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 Welcome

 

             

 

           Dear Friend,

           Whether broiled, grilled, open-faced or stuffed, theres no wrong way to eat a burger...theyre always a treat! Thats why weve gathered all of our tastiest, tried & true burger recipes for you in this convenient collection.

 

           Best-Ever Cheddar Burgers, Mini Onion Burgers and Delicious Patty Melts are all family favorites. Try Black Bean Burgers and Irenes Portabella Burgers for a meatless twist, or Crunchy Chicken Burgers for something deliciously different.

 

           Weve included recipes to make your own burger toppings like Garden-Fresh Catsup and Quick Hot & Sweet Mustard...even whip up a batch of Homemade Burger Buns. So fire up the grill, turn on the oven or grill and discover heaven on a bun!

 

           Well take ours with everything!
 Jo Ann & Vickie

 

 

             

 

 

 

           Gooseberry Patch
 2545 Farmers Dr., #380
 Columbus, OH 43235

 

           www.gooseberrypatch.com

 

           1-800-854-6673

 

           Copyright 2014, Gooseberry Patch 978-1-62093-151-6
 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

 

 Do you have a tried & true recipe

 

 

           tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com, register and follow the easy steps to submit your favorite family recipe. Or send them to us at:

 

           Gooseberry Patch
 Attn: Cookbook Dept.
 2545 Farmers Dr., #380
 Columbus, OH 43235

 

           Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with itand youll receive a FREE copy of the cookbook!

 

 

 

 Bestest Burger Ever

 

           Makes 6 sandwiches

 

 

           2 lbs. ground beef

 

           1 onion, chopped

 

           1 t. salt

 

           1 t. pepper

 

           1 t. dried basil

 

           1/3 c. teriyaki sauce

 

           1/4 c. Italian seasoned bread crumbs

 

           1 T. grated Parmesan cheese

 

           6 slices American cheese

 

           6 onion rolls, split

 

           Mix together beef, onion, salt, pepper and basil. Add teriyaki sauce, bread crumbs and Parmesan cheese; mix well. Divide into 6 patties. Grill to desired doneness; top with American cheese. Serve on onion rolls.

 

             

 

           Juicy burgers start with ground beef chuck. A little fat in the beef adds flavor...theres no need to pay more for extra-lean ground sirloin!

 

 

 

 

 Italian Hamburgers

 

           Makes 12 to 14 servings

 

 

           2 to 3 slices bacon, crisply cooked and crumbled

 

           3 lbs. ground beef

 

           0.7-oz. pkg. Italian salad dressing mix

 

           2 eggs, beaten

 

           1 c. Italian-flavored dry bread crumbs

 

           1 c. shredded mozzarella cheese

 

           12 to 14 hamburger buns, split

 

           In a large bowl, combine all ingredients except buns. Mix well and form into 12 to 14 patties. Grill to preferred doneness. Serve on buns.

 

            Best-Ever Burgers 

 

           Tuck burgers into the pockets of halved pita rounds...easy for small hands to hold and a tasty change from the same old hamburger buns.

 

 

 

 

 Mini Onion Burgers

 

           Makes 12 to 15 servings

 

 

           1 red onion, sliced

 

           1 lb. lean ground beef

 

           1/4 t. salt

 

           1/8 t. pepper

 

           12 to 15 small potato rolls, split

 

           6 T. mayonnaise

 

           2 T. Dijon mustard

 

           1/2 to 1 t. cayenne pepper

 

           Optional: mustard, catsup or mayonnaise

 

           Preheat a flat-top grill pan over high heat. Add onion and cook until tender, about 10 minutes; remove to a bowl. In a separate bowl, mix beef, salt and pepper. Form into small patties, about 2 inches across. Add patties to grill pan; cook 3 to 4 minutes per side. For Special Sauce, mix mayonnaise, mustard and cayenne pepper in a small bowl. Serve patties on buns with grilled onion, Special Sauce and other toppings, if desired.

 

            Best-Ever Burgers 

 

           Savor sweet onions when theyre in season from April to August! Often named for the region where theyre grown, like Vidalia, Walla Walla, Maui Sweets and Bermuda, sweet onions are mild, crisp and especially delicious eaten uncooked on grilled burgers, sandwiches and tossed salads.

 

 

 

 

 Best-Ever Cheddar Burgers

 

           Serves 4

 

 

           1 to 1-1/2 lbs. ground turkey

 

           4 green onions, finely chopped

 

           1/3 c. fresh parsley, chopped

 

           1 T. grill seasoning

 

           1 t. poultry seasoning

 

           2 T. oil

 

           1 Granny Smith apple, cored and thinly sliced

 

           8 slices Cheddar cheese

 

           1/4 c. whole-berry cranberry sauce

 

           2 T. spicy brown mustard

 

           4 buns, split and toasted

 

           8 leaves green leaf lettuce

 

           Combine turkey, onions, parsley and seasonings; form into 4 patties. Heat oil in a skillet over medium-high heat. Add patties and cook 5 minutes per side, or until no longer pink in the center. Arrange 2 to 3 apple slices and 2 cheese slices over each patty. Remove skillet from heat; cover to let cheese melt. Blend cranberry sauce and mustard together; spread on cut sides of buns. Add lettuce and burgers; close sandwiches.

 

            Best-Ever Burgers 

 

           Slip your hands inside 2 plastic bags when shaping ground beef into burgers...no more messy hands!

 

 

 

 

 Irenes Portabella Burgers

 

           Serves 4

 

 

           4 portabella mushroom caps

 

           1 c. Italian salad dressing

 

           4 sourdough buns, split

 

           4 slices Muenster or Gruyère cheese

 

           Garnish: romaine lettuce

 

           Combine mushrooms and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill mushrooms, covered with grill lid, over medium heat for 2 to 3 minutes on each side. Grill buns, cut-side down, one minute, or until toasted. Top buns with mushroom, cheese and lettuce; serve immediately.

 

            Best-Ever Burgers 

 

           Store unwashed, dry mushrooms in the refrigerator. The mushrooms will stay fresher longer if theyre placed in a paper bag rather than a plastic bag.

 

 

 

 

 Deviled Hamburgers

 

           Makes 4 servings

 

 

           1 lb. ground beef

 

           2 T. catsup

 

           1 T. onion, chopped

 

           2 t. mustard

 

           1 t. red steak sauce

 

           1 t. seasoned salt

 

           1/2 t. pepper

 

           4 hamburger buns, split

 

           In the morning, mix together all ingredients except buns; form into 4 patties. Cover and refrigerate until evening. Cook to desired doneness as you prefer by frying in a skillet, or grilling on a countertop grill or an outdoor grill. Serve burgers on buns.

 

            Best-Ever Burgers 

 

          Make a quick condiment kit for your next backyard barbecue. Just place salt, pepper, mustard, catsup, flatware and napkins in an empty cardboard pop carrier...so easy!

 

 

 

 

 Bacon-Stuffed Burgers

 

           Makes 8 servings

 

 

           4 slices bacon, crisply cooked, crumbled and drippings reserved

 

           1/4 c. onion, chopped

 

           4-oz. can mushroom pieces, drained and diced

 

           1 lb. ground beef

 

           1 lb. ground pork sausage

 

           1/4 c. grated Parmesan cheese

 

           1/2 t. pepper

 

           1/2 t. garlic powder

 

           2 T. steak sauce

 

           8 sandwich buns, split

 

           Optional: lettuce

 

           Heat 2 tablespoons reserved drippings in a skillet over medium heat. Add onion and sauté until tender. Add cooked bacon and mushrooms; heat through and set aside. Combine beef, sausage, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 thin patties. Spoon bacon mixture over 8 patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals to desired doneness. Serve on buns with lettuce, if desired.

 

            Best-Ever Burgers 

 

           Traveling a distance to your cookout site? Wrap and freeze burgers or marinated meat before packing in an ice chest. The frozen meat will help keep other items cold and will thaw in time for grilling.

 

 

 

 

 Gobblin Good Turkey Burgers

 

           Makes 4 to 6 sandwiches

 

 

           1 lb. ground turkey

 

           1 onion, minced

 

           1 c. shredded Cheddar cheese

 

           1/4 c. Worcestershire sauce

 

           1/2 t. dry mustard

 

           salt and pepper to taste

 

           4 to 6 hamburger buns, split

 

           Combine all ingredients except buns; form into 4 to 6 patties. Grill to desired doneness; serve on hamburger buns.

 

            Best-Ever Burgers 

 

           For the juiciest foods, flip grilled burgers with a spatula and turn steaks or chicken with tongs, not a fork. The holes a fork makes will let the juices escape.

 

 

 

 

 Prosciutto Burgers

 

           Makes 6 burgers

 

 

           1 to 1-1/2 lbs. ground beef

 

           1/2 c. dry bread crumbs

 

           1 to 2 t. dried parsley

 

           1 egg, beaten

 

           2 T. milk

 

           1/2 c. grated Parmesan cheese

 

           1/4 c. sun-dried tomatoes, chopped

 

           3/4 t. salt

 

           3/4 t. pepper

 

           6 slices prosciutto ham

 

           1/4 c. olive oil

 

           6 hamburger buns, split

 

           6 slices tomato

 

           Garnish: grated Parmesan cheese

 

           In a large bowl, mix together beef, bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt and pepper. Form mixture into 6 patties. Wrap each patty with a slice of prosciutto. Heat oil in a large skillet over medium heat. Fry patties in oil for 3 to 4 minutes per side, until prosciutto is crisp and burgers reach desired doneness. Serve each burger on a bun, topped with a slice of tomato and sprinkled with Parmesan cheese.

 

            Best-Ever Burgers 

 

           Hollowed-out peppers make garden-fresh servers for catsup, relish and mustard! Just cut a slice off the bottom so theyll sit flat.

 

 

 

 

 Normas BBQ Sauce

 

           Makes 13 one-quart bottles

 

 

           6 c. onions, chopped

 

           3 c. margarine

 

           12-oz. pkg. all-purpose flour

 

           6 c. vinegar

 

           1/4 c. hot pepper sauce

 

           4 qts. water

 

           1-1/4 c. Worcestershire sauce

 

           2-1/2 t. pepper

 

           8 qts. catsup

 

           1 c. chili powder

 

           1-1/2 lbs. brown sugar

 

           1 c. mustard

 

           13 1-quart catsup bottles and lids, sterilized

 

           In a large skillet over medium heat, cook together onions and margarine until warmed through; whisk in flour. Cook until onions are tender; place in a very large stockpot. Add remaining ingredients; increase heat to medium-high and bring to a boil. Pour into sterilized catsup bottles, leaving 1/4-inch headspace; wipe rims. Secure with sterilized lids; set aside to cool to room temperature. May keep in the freezer up to one year; thaw to use.

