For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving. More

There's something that makes us smile about Ferran Adrià and his staff sitting down to a pre-service family meal of Cheeseburgers and potato chips before opening the doors of elBulli for the evening. These simple burgers adapted from The Family Meal seem to be the polar opposite of what Adrià and company were putting out at elBulli. More

Note: Store-bought ground beef can be substituted for the short rib. Mac Sauce can be used as soon as its made, but it gets mellower if you let it sit in the fridge at least overnight in a covered container.... More

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

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

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