The Best Burger

Collection by Brooke Roberts

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Brooke Roberts
TAVERN-STYLE HAMBURGER ~~~ tips, tricks, and advice taken from an article titled, "deconstructing the perfect burger". [Sam Sifton] [nytimes]

TAVERN-STYLE HAMBURGER ~~~ tips, tricks, and advice taken from an article titled, "deconstructing the perfect burger". [Sam Sifton] [nytimes]

A Perfect Brioche Buns recipe for burgers. This bun is perfectly toasted with a golden colour on the outside, soft inside, a perfect sprinkling of sesame seeds on top, and it can hold the weight of the burger and its toppings.

Perfect Brioche Buns for Burgers | Photos & Food

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2 reviews
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35 minutes
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A Perfect Brioche Buns recipe for burgers. This bun is perfectly toasted with a golden colour on the outside, soft inside, a perfect sprinkling of black sesame seeds on top, and it can hold the weight of the burger and its toppings.

40-Minute Hamburger Buns

40-Minute Hamburger Buns

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392 reviews
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30 minutes
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Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. The buns are so good that I also serve them plain with a meal. —Jessie McKenney, Twodot, Montana

The Burger Lab: How To Make The Ultimate Bacon Cheeseburger by J. Kenji López-Alt Managing Culinary Director

The Burger Lab: How To Make The Ultimate Bacon Cheeseburger

If there is one universal culinary truth, it's that bacon is easy, which probably explains why I don't often order it on my burger. It takes the fun and the challenge out of the whole thing. Pretty much any burger's gonna taste good with a pile of crisp bacon on top of it, right? Well today we're throwing decency to the wind. I don't often eat bacon on my burgers, but when I do, I want them to be the baconiest bacon burgers I can eat.

Burger Lab: What's the Best Way to Grind Beef? // comparison of ground beef options: 1) store-bought ground beef; 2) using meat-grinder; 3) using food processor; 4) chopping by hand.

What's The Best Way To Grind Beef? | The Burger Lab

For the grinding meat, my usual go-to is the KitchenAid meat grinder, but is that always the best method? What about the food processor? Hand chopping? Or—dare I say it—pre-ground beef?

Burgers with Creamy Feta Sauce and Tomato-Cucumber Relish

Burgers with Creamy Feta Sauce & Tomato Cucumber Relish

Burgers with Creamy Feta Sauce and Tomato-Cucumber Relish

How to Toast Hamburger Buns. RESULT: Bomb diggity! I finally found a great recipe for restaurant quality buns!

How to Toast Hamburger Buns | eHow.com

Toast buns in the oven, on the grill, on the stove top or in an air fryer to upgrade your burgers. A little melted butter or mayo adds flavor to the toasted buns. Watch the buns closely no matter which method you choose to avoid burning.

Nothing better than a homemade burger hot off the grill!  The special seasonings and spices in this recipe make this one your friends and family will ask for time and again!

All-American Bacon Cheeseburgers Recipe

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4 reviews
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Nothing better than a homemade burger hot off the grill! The special seasonings and spices in this recipe make this one your friends and family will ask for time and...

Shiner Bock BBQ Sauce

Shiner Bock BBQ Sauce Recipe | Yummly

Shiner Bock Bbq Sauce With Bock Beer, Ketchup, Honey, Worcestershire Sauce, Apple Cider Vinegar, Garlic Powder, Onion Flakes, Chile Chipotl Ground Pepper, White Pepper, Black Pepper

You’re adding salt to the meat before you make the patties.

You're adding salt to the meat before you make the patties.

AND SO: Your burger doesn't transcend all other burgers ever created.First, always use kosher salt. Its shape and structure allows you to season more evenly. Also, kosher salt has no preservatives. Next, don't salt until your patties are formed and just about to go on the grill. The reason is that salt draws water out of meat and starts to dissolve proteins, which makes them cling to each other and become springy like you want a sausage, not tender like you want a burger. So just after…

The Burger Lab: How To Make Any Cheese Melt Like American (Almost) | Serious Eats

The Burger Lab: How To Make Any Cheese Melt Like American (Almost)

Can we figure out a way to get any cheese to melt smoothly like American cheese in the same amount of time that it takes our buns to toast and our burger to cook? Is that too much to ask?

The Burger Lab's Top 10 Tips for Making Better Burgers | Serious Eats

10 Tips for Better Burgers | The Food Lab

We're taking a break from hardcore testing at the Burger Lab and Food Lab for the next two weeks, but I thought I'd use the time to write something that a lot of folks have been asking me for: a basic handbook for taking your burgers to the next level.