 

            Best-Ever Burgers 

 

           Use a length of jute to tie a basting brush to the top of a jar of Normas BBQ Sauce, then slip the jar into an oven mitt or apron pocket...so clever!

 

 

 

 

 Spicy Butter Bean Burgers

 

           Serves 4

 

 

           15-oz. can butter beans or lima beans, drained

 

           1/2 c. onion, chopped

 

           1 T. jalapeño pepper, finely chopped and seeds removed

 

           6 to 8 saltine crackers, crushed

 

           1 egg, beaten

 

           1/2 c. shredded Cheddar cheese

 

           1/4 t. garlic powder

 

           salt and pepper to taste

 

           olive oil for frying

 

           4 whole-wheat sandwich buns, split

 

           Mash beans in a bowl; mix in remaining ingredients except oil and buns. Form into 4 patties. Add 1/4 inch oil to a skillet over medium-high heat. Fry patties until golden, about 5 minutes per side, turning carefully. If baking is preferred, place patties on a greased baking sheet; bake at 400 degrees for 7 to 10 minutes per side. Serve on buns.

 

            Best-Ever Burgers 

 

           When making any dish with hot jalapeño peppers, its always a good idea to wear plastic gloves to avoid irritation while cutting, slicing and chopping. Dont touch your face, lips or eyes while youre working! Just toss away the gloves when youre done.

 

 

 

 

 All-In-One Bacon Cheeseburgers

 

           Makes 6 servings

 

 

           1-1/2 lbs. lean ground beef

 

           1-oz. pkg. ranch salad dressing mix

 

           3-oz. jar bacon bits

 

           8-oz. pkg. finely shredded Italian-blend cheese

 

           6 hamburger buns, split

 

           Place beef in a large bowl. Mix in remaining ingredients, one at a time, except buns. Form into 6 patties. Grill burgers for 3 to 4 minutes per side, or to desired doneness. Serve on buns.

 

            Best-Ever Burgers 

 

           Charcoal or gas? Every cookout chef has her own definite opinion. A good rule of thumb: charcoal is for taste and gas is for haste.

 

 

 

 

 Crunchy Chicken Burgers

 

           Serves 4 to 6

 

 

           1 lb. ground chicken

 

           1/4 c. honey barbecue sauce

 

           3/4 c. mini shredded wheat cereal, crushed

 

           1 egg, beaten

 

           1/8 t. salt

 

           1/8 t. pepper

 

           4 to 6 hamburger buns, split

 

           Mix all ingredients together except buns; form into 4 to 6 patties. Grill for 5 to 6 minutes per side, until no longer pink in the center. Serve on buns.

 

            Best-Ever Burgers 

 

           A big shaker of seasoning salt is a must-have for tasty grilling. Mix up your very own blend! A good basic mixture is a teaspoon each of salt, pepper, garlic powder and oregano or rosemary. Like it spicy? Add some cayenne pepper or dry mustard.

 

 

 

 

 Aloha Burgers

 

           Serves 4

 

 

           8-oz. can pineapple slices, drained and juice reserved

 

           3/4 c. teriyaki sauce

 

           1 lb. ground beef

 

           1 T. butter, softened

 

           4 hamburger buns, split

 

           4 slices Swiss cheese

 

           4 slices bacon, crisply cooked

 

           4 leaves lettuce

 

           1 red onion, sliced

 

           Stir together reserved pineapple juice and teriyaki sauce in a small bowl. Place pineapple slices and 3 tablespoons juice mixture into a plastic zipping bag. Turn to coat; set aside. Shape ground beef into 4 patties and spoon remaining juice mixture over top; set aside. Spread butter on buns; set aside. Grill patties over medium-high heat to desired doneness, turning to cook on both sides. Place buns on grill, cut-side down, to toast lightly. Remove pineapple slices from plastic bag; place on grill and heat through until lightly golden, about one minute per side. Serve burgers on buns topped with pineapple, cheese, bacon, lettuce and onion.

 

            Best-Ever Burgers 

 

           Light and fizzy...the perfect drink for a cookout! Combine one cup sugar, 6 cups chilled pineapple juice and one cup lime juice. Stir in 2 liters sparkling water and serve over crushed ice.

 

 

 

 

 Garlic & Mustard Burgers

 

           Serves 4

 

 

           1 lb. ground beef

 

           3 T. country-style Dijon mustard

 

           5 garlic cloves, chopped

 

           4 hamburger buns, split

 

           4 Monterey Jack cheese slices

 

           7-oz. jar roasted red peppers, drained

 

           Mix together beef, mustard and garlic. Shape into 4 patties about 3/4-inch thick. Cover and grill patties for 12 to 15 minutes total, to desired doneness. Top burgers with cheese and peppers.

 

            Best-Ever Burgers 

 

           Dont toss that almost-empty Dijon mustard jar! Use it to mix up a zesty salad dressing. Pour 3 tablespoons olive oil, 2 tablespoons cider vinegar and a clove of minced garlic into the jar, replace the lid and shake well. Add salt and pepper to taste. Drizzle over mixed greens...so refreshing.

 

 

 

 

 Incredible Mini Burger Bites

 

           Makes 24 mini sandwiches

 

 

           2 lbs. lean ground beef

 

           1-1/2 oz. pkg. onion soup mix

 

           2 eggs, beaten

 

           1/2 c. dry bread crumbs

 

           3 T. water

 

           1/2 t. garlic salt

 

           1 t. pepper

 

           24 dinner rolls, split

 

           6 slices American cheese, quartered

 

           Garnish: catsup, mustard, shredded lettuce, thinly sliced onion, dill pickles

 

           In a bowl, mix beef, soup mix, eggs, bread crumbs, water and spices; refrigerate for one hour. Spread beef mixture on a greased 15x10 jelly-roll pan. Cover with plastic wrap and roll out evenly with a rolling pin. Discard plastic wrap; bake at 400 degrees for 12 minutes. Slice into 24 squares with a pizza cutter. Top each roll with a burger square, a cheese slice and desired garnishes.

 

            Best-Ever Burgers 

 

           Mini burgers are fun for parties...thriftier than full-size sandwiches too, since everyone can take just what they want! Use mini brown & serve rolls for buns.

 

 

 

 

 Bean & Chile Burgers

 

           Makes 4 servings

 

 

           16-oz. can black beans, drained and rinsed

 

           11-oz. can corn, drained

 

           4-oz. can green chiles

 

           1 c. cooked rice

 

           1/2 c. cornmeal

 

           1 t. onion powder

 

           1/4 t. garlic powder

 

           salt to taste

 

           2 T. oil

 

           4 sandwich buns, split

 

           Optional: salsa

 

           Mash beans in a large bowl; add corn, chiles, rice, cornmeal, onion powder and garlic powder. Form mixture into 4 large patties; sprinkle with salt. Heat oil in a skillet over medium heat; add patties and cook until golden on both sides. Serve on buns, topped with salsa, if desired.

 

            Best-Ever Burgers 

 

           No more flimsy paper plates at the next potluck...theyll fit nice and snug inside a plastic flying disc. After lunch, it makes a terrific gift for everyone to take home!

 

 

 

 

 Beverlys Bacon Burgers

 

           Makes 14 servings

 

 

           3 lbs. ground beef

 

           2 potatoes, peeled and chopped

 

           4 carrots, peeled and grated

 

           1 onion, grated

 

           2 eggs, beaten

 

           1-1/2 t. garlic, minced

 

           1 to 2 t. dried parsley

 

           1 t. salt

 

           pepper to taste

 

           14 slices bacon

 

           14 sandwich buns, split

 

           Mix together all ingredients except bacon and buns; form into 14 patties. Wrap a bacon slice around each patty and secure with a wooden toothpick. Grill or broil to desired doneness. Serve on buns.

 

            Best-Ever Burgers 

 

           Help the kids set up a summertime lemonade stand! Make a booth from old appliance boxes or push two card tables together...neighbors will line up to enjoy icy glasses of freshly-squeezed lemonade!

 

 

 

 

 Diner-Style Burgers

 

           Makes 8 servings

 

 

           2 lbs. ground beef

 

           1 egg, beaten

 

           1 c. onion, finely chopped

 

           1/2 c. shredded Cheddar cheese

 

           2 T. catsup

 

           2 T. evaporated milk

 

           1/2 c. cracker crumbs

 

           salt and pepper to taste

 

           1 c. all-purpose flour

 

           2 to 3 T. oil

 

           10-3/4 oz. can cream of mushroom soup

 

           Mix together beef, egg, onion, cheese, catsup, milk, cracker crumbs, salt and pepper. Shape into 8 patties; dredge in flour. Heat oil in a large skillet over medium heat; brown patties on both sides. Arrange patties in a slow cooker alternately with soup. Cover and cook on high setting for 3 to 4 hours.

 

            Best-Ever Burgers 

 

           Pick up a stack of diner-style plastic burger baskets. Lined with checked paper napkins, theyre lots of fun for serving burgers, hot dogs and fries. Dont forget to add a pickle spear!

 

 

 

 

 Mexican Burgers

 

           Makes 5

 

 

           1 avocado, pitted, peeled and diced

 

           1 plum tomato, diced

 

           2 green onions, chopped

 

           1 to 2 t. lime juice

 

           1-1/4 lbs. ground beef

 

           1 egg, beaten

 

           3/4 c. to 1 c. nacho-flavored tortilla chips, crushed

 

           1/4 c. fresh cilantro, chopped

 

           1/2 t. chili powder

 

           1/2 t. ground cumin

 

           salt and pepper to taste

 

           1-1/4 c. shredded Pepper Jack cheese

 

           5 hamburger buns, split

 

           Mix together avocado, tomato, onions and lime juice; mash slightly and set aside. Combine beef, egg, chips and seasonings in a large bowl. Form into 5 patties; grill to desired doneness, turning to cook on both sides. Sprinkle cheese over burgers; grill until melted. Serve on buns; spread with avocado mixture.

 

            Best-Ever Burgers 

 

           Fried ice cream is a festive dessert after Mexican Burgers. Roll scoops of ice cream in a mixture of crushed frosted flake cereal and cinnamon. Garnish with a drizzle of honey and a dollop of whipped topping. Theyll ask for seconds!

 

 

 

 

 Make-Ahead Pizza Burgers

 

           Makes 20 servings

 

 

           1 lb. ground beef

 

           1 onion, chopped

 

           1/2 green pepper, chopped

 

           2 6-inch pepperoni sticks, ground or finely chopped

 

           16-oz. jar pizza sauce

 

           1 c. shredded mozzarella cheese

 

           4 t. dried oregano or basil

 

           1/8 t. garlic salt

 

           Optional: 4-oz. can sliced mushrooms, drained

 

           1/4 c. butter, softened

 

           20 mini sandwich buns, split

 

           In a skillet over medium heat, brown beef, onion and green pepper; drain. Stir in remaining ingredients except butter and buns; cook for several minutes, until cheese melts. Brush butter over cut sides of buns. Divide beef mixture among the bun bottoms; add tops. Burgers may be served immediately, or wrapped individually in aluminum foil and placed in the freezer. To serve if frozen: thaw in refrigerator overnight. Bake foil-wrapped burgers at 350 degrees for 15 to 20 minutes, until heated through.

