Best Burger Recipe
The Best Burger Recipe
This is the best burger I’ve ever come across. It’s a homemade burger patty with meat and seasonings, no fillers. It really lets the meat flavor shine!
I make a lot of burgers in the summer. They’re so quick to put together and everybody loves them.
Sometimes I get fancy with my burgers and add things to the meat. Like in this recipe where I mix chorizo sausage in with the ground beef.
The Best Burgers in the U.S.
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Andy Ticer and Michael Hudman (F&W Best New Chefs 2013) pay tribute to food writer and Southern Foodways Alliance Director John T. Edge with this Oklahoma City-style patty that’s smashed and griddled with onions. A genius touch: the shredded lettuce dressed in salt and pickle juice.
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Source: https://www.foodandwine.com/slideshows/best-burgers-us#1
10 Tips for Perfect Burgers
Attention to a few details will transform your burgers from good-enough to spectacular. Even if you decide not to use all ten of these tips, any one of them will up your burger performance, so employ as many as you like.
15 Tips from Chefs on Creating the Perfect Burgers
It may seem easy enough to fire up the grill and make some burgers, but there are several things to consider before attempting to create that perfect burger, which comes down to the quality of meat, temperature, the type of buns, and toppings. In celebration of National Burger Day, here are 15 pro tips from restaurant and Food Network chefs on what to do (and perhaps as importantly, what not to do) in attempting that perfect burger.
Source: http://mentalfloss.com/article/80399/15-tips-chefs-creating-perfect-burgers
The Burger Lab’s Top 10 Tips for Making Better Burgers
We’re taking a break from hardcore testing at the Burger Lab and Food Lab for the next two weeks,* but I thought I’d use the time to write something that a lot of folks have been asking me for: a basic handbook for taking your burgers to the next level.
The tips I’m setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style. Thus, one thing you will not find in this list is specific cooking instructions regarding heat source, strength, and timing. When you’re taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation.
Source: https://aht.seriouseats.com/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html
How To Make Burgers on the Stovetop
If you’re craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you’ve come to the right place, my friend. No dry hockey pucks here! Just the kind of burger you’d normally pay big bucks for at a restaurant.
Today we’re talking burgers. From the best kind of ground beef to use to tips for shaping the patties, with a step-by-step recipe for simply the best burgers you’ve ever had — at home or elsewhere. Ready?
Source: https://www.thekitchn.com/how-to-make-burgers-on-the-stovetop-cooking-lessons-from-the-kitchn-217722
