This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is...
Author: Mark Bittman
Author: Pierre Franey
Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany,...
Author: Julia Moskin
These burgers are inspired by the pork and shrimp filling of a shu mai dumpling. This gives you uncommon flavor in a burger - not only from the shrimp, but also from the combination of Asian ingredients...
Author: Mark Bittman
Author: Mark Bittman
This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is...
Author: Mark Bittman
For this burger, you need fat. Pork shoulder is almost imperative for the correct balance of lean and fat. You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper. And...
Author: Mark Bittman
For this burger, you need fat. Pork shoulder is almost imperative for the correct balance of lean and fat. You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper. And...
Author: Mark Bittman
Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany,...
Author: Julia Moskin