 

            Best-Ever Burgers 

 

           If you let raw potatoes sit in a bowl of cold water for half an hour, theyll be crisper when you whip up a batch of homemade French fries.

 

 

 

 

 Special Hamburger Sauce

 

           Makes 12 servings

 

 

           1 c. mayonnaise

 

           1/3 c. creamy French salad dressing

 

           1/4 c. sweet pickle relish

 

           1 T. sugar

 

           1 t. dried, minced onion

 

           salt and pepper to taste

 

           Combine all ingredients in a bowl; stir well. Cover and refrigerate up to one week. Serve over grilled burgers.

 

            Best-Ever Burgers 

 

           Serve chilled beverages in old-fashioned Mason jars! Setting the jars inside wire drink carriers makes it easy to tote them from kitchen to picnic table.

 

 

 

 

 Moms Turkey Burgers

 

           Makes 4 to 6 servings

 

 

           1 lb. ground turkey

 

           1 onion, chopped

 

           1 to 2 T. oil

 

           10-3/4 oz. can chicken gumbo soup

 

           2 T. mustard

 

           1 T. catsup

 

           1/2 t. salt

 

           4 to 6 hamburger buns, split

 

           In a skillet over medium heat, brown turkey and onion in oil; drain. Add remaining ingredients except buns. Mix together and cook until heated through. Serve turkey mixture on hamburger buns.

 

            Best-Ever Burgers 

 

           Place browned ground beef or turkey in a colander and run hot water over it. Excess fat will rinse right off with no loss in flavor.

 

 

 

 

 Dagwood Burgers

 

           Makes 12 to 15 sandwiches

 

 

           2 lbs. lean ground beef

 

           1 lb. ground Italian pork sausage

 

           2 c. dry bread crumbs

 

           1 onion, chopped

 

           1/2 c. barbecue sauce

 

           1 egg, beaten

 

           1.35-oz. pkg. onion soup mix

 

           1 t. jalapeño pepper, diced

 

           salt and pepper to taste

 

           12 to 15 hamburger buns, split

 

           Mix all ingredients except salt, pepper and buns in a very large bowl. Form into 12 to 15 patties; sprinkle with salt and pepper. Place on a charcoal grill or in a skillet over medium heat. Cook burgers to desired doneness. Serve on buns.

 

            Best-Ever Burgers 

 

           Put a few extra burgers on the grill, then pop into buns, wrap individually and freeze. Later, just reheat in the microwave for quick meals...theyll taste freshly grilled!

 

 

 

 

 Hero Burgers

 

           Makes 4 servings

 

 

           1-1/2 lbs. ground beef

 

           10-3/4 oz. can tomato soup

 

           1/3 c. onion, finely chopped

 

           1 T. mustard

 

           1 T. Worcestershire sauce

 

           1 t. prepared horseradish

 

           1 t. salt

 

           1 loaf French bread, halved lengthwise and toasted

 

           2 tomatoes, sliced

 

           2 c. shredded Cheddar cheese

 

           In a bowl, combine beef, soup, onion, mustard, sauce, horseradish and salt. Spread mixture on bottom half of bread, covering edges completely. Broil 4 to 5 inches from heat source for 10 to 12 minutes. Top with tomatoes and cheese; broil for 5 additional minutes or until cheese is melted. Cover with top half of bread. Cut into 3-inch slices and serve.

 

            Best-Ever Burgers 

 

           Have some hometown fun...turn your dining room into a soda shoppe! Group round tables with vintage-style chairs, then top each table with a checkered table cloth. Give your customers whimsical menus featuring dinner specials that include burgers, fries, shakes, malts and sundaes!

 

 

 

 

 Broiled Hamburger Sandwich

 

           Makes 4 servings

 

 

           1 lb. lean ground beef

 

           8-oz. pkg. shredded Cheddar cheese

 

           1 t. Worcestershire sauce

 

           1 t. browning and seasoning sauce

 

           1 t. salt

 

           4 slices French bread, toasted

 

           In a bowl, combine beef, cheese, sauces and salt; mix well. Spread mixture over one side of each bread slice. Place on an ungreased baking sheet. Broil for about 5 to 8 minutes, until beef is cooked through and cheese is melted.

 

            Best-Ever Burgers 

 

           Remember chocolate colas? Go ahead and treat yourself to this soda-shop specialty...a tall glass of cola with a squirt of chocolate syrup stirred in!

 

 

 

 

 Quick Hot & Sweet Mustard

 

           Makes 1/2 cup

 

 

           1/3 c. brown mustard seed

 

           3 T. cider vinegar

 

           1 T. olive oil

 

           1/2 t. honey

 

           1/8 t. dried tarragon

 

           Grind mustard seeds in a spice grinder; place in a small mixing bowl. Add remaining ingredients; stir until smooth and thick. Refrigerate in an airtight container until serving.

 

            Best-Ever Burgers 

 

           Honey comes in lots of flavor varieties. Seek out a local beekeeper at the farmers market and try a few samples...you may find a new favorite!

 

 

 

 

 Garden-Fresh Catsup

 

           Makes 2, one-quart jars

 

 

           3 lbs. tomatoes, peeled and chopped

 

           1 onion, peeled and diced

 

           1/2 c. vinegar

 

           1/2 c. sugar

 

           1 t. salt

 

           1 t. paprika

 

           1 t. pepper

 

           1/2 t. nutmeg

 

           1/4 t. ground cloves

 

           1 T. chili sauce

 

           2 one-quart wide-mouth jars

 

           Mix together all ingredients in a large stockpot; bring to a boil and let simmer for 20 minutes. Remove from heat and let cool. Ladle into jars. Store in refrigerator up to 2 weeks.

 

            Best-Ever Burgers 

 

           Need to peel tomatoes in a hurry? Simply drop them into boiling water, then submerge them in cold water...the skins will slip right off.

 

 

 

 

 Country Friends Chili Burgers

 

           Serves 4 to 6

 

 

           1 lb. ground beef

 

           1 10-1/2 oz. can condensed bean with bacon soup

 

           1/2 c. catsup

 

           1 t. chili powder

 

           4 to 6 buns, split and toasted

 

           Brown beef in large skillet; drain. Stir in soup, catsup and chili powder. Let simmer 5 to 10 minutes, adding water if more juice is desired. Spoon onto buns.

 

            Best-Ever Burgers 

 

           Invite friends over for a cookout before the big game. Begin with invitations made of felt in the shape of pennants or use a permanent marker to write party information on small plastic footballs.

 

 

 

 

 Black Bean Turkey Burgers

 

           Makes 6 servings

 

 

           1-1/4 lbs. ground turkey

 

           3/4 c. canned black beans, drained, rinsed and lightly mashed

 

           1 c. tortilla chips, crushed

 

           1 T. chili powder

 

           1 T. ground cumin

 

           salt and pepper to taste

 

           6 hamburger buns, split

 

           In a large bowl, combine turkey, beans, tortilla chips and seasonings. Mix well and form into 6 patties. Grill over medium-high heat for 6 to 8 minutes per side. Serve burgers on buns, topped with a scoop of Avocado & Onion Slaw.

 

           Avocado & Onion Slaw:

 

           3 T. mayonnaise

 

           1 T. vinegar

 

           1/4 t. salt

 

           1 avocado, halved, pitted and cubed

 

           1/2 c. onion, thinly sliced

 

           Mix together mayonnaise, vinegar and salt until well combined. Stir in avocado and onion.

 

            Best-Ever Burgers 

 

           Dont put your grill away when summers over! Fall can be the greatest time of the year for cookouts...the bugs are gone and the cooler weather makes for perfect outdoor suppers.

 

 

 

 

 7-League Pizza Burger

 

           Makes 5 servings

 

 

           1 lb. ground beef

 

           1/3 c. grated Parmesan cheese

 

           6-oz. can tomato paste

 

           1 t. dried oregano

 

           1 t. salt

 

           1/8 t. pepper

 

           1 loaf French bread, halved lengthwise

 

           1/4 c. sliced black olives

 

           3 tomatoes, peeled and thinly sliced

 

           5 slices sharp pasteurized process cheese

 

           1/4 c. onion, finely chopped

 

           Combine beef, cheese, tomato paste, oregano, salt and pepper. Spread evenly onto both bread halves. Broil about 5 inches from heat source for 12 minutes, or until beef is no longer pink in the center. Arrange tomato and cheese slices alternately down the center of each half. Broil for an additional one to 2 minutes, until cheese starts to melt. Slice each half into 4 to 5 pieces.

 

            Best-Ever Burgers 

 

           The promise of a savory 7-League Pizza Burger is all it takes to get kids motivated for a service project! The little time it takes to help weed a neighbors garden or plant flowers around the chapel pays big rewards...kids learn to give of their time and care for others.

 

 

 

 

 All-American Cheeseburgers

 

           Makes 10 sandwiches

 

 

           1 lb. ground beef, browned and drained

 

           3 T. catsup

 

           2 t. mustard

 

           2 c. pasteurized process cheese spread, cubed

 

           10 hamburger buns, split

 

           Place beef in a slow cooker; add catsup and mustard, mixing well. Top with cubed cheese. Cover and cook on low setting for 3 to 4 hours. Gently stir beef mixture; spoon onto buns.

 

            Best-Ever Burgers 

 

           A backyard camp-out is a fun summertime get-together for kids...staple a bag of mini marshmallows or trail mix to invitations! Fun activities like a scavenger hunt, shadow puppets, a nighttime flashlight walk and stargazing will be sure to keep the fun going all evening long.

 

 

 

 

 Cheeseburger Roll-Ups

 

           Serves 6 to 8

 

 

           2 lbs. ground beef

 

           3/4 c. soft bread crumbs

 

           1/2 c. onion, minced

 

           2 eggs, beaten

 

           1-1/2 t. salt

 

           1-1/2 t. pepper

 

           12-oz. pkg. shredded Cheddar cheese

 

           6 to 8 sandwich buns, split

 

           Garnish: catsup, mustard and lettuce

 

           In a large bowl, combine beef, bread crumbs, onion, eggs, salt and pepper; mix well. Pat out into an 18-inch by 14-inch rectangle on a piece of wax paper. Spread cheese over beef mixture, leaving a 3/4-inch border around edges. Roll up jelly-roll fashion starting at short edge. Press ends to seal. Place on a lightly greased 15x10 jelly-roll pan. Bake at 350 degrees for one hour, or until internal temperature on a meat thermometer reaches 160 degrees. Let stand at least 10 minutes before slicing. Slice and serve on buns; garnish as desired.

