In this veggie burger taste test, we found the burgers fell roughly into three classes: Those that try to act (and taste) like meat; those that taste like black beans; and those bursting with vegetables. Here, from our extensive taste test,* are the standout burgers to buy.
Fourth of July weekend means a chance to break out the grill and show those lobster-print-shorts-wearing bastards from the block that your burger reigns supreme above all. But how? By stealing ideas from the best restaurant burgers in the country.
What goes into building the perfect burger? In Marin and Wine Country, it starts with using 100% grass-fed beef to make the patty. In Long Island, the key is to smoke the beef. And in New Orleans, it’s about blanketing the beef in tangy southern comeback sauce. Here, the editors and publishers of Edible magazines share their favorite recipes to take your burger to the next level.
A great burger is really about the meat, but what if you’re stuck at a cookout with nothing but those stacks of frozen patties? Here are 13 ways to smother your less-than-stellar burger and make it awesome.
We’ve all got our favorite toppings, but good meat makes or breaks a burger. Try custom-blending cuts of steak, poultry, and bacon for the freshest grind with the best proportions of flavor and fat. At home, your mixer’s food-grinder attachment makes short work of cubed meat.
Is there anything better than the classic simplicity of a burger fresh off the grill? A good burger—juicy, flavorful, and with just the right fixin’s—is summer eating at its best. Plus, there’s relatively little heavy lifting when it comes to making them, so it’s impossible to screw up a burger… or is it?
I got it touch with Fleischer’s co-owner Josh Applestone, who says he gets that reaction a lot. Their basic ground beef is a “nose-to-tail” mix composed of chuck, sirloin, belly, round—the works.
Photo credit: Getty Chestnuts are roasting on open fires the land over during this time of year, and we love everything about it. Is there anything quite like inhaling the heady scent of smoke before popping a hot snack into your mouth? Few appreciate open-hearth cooking more than Galen Zamarra, che