The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one...
Author: J. Kenji López-Alt
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the...
Author: Melissa Clark
In New Mexico, where many traditional dishes contain roasted green chiles, it's only natural that hamburgers get the chile treatment, too. If you don't...
Author: David Tanis
This Minneapolis staple is smart and simple: Sealing a slice of cheese inside two thin burger patties allows the burger to develop a serious char while...
Author: Alexa Weibel
Made to exacting standards, the hamburger at Zuni Café, in San Francisco, is legendary. First, grass-fed beef is salted well in advance of grinding, which...
Author: David Tanis
You can use blond or black quinoa for these delicate burgers. Black will look striking against the sweet potato's orange when you cut into the burgers....
Author: Martha Rose Shulman
This is another one of Suvir Saran's ideas, which I have adapted. The whole spices in this mix contribute not only amazing flavors, but texture as well....
Author: Martha Rose Shulman
The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one...
Author: J. Kenji López-Alt
The famed vegetarian cookbook author Mollie Katzen has a whole chapter devoted to burgers and savory pancakes in her beautiful new cookbook, "The Heart...
Author: Martha Rose Shulman
These are adapted from Suvir Saran's potato patties called palak ki tikki, from his lovely cookbook "Masala Farm." They are a striking green because of...
Author: Martha Rose Shulman
Inspired by German Hamburg steak and other patties of the world, including Danish frikadeller, Japanese hambagu and Korean hambak steak, this lunch-counter...
Author: Eric Kim
These are adapted from Suvir Saran's potato patties called palak ki tiki, from his lovely cookbook "Masala Farm." They are a striking green because of...
Author: Martha Rose Shulman
"Grinding" may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it's not that difficult....
Author: Mark Bittman
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the...
Author: Melissa Clark
The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one...
Author: J. Kenji López-Alt