 

            Best-Ever Burgers 

 

           Stop pesky ants from crashing your picnic! Sprinkle salt, crushed chalk or talcum powder in a line around the picnic table...they wont cross that line.

 

 

 

 

 Denises Pizza Burgers

 

           Serves 8 to 10

 

 

           2-1/2 lbs. ground beef

 

           1/4 c. bread crumbs

 

           1 T. dried basil

 

           1 T. Italian seasoning

 

           1/2 t. pepper

 

           10 to 12 slices pepperoni, quartered

 

           1/2 c. shredded mozzarella cheese

 

           8-oz. jar pizza sauce, divided

 

           8 to 10 slices mozzarella or provolone cheese

 

           8 to 10 kaiser rolls, split

 

           In a bowl, mix beef, bread crumbs, seasonings, pepperoni and cheese; add 1/4 cup pizza sauce. Shape into 8 to 10 patties. Grill on a hot grill to desired doneness. Warm remaining pizza sauce. Serve burgers on rolls, topping each with cheese and a spoonful of pizza sauce.

 

            Best-Ever Burgers 

 

           Generally, you should close the cover on the grill when you are cooking large pieces of food or slow grilling; swing the lid open when food is cut up into small chunks or thin pieces.

 

 

 

 

 German Burgers

 

           Serves 6

 

 

           1-1/2 lbs. ground beef

 

           1/2 c. soft pumpernickel bread crumbs

 

           2 T. beer or beef broth

 

           1 T. mustard

 

           1/2 t. caraway seed

 

           1/2 t. salt

 

           1/8 t. pepper

 

           6 slices Swiss cheese

 

           6 pumpernickel sandwich buns, split

 

           14-1/2 oz. can sauerkraut, drained

 

           Garnish: additional mustard

 

           In a large bowl, combine all ingredients except cheese, buns and sauerkraut. Mix gently and form into 6 patties. Grill or pan-fry patties to desired doneness, about 10 to 15 minutes, turning halfway through. Top with cheese; let stand until cheese melts. Grill buns, if desired. Serve burgers on buns; top with sauerkraut and mustard.

 

            Best-Ever Burgers 

 

           A tasty apple coleslaw goes well with German Burgers. Simply toss together a large bag of coleslaw mix and a chopped Granny Smith apple. Stir in coleslaw dressing to desired consistency.

 

 

 

 

 Zesty Onion Relish

 

           Makes 10 to 12 servings

 

 

           2 lbs. large onions, sliced thick

 

           1/4 c. canola oil

 

           3 T. balsamic vinegar

 

           2 T. brown sugar, packed

 

           1/4 t. cayenne pepper

 

           Lightly brush onion slices on each side with oil. Place onions on grill and cook over low heat for 15 minutes or until tender and golden. Flip onions to brown each side, coating again with oil as needed. Remove onions from grill and allow to cool. Chop onions and set aside. Simmer vinegar and brown sugar in a saucepan over low heat. Cook and stir until sugar has dissolved; pour over onions. Sprinkle cayenne pepper over top and stir again. Serve warm, refrigerating any leftovers.

 

            Best-Ever Burgers 

 

           Only using part of an onion? The remaining half will stay fresh for weeks when rubbed with butter or oil and stored in the refrigerator.

 

 

 

 

 Backyard Big South-of-the-Border Burgers

 

           Makes 6 servings

 

 

           4-oz. can chopped green chiles, drained

 

           1/4 c. picante sauce

 

           12 round buttery crackers, crushed

 

           4-1/2 t. chili powder

 

           1 T. ground cumin

 

           1/2 t. smoke-flavored cooking sauce

 

           1/2 t. salt

 

           1/2 t. pepper

 

           2 lbs. lean ground beef

 

           1/2 lb. ground pork sausage

 

           6 slices Pepper Jack cheese

 

           6 sesame seed hamburger buns, split

 

           Garnish: lettuce leaves, sliced tomato

 

           In a large bowl, combine first 8 ingredients. Crumble beef and sausage over mixture and mix well. Form into 6 patties. Grill, covered, over medium heat for 5 to 7 minutes on each side, until no longer pink in the center. Top with cheese. Grill until cheese is melted. Grill buns, cut-side down, for one to 2 minutes, until toasted. Serve burgers on buns, garnished as desired.

 

            Best-Ever Burgers 

 

           Hosting a barbecue will guarantee a big turnout of friends & neighbors! Load grills with chicken, ribs, brats, burgers and hot dogs, then ask guests to bring a favorite side dish or dessert to share. Add a game of softball and its a winner!

 

 

 

 

 Delicious Patty Melts

 

           Makes 4 servings

 

 

           2 to 3 T. butter, softened and divided

 

           1 onion, thinly sliced

 

           1 lb. ground beef, formed into 4 thin patties

 

           seasoned salt and pepper to taste

 

           8 slices rye bread

 

           8 slices Swiss cheese

 

           Melt one tablespoon butter in a skillet over medium heat; add onion. Cook for 10 to 15 minutes, until onion is golden and caramelized. Meanwhile, season beef patties with salt and pepper. On a griddle over medium heat, brown patties for about 6 minutes on each side, until no longer pink in center. Wipe griddle clean with a paper towel. Spread remaining butter on one side of each bread slice; place 4 slices butter-side down on hot griddle. Top each bread slice with a cheese slice, a beef patty, 1/4 of onion, another cheese slice and another bread slice, butter-side up. Cook sandwiches over medium-low heat until golden on both sides and cheese is melted, about 5 minutes.

 

            Best-Ever Burgers 

 

           An ice cream social is welcome relief from the summer heat. Set up an ice cream stand with big scoops of ice cream and lots of toppings...nuts, whipped cream, bananas and homemade root beer for creamy floats.

 

 

 

 

 Dads Wimpy Burgers

 

           Makes 6 to 8 servings

 

 

           2 lbs. ground beef

 

           1/2 c. catsup

 

           1 egg, beaten

 

           1 onion, chopped

 

           1 t. salt

 

           1 c. Italian-flavored dry bread crumbs

 

           6 to 8 hamburger buns, split

 

           In a large bowl, combine beef, catsup, egg, onion and salt; mix well. Form into 6 to 8 patties. Place bread crumbs in a shallow pan. Pat each side of patties in crumbs until coated. Place patties in a lightly greased 13x9 baking pan. Bake, uncovered, at 350 degrees for 20 to 25 minutes, flipping patties after 8 minutes. Patties may also be pan-fried in a lightly greased skillet over medium heat. Cook on each side for 6 to 8 minutes, until lightly browned. Serve on buns.

 

            Best-Ever Burgers 

 

           A great gift for Dad! Give a platter of Dads Wimpy Burgers with a coupon good for an indoor tailgating party...uninterrupted football coverage complete with his favorite snacks and drinks.

 

 

 

 

 Chicken Burgers

 

           Makes 4 to 6 sandwiches

 

 

           1 lb. ground chicken

 

           1 onion, chopped

 

           1/8 t. garlic powder

 

           1/4 c. fresh bread crumbs

 

           3 T. chicken broth

 

           1 t. Dijon mustard

 

           1 t. salt-free vegetable seasoning salt

 

           pepper to taste

 

           4 to 6 hamburger buns, split

 

           Combine all ingredients except buns in a large bowl. Stir lightly with a fork until well blended. Shape into 4 to 6 burgers. Heat a lightly oiled skillet over medium heat. Cook burgers in skillet for 6 to 8 minutes per side, until no longer pink in the center. Serve on buns.

 

            Best-Ever Burgers 

 

           Burgers dont have to be ordinary...try making them with ground turkey, chicken or even ground sausage. Season them with Italian, Mexican, Thai, Southwest or Mediterranean blends easily found at the meat counter.

 

 

 

 

 8 Great Burgers

 

           Makes 8 servings

 

 

           1 lb. ground beef

 

           1 lb. ground pork sausage

 

           2 T. Worcestershire sauce

 

           1/2 c. grated Parmesan cheese

 

           1/3 t. pepper

 

           8 hamburger buns, split

 

           Garnish: lettuce, sliced tomato, sliced onion

 

           Combine beef, pork, sauce, cheese and pepper in a large bowl. Mix well; form into 8 patties. Grill burgers to desired doneness, about 5 to 6 minutes per side. Serve on buns with favorite toppings.

 

            Best-Ever Burgers 

 

           When burgers, hot dogs, tacos or baked potatoes are on the menu, set up a topping bar with bowls of shredded cheese, catsup or salsa, crispy bacon and other yummy stuff. Everyone can just help themselves to their favorite toppings!

 

 

 

 

 Devilishly Good Burgers

 

           Makes 4 servings

 

 

           1 lb. ground beef

 

           2 T. catsup

 

           1 T. onion, chopped

 

           2 t. mustard

 

           1 t. red steak sauce

 

           1 t. seasoned salt

 

           1/2 t. pepper

 

           4 hamburger buns, split

 

           In a large bowl, combine all ingredients except buns. Mix well; form into 4 burgers. Cover and refrigerate for about 8 hours to allow flavors to blend. Grill or fry burgers to desired doneness. Serve burgers on buns.

 

            Best-Ever Burgers 

 

           Before marinating burgers, chicken or chops, pour some marinade into a plastic squeeze bottle for easy basting while the meat sizzles away on the grill...how clever!

 

 

 

 

 Hamburger Cupcakes

 

           Makes one dozen

 

 

           12 slices white or whole-wheat bread

 

           1/4 to 1/2 c. butter, softened

 

           1 lb. ground beef

 

           1/2 c. onion, chopped

 

           10-3/4 oz. can cream of mushroom soup

 

           1/2 c. shredded sharp Cheddar cheese

 

           salt, pepper and garlic powder to taste

 

           Optional: additional cheese

 

           Cut off the crusts from each bread slice; cut the crusts into cubes and set aside. Spread butter over one side of each bread slice. Press bread, butter-side down, into muffin cups. In a bowl, combine crust cubes and remaining ingredients; mix well. Divide mixture among muffin cups. Top with a little more cheese, if desired. Bake at 375 degrees for 35 to 40 minutes, until no longer pink in the center.

 

            Best-Ever Burgers 

 

           Grill some veggies alongside the meat! Brush olive oil over sliced squash, potatoes, peppers or eggplant and grill until tender and golden. You may be surprised how sweet and delicious they are.

