Plantains are not that popular in the U.S., but the rest of the world eats them up. They are a starchy staple of many tropical countries' diets. Wikipedia lists no fewer than 23 regional dishes that revolve around plantains. In the Dominican Republic, Ecuador, Colombia, Honduras, and Venezuela they are sliced into chips and called plátanos maduros. In Cuba they are mashed into a porridge known as fufu. Plantains are fried in Ivory Coast and served with a tomato onion sauce and grilled fish to make aloco.
This recipe for Plantain Shoestring Fries from Bobby Flay's Burgers, Fries & Shakes is a great introduction to cooking with plantains. Most stores sell ripe and unripe plantains; they both look like giant mutant bananas, except that one type will be green and firm and the other will be black and soft. This recipe calls for the unripe, green variety, which is starchy enough to fry up crisp.
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I love pretty much anything pickled, cucumbers, tomatoes, mushrooms, watermelon rind, okra, even pickled eggs. I have to say that my favorite pickled item is the onion. Those little pickled pearl onions in my jar of cornichons disappear way before the last pickle and when I'm in the mood for a cocktail, a gin gibson is my drink of choice. Those beautiful pink pickled onions that are served with some tacos are my absolute favorite.
With all of this love for pickled onions it's surprising that I have never thought to put them on a burger. It was only while flipping through the pages of Bobby Flay's Burgers, Fries & Shakes that I realized pickled onions might just be the prefect burger accompaniment.
This is a quick pickling recipe, no need for boiling jars or long curing time. Simple mix the thinly sliced red onions with some acid, in this case vinegar and lime juice, some herbs, and some chiles for spice.
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I consider myself lucky for the fact that my childhood dentist's office was located in very close proximity to an ice cream parlor. When it came time for my brother's and my twice-yearly dental exams my mother decided that we should forgo lunch and have milkshakes instead. In hindsight, I assume she thought that if we had a liquid lunch then the dentist wouldn't find any nasty pieces of sandwich residue in our teeth. Even in my seven-year-old mind this plan didn't make the most sense, but I looked forward to going to the dentist, so I guess it worked like a charm.
My choice was always a mint chocolate chip shake and to this day it's my favorite. When I stumbled upon this recipe for Fresh Mint-Chocolate Speckled Milkshake in Bobby Flay's Burgers, Fries & Shakes, happy childhood memories came flooding back to me. Any recipe that recalls positive memories of the dentist should be taken to heart because I am not sure that many of us have happy ones. I guess that the moral of the story is that a milkshake makes anything better, even going to the dentist.
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Independence Day is a day for fireworks and barbecues and, most importantly—in my opinion, at least—burgers. There is no need to tell you that we are big fans of burgers here at Serious Eats; we like them so much that we have an entire blog devoted to them. Burgers are an American staple and it's no coincidence that they are the centerpiece of most Fourth of July get-togethers. Who doesn't love a juicy, perfectly charred burger?
Bobby Flay is a devoted burger lover. Not content with merely eating them, he opened a chain of burger palaces and wrote a book all about burgers and their partners in crime, fries and shakes.
While burger recipes in Bobby Flay's Burgers, Fries & Shakes get pretty crazy, one thing remains the same, and that is the quality and preparation of the burger itself. Flay is a purist, nothing more than ground chuck, preferably Certified Angus, and some salt and pepper. No additional spices, binders, or fillers are added to Flay's perfect burger. When you start adding onions, garlic, eggs, or breadcrumbs, you end up with a miniature meatloaf, not a burger. There are two important steps in making the perfect burger: The first is not over-thinking it, and the second is not overcooking it.
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I think that french fries are underappreciated. Sure, everyone eats them and enjoys them but do we ever really stop to think about the process of the french fry? I hadn't until I started working in a restaurant kitchen that prided itself on its fresh-cut fries. I quickly became acquainted with the long and painstaking evolution of the prefect fry. Hours of cutting, soaking, rinsing, re-rinsing, frying, cooling, and re-frying go into this classic burger accompaniment. French fries are not just fried potatoes.
Making the perfect fries is a learning process; it took Bobby Flay years to perfect his technique. Here are a few of his tips for mastering the art of the perfect fry from Bobby Flay's Burgers, Fries & Shakes.
Russets or baking potatoes are the best, whereas waxy potatoes (such as Red Bliss or new potatoes) simply won't do. Soaking is key—this removes the starch, keeps the potatoes from sticking together, and eliminates the sugars that prevent the potatoes from achieving maximum crispness. As far as oils go, peanut oil is the best for deep frying. It has a high smoking point and a taste that is mild enough not to overpower the potatoey goodness of your fries. While countertop deep fryers are great you don't need one to make fantastic fries at home. A heavy-bottomed pot, a wire mesh strainer, a deep-fry thermometer, and a roll of paper towels are the only pieces of equipment you need for piles of golden brown, crisp and delicious fries at home.
