The Serious Eats Team

Burger Book Giveaway: 'Hamburger America'

Turns out we had one extra book sitting around. So we have six winners instead of five! And the winners are:

dark brown salty crust
right amount of pink inside
sizzle juicy drip

The judges say: Perfect invocation of the perfect burger.

You once were a cow
Now you are a burger
Tasty little cow

The judges say: Fun and wickedly dark, from the cow's standpoint. If haikus had titles, this one's should be "Bwahahahah."

this is Mc Nuggets
i said i want a Big Mac
fix your intercom

The judges say: We've all been there, man. Amen.

Fresh from the butcher,
When almost rare, good moist beef,
Seasoned, stands alone

The judges say: Right on. The best burgers need little more than seasoning.

Pastures of cows & steer
Fields of golden wheat
A Burger is Born
—Q80 BurgerBelly

The judges say: Simply beautiful. Captures not only the spirit of burgers but the spirit of America at its best, as well.

Family cookout
Behind me, sizzle and smoke --
I can see burgers

The judges say: Evocative of Memorial Day and summer weekends in general.

Thanks to everyone who entered. And it is clear we will have to hold a burger limerick contest soon!

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Nutella Ricotta Calzone

Planning ahead is important at Toby's Public House. While the brick-oven pizzas are tasty, don't you dare fill up prematurely. And don't go alone. Sweet tooths should plan around the $13 calzone dessert, stuffed with Nutella and fresh ricotta.

Where to Find Duck Fat French Fries Across the Country

Duck, fat and fries are three words that please most people. Combining them is a very beautiful thing. Chef Amanda Freitag at New York City's The Harrison isn't the only one bathing spuds in quack-quack grease. She cuts hers with a malt vinegar mayo, given the duck fat's richness. After the jump, see what other chefs across the country are skipping peanut or cottonseed oil to embrace rendered duck fat.

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