Welcome to the new Serious Eats! We've made a whole new design for the site, in order to accomplish a few important goals.Thanks to everyone who took the time to comment and submit feedback on the site preview, because you helped us make Serious Eats even better More
We're making some upgrades behind the scenes today. Beginning this morning at 9:30 a.m. ET, all community features will be disabled (commenting, favoriting, and new submissions to Talk and Photograzing). We expect the upgrade to take approximately 3 hours and as soon as it is complete, community features will be restored. Thanks for your patience! More
This classic California griddled burger with the fixin's is marred by underseasoned, rather bland beef. More
I'll be heading to Texas for the Memorial Day Weekend, and in the past, that has meant a burger run to some obscure restaurant that I've read about in Hamburger America or seen on TV or found referenced in some weird online carnivore chatroom. Now that In-N-Out have set up shop in the Lone Star State, I know exactly where I'm headed. But I don't know what I'm getting. More
Heinz's new Balsamic Vinegar Ketchup sounds like a winner, right? Upping the balscidity (new word) in lieu of the traditional distilled white vinegar gives it a mild kick without completely throwing off the familiar taste of ketchup. This is actually a pretty big move for Heinz, a bastion of ketchup tradition; they haven't released a new flavor in about a decade. (Remember green ketchup in the early 2000s?) More
In response to all the hybridized pizza persecution going around, the folks at worldwideinterweb.com have created this NSFW satire for your viewing pleasure. It's like Epic Meal Time's Fast Food Pizza, but way more revolting. More
In the year since LightHouse opened in South Williamsburg, I've had a series of delightful meals at their charming family-style picnic tables. The restaurant serves up a small but well-curated raw bar selection, along with grilled steaks, chops, and an extensive house pickle menu. Their brunch veers more Israeli than their New American dinner options, with a marvelous Shakshuka and an aromatic harissa-spiced chicken thigh with fried eggs. With plate glass windows lining most of the dining area, brunch-goers can bask in the sunlight while listening the house DJ's sweet vinyl collection. Given my affection for this neighborhood spot, it pains me to say that their house Everything Burger was a disappointing lesson in burger no nos. More
This is about as Maryland as a burger gets: a crabcake, seasoned with plenty of Old Bay, of course, on top of a burger patty. The "Camden Giant" is available this season at the new Gino's stand at Camden Yards, home to the Baltimore Orioles. Check out this steak-and-cake special smushed inside a Martin's potato bun. More
For thirty years, visitors to Ann Arbor, Michigan, have gone home a little sad because they know their hometown doesn't have anything quite like Zingerman's Deli. Well, Zingerman's Roadhouse might be even better. More
Burger Conquest and Thrillist joined forces to bring you this Saturday's East Village Beer & Burger Crawl, an afternoon of gourmet "sliders," craft beers, and 2-for-1 beers at the following restaurants: Bareburger, Little Town, 13th Step, Destination Bar & Grille, St. Marks Burger, Poco, sideBAR, Stand4, That Burger at Idle Hands, and Village Pourhouse. Vouchers are available for $20 (10 burgers), $30 (five burgers and five beers), or $40 (10 burgers and 10 beers) and are valid between 1 and 7 p.m. on Saturday, the 19th. Thanks to Thrillist we have three pairs of $30 vouchers to give away. To enter, just tell us in the comments: What's your dream drunk food burger? More
A pair of former Umami Burger employees have opened a knock off restaurant that shows signs of promise despite the lack of originality. More
To celebrate National Burger Month, we're teaming up with famed New York City meat purveyor (and current stars of Food Network's Meat Men) Pat LaFrieda to give away a case of "AHT blend" burger patties (24 per case) each week for four weeks. Patties will be shipped fresh anywhere in the U.S. (sorry, international readers!), perfect for throwing a giant burger party or for cooking burger-centric meals at home. To enter this week's contest, just tell us in the comments section: What's your best burger memory? More
A gargantuan patty made of a ground bacon and beef, stuffed with bacon strips, topped with bacon bit-studded cheese sauce, topped with a pile of bacon strips, doused in Jack Daniels root beer barbecue sauce, all on a bacon bun. See the Boss Bacon Burger's construction and demise in Epic Meal Time's latest video. More
This summer dinner replaces the usual beef and pork with a lighter option: shrimp. The thing that takes the most time is the aioli, but it's the most important part of the dish. It's not only used as a condiment, it also binds the shrimp together to form the burger. The patty is light, but the aioli provides the richness you'd expect from a good burger. More
Whether it's my advanced age or my hopelessly uncool car, eating a burger while hunched over the steering wheel of a stationary automobile just doesn't sound like fun to me. Even with roller skating carhops. More
When James Beard award-winning chef Michael Schwartz opened Michael's Genuine Food & Drink in Miami in 2007, he brought traditional American comfort food to a city often associated with Cuban and Caribbean cuisine. The Philadelphia native is blooming in Florida, asserting his influence over the local, seasonal ingredients often passed over by other Sunshine State chefs and using them to create inspiring, accessible food. Here are Michael's top five Miami burgers. More
In this month's issue of Los Angeles Magazine, dine editor Lesley Bargar Suter chronicles the "casual dining revolution" of Adam Fleischman, founder of Umami Burger. More
Layoffs at a major beef processing plant, a boom in U.S. imports of beef, and record high prices of fresh lean beef trimmings are some of the effects of the "pink slime" controversy—the use of ammonia hydroxide-treated beef trimmings as a burger additive, known as "lean, finely textured beef" (LFTB) in the beef industry. Read more from Reuters. More
You love Pat LaFreida; we love Pat LaFreida (and if you don't know Pat, his new show on the Food Network, Meat Men, will make a fine introduction). He supplies stellar meat to some of the best restaurants in New York City and all around the country, and a good percentage of our favorite New York burgers start with his custom blends. So when Pat offered to take us on a burger crawl of the city to learn how some of our favorite burgers get made, the only questions were, "How many?" and, "When do we get started?" More
Here are 22 burger recipes that run the gamut form simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations. Perhaps burgers are the key to world peace. Check out the individual recipes here, or click through the slideshow for a bigger look at the goods. More
