Inspired by Michigan's famed green olive burger, this rendition features a flavorful mayonnaise made from oil-cured black olives, melted Swiss cheese, and a burger patty lightly spiked with Japanese vinegar.
When we want the flavors of bulgogi and the convenient outdoor grilling method of a burger, there's an easy solution: combine them. By sticking with the tried-and-tested burger, glazing it with a spicy soy-ginger-garlic-gochujung sauce, and stacking it with kimchi mayo and pickled daikon radish, you can keep the best of both worlds without offending culinary purists.
To get your Memorial Day barbecue going we've rounded up 13 of our favorite grilled burger recipes (including a few meat-free options for your vegetarian friends).
Most salmon burgers fail to deliver on their promise, but not these: These are tender and juicy with a crispy, crunchy exterior that yields to seasoned medium-rare salmon within.
The last few years have been exciting times for veggie burgers, with two extraordinarily well-funded companies—Beyond Meat and Impossible Foods—releasing plant-based burgers that they claim not only smell and taste like meat but look, handle, and cook like meat as well. I tend to want to taste something for myself before I believe the hype, and, over the last couple of weeks, I've managed to have both of these burgers multiple times. Here are my thoughts.
I know that making real-deal, lacto-fermented pickles the old-fashioned way, with nothing but vegetables, salt, a few microscopic critters, and time, is all the rage these days, but I feel like the humble quick pickle is unfairly maligned. I've made my share of sauerkraut, kimchi, and naturally fermented cucumber pickles, and they're delicious, but frankly, none of them are a substitute for the crisp, clean, straightforward acidic bite you get from a simple, vinegar-based quick pickle.
In our humble opinion, no Independence Day celebration is worth its salt unless burgers are on the menu.
You need nothing more than beef (preferably ground by hand at home), salt, and pepper to make a great burger. But, if you want to branch out, this collection of 21 recipes includes variations like barbecue bacon burgers, Cajun burgers with remoulade, Argentinean burgers with provolone and chimichurri, and a vegan burger that may change your opinion on vegan burgers for good.
I can pinpoint the exact moment when I decided that the Whopper was the only fast food burger for me. Up until that night, the Big Mac had been my gold standard. But that night at McDonald's, back in 1987, I realized something about this two-tiered burger. Something important: The Big Mac wasn't that big.
Like Rolling Stones farewell tours or the McRib, every few years they seem to come back. I'm talking about those ready-made-for-reposting, viral-friendly photographs of McDonald's food that doesn't seem to ever rot, even after sitting out for years or decades. Surely a "real" hamburger should mold, get eaten by bugs, or otherwise decay, right? Not so fast.
If you're throwing a Super Bowl party this Sunday—and if you want to fill your guests' bellies without spending the time and effort to put together a multitude of individual snacky foods—consider sandwiches and burgers. They're great for eating on the couch, and sizable enough to constitute most of a meal. Here are 16 of our favorite options, from party-style chicken parm to cemitas and smashed burgers.
Burger King's marketing team has always been better than its culinary team, and their latest publicity stunt is one of the best I've ever seen. Their proposal? That on September 21st, World Peace Day, Burger King and arch-rival McDonald's bury the hatchet, putting aside their beef with each other's beef, and open up a one-day-only pop-up restaurant in Atlanta (midway between their corporate headquarters) serving McWhoppers, a hybrid between the Whopper and the Big Mac, their respective flagship sandwiches. I decided to deal with the disappointment of never seeing this sandwich come to fruition the only way I know how: by making it myself.
Perhaps the greatest hangover killer ever invented, this brunch-themed smash burger has it all: crispy, lacy smashed beef patties, a fried egg, melted cheese, avocado, bacon, and a jalapeño-and-lime-infused Hollandaise.
For such little sandwiches, these sweet and ultra-summery salmon burgers boast a huge explosion of flavor. Cooked to a perfect golden-pink, brushed with homemade glaze, and nestled between pillowy buns, they're everything I've ever wanted in a finger food, and more.
