Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! I'm a burger purist. I don't think I've ever made a burger at home beyond ground beef,...
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I love pretty much anything pickled, cucumbers, tomatoes, mushrooms, watermelon rind, okra, even pickled eggs. I have to say that my favorite pickled item is the onion. Those little pickled pearl onions in my jar of cornichons disappear way before...
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Independence Day is a day for fireworks and barbecues and, most importantly—in my opinion, at least—burgers. There is no need to tell you that we are big fans of burgers here at Serious Eats; we like them so much that...
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Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper Magazine, drops by with Serious Heat. Photograph by Bill Milne One of my favorite ways to zest up a burger is by making a spicy version of the Southern...
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- makes 4 burgers - It's a cheese party in your burger! Use your favorites or experiment your way to deliciousness. Adapted from Burgers Every Way, by Emily Haft Bloom. Ingredients 1 pound ground chuck 1 Vidalia or other sweet...
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The Mesa Grill Burger, from Bobby Flay's Mesa Grill Cookbook, is a cheeseburger with a flavor boost. Extra cheddar cheese, sweet and crunchy Vidalia onions, and a horseradish mustard all make for good accompaniments. Flay advises to be sure not...
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In her cookbook The New Steak, Cree LeFavour makes the Julia Burger in honor of Julia Child after getting the inspiration from an episode of Jacque and Julia. She says that the burger, which includes butter, mayonnaise, meat, melted cheese,...
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There is only one ingredient that can improve on the superb combination of beef and red wine: blue cheese. For these blue cheese sirloin burgers with red wine-onion jam, excerpted from Bobby Flay's Grill It!, Bobby recommends using Cabrales, a...
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