, lardo, guanciale, prime dry-aged beef, Wagyu beef, burgers, lard, prosciutto, cheese, and pastrami. But we try to advocate consuming these ultradelicious fatty foods in moderation. According to a provocative, eye-opening, and artery-clogging story in the new, hip business culture magazine Portfolio, the folks at Carl's Jr. and Hardee's don't feel a similar need. If they had their way, we'd consume half-pound hamburgers topped with, among other things, a hot dog, early and often. Consider the opening paragraph of the story:...
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Warning: This post is filled with food punditry. Everybody fancies himself a food pundit these days. And why not? We all like to eat, and we all like to think and talk about food. And there's plenty to talk about. Food is all over the news everywhere you look. The only thing we need is a cable network that would put us on the air to do all of the above. So until that day comes, you and I can do our food punditing and prognosticating right here, starting now. Trends I'm in Favor Of Small (Plates) Really Are Beautiful Small plates mean we get to more carefully calibrate how much and what we eat. This is most assuredly a...
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The secrets of hamburger production are revealed with this new T-shirt from Threadless. All it takes is a cow, a winged gnome-fairy creature wielding a magic wand, and in a poof of red smoke—TA-DA—instant burger! (A few steps may have been left out and/or altered in the design of the shirt.)...
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