You might ask, why sous-vide a hamburger? It's one of the simplest foods to make using traditional methods, so does precision cooking really have anything to bring to the table? For larger burgers, of the six- to eight-ounce range, the answer is yes: Sous-vide precision cooking is a wonderful method of ensuring that your burgers come out with an unparalleled level of juiciness every single time.
It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki burger—here's how I made mine.
The Burger King Whopper is as 'Murican as it gets: grilled beef, American cheese (because everybody gets the cheese), tomato, onion, iceberg lettuce, and dill pickle, a dollop of mayo, a squirt of ketchup, and a sesame seed bun. Sounds like the ingredients of a great sandwich to me, so I decided to recreate it, upgrading the ingredients and the technique every step along the way.
Most of us, no matter how discerning we sometimes get about our meals, have a soft spot for fast food in one form or another, whether it's chow mein, McDonald's French fries, or the towering might that is Shake Shack's Double Shack Stack. Try one of these 15 fast-food and takeout re-creations to get all the deliciousness, with no scary ingredients and no drive-thru required.
Instead of cooking up plain beef burgers all season, have your hand-ground beef chuck cozy up to smoky Cajun andouille sausage to create patties that ooze with flavor. Replace the typical burger topping trio (lettuce, onion, and tomato) with the NOLA trinity (bell pepper, onion, and celery). Top it all off with spicy remoulade and blue cheese, and don't look back.
I've never been to a proper asado, the legendary grilling feast of the mountains of South America, but that doesn't mean I can't enjoy those flavors at home. It doesn't even mean I can't squeeze those flavors between two pieces of bread and transform them into a miraculous cheeseburger. Because I can, and I have. And it's enough to make a gaucho sweat with anticipation.
A great burger with a charred crust and a juicy, savory interior is a cornerstone of summer's best cookouts. It doesn't hurt that it's also one of those crowd-pleasing foods that's easy to make in bulk. From vegan and vegetarian options to the meatiest, cheesiest, over-the-top-iest burgers of your dreams, we've got 21 recipes to make this July 4th one for the history books.
Vegans and vegetarians often get the short end of the stick when it comes to backyard grilling season. Sure, there are a couple of decent frozen veggie burger brands, but let's face it: Frozen pre-packaged food is never going to be as good as fresh, homemade food made with quality ingredients. Here are two recipes for burger patties that aren't just my favorite vegetarian and vegan burgers, they're two of my favorite recipes, period.
Inspired by beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with a fragrant mixture of that spice, plus cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.
Memorial Day is the unofficial start to summer, and nothing quite says summer like a burger or steak hot off the grill. Whether you're firing up a big, fancy outdoor grill, or heating up a griddle on your stove, we've got you covered. Think cheesy, oniony, and beefy burgers and their tasty vegetarian counterparts, along with the very best ways to grill the very best steaks (and what inexpensive cuts will still taste great).
Philly's been touted as something of a burger town of late. So when we struck out to find some of the city's best cheesesteaks and roast pork sandwiches, we gleefully added a hamburger hunt to the mix. Out of a whopping 16 candidates, here are the ones we're applauding today.
These turkey burgers deliver an entire Thanksgiving meal on a bun in the most delicious way possible. The patties are seasoned with onion, celery, sausage, sweet potato, sage, thyme, and garlic to create a fitting base that's built upon with apple-cranberry relish, gravy, spinach, and fried onions, completing the holiday equation.
Check out the new Bacon-Avocado In-N-Out Burger! is what I would say if this were really a new menu item. Unfortunately, for this experience you're gonna have to do what we did: BOYB and A to an In-N-Out and assemble on-site.
Inspired by a campfire hamburger tradition, this unusual take on meatloaf is loaded with onions, garlic, pickles, and mushrooms, then topped with a rich beer-cheese sauce.
A juicy, flavor-packed salmon burger stuffed with dill, onions, and horseradish, served with a sweet and creamy honey-dijon mayonnaise and avocado slices on toasted buns. It's cooked with just one skillet, and finished in about 15 minutes.
Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill).