Posted by Blake Royer, April 24, 2008 at 5:00 PM
The basic hamburger has many permutations, depending on condiments–from classics like bacon and cheese to crazier additions like a fried egg. The meat itself can be charred on a grill, or seared on a griddle; the bun can be crusty, soft like a potato roll, or nixed altogether. The patty can be thick or thin; the meat ground from sundry parts of the cow. But unless you're from Australia, you might never have heard of this one: sliced beets. My girlfriend came across this recipe while befriending Aussies in England.
Especially counterpoint to a crispy, griddled, well-salted patty, the sweet earthiness of a roasted beet works wonderfully. After reading about thin-patty cast iron burgers the other day, I was anxious to get home and make one, which is when I remembered I had some Chioggia beets waiting to be roasted. I skipped the traditional Aussie burger bacon for avocado, but kept the essential fried egg, which drips its yolk over everything like a sauce. This is a great burger twist to have in the repertoire as summer approaches.
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Posted by Adam Kuban, September 4, 2007 at 4:45 PM
The first of our Cook the Book recipes for the week is for cheese-stuffed cheeseburgers. As in, the cheese is inside. Whenever I write about cheese-stuffed cheeseburgers (like the Jucy Lucy) on A Hamburger Today, people seem to go wild for them. The recipe follows the jump here, but before you get to it, I'd give you two pieces of advice before making and eating this thing.
1.) In Step 4, Make sure you seal the patties tight. If you don't, the melting cheese will ooze out.
2.) Let your burger rest a bit before biting in. The hot, molten cheese can scald you.
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Posted by Alaina Browne, July 23, 2007 at 1:15 PM
Foodstuffs I took for granted growing up in North Carolina include but are not limited to: sweet tea, hush puppies, collard greens, chopped barbecue, and pimento cheese sandwiches. I've only recently learned via the Lee brothers and John T. Edge that our neighbors in South Carolina take pimento cheese to a whole other level with the Pimento Cheese Burger. This recipe from The Lee Bros. Southern Cookbook
creates a stiffer spread suitable for grilling thanks to the omission of mayonnaise.
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Posted by Nick Kindelsperger, July 20, 2007 at 4:45 PM
Don’t take me for a heretic. I would have never, ever made this recipe if hadn’t come home all tired and beat from work and my girlfriend had it waiting for me. I don’t have much patience for anything trying to be a hamburger that’s not a hamburger. I don’t even like it when ingredients are added to hamburger beyond salt, which makes most turkey burgers among my least favorite food items. Most are overly dry and bland, or so overstuffed with random ingredients as to resemble bad meatloaf. So imagine my surprise when I tasted this one—ripped from Real Simple magazine—and it was juicy.
Best part is, none of those saliva-inducing droplets came from added fat. Thank those shredded carrots and zucchini stuffed inside for keeping everything moist and ready for the grill. It won’t be replacing beef-based burgers anytime soon, but for those wanting to take a break from the excessive fat or just looking to improve their shape before the beach clothes come out, here’s one substitute I can get behind. And as everything should be from a magazine called Real Simple, it was a breeze to complete.
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Posted by Adam Kuban, July 6, 2007 at 1:00 PM
One of the beautiful things about burgerworld is that, despite the legion of fast-food and fast-casual chains out there, regional burger styles have managed to keep a foothold. I've talked before about the cheese-stuffed Jucy Lucy–style burgers in the Twin Cities and the butterburgers of Wisconsin, but today, I'd like to highlight pimento cheese burgers, a specialty in Columbia, South Carolina.
Prior to reading John T. Edge's book Hamburger & Fries, I'd only heard of pimento cheese being served, in the South, on stalks of celery or eaten as the filling of a sandwich. But Mr. Edge ferreted out these delicious-sounding burgers in the Palmetto State.
Here's a recipe, adapted from Mr. Edge's book, that you might want to try this weekend.
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