Does one of the burgers above fulfill the definition of "burger" more than the other? Texas Monthly executive editor and food writer Patricia Sharpe would say yes. In her a recap of Josh Ozersky's burger presentation at Whole Foods in Austin during the Texas Wine and Food Festival, she summarizes his tips for making his ideal burger: a small, thin, well salted, griddled patty cooked with chopped onions and onion-infused water, topped with a Kraft Single if so desired, and served on a plain white squishy bun (not toasted or buttered). The burger is based on Joe Soto's onion burger at White Diamond in Linden, New Jersey. Ozersky shares the recipe at rachaelray.com and shows how to make it at Ozersky.TV.
Last week on Ozersky.TV Josh Ozersky asked, "Why do old people drink coffee with burgers?" Although he says, "Everything about it is wrong," he adds, "It's a generational demarcation that even precedes the big baby boom ones that everyone talks about. That's why I like it—that's why it's secret, and precious, and conspiratorial. That's why I'm gonna start drinking coffee with my hamburgers immediately." He points out that the first White Castle only served burgers, pie, and coffee (you can buy White Castle coffee in their online store). Do you drink coffee with your burgers? Or is the combination completely wrong?
"Leave it alone. Put it down, let it cook, flip it—don't potchky with it." In the latest episode of Ozersky.tv, Josh Ozersky demonstrates his hamburger-making technique. He takes a generously salted patty, slaps it on the grill, lets it sit...
On the latest episode of Ozersky.tv, cookbook author and teacher Lourdes Castro shows Josh Ozersky how to make fritas, Cuban hamburgers. She seasons beef and pork with a mix of onion, garlic, paprika, cumin, Worcestershire sauce, and ketchup, and...
In the latest episode of Ozersky TV, Josh Ozersky declares his love for Bill's Bar and Burger in the Meatpacking District and chats with executive chef Brett Reichler while eating a burger at the restaurant. Watch the video after...
This week on Ozersky.tv, Josh Ozersky visited the French Culinary Institute in New York City to see how chefs Nils Norén (Vice President of Culinary and Pastry Arts) and Dave Arnold (Director of Culinary Technology) make perfectly cooked burgers...
Burger expert Josh Ozersky had a reeeaaally bad burger from Cheeburger Cheeburger at the JetBlue Terminal at John F. Kennedy airport. In the latest episode of Ozersky.tv, he tells his tale of of how the "sick-making" burger filled him...
In Time magazine, noted hamburger authority Josh Ozersky overstates the importance of the Rachael Ray Burger Bash to the burger world. It's a stretch to say that these bashes even exist in the hamburger universe, let alone being that universe's "greatest spectacle," as Ozerksy puts it.
A Wisconsin Butter Burger [Photographs: J. Kenji Lopez-Alt] Last Tuesday I attended the first in what is to become a series of burger seminars held at Rub BBQ, Monday night home of some of the best damned smashed burgers...
[Flickr: EastofNYC / CC BY-NC-ND 2.0] Next Tuesday, February 9, RUB BBQ will hold a Master Hamburger Seminar hosted by James Beard Award-winning burger expert Josh Ozersky, author of The Hamburger: A History. The seminar will include a regional burger...
