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...
Invented in Wichita, Kansas in 1916 by Walter Anderson (founder of White Castle), sliders were at one time the predominant form of burger on the planet. Weighing in at under two ounces, the diminutive sandwiches are made by slowly steam-griddling thin, all-beef patties on a bed of onions,. This basic methodology leaves plenty of room for interpretation: Should the onions be sliced or diced? How cooked should they be? What order should the burger be stacked in? How does the meat get cooked? I found the answer to these questions and more while developing the ultimate slider recipe for this week's Burger Lab.
If you're not already an "ardent homeburger advocate" like New York Times columnist Peter Meehan, read his latest post in T Magazine Blog on making grass-fed burgers at home and you might feel inspired to visit your local butcher instead...
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 about: a basic handbook for taking your burgers to the next level. The tips I'm setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style. Thus, one thing you will not find in this list is specific cooking instructions in terms of heat source, strength, and timing. As far as taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation.
There isn't anything timely about this video: We just happened to be passing around this charming online cooking show Feed Me Bubbe ("bubbe" = grandmother in Yiddish) around the office last week and found a burger episode from August...
[Photograph: Nick Kindelsperger] Nick Kindelsperger of The Paupered Chef (and Serious Eats contributor) just made sliders at home for the first time, and although they look enticing in the photograph, he says the burgers came out slightly tough and...
Burger from The Spotted Pig. Recently after talking to my dad about an excellent burger that I got at a local restaurant, my dad told me that " You really should get your burger cooked more than medium-rare." I...
Clicking in to the AHT inbox today, we've got a quick flash of brilliance from J. Kenji Alt. Just tried something that I'm surprised has never occured to me in the past:I happened to have some scraps from some dry-aged...
Photograph by Kenji Alt. Food writer Kenji Alt continues his coverage of serious burger-making tips and burger porn with his latest post on GoodEater.org, where he shows us the secrets behind the $18 local grass-fed burger from Craigie on...
A new product in Sur La Table's catalog is their 'Slider' Mini-Burger Tools. The line includes a burger press ($25), a burger grilling basket ($25), and a bun cutter ($5). You could also just, like, form the patties with your...