 

 

 

 

 Moms Nutty Burgers

 

           Serves 4

 

 

           3 slices whole-wheat bread, torn

 

           1 c. milk

 

           1 egg

 

           1 slice onion

 

           1 carrot, peeled and diced

 

           1 stalk celery, diced

 

           2 c. chopped walnuts

 

           1 t. salt

 

           1/4 c. butter

 

           Optional: 8 buns, split

 

           In a blender, process bread for several seconds until crumbs form. Remove crumbs to a bowl. Add milk, egg, vegetables, nuts and salt to blender. Process about 30 seconds, until chopped. Add to crumbs; mix well and form into 8 patties. Heat butter in a skillet. Cook patties for 5 minutes per side, flipping carefully, until golden. Serve on buns, if desired.

 

            Best-Ever Burgers 

 

           Toasting nuts adds lots of flavor...with no oil needed. Place nuts in a dry skillet over medium heat. Cook and stir until lightly golden, about 3 minutes. Cool completely before adding to recipes.

 

 

 

 

 Brie-Stuffed Burgers

 

           Makes 6 servings

 

 

           2 lbs. ground turkey

 

           6 cubes Brie cheese, 1x1x1/2

 

           2 T. olive oil, divided

 

           salt and pepper to taste

 

           1 tart apple, cored and thickly sliced crosswise

 

           6 multi-grain rolls, split and toasted

 

           Optional: cranberry mustard

 

           Form turkey into 6 thick patties. Hollow out center of each and place a cheese cube inside; press meat around cheese to cover. Brush one tablespoon oil over burgers; sprinkle with salt and pepper. Grill over medium-high heat to desired doneness. Brush remaining oil over apple slices; grill (or sauté in a skillet) until golden. Place burgers on rolls; top with apple slices and a dollop of cranberry mustard, if desired.

 

            Best-Ever Burgers 

 

           Stuffed burgers turn ordinary into an extraordinary dinner! Form a thin patty and top with a sprinkle of cheese, roasted garlic, bacon crumbles, salsa or fresh herbs. Place another thin patty on top and carefully seal the edges. Grill as usual and enjoy!

 

 

 

 

 Hamburger Seasoning Mix

 

           Makes 2-1/2 cups

 

 

           1-1/4 t. pepper

 

           3 T. onion powder

 

           1 T. garlic powder

 

           1 t. salt

 

           1-2/3 c. powdered milk

 

           1/3 c. dried, minced onion

 

           3-1/2 T. beef bouillon granules

 

           2 T. dried parsley

 

           Combine ingredients; store in an airtight container.

 

           To use:

 

           Add one to 2 tablespoons Hamburger Seasoning Mix to one pound ground beef before forming into patties to grill.

            Best-Ever Burgers 

 

           Pack some Hamburger Seasoning Mix into a barbecue gift bag! Cut 2 back pockets from a pair of old blue jeans, arrange on the front of a white gift bag and secure with hot glue. Slip a sassy red bandanna in one pocket and a gift card in the other.

 

 

 

 

 Key West Burgers

 

           Serves 4

 

 

           1 lb. ground beef

 

           3 T. Key lime juice

 

           1/4 c. fresh cilantro, chopped

 

           salt and pepper to taste

 

           hamburger buns, split and toasted

 

           Garnish: lettuce

 

           In a bowl, combine beef, lime juice, cilantro, salt and pepper. Form beef mixture into 4 patties. Spray a large skillet with non-stick vegetable spray. Cook patties over medium heat for 6 minutes. Flip patties, cover skillet and cook for another 6 minutes. Place lettuce on bottom halves of buns and top with patties. Add Creamy Burger Spread onto bun tops and close sandwiches.

 

           Creamy Burger Spread:

 

           8-oz. pkg. cream cheese, softened

 

           8-oz. container sour cream

 

           3 green onion tops, chopped

 

           Combine all ingredients until completely blended. Cover and refrigerate at least 15 minutes.

 

            Best-Ever Burgers 

 

           Need just a dash of lemon or lime juice? Pierce the fruit with an ice pick, squeeze out as much as needed and return it to the refrigerator until next use.

 

 

 

 

 Island Burgers

 

           Makes 6 to 8 sandwiches

 

 

           1 lb. ground beef

 

           1 lb. ground turkey

 

           Optional: 1.35-oz. pkg. onion soup mix

 

           seasoned salt to taste

 

           6 to 8 hamburger buns, split and toasted

 

           1/2 lb. deli shaved ham, warmed

 

           6 to 8 pineapple slices

 

           1/2 c. French salad dressing

 

           In a bowl, mix together beef and turkey; blend in soup mix, if desired. Form into 6 to 8 burgers. Place on a broiling pan or grill; sprinkle on both sides with seasoned salt. Broil or grill to desired doneness. Serve burgers on toasted buns, topped with ham, a slice of pineapple and a drizzle of salad dressing.

 

            Best-Ever Burgers 

 

           Fruit kabobs are a sweet ending to any meal. Arrange chunks of pineapple and banana, plump strawberries and kiwi slices on skewers. For a creamy dipping sauce, blend together 1/2 cup each of cream cheese and marshmallow creme.

 

 

 

 

 Martys Special Burgers

 

           Makes 4 sandwiches

 

 

           1 lb. lean ground beef

 

           2/3 c. crumbled feta or blue cheese

 

           1/2 c. bread crumbs

 

           1 egg, beaten

 

           1/2 t. salt

 

           1/4 t. pepper

 

           4 to 6 cherry tomatoes, halved

 

           4 hamburger buns, split

 

           Mix together all ingredients except buns; form into 4 burgers. Grill over high heat to desired doneness, flipping to cook on both sides. Serve on buns.

 

            Best-Ever Burgers 

 

           For thick burgers that cook up more quickly and evenly, press your thumb into the center of each patty to form a dime-size hole. The hole will close as the burgers brown.

 

 

 

 

 Spinach Cheeseburgers

 

           Makes 8

 

 

           2 lbs. ground beef

 

           1 c. shredded mozzarella cheese

 

           1.35-oz. pkg. onion soup mix

 

           10-oz. pkg. frozen chopped spinach, thawed and drained

 

           8 hamburger buns, split and lightly toasted

 

           Combine all ingredients except buns in a large bowl; shape into 8 patties. Grill or broil to desired doneness. Serve on toasted buns.

 

            Best-Ever Burgers 

 

           For a quick & tasty side, slice fresh tomatoes in half and sprinkle with minced garlic, Italian seasoning and grated Parmesan cheese. Broil until tomatoes are tender, about 5 minutes...scrumptious!

 

 

 

 

 Garlic Dill Pickles

 

           Makes 3 jars

 

 

           9 c. pickling cucumbers, sliced

 

           3 1-quart canning jars and lids, sterilized

 

           3 grape leaves

 

           3 t. dill seed

 

           3 cloves garlic

 

           6 c. white vinegar

 

           3 qts. water

 

           1-1/2 c. salt

 

           Pack cucumbers evenly between sterilized jars, leaving 1/2-inch headspace. To each jar add one grape leaf, one teaspoon dill seed and one clove garlic. Combine remaining ingredients in a large saucepan over medium heat. Cook and stir until hot and salt is dissolved. Pour vinegar evenly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.

 

            Best-Ever Burgers 

 

          Next time you finish a jar of dill pickles, use the leftover juice to make some crunchy, tangy pickled veggies! Cut up fresh carrots, green peppers, celery and other favorite veggies, add them to the pickle juice and refrigerate for a few days.

 

 

 

 

 Bacon & Blue Cheese Stuffed Burgers

 

           Makes 4 burgers

 

 

           1-1/2 lbs. ground beef

 

           1 T. Worcestershire sauce

 

           2 T. Dijon mustard

 

           1/2 t. pepper

 

           4 to 6 slices bacon, crisply cooked and crumbled

 

           4-oz. container crumbled blue cheese

 

           4 hamburger buns, split and toasted

 

           Garnish: sliced red onion, sliced tomato, lettuce leaves

 

           Combine beef, Worcestershire sauce, mustard and pepper. Mix lightly and form into 8 1/4-inch thick patties. Stir together bacon and blue cheese; set aside 1/3 of mixture for topping. Spoon remaining mixture onto centers of 4 patties. Top with remaining 4 patties; press edges together to seal. Grill over medium-high heat to desired doneness, 4 to 6 minutes per side, topping with reserved bacon mixture when nearly done. Serve burgers on toasted buns, garnished as desired.

 

            Best-Ever Burgers 

 

           To really speed up any recipe with crisply cooked bacon, purchase pre-cooked bacon. Just snip and add to salads or leave whole for sandwiches and burgers.

 

 

 

 

 Smoky Bacon-Gouda Burgers

 

           Makes 4 servings

 

 

           1/4 c. onion, finely chopped

 

           6 slices bacon, cut into 1/2-inch pieces, crisply cooked and 1 T. drippings reserved

 

           2 T. olive oil

 

           1-3/4 c. onion, thinly sliced

 

           1/4 c. steak sauce

 

           1-1/2 lbs. ground beef sirloin

 

           2 t. Worcestershire sauce

 

           1 t. hot pepper sauce

 

           1 T. steak seasoning

 

           4 slices smoked Gouda cheese

 

           4 kaiser rolls or onion rolls, split and toasted

 

           Optional: crisply cooked bacon, sliced tomato, lettuce leaves

 

           In a skillet over medium heat, cook chopped onion in reserved drippings until soft, 2 to 3 minutes. Combine with bacon in a small bowl; set aside. Heat oil in skillet; add sliced onion and sauté, covered, until golden, about 10 minutes. Place in another bowl; stir in steak sauce and set aside. In a large bowl, combine beef, remaining sauces, seasoning and onion-bacon mixture; mix lightly and form into 4 patties. Grill over medium-high heat to desired doneness, topping with cheese slices when nearly done. Serve burgers on toasted rolls, topped with sliced onion mixture and other toppings as desired.

 

            Best-Ever Burgers 

 

           Fresh corn on the cob is always a favorite summer side dish. Make buttering ears a snap...add melted butter to a glass tall enough for dipping ears, one at a time.

 

 

 

 

 Grilled Summer Burgers

 

           Makes 4 to 5 sandwiches

 

 

           1 lb. ground beef

 

           1/2 c. onion, chopped

 

           2 T. green pepper, finely chopped

 

           3 T. catsup

 

           1-1/2 T. prepared horseradish

 

           2 t. mustard

 

           1 t. salt

 

           pepper to taste

 

           4 to 5 hamburger buns, split

 

           Combine all ingredients except buns. Shape into patties. Broil or grill for 5 minutes. Flip patties and cook the other side to desired doneness. Place on buns to serve.

 

            Best-Ever Burgers 

 

           Grill a juicy ripe peach for an easy dessert. Brush peach halves with melted butter and place cut-side down on a hot grill. Cook for several minutes, until tender and golden. Drizzle with honey...delicious!

