'burgers' on Serious Eats

Chipotle Mayonnaise

[Photograph: Will Goldfarb] Every once in a while we need to break away from the three traditional burger condiments of ketchup, mustard, and mayonnaise. When that time comes, you'll want to whip up something with extra zip and spice. Chipotle... More

Cook the Book: The Prez Obama Burger

The year that Spike Mendelsohn opened Good Stuff Eatery in D.C. just happened to coincide with a pretty exciting presidential election. Spike decided to hold his own race to the White House pitting the Obama burger against the McCain burger. The Obama burger ended up beating out the McCain burger four to one. Politics aside, I'm pretty sure the toppings were the ultimate deciding factors in this burger race. More

Cook the Book: Farmhouse Bacon Cheeseburgers

Spike Mendelsohn's Farmhouse Bacon Cheeseburgers from The Good Stuff Cookbook possess all of the elements of my holy grail burger— thin patty, squishy potato bun, American cheese, iceberg lettuce, tomato, pickle, red onion, and a secret sauce, oh, and bacon. Spike's concept throughout the book is to keep it simple. And I went into the kitchen with fingers crossed, hoping that not over-thinking it would lead better burgers. More

Sous-Vide Burgers

[Photograph: J. Kenji Lopez-Alt] Read all about sous-vide burgers here » About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York... More

Cook the Book: Tarpon Springs Greek Burgers

Although these Tarpon Springs Greek Burgers from Pig: King of the Southern Table by James Villas have their roots in Greek flavors and culinary traditions, the evolution of the recipe is truly American in nature. Originally served in diners in Tarpon Springs, a town on the west coast of Florida, the Greek proprietors surely would have preferred to make these patties with lamb. But in the South, pork was plentiful and inexpensive and so the Greek pork burgers were born. More

Healthy & Delicious: Blue Cheese Portobello Mushroom Burgers

Tofu, seitan, and tempeh are popular options for meat alternatives, but personally speaking, I prefer portobello mushrooms. Meaty and substantial, they take well to a range of flavors. Salt, pepper, and a little Worcestershire sauce help evoke a beef patty, while a healthy dose of pungent blue cheese crumbles gives the dish a kick in the pants. Add some lettuce, a dab of Dijon, and a whole wheat bun, and you've got yourself a main course. More

The Ultimate Sliders

There's more than meats the eye between these diminutive buns: Check out the science here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now... More

The Nasty Bits: Beef Heart, 4 Ways

Beefy with a slightly gamey flavor (think kidneys, except much milder), the texture of beef heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing. Here are 4 ways to use it. More

Dinner Tonight: Pimento Cheese Burger

Pimento cheese burger: is that even a real thing? What can I say, I'm a burger purist. It's like having all the condiments mixed up and slathered on as one unit. You get your cheddar cheese, raw onion, and mayo all combined into one spread, with a nice umami punch from the Worcestershire sauce. But after trying it, I was surprised I liked it so much. More

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