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Note: A Hamburger Today contributor Brad Japhe wanted to share his celebratory Father's Day burger recipe, a modified version of the burger from Father's Office in California [review on AHT]. Here's his description of the burger with photos in case you want a last minute burger recipe to make for you dad!
In honor of Father's Day, you should consider what matters most to the patriarch of the family. Allow me to speak on his behalf when I say that hamburgers are near the top of that list. As any true foodie can tell you, there is a certain intangible greatness to the hamburger that makes it so much more than mere ground chuck suspended between two pieces of bread—the sum is unimaginably superior to its parts.
If I could choose to eat any single hamburger that exists on this planet it would be Sang Yoon's venerable Father's Office Burger. The complex arrangement of ethereal flavors brings a delectable vibrancy to my mouth. It is just about the only hamburger I eat where I have to pause and reflect upon its greatness after every bite. Yoon blends dry aged ribeye with his ground chuck to give the meat blend a more sophisticated flavor. The bacon-caramelized onion reduction brings your palate to life with a sweetness that supplants the need for ketchup and other flavor-camouflaging condiments, which are strictly taboo at this Santa Monica landmark. That sweetness is also balanced out perfectly by the subtle bitterness of arugula and a Gruyère-blue cheese mixture melted gently atop the patty.
To recreate a similar style of burger in my home kitchen has long been on the "to-do list" and, really, what burger could have a more fitting title for the holiday at hand this weekend? Hence, Father's Office Day was born, paying homage to the two of the most influential figures in my life: my dad and epic hamburgers.
Roughly 80 percent of the population of India is vegetarian, so why is a burger one of the most popular fast foods there? Well, it's not a burger in the traditional sense, it's vada pav, a potato burger. Vada pav is eaten all over western India as a snack or a quick meal on the go.
Monica Bhide provides a great recipe for making vada pav at home in her new cookbook, Modern Spice. These spiced potato patties are dressed up with two chutneys and sev, thin, salted gram flour noodles for crunch. Bhide recommends using traditional Indian pav bread if you can find it, but if you can't, plain burger buns work just fine.
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One of my favorite ways to zest up a burger is by making a spicy version of the Southern standby, pimento cheese. I use a spicy cheese for the base and add jalapeños. Whether you stuff it inside the burger, or melt it on top, it's a mouth-watering sensation, especially when combined with the crunch of peppery arugula and the deliciousness of bacon.
How do you like to add a little fire to a burger? Here are a few favorite techniques:
The meat: Add pure chile powder, hot sauce, or finely minced fresh chiles to the mix. Replace a little or a lot of the burger meat with ground chorizo, or mix in Cajun spice or horseradish.
The bun: Try a red-pepper-flake-topped focaccia, a poblano-studded biscuit, or cayenne-sprinkled Texas toast.
The cheese: Spicy cheeses abound, from pepper Jack to chipotle cheddar. And don’t forget melty chile con queso, another great topper.
[After the jump, more tips and a recipe for jalapeño-pimento cheeseburgers.]
Unsurprisingly, Ina Garten, in Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients, uses Niman Ranch beef for her Niman Ranch Burgers, but feel free to use other premium beef as well. She pairs her burgers with caramelized onions for a classic and delicious combination.
Ingredients
2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved
Good mayonnaise
Caramelized Onions (recipe follows, after the jump)
Procedure
1. Build a charcoal fire or heat a gas grill.
2. Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2 inch) patties of equal size and thickness.
3. When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare, or cook longer if yo uprefer hamburgers more well done.
4. Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
These Grilled Pork Burgers with Molasses Barbecue Sauce are adapted fromBurgers Every Wayby Emily Haft Bloom. They can be broiled in the oven if it's too cold outside to fire up the grill. The author also suggests trying different types of sausages and add-ins, such as garlic, in the burgers to boost flavor. The sauce has a "rich, intensely sweet taste" that is good paired with pork.
Ingredients
5 strips thick-cut bacon
2 cloves garlic, crushed
2 small Hungarian wax peppers (also known as banana peppers) or other mild chili peppers, chopped
1 tablespoon ground cumin
1 tablespoon lemon pepper
1/2 pound spicy pork sausages
1/4 pound ground pork
1 tablespoon mayonnaise
Procedure
1. Cook the bacon and garlic in a heavy-bottomed skillet over medium heat. When the bacon is about halfway done, add the chopped pepper and saute until soft, about 4 minutes. Stir in the cumin and lemon pepper and cook for 2 minutes more. Remove from heat and let cool for a few minutes. Pour off, then discard the bacon drippings. Pour the contents of the pan into a food processor fitted with a steel blade and pulse until the bacon and peppers are finely chopped.
