Think the best burgers are all about the beef?
James Beard Foundation’s Blended Burger Project promotes healthy and more-sustainable cooking by blending beef with mushrooms to decrease the meat content of the patties. This summer, Miami’s The Pubbelly Restaurant Group is spreading the word by inviting local chefs to dream up their own spins on the concept.
While they were at it, we asked the pros to help improve the standard summer grill-out with their expert takes on better burgers:
Master the Moisture
Ingrid Hoffmann is a master of sneaking vegetables into her patties. “I like adding moisture to the patty by using shredded onions, zucchinis and mushrooms,” she says. “Creating a barrier on the bread with a good mayo or avocado-based sauce also helps the bread not get soggy.” Even her condiments are far from standard, as Hoffmann uses pulled pork, mushrooms and jicama slaw to spice up her combinations. And once burgers are on the brain, not even stormy weather can get in her way: “If bad weather prevents you from grilling outdoors, one of my tricks is to take a large-size Pyrex, line the bottom with a layer of bread bottoms, then do layers of meat, cheese and other desired ingredients, place the tops of bread buns last and bake in the oven; easy for a one-dish wonder.”
Jose Mendin, Founding Partner and Chef of The Pubbelly Restaurant Group recommends an 85-15 ratio of meat to fat. “I like to use fatty meats in my blend such as brisket, chuck and sirloin,” he says. “Flip once; that way, the juices stay in the middle of burger. If you flip the burger too many times, you will end up with a messy, dried-out burger.”
Continue Reading Chefs’ Secrets to Better Burgers
Beef up your meat routine with a few easy updates to standard steaks.
- Don’t have a grill? Opt for filet mignons. Tiffani’s easy filet mignon recipe lets the meat be the main ingredient, with roasted shallots and garlic, and a hint of Worcesthershire.
Step away from the store-bought sweets. Win the potluck this summer with Cooking Channel’s best recipes for summer desserts.
Plan a cast-iron blueberry cobbler that looks cool and tastes like a quick visit to Maine. The hulking scoop of vanilla ice cream is entirely optional.
Switch up the classic pie routine with Kelsey’s crowd-elating fruit pizza on a sugar cookie crust (pictured up top). The recipe calls for blueberries, raspberries, strawberries, kiwi and nectarines, but use apricots, pitted cherries, blackberries or whatever you have on hand to create tantalizing tangy designs over the lemony cream cheese base.
Or plan to end the meal with classic key lime pie, strawberry pie, mile-high peach pie or one of these other easy, beautiful takes on summer’s best bounty.
Fleeting, wild and desperately coveted, ramps are the spring allium equivalent of a teenage summer romance. Plucked by foragers throughout the East Coast and Midwest, ramps are a two-for-one bonanza of pickle-worthy bulbs and sauté-ready leaves.
If you happen to come across a bunch at an area farmers’ market, grab it and try these springy takes:
More of the ramp-age:
25 Ways to Use Ramps
In Season: Ramps
Step aside, strawberries. The start of spring belongs to rhubarb. It may be a semi-tough stalk that needs a lot of time to stew, but rhubarb yields a tart, sweet result that is so much better than the usual seasonal superstars.
If you plan to land a few ’barbs in your kitchen, here’s where to start:
12 Ways to Sweeten Those Stalks of Rhubarb
Baby, you may not be a firework, but your July 4th meal can be.
Add some holiday fireworks to your party menu with firecracker-themed food and drinks.
First, the food. Get the firecracker power with a hefty dose of spice. Spike classic guacamole with punchy serranos in Bobby’s Spicy Guacamole. Or actual Firecracker Shrimp (with chile mayo).
Continue Reading Make Food Fireworks for the Fourth
Beer and football go together like Clydesdales and puppies, but what is the right drink if you prefer stemware to steins?
Bryan Jones, executive chef of St. Francis Winery in Sonoma, spends a lot of time thinking about wine-and-food pairings. Jones runs the winery’s dining program, which means that he essentially is the opposite of a sommelier, cooking up just the right dish to pair with the estate’s classic California wines, like peppery Zinfandel (It’s meatloaf with a tomato-garlic-chile ketchup, if you were curious).
So we picked his brain to figure out what he’d serve at a Super Bowl party.
Continue Reading Cheers to Chili: Wine Pairings for Big-Game Foods