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Entries tagged with 'burgers'

Chipotle Mayonnaise

Serious Eats Will Goldfarb 4 comments

[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

(More) Ultimate(est) Perfect Sliders

Serious Eats J. Kenji López-Alt 13 comments

By first caramelizing onions in the skillet and removing them, you build up a patina of sticky, browned onion juice that fuses itself to the beef when you smash the patties into it. More

Cheese Sauce for Cheese Fries and Nachos

Serious Eats J. Kenji López-Alt 89 comments

Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and... More

Chili for Chili Burgers, Chili Dogs, or Chili Fries

Serious Eats J. Kenji López-Alt 16 comments

[Photograph: J. Kenji Lopez-Alt] This chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries. Leftover chili can be stored in the fridge for up to 1 week. The chili is best with the... More

The Secret Ingredient (Chorizo): Chorizo Burgers with Manchego and Paprika Slaw

Serious Eats Kerry Saretsky 3 comments

A Mexican-Spanish inspired cheeseburger of beef and fresh chorizo, melted Manchego, and a smoked paprika slaw. Perfect for late summer grilling: unusual, but still comfort food. More

The Pastrami Burger Bomb

Serious Eats J. Kenji López-Alt 9 comments

For best results, grind your own beef. A straight chuck grind would work, but the Blue Label Blend is better.... More

In-N-Out's Double-Double, Animal Style

Serious Eats J. Kenji López-Alt 39 comments

[Photograph: Kenji Alt] Want more details? Here are the ins-n-outs. Follow Kenji on Facebook or Twitter.... More

Juicy Broiled Burgers

Serious Eats J. Kenji López-Alt 1 comment

Read about how to battle the bulge 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 with his... More

Cook the Book: The Prez Obama Burger

Serious Eats Caroline Russock 16 comments

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

Serious Eats Caroline Russock 6 comments

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

Cook the Book: Tortaburgers

Serious Eats Caroline Russock 6 comments

These Tortaburgers topped with cheese, avocado, jalapeño, and a spread of refried beans from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh seem like something I should have ordered at my local panderia a long time ago. More

Sous-Vide Burgers

Serious Eats J. Kenji López-Alt 15 comments

[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

Serious Eats Caroline Russock 8 comments

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

Serious Eats Kristen Swensson Sturt 7 comments

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

Ultra Crispy Burgers

Serious Eats J. Kenji López-Alt 23 comments

The best burger for a single man or woman. No spouses allowed. More

Asian Turkey Burger with Sriracha Mayo: A Turkey Burger That Doesn't Suck

Serious Eats Joshua Bousel 14 comments

Why would you want dry, tasteless turkey burgers when their excellent beef counterpart is available? This Asian turkey burger answers that question—juicy and full of flavor, this one's in its own little tasty burger world. More

The Spotted Pig's Hamburger Buns

Serious Eats J. Kenji López-Alt 16 comments

Note: These buns are great for any burger, but go best with our recipe for The Spotted Pig's Chargrilled Burger. About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe... More

The Spotted Pig's Chargrilled Burger at Home

Serious Eats J. Kenji López-Alt 8 comments

[Photograph: Robyn Lee] Note: Interested in learning how we developed this recipe? Read about it here. About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After graduating from... More

The Ultimate Sliders

Serious Eats J. Kenji López-Alt 15 comments

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

Serious Eats Chichi Wang 18 comments

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

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