 

 

 

 

 Nightmares

 

           Makes 8 servings

 

 

           1 lb. ground beef

 

           1/2 c. onion, chopped

 

           salt and pepper to taste

 

           15-oz. can chili without beans

 

           8 hamburger buns, split

 

           8 slices American cheese

 

           In a skillet over medium heat, brown beef with onion, salt and pepper; drain. Add chili and mix well; remove from heat. Divide the beef mixture among the bun bottoms; top each with a slice of cheese and bun top. Wrap each bun in aluminum foil; place on a baking sheet. Bake at 350 degrees for 15 to 20 minutes. May be made in advance and frozen unbaked. To serve, bake frozen sandwiches for about 45 minutes.

 

            Best-Ever Burgers 

 

           A sweet treat for a lazy summer afternoon...ice cream floats! Frosty glasses filled with scoops of vanilla ice cream topped with root beer, red or orange soda will be a hit.

 

 

 

 

 County Fair Maidrites

 

           Makes 20 to 25 servings

 

 

           5 lbs. ground beef

 

           1/2 c. onion, diced

 

           2 T. salt

 

           2 t. pepper

 

           5 c. catsup

 

           1/3 c. mustard

 

           1/4 c. quick-cooking oats, uncooked

 

           3 T. brown sugar, packed

 

           2-1/2 t. Worcestershire sauce

 

           20 to 25 hamburger buns, split

 

           Brown beef in a very large skillet over medium heat; drain. Add onion, salt and pepper; cook until onion is transparent. Add remaining ingredients except buns; stir and simmer until heated through. Spoon onto buns.

 

            Best-Ever Burgers 

 

           Delight the kids with super-simple ice cream sandwiches! Place a scoop of softened ice cream on the flat bottom of one side of a cookie. Top with another cookie, bottom-side down; press gently. Enjoy right away, or wrap and freeze for up to one week.

 

 

 

 

 Olive Burger Topping

 

           Makes 6 to 10 servings

 

 

           8-oz. pkg. cream cheese, softened

 

           1 c. sliced green olives with pimentos

 

           6 T. olive juice

 

           1/2 onion, finely chopped

 

           Optional: chopped green chiles to taste

 

           Mix together all ingredients, stirring well to blend in olive juice. Cover and chill at least 2 hours. Serve on grilled burgers as desired.

 

            Best-Ever Burgers 

 

           Keep an eye out for vintage silver spoons at flea markets...oh-so clever tied onto giftable jars of Olive Burger Topping, salsa, mustard or relish.

 

 

 

 

 Black Bean Burgers

 

           Makes 4 sandwiches

 

 

           15-oz. can black beans, drained and rinsed

 

           1 onion, chopped

 

           1 egg, beaten

 

           1/2 c. dry bread crumbs

 

           1 t. garlic salt

 

           1 t. cayenne pepper

 

           4 whole-wheat buns, split

 

           Garnish: sliced tomatoes, Swiss cheese slices

 

           Place black beans and onion in a food processor; process to a mashed consistency. Transfer to a bowl; mix in egg, bread crumbs and seasonings. Form into 4 burgers; cook on a grill or in a skillet for about 5 minutes on each side, until golden. Serve on buns; garnish as desired.

 

            Best-Ever Burgers 

 

           For a speedy side with Tex-Mex flair, dress up a 16-ounce can of refried beans...its easy! Sauté 2 seeded and diced pickled jalapeños, 2 chopped cloves garlic and 1/4 cup chopped onion in 2 tablespoons bacon drippings. Add beans, heat through and stir in 1/2 teaspoon ground cumin.

 

 

 

 

 Alberta Prairie Burgers

 

           Makes 4 to 6 sandwiches

 

 

           1 lb. ground beef

 

           1/2 c. quick-cooking oats, uncooked

 

           1/4 c. light sour cream

 

           1/4 c. mushrooms, minced

 

           1 onion, finely chopped

 

           3 cloves garlic, minced

 

           1 T. Dijon mustard

 

           1 T. fresh parsley, chopped

 

           1 t. dried oregano

 

           1 t. dried thyme

 

           1/4 t. salt

 

           1/4 t. pepper

 

           4 to 6 hamburger buns, split

 

           Combine all ingredients except buns; mix lightly, blending well. Form into 4 to 6 patties, one to 2 inches thick. Grill on a lightly oiled grill over medium heat for 5 to 7 minutes per side, flipping once, to desired doneness. May broil or pan-fry if preferred. Serve on buns.

 

            Best-Ever Burgers 

 

           Burgers are even more mouthwatering when served on toasty grilled buns! Simply place buns split-side down on the grill for one to 2 minutes, until golden.

 

 

 

 

 Open-Faced Lone Star Burgers

 

           Makes 6 servings

 

 

           1/4 c. onion, chopped

 

           2 cloves garlic, minced

 

           1/4 t. dried thyme

 

           1-1/2 c. shredded Colby Jack cheese, divided

 

           1-1/2 lbs. ground beef

 

           6 slices frozen garlic Texas toast

 

           8-oz. can tomato sauce

 

           1 T. brown sugar, packed

 

           1 t. Worcestershire sauce

 

           1 t. steak sauce

 

           In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped patties. In a large skillet, cook patties over medium heat for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain burgers; set aside and keep warm. Add remaining ingredients to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

 

            Best-Ever Burgers 

 

           Bright bandanas make colorful napkins for any barbecue. Tie one around each persons set of utensils. After the party, just toss them in the wash.

 

 

 

 

 Tex-Mex Burgers

 

           Makes 8 burgers

 

 

           2 lbs. ground beef

 

           1 c. shredded Cheddar cheese

 

           1/2 c. onion, grated

 

           1/2 c. salsa

 

           2 to 3 cups tortilla chips, crushed

 

           8 sandwich buns, split

 

           In a bowl, combine all ingredients except buns; shape into patties. Grill over medium heat to desired doneness. Serve on buns.

 

            Best-Ever Burgers 

 

           Having a picnic on a breezy day? Cast-off clip earrings make sparkly tablecloth weights...simply clip em to each corner of the cloth.

 

 

 

 

 Homemade Burger Buns

 

           Makes 8 to 12 buns

 

 

           2 T. active dry yeast

 

           1 c. plus 2 T. warm water

 

           1/3 c. oil

 

           1/4 c. sugar

 

           1 egg, beaten

 

           1 t. salt

 

           3 to 3-1/2 c. all-purpose flour

 

           Optional: melted butter

 

           In a large bowl, dissolve yeast in very warm water, 110 to 115 degrees. Stir in oil and sugar; let stand for 5 minutes. Mix in egg and salt; stir in enough flour to form a soft dough. Turn onto a floured surface. Knead for 3 to 5 minutes, until smooth and elastic. Divide dough into 8 to 12 balls. Place on greased baking sheets, 3 inches apart. Cover and let stand for 10 minutes. Brush with butter, if desired. Bake at 425 degrees for 8 to 12 minutes, until golden. Cool buns on wire racks.

 

            Best-Ever Burgers 

 

           Grandmas little secret...kneading bread dough is a fun way to get rid of stress! Be sure to knead the dough as long as the recipe states, until the dough is silky smooth. Youll be rewarded with moist, tender buns or bread.

 

 

 

 

 Index

 

           Burgers  Beef

           7-League Pizza Burger

           8 Great Burgers

           Alberta Prairie Burgers

           All-American Cheeseburgers

           All-In-One Bacon Cheeseburgers

           Aloha Burgers

           Backyard Big South-of-the-Border Burgers

           Bacon & Blue Cheese Stuffed Burgers

           Bacon-Stuffed Burgers

           Bestest Burger Ever

           Beverlys Bacon Burgers

           Broiled Hamburger Sandwich

           Cheeseburger Roll-Ups

           Country Friends Chili Burgers

           County Fair Maidrites

           Dads Wimpy Burgers

           Dagwood Burgers

           Delicious Patty Melts

           Denises Pizza Burgers

           Deviled Hamburgers

           Devilishly Good Burgers

           Diner-Style Burgers

           Garlic & Mustard Burgers

           German Burgers

           Grilled Summer Burgers

           Hamburger Cupcakes

           Hero Burgers

           Incredible Mini Burger Bites

           Island Burgers

           Italian Hamburgers

           Key West Burgers

           Make-Ahead Pizza Burgers

           Martys Special Burgers

           Mexican Burgers

           Mini Onion Burgers

           Nightmares

           Open-Faced Lone Star Burgers

           Prosciutto Burgers

           Smoky Bacon-Gouda Burgers

           Spinach Cheeseburgers

           Tex-Mex Burgers

           Burgers  Meatless

           Bean & Chile Burgers

           Black Bean Burgers

           Irenes Portabella Burgers

           Moms Nutty Burgers

           Spicy Butter Bean Burgers

           Burgers  Turkey & Chicken

           Best-Ever Cheddar Burgers

           Black Bean Turkey Burgers

           Brie-Stuffed Burgers

           Chicken Burgers

           Crunchy Chicken Burgers

           Gobblin Good Turkey Burgers

           Moms Turkey Burgers

           Condiments & Go-Withs

           Garden-Fresh Catsup

           Garlic Dill Pickles

           Hamburger Seasoning Mix

           Homemade Burger Buns

           Normas BBQ Sauce

           Olive Burger Topping

           Quick Hot & Sweet Mustard

           Special Hamburger Sauce

           Zesty Onion Relish

 

 

 Our Story

 

            Best-Ever Burgers 

 

           Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born.

 

           We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.

 

           Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.

 

           One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!

 

 

 

           An exclusive Gooseberry Patch magazine, one page at a time?
 And it
s free?

 

           When you sign up for our newly redesigned emails, youll get just that! Well be sharing hand-picked recipes, exclusive products, bite-size tips, ideas and plenty of inspiration, so whether youre looking for kitchen creativity, new ideas for decorating at home or still miss our mail-order catalog, this subscription is built with YOU in mind.