2. Preheat a charcoal or gas grill to medium-high. Split the sausage casings with a knife and crumble contents in a large bowl. Add the ground pork then add half the bacon-pepper mixture, and using your hands or a wooden spoon, mix until the ingredients are evenly distributed. Form into 4 burgers of equal size. Grill or broil the burgers, flipping once, brushing the cooked side with 1 tablespoon of the barbecue sauce until the juices run clear, 4 to 5 minutes on each side. While the burgers are cooking, mix the remaining bacon-pepper mixture with the mayonnaise. Serve the burgers on corn bread or onion rolls, topped with the warm Molasses Barbecue Sauce, found after the jump.
Bacon and mushrooms are mixed into this burger adapted from Lobel's Prime Time Grilling by Stanley, Leon, Evan, Mark, and David Lobel. It's a nice solution to the problem of toppings sliding towards the end of your burger as you eat it. By the time you get to your last bite, the ratio of meat to topping is all off! It's all about the ratio.
Ingredients
6 slices bacon (about 3 ounces total)
1 pound ground beef sirloin
1 pound ground beef chuck
1/4 cup plus 2 tablespoons chopped onion
1/4 cup plus 2 tablespoons chopped white mushrooms
Salt and freshly ground pepper to taste
Vegetable oil cooking spray
Procedure
1. Cook the bacon over medium heat in a skillet until cooked but not crispy. Drain on paper towels and when cool enough to handle, tear or chop into small pieces.
2. Combine the beef, bacon, onion, mushrooms, and salt and pepper in a large bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
3. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
4. Grill the burgers for about 5 minutes. Turn and grill for 4 to 5 minutes longer for medium-well burgers.
It's a cheese party in your burger! Use your favorites or experiment your way to deliciousness. Adapted from Burgers Every Way, by Emily Haft Bloom.
Ingredients
1 pound ground chuck
1 Vidalia or other sweet onion, chopped 1 tablespoon Worcestershire sauce
2 tablespoons grated sharp cheddar
2 tablespoons grated Monterey Jack
2 tablespoons grated Colby
1 thick slice mozzarella, quartered
Sea salt and freshly ground black pepper to taste
Vegetable oil cooking spray
Procedure
1. Preheat the broiler or a charcoal or gas grill to medium high.
2. Combine the ground meat, onion, Worcestershire sauce, and the grated cheeses, mixing with your hands so that the ingredients are evenly distributed.
3. Form 8 very thin patties of equal size. Top 4 of the patties with the mozzarella pieces and top those with the other 4 patties.
4. Press the edges to seal in the mozzarella, then lightly spray the burgers with cooking spray. Grill the burgers until cooked through, about 5 minutes each side.
The Mesa Grill Burger, from Bobby Flay's Mesa Grill Cookbook, is a cheeseburger with a flavor boost. Extra cheddar cheese, sweet and crunchy Vidalia onions, and a horseradish mustard all make for good accompaniments. Flay advises to be sure not to overcook the grilled onion and to use ground chuck no leaner than 80 percent. Fat is your friend!
What's more fun than putting blue cheese on top of a burger? Stuffing it inside a burger! This recipe for beef and Gorgonzola burgers topped with tomato, onion, and arugula comes from The Bon Appétit Fast Easy Fresh Cookbook. Seal the edges of the patty tightly if you don't want the cheese to leak out; otherwise, enjoy your cheese-oozing patty.
Giada de Laurentiis' recipe for prosciutto lamb burgers isn't a recipe for a burger as much as a patty—she suggests serving it carb-free—but you can just stick it in your bun of choice to make a sandwich. The patty is wrapped in prosciutto to make it juicier and is topped with basil, tomato, extra virgin olive oil, and vinegar.
Because cheeseburgers are awesome and doughnuts are awesome, Chris Zelenak submitted this glazed doughnut bacon egg cheeseburger recipe to us. Read more about it on A Hamburger Today or go straight to the recipe!
Iron chef champion Cat Cora features one burger recipe in her book of simple recipes, Cooking from the Hip, for Greek lamb and olive burgers with garlic "sauce." She describes the burger as having an "incredible texture" due to the inclusion of kalamata olives and feta cheese in the lamb patty, which also make the burger juicy and flavorful. Instead of regular bread crumbs, she recommends using Japanese panko breadcrumbs.
This recipe for classic burgers from The Martha Stewart Living Cookbook: The Original Classics looks simple, but as Adam said in his description of the book, is the result of a lot of work to find the perfect recipe. The book recommends asking your butcher to custom-grind the meat and to handle the meat as little as possible while cooking to keep the burger juicy and make the outside crunchy. Go all the way with your homemade burgers by following the accompanying bun recipe.
Plantains are not that popular in the U.S., but the rest of the world eats them up. They are a starchy staple of many tropical countries' diets. Wikipedia lists no fewer than 23 regional dishes that revolve around plantains. In the Dominican Republic, Ecuador, Colombia, Honduras, and Venezuela they are sliced into chips and called plátanos maduros. In Cuba they are mashed into a porridge known as fufu. Plantains are fried in Ivory Coast and served with a tomato onion sauce and grilled fish to make aloco.
