The Year That Was: Top AHT Editor's Faves
The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun: I'll never forget the day that Adam Kuban blessed the Serious Eats office with burgers on grilled cheese sandwiches-for-buns. Damn, they were delicious. The baconized version was less enthralling, but made for more intense food porn.
12 Burgers in 8 Hours, a Burger Bender Kenji Alt eats at 12 burger joints across three states in 8 hours while shooting beautiful photos and taking down tasting notes along the way. The love of burgers makes people do crazy, awesome things.
On Smashburger and Smashed Burgers in General: "Isn't smashing the patty against everything that burger purists hold dear?" asked Ed Levine. Nope. Adam explains why. Don't miss The Paupered Chef's smash technique if you want to make these burgers at home.
Dear AHT: The Unrequited Love of Mutant Foods: Cheeseburger Combos: One of the strangest and greatest submissions to AHT. Read it, ponder, then read it again.
A Mini Hamburger Is Not a Slider: Don't mix up your burger terms! Read Adam's explanation and get it right.
The Blumenburger — The Most Labor-Intensive Hamburger Ever: Kenji's burger obsession unfolds in his attempt to follow Heston Blumenthal's "perfect" burger recipe, which includes baking the buns and making cheese slices out of a chilled fondue-like sauce.
Hamburger Variations and Inspirations in New York City: Nick Solares points out that there's a wide world of burgers beyond the quintessential beef patty-in-a-bun. Burger pancake, anyone?
A Strategy for Eating Outdoors in Cold Weather: If you're going to get grub from an outdoor burger shack in sub-freezing weather, here's how to do it.
A Visit to Pat La Frieda Wholesale Meats: Nick takes us on a tour of New York City's famed Pat La Frieda burger-making plant.
Gourmet White Castle Hamburger Stuffing Is Just a Bad Idea: Kerry Saretsky makes White Castle-inspired stuffing with kaiser rolls, ground sirloin, onions, celery, cheddar cheese, and steak fries. Her conclusion? "It's just a bad idea."
Schlow Now, Ground Cow: A Radius Burger Walk-Through: Kenji documents the making of the horseradish-slathered, crispy-onion-topped Schlow Burger from Boston-based chef, Michael Schlow.