Our growing section on hamburgers will help you understand all the angles in making big fat juicy steakburgers or thin crispy diner burgers, and the techniques are very different! We'll take you on a tour of the regional styles of hamburgers, help you select the right buns, cheeses, toppings and bottomings, and give you the secret sauce recipe.
To the observant burgologist, there are at least a dozen distinctive species and subspecies of burger. Like sports teams, everyone has a favorite. Most hamburgers are distinguished mainly by the condiments. But condiments don't make the burger. The meat does. And how you cook it.
(1) The cheese must be melted. It cannot be cold or hard. (2) The chosen cheese must enhance the composition of the sandwich, not clash with it. There are two ways to go with adding dairy to your cow: Melting cheese, or spreading cheese.
Cooking can be dangerous. Fire, knives, pathogens, oh my! People can die from improper cooking. A little knowledge and a lot of common sense can get you out alive. Below is an ounce of prevention and a pound of cure.
According to health officials as many as 70,000 Americans fall ill from E-coli produced toxins each year, most of them as a result of tainted hamburger meat. Some of them die. Here's how it happens and how to prevent it.
When you grind your own hamburgers you are assured of the freshest meat, just the right fat to lean ratio, and you know that the meat hasn't been contaminated by an improperly cleaned grinder, and if you cook it promptly, there is less time for microbial growth.
The succulent Steakhouse Steakburger is the elusive beast that I stalked for years whenever I ate out. Like a lion hunting wildebeest in the Serengeti, I came home skunked more often than sated. And when I came home, the confounded thing turned the tables and stalked me, circling me in my sleep, just out of reach, haunting my dreams. Here's how I bagged the elusive steakhouse steakburger.
The Green Chile Cheeseburger is one of the few truly authentic regional styles of burger in the nation. It seems as if every bar and burger joint in "The Land of Enchantment" has a green chile salsa with which they adorn their burgers, fries, chili, chips, beans, soups, stews, chiles rellenos, enchilladas, and whatever else is in the kitchen.
Created in the 1850s by Dr. James Henry Salisbury, a New York doctor, to help people with digestion problems, the Salisbury Steak was a restaurant staple in the 1950s. This recipe is based on the one createed in the 1960s by my friend, the great Ruth Ellen Church.
What would we do without ketchup? We put it on burgers, we plunge French fries into it, and we make barbecue sauces from it. And really, when you think about it, most barbecue sauces are just a form of pumped up ketchup. And it is not hard to make a killer ketchup from scratch.
This quick and simple recipe makes sweet and sour pickle slices for sandwiches perfect for mounding on hamburgers, deli sandwiches, pulled pork sandwiches, or even straight as a side or snack. You don't need to Pasteurize or heat treat these pickles, and you don't need much time.
There are two kinds of "Cowboy Candy" and this recipe is not for chaw. This is a sweet/sour pickled pepper that is great as a relish on hot dogs, burgers, cold cut sandwiches, pulled pork, coleslaw, on grilled cheese sandwiches, on Italian beef and Italian Sausages, or mixed in with your cornbread. Take a block of cream cheese and cover the top with these tasty rings and serve with crackers as an appeteaser.