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 side before flipping it and briefly cooking the second...
Author: J. Kenji López-Alt
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 have access to fresh New Mexican green chiles, try...
Author: David Tanis
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 char and smoke of the grill, but is adaptable enough...
Author: Melissa Clark
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 the inside stays moist thanks to its molten core....
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 gives the meat its succulence. Grilled over coals...
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. The red lentils pale to yellow when you cook them;...
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 all of the raw spinach that gets packed into them....
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 meal of ground beef is seasoned with Worcestershire...
Author: Eric Kim
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. I used a combination of light-fleshed sweet potatoes...
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. As the grinder was an innovation in its day,...
Author: Mark Bittman
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 side before flipping it and briefly cooking the second...
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 of the Plate." Before I'd looked carefully at the...
Author: Martha Rose Shulman
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 all of the raw spinach that gets packed into them....
Author: Martha Rose Shulman
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 char and smoke of the grill, but is adaptable enough...
Author: Melissa Clark