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
Devouring juicy burgers by the pool is living the dream, but picking which one to make isn’t. Match your foodie personality with our favorite burgers below and find out if you should grill up a classic burger (pictured above), a cheese-stuffed patty or some other befitting burg.
Want fries with that? Get our favorite french fry recipes, too.
For the Foodstagrammer
Continue Reading Meat Your Dream Burger with Our Grilling Personality Quiz
We’ve seen Bobby Deen turn classic comfort foods into healthy dishes on Not My Mama’s Meals, but he takes things to a whole new level on Junk Food Flip. Bobby travels across the country with co-host Nikki Dinki, transforming high-calorie, fattening dishes into healthier versions that taste just as good. On the series premiere last night, we saw Bobby and Nikki take Gas Restaurant’s decadent jalapeno popper burger and turn it into a lean, mean turkey burger stuffed with goat cheese. But could it fly as a tasty substitute for the original deep-fried sandwich? Watch the full episode for the results of this flip after the jump:
Continue Reading Watch the Junk Food Flip Premiere, Featuring Crazy Jalapeno Popper Burgers, Online Now
As your daydreams about time on the beach become a reality this summer, so does slimming down to fit into your swimsuit. But just because you want to look good while splashing around, that doesn’t mean you have to eat salads and boiled chicken all summer; in fact, you can still enjoy all of your comfort food favorites with a few easy swaps.
Whether it’s macaroni and cheese with some secret squash filler or devil’s food cupcakes turned angelic with whole-wheat flour, it’s easy to slim down your meals. Check out nine mind-blowing meal transformations below.
Continue Reading Transform Your Favorite Comfort Foods With 9 Healthy Meal Makeovers
It’s time to let loose in the kitchen. Instead of sticking to strict recipes and living by the cookbook, take a day to play with your food. No, we’re not talking about having a food fight It Takes Two style, but rather experimenting with fun shapes, sizes and topping bars for your next party.
Whether it’s making your mac and cheese into pops or assembling a taco-and-margarita bar for a Mexican fiesta, there are plenty of ways to get playful. Bonus: Once the prep work is done, your guests do all the work making their own creative concoctions.
Skewer Your Corn
Everything’s better on a stick, and sticks make corn on the cob easier (and less messy) to eat. Try Bobby Flay’s Grilled Corn Skewers with Chipotle-Lime Butter, or mix things up with an assortment of butters and toppings like Cotija and Parmesan cheese for a DIY corn on the cob bar.
Build a Better Taco Bar
Continue Reading 6 Ways to Play with Your Food, from Mac and Cheese Pops to S’mores Bars
We’ve all been there: the pounding headache of a hangover, the groggy nausea of an upset tummy, the throbbing rage of a stressful day at work. There are some challenges in life whose only resolution comes from a drive-thru window. Thus, in homage to the holistic powers of fast food condiments, this week’s Dinner Rush! is all about the miracle elixir known only as “secret sauce.”
It’s remarkably easy to bring the quintessential flavor of a fast food burger to your own barbecue. Having earned its acclaim on a stage of two all-beef patties, the sauce is obviously rock star on cheeseburgers, but it could also be used to elevate otherwise drive-thru-aspirational meals such as grilled chicken, steaks or even fish.
So, after all this buildup, prepare to be amazed as I tell you that the secret is to simply take all things otherwise delicious on a burger and mix them together. That’s it. The sauce is really that simple: six ingredients, one euphoric condiment and a lifetime of drive-thru bliss from the convenience of your own backyard.
Continue Reading Dinner Rush! Cheeseburgers with “Secret Sauce”
Firecracker Popsicles by Becca Bakes
5 Hot Links We’re Loving
- Becca Bake’s firecracker popsicles call for fresh berries and vanilla frozen yogurt, so you can enjoy the festive treat without feeling guilty.
- Avoid the mess and stress of slicing pie in front of guests. Serve Pixels and Crumbs’ strawberry hand pies instead.
- Burgers are key for your backyard barbecue tomorrow, and Dainty Chef’s take on the infamous Shake Shake patty is a sure hit.
- Beer may be the classic cookout beverage, but A Farm Girl’s Dabbles’ sangria with rosé and bourbon may just be this year’s biggest hit.
- Don’t forget your veggies. Love and Lemons’ grilled vegetable skewers with chile-lime oil are great by themselves but even better with avocado, salsa and tortillas.
I’m going to start this post with a defense of the burger. While they get a bit of a bad rep, hamburgers can actually be pretty healthy. A 3-oz. burger (at least half the size of the burgers most restaurants serve) has a pretty low amount of calories (184), and it’s an excellent source of iron, zinc, protein and niacin.
But things can start to go downhill in the nutrient department when you top the burger with bacon, cheese, mayo — all extras that drive up the calories and saturated fat content. Keep your burger virtuous with these healthy toppings:
Continue Reading 7 Healthy Burger Toppings
Banh mi-style sandwiches seem to be popping up everywhere lately. While I love this — because I love a good banh mi — I’ve got one big bone to pick. Most of the ones I’ve had are simply not good.
Now, before the rotten fruit starts flying, just hear me out! There are a couple of key elements to the flavor profile of the banh mi that I feel many restaurants try to cheat out and cut corners on. It’s in that moment that bad sandwiches happen and days are ruined.
Nowhere near a feat of rocket science-level engineering, the combination of mayonnaise with Sriracha is a thing of sheer magic. It’s creamy, spicy and satisfying light-years beyond plain-old original mayo. Do your banh mi condiment a favor and give it some Sriracha lovin’.
Continue Reading Dinner Rush! Banh Mi Turkey Burgers