 

           Sign up today:

 

           www.gooseberrypatch.com

 

            Best-Ever Burgers 

 

 

 

 

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  • Dec 13 Wed 2023 04:27
  • G H

 

 

        G H 

 

        G H 

 

 

 

        G H 

 

       THIS BOOK IS DEDICATED TO MY MAMA:

 

       Thanks for making it look so easy

 

       And to the rest of my loving, food-crazy family

 

 

 

       CONTENTS

 

       FOREWORD BY ANDREW ZIMMERN

 

       INTRODUCTION

 

       A Brief History of the Hamburger

 

       Tools of the Trade

 

       Talk to Your Butcher

 

       A Word About Hamburger Buns

 

       A Word About Cheese

 

       Hamburger Architecture

 

       THE BASICS

 

       The Griddle-Smashed Classic Cheeseburger

 

       Flame-Grilled Burger

 

       The Thick Pub Classic Burger

 

       The Patty Melt

 

       REGIONAL FAVORITES

 

       The Great American Burger Map

 

       The Smoked Burger (Texas)

 

       The Loose Meat Sandwich (Iowa)

 

       The Steamed Cheeseburg (Connecticut)

 

       The Poached Burger (Wisconsin)

 

       The Fried-Onion Burger (Oklahoma)

 

       The Nutburger (Montana)

 

       The Slug Burger (Mississippi)

 

       The Cuban Frita (Florida)

 

       The Butter Burger (Wisconsin)

 

       The Green Chile Cheeseburger (New Mexico)

 

       The Deep-Fried Burger (Tennessee)

 

       The Jersey Burger (New Jersey)

 

       The Hamburger Parm (Massachusetts)

 

       The Jucy Lucy (Minnesota)

 

       The Loco Moco (Hawaii)

 

       The Teriyaki Burger (Hawaii)

 

       The Pastrami Burger (Utah)

 

       The Olive Burger (Michigan)

 

       The Bierock (Nebraska/Kansas)

 

       The Bacon-Avocado Toast Burger (California)

 

       The Guberburger (Missouri)

 

       The Provel Burger (Missouri)

 

       The San Antonio Beanburger (Texas)

 

       The Tortilla Burger (New Mexico)

 

       The Pimento Cheeseburger (South Carolina)

 

       The Carolina Slaw Burger (North Carolina)

 

       The Swine and Cheese (Texas)

 

       TOPPINGS & SAUCES

 

       Steves Country-Fried Bacon

 

       Beanless Beef Chili Sauce

 

       Goop Sauce

 

       Harrys Schnäck Sauce

 

       Pickled Jalapeños

 

       Burger-Perfect Fried Eggs

 

       Bacon in the Round

 

       SIDES

 

       Depression-Era Cole Slaw

 

       Stupid-Easy Cole Slaw

 

       Mamas Potato Salad

 

       Red Chile Potato Chips

 

       Deviled Eggs With a Kick

 

       POSTSCRIPT: THE BEET BURGER (Brooklyn, New York)

 

       ACKNOWLEDGMENTS

 

       INDEX OF SEARCHABLE TERMS

 

 

 

       FOREWORD

 

       ANDREW ZIMMERN

 

       Food is good. Food with a story is better. Food with a story you havent heard before is best of all. Hold that thought.

 

       I stand for many things: Im a globalist, and a regionalist, but I am first and foremost a New Yorker, which means I was weaned on great hamburgers served in bars, without lettuce or tomato anywhere near them. P.J. Clarkes and J.G. Melonthose were the burger joints my father took me to.

 

       Evenings were always at Melons. My dad had his Dewars scotch, into which Billy always poured just the right-size splash of soda. Bobby always gave us a great table. I was in awe of my father at Melons. He was the master of his domain, saying hi to our friends and neighbors, all the while pounding those crisp, griddled, and rare burgers, served plain. Always with a side of cottage fries that poofed when you cooked them. Lunches were at P.J. Clarkes, taken quickly around the corner from his office. Same style burgers. But Clarkes changed over the years. Went commercial. Sad.

 

       Burgers at Melons are still beefy and well crusted, they taste of the bowed and broken griddle and the steer. They run their exquisite juices into the bun quickly, so that the bun is always toasted and crisped on the inside to give the burger a fighting chance of holding together. Burgers with my dad were special, the way it is when youre a kid: A rare opportunity to be a man when youre really only a child.

 

       I had my first drink with my dad over a burger. I took my first girlfriend to Melons for a burger. I got into my first fistfight over a burger therea girl may have been involved. I got dumped there, too. Twice. Well, more than twice, actually.

 

       I can measure my life in Melons burgers if I so desire. For me, theyre seminal.

 

       Which is why this book is so important. Part historical reference, part recipe book, it doesnt get religious about either. Rather than argue the cultural-authenticity screed, or prattle on about whose burger is better, George Motz celebrates them all, the diversity of Americas greatest food obsession. The regional charm and the warm memories speak to all of us, because your burger is in here, too.

 

       Im a food guy because of my dad, just a paler version of him. I dont live in New York City anymore, so I only get a burger at Melons a few times a year. Every burger I ever bite into makes me think of my dad; so do the green-and-white checkered tablecloths, those poofy potatoes, and that spinach salad. And those nights I got drunk at Melons, with all those fabulous women who for some crazy reason went on a date with meI can see their faces, I can remember their names and how they kissed. Food reminds me of my life; its powerful that way.

 

       Which is why Ive made it my business to eat your burger. The one that does that same thing for you, and thank the sweet baby Jesus that George loves them even more and has collected this incredible all-star cast of archetypes.

 

       Hamburgers are deliciously regional. I am sure there are readers who will dote on the pages dedicated to the Maid-Rite of Iowa in ways I can never fully appreciate. But I know in every fiber of my soul that the Maid-Rite plucks at your heartstrings, and I felt some of that when I had my first one twenty-five years ago.

 

       I remember my first trip to Milwaukee, strolling into Sollys, biting into a butter burger for the first time, a real one, with a dollop of salted butter melting over the hot burger, its slippery-slidey life snuffed out when the top bun was placed on it, trapping happiness on the inside. Its carnal pleasure was released with my first bite. The regional diversity of American foods is the source of our stories, our collective culture, and our communal joy. It needs to be shared.

 

       Look, Ive had burgers steamed in Connecticut, fried in Tennessee, enrobed in Hatch green chiles in New Mexico (at Bobcat Bite, before they closed after a near seventy-year run), gone Loco-Moco in Hawaii, and of course Jucy Lucy-ed in Minnesota, where I live now. For my son, thats a real hamburger. For me, its someone elses story, well, his actually. And when hes old enough to appreciate it I will show him a real burger at J.G. Melons, because that ones mine.

 

       George Motz is my friend, and I struggled with this assignment; I didnt want it to seem like a favor, or false flattery. But I think this book is a gorgeous rendering of America, seen through the hamburgers of our sons and daughters, of you and yours. These are our stories, all valid, all delicious, all important to someone somewhere.

 

      Through them we see ourselves, and I know you will see yourself in here and be moved, and made joyful, because food with a story works that way. And if you havent eaten all these burgers or heard of some of them, I am exceedingly jealous, because food with a story you havent heard about is best of all.

 

 

 

       INTRODUCTION

 

       A REGIONAL ODYSSEY

 

       Across America, burger diversity abounds. The unique flavors and textures of our best burgers run deep, and they begin with the regional methods by which the burgers are cooked, well before toppings (both traditional and far-out) are introduced. In my many years of research around the country I have discovered that burgers can be smoked, stuffed, smashed, steamed, deep-fried, grilled, breaded, and poachedvery different cooking methods that all produce wonderful results. They are mouthwatering variations on a theme.

 

       A number of cookbooks have been written about the hamburger, arguably Americas favorite food. But these tend to focus on the myriad sauces and toppings that can be applied to a standard patty. Rarely is cooking method discussed in depth. This new cookbook explores the roots of the American hamburger and the steps required to bring regional methods into your home. I have experimented with all the different ways a burger can be cooked, topped, and presented, and I am excited to share my discoveries with the adventurous home cook.

 

       Making great burgers requires careful attention to detail. Even preparing the most basic of burgers takes well-chosen ingredients, a few specific tools, and a bit of practice. I will cover all of this territory, and also aim to open your mind to a wide range of regional burger styles. With just a modest amount of trial and error, you should be able to make your regional hamburger dreams come true.

 

       The hamburger should not be a complicated thing. Like a haiku, the best burgers benefit from an imposed limitation of form. The one ingredient paramount to all others is the beef, the foundation of a great burger. The fewer the ingredients and toppings, the more the beefiness of your burger can shine. All of the recipes and methods in this book bring the emphasis back to the flavor of beef. So dont look for any tuna burgers (gasp), turkey burgers, or other such variations here. To the burger purist, anything but beef is just a distraction, a gimmick. (Ive made one exception at the end of the book, a beet burger that tops any non-beef burger Ive ever tried.)

 

       For years I have considered it my duty to preserve the sanctity of the All-American burger. With my first book, Hamburger America, and my documentary film by the same name, I drew attention to the variety of burger styles in America, their culinary history, and their impact on the evolution of the burger. I took to the road and experienced Americas best and most innovative burgers at the source. I met the people who spend just about every day of their lives keeping regional burger traditions alive. I encourage you to explore these places if you canyour burger knowledge will grow with each joint, counter, and stand you visit, as will your appreciation of the people behind one of the greatest foods in America.

 

       Like great chefs everywhere, many of my hamburger heroes have secret recipes that they will not divulge. Although they have become my friends and some are inclined to confide in me, I prefer to let them keep their secrets. (Besides, some of their recipes are decades old and have transferred hands through the sale of their businesses). Most of the recipes that I share here are very similar to the originalswith a little license for interpretationbut if you are determined to try the real thing, hit the road and experience these hamburgers at their place of origin. A burger road trip makes a great vacation, and the perfect excuse to get off the interstate and immerse yourself in an America you may have thought already vanished. Believe it or not, Ive lost count of the number of Burger Honeymoon road trips Ive designed for newlyweds. Yes, there is such a thing.

 

      Im not a trained chef, but I am for certain a skilled home cook and a careful observer. I also have a great passion for food and an unwavering love for America. I rarely follow recipes, instead cooking the way my mother does, with controlled reckless abandon and the freshest, most authentic ingredients possible. There are a few basic cooking rules that should not be broken, but beyond that, in my opinion its best to experiment. Follow your instincts and blaze your own path to flavor. Most of what I know about cooking I learned from my mother and grandmother, but not all of those lessons were about ingredients or techniques. My mother gave me the most important tool for cooking successconfidence. That, and the willingness to get into the kitchen every single day and make magic. It can be done.

 

       Prepare to experience an American culinary road trip in your own home. With The Great American Burger Book, explore little-known cooking methods and time-tested recipes from Texas to Wisconsin, Utah to Tennessee, New Jersey to Hawaii. Transport yourself, your family, and friends to the unheralded cooktops of a country where the burger is king.

 

       George Motz

 

      

       A BRIEF HISTORY OF THE HAMBURGER

 

       The history of the hamburger is admittedly a bit nebulous, but for fun we can trace it as far back as the thirteenth-century Mongol Empire. Apparently, the Mongols used to place bits of raw mutton under their saddles as they rode, thus tenderizing the meat for their dinner. Soon after, the Russians adopted a minced version of this dish, added spices, and called it Tartar, presumably after the Mongolian people of Central Asia, who were known as Tartars. At this point the basis of the dish shifted from raw mutton to raw beef. It took three hundred years, but the dish eventually made its way across the Baltic Sea to Germany, where the chopped beef was served cooked.

 

       Germans immigrating to the United States in the mid-nineteenth century left out of the Port of Hamburg and sometimes would have to wait months for passage. There they developed a fondness for a local dish, a steak prepared according to the fashion of Hamburg (known outside of the city as the Hamburg Steak), which was chopped beef formed into a patty, cooked, and served on a plate with potatoes and gravy. Upon arriving in New York City, German immigrants found that their Hamburg Steak had already made its way to America via Germans who had immigrated before them. It was hugely popular at high-end restaurants like Delmonicos, as well as from food carts found all over lower Manhattan. News of the Hamburg Steak spread and soon it was available all across America.

 

       It took another twenty to thirty years for the Hamburg steak to be served between two slices of bread, the purest ancestor of the modern-day burger. The many claims to the invention of the traditional hamburger hail from different parts of America; all are pretty shaky but they point to around the same time period (18851900). Some of these claims are linked to transient state fair vendors who reportedly were looking for a way for fairgoers to eat their meatballs and Hamburg steaks on the go. Fletch Davis, the Menches Brothers, Charlie Nagreen, and others also laid claim to the invention, but unfortunately there is little evidence to substantiate them. Of course, whoever had the flash of brilliance to first slip a Hamburg steak between two pieces of bread is a national hero. And a genius.

 

       Regardless of what history can or cannot prove, Louis Lunch in New Haven, Connecticut, has been selling their hamburger sandwich since 1900 and has one of the strongest claims to the invention. Today, more than 115 years later, Louis Lunch still serves the same burger between two slices of white toast.

 

       For its first two decades, the hamburger suffered from an image problem. Upton Sinclairs book The Jungle, an exposé of the wrongs of the meatpacking industry, caused the general public to be wary of ground beef. The burger was seen as an unsanitary, cheap meal sold to factory workers from dilapidated food carts. But in 1921 one man, Billy Ingram, changed the hamburger world forever when he opened the first White Castle.

 

       White Castle saved the American hamburger from its uncertain future and potential demise. Billy Ingram saw potential in the burger business and partnered with successful Wichita, Kansas, burger-stand owner Walt Anderson. The two cleaned up the burgers image by building small white brick castles with white enamel steel interior walls, staffed by young men in clean uniforms and crisp white paper caps. And the name alone said it all; White conveyed a sense of cleanliness, and Castle stood for strength.

 

        G H 

 

       White Castle, Opening Day, Chicago, Illinois, 1929

 

       Perhaps the single most important event in modern hamburger history was White Castles standardization of the hamburger bun in the early 1920s. Before that, burgers were served on whatever bread the cook could get his hands on. For the next twenty-five years, unless you were copying White Castles tasty little sliders and its expanding network of burger stands, you were toast.

 

       The Great Depression and World War II altered the burgerscape. Young men went off to war, rationing caused shortages, and burger joints shuttered. But the hamburger managed to survive these hard times through the invention of the machine-formed frozen beef patty and additional menu items like French fries. Following World War II, franchising, the interstate system, and the popularity of the automobile led to the exponential growth of the hamburger business. By the middle of the twentieth century it was clear that the American burger was here to stay, and on its way to becoming a global phenomenon.

 

      

       TOOLS OF THE TRADE

 

       The hamburgers humble beginnings are rooted in frugality. The first burgers were made with scraps from higher-end steak trimmings and cooked in pans on street corners for people with very little money. Still today, to make great burgers you do not need fancy cooking tools or expensive kitchen toys, unless of course you are so inclined. The key to producing quality classic-American burgers is simplicity. Here are the basics you will need in your kitchen, or backyard, to make the burgers in this book.

 

       THE SPATULA

 

       You will notice a stiff spatula mentioned in just about every recipe. It will become your most treasured tool, and the thing youll proudly show off to your friends (the clueless ones with the flimsy spatulas). At a restaurant-supply store it should only set you back five dollars or less; theres no reason to spend much more. And when I say stiff, I mean stiff. If the spatula you own now bends even a little, chuck ityou will only become frustrated as you make your way through these burger recipes. Get your hands on a 6½-inch (16.5-cm) solid-wood-handled turner, or spatula. It should have a beveled edge, which you will need for scraping the pan.

 

        G H 

 

       THE TONGS

 

       We all own tongs, but youll need to make sure you have a pair of extra-long steel tongs, free of any plastic or silicone on the business end. Youll be using these tongs in or near hot flames and you wont want that plastic melting into your precious burgers. Get yourself a pair of 16-inch (40-cm) stainless-steel tongs, again, available at any kitchen-supply store.

 

       THE SCOOP

 

        G H 

 

       One of the most misunderstood tools in the hamburger cooks arsenal is the salad scoop (also referred to as a baller or disher, depending on where youre shopping). In order to successfully make consistently sized smashed burgers (the base for many of the burger recipes in this book), you will need a #12 scoop (2½ ounce or 75 g capacity). You may also need a #16 scoop (2 ounce or 60 g capacity) for making sliders. Most of the recipes in this book call for you to shape heaping scoops of ground beef with these dishers so, in effect, youre almost doubling the capacity (4 ounces or 120 g for hamburgers, 3 to 3½ ounces or 90 to 105 g for sliders).

 

       Unless the cooking technique requires hand-pattying (for grilling and steaming, for example), I always use a scoop to shape burgers. Hand-pattying can lead to compressed meat. With scooping, the meat stays loose, which is the key to the best pan-fried or griddled burgers. Scoop directly from a bowl of loose ground chuck for the best results.

 

       THE FOOD RING

 

        G H 

 

       One really cool trick I picked up while observing high-end chefs making low-brow burgers in their award-winning restaurants was the use of a food ring, sometimes referred to as a cutter. Its basically a round cookie and biscuit cutter that also works well for forming hamburger patties. The ring allows you to create patties that are uniform in circumference and to shape them with minimal contact. When forming the patties this way, you only use the tips of your fingers (instead of the palms of your hands), which keeps the patties less compressed than the hand-forming method.

 

       THE CAST-IRON SKILLET

 

       Ive been at this for a while and, not surprisingly, I own an array of great cast-iron cooking surfaces and pans. But the one I treasure most is my grandfathers 10-inch (25-cm) cast-iron skillet. The pan is easily more than a hundred years old, has been owned by my family since day one, and has seen some serious Southern cooking, thanks to its South Carolina heritage. My grandfather passed it on to my mother when she was twenty and starting a family on Long Island, and my mother passed it on to me when I moved to New York City at age twenty-one. That skillet has been in appreciative hands since the beginning.

 

       A cast-iron skillet or flat top is a must for your success in the hamburger arts. Absolutely nothing cooks like cast iron. Once you have a cast-iron skillet hot it stays hot, maintaining constant heat better than even the most expensive aluminum pans. Also, because you are working with a porous, seasoned surface, the last burger you cooked will help flavor the next. Thats how the old-school burger joints make such tasty burgers. And, unlike the fancy pans out there, a good 12-inch (30-cm) cast-iron skillet will only set you back about forty dollars and it will last forever.

 

       If youve never owned a cast-iron skillet you are in for a treat. The relationship between you and your pan will become one of caring and commitment. You can purchase pre-seasoned cast iron, which will save you the seasoning process. Then, the more you use the pan, the better it gets. Unlike aluminum, you get out of it what you put into it; take good care of your cast-iron pan and youll be rewarded with great burgers.

 

        G H 

 

       THE CAST-IRON FLAT TOP

 

       When you need to make more than just a few burgers, its time to pull out a cast-iron flat-top griddle. Lodge makes the perfect pro flat top that you can either fit across two burners on your stovetop or toss on your grill outside. Which, by the way, is an excellent solution when youre strapped with cooking burgers on an outdoor propane grillusing a flat top or cast-iron skillet directly on the grill grate will help you produce amazing burgers outdoors. Plus, all of that grease produced by the fifty amazing burgers you made for your friends will not end up in your kitchen.

 

        G H 

 

       THE OUTDOOR GRILL

 

       If you have a backyard or outdoor space and are reading this book, chances are you also have a grill. Unfortunately many of you probably own propane-fired grills, because the results are predictable and passable. But anyone who cooks on propane knows in their heart that the true path to outdoor-grilling magic is charcoal.

 

       And, like all of the tools needed to make great burgers, purchasing a decent charcoal grill will not empty your wallet. A large Weber kettle grill, the standard in outdoor charcoal grilling, costs around a hundred dollars, plus maybe an additional forty dollars for accessories (grill brush, cover, etc.). They also are somewhat portable. Toss your Weber kettle grill in the back of your car and you can spontaneously grill at a friends house or on the beach. You cannot do this with a propane grill.

 

       Most valuable, though, is the understanding of open flame and heat that you will develop by cooking with charcoal. I like to think of it this way: Grilling with propane is like driving an automatic car, whereas working with charcoal is much closer to driving stick shift. When you drive stick, you feel the rhythm of the car. When you drive an automatic, your goal is to simply get to your destination. Cooking over charcoal forces you appreciate the ride.

 

       Although the Weber kettle grill is a favorite for backyard charcoal grilling, as with everything, theres the next level. Once you become familiar with the ways of the kettle grill, it may be time to move to something more serious (and way more expensive)the Big Green Egg. Keep in mind, however, that with practice you will be able to achieve just about anything you desire with a Weber kettle grill.

 

        G H 

 

      

       TALK TO YOUR BUTCHER

 

       Fresh ground beef is the single most important element to any great burger. You care enough about quality burgers to buy this book, so you probably already know this. There are a few simple scientific reasons why fresh beef makes for the very best burgers, but its the end result that mattersfresh beef tastes better than frozen.

 

       Scientifically, the moment that raw beefsteaks are sent through a grinder, liquid is released as the muscle fibers are basically crushed. The clock is ticking, so it goes without saying that the best burgers come from beef that has just been ground. When the Midwestern burger chain Steak n Shake opened in 1934, they would grind beef in the dining room in full view of customers to prove this point.

 

       The integrity of ground beef changes dramatically when it has been frozen. When thawed, frozen ground beef will never resemble the loose, plush stuff that came out of a grinder. The liquid present in the meat forms ice crystals when frozen, and those crystals actually cause damage to the cell structure of the beef, altering its flavor and texture. And as we all know, good food is all about flavor and texture. But it gets worsethe deeper the freeze, the more extensive the damage, especially upon thawing. Please stick to fresh ground beef, the only path to hamburger success.

 

       If you are grinding at home, pick up an inexpensive hand grinder. The hand-crank models that clamp onto a table edge work well, but if you have a lot to grind it becomes tedious. If you already own a KitchenAid stand mixer its time to invest in their dependable grinding attachment. Introduced in the 1940s, the KitchenAid food-grinder attachment has changed very little over the years and costs only about fifty dollars.

 

       Your beef should be kept cold in the fridge until just before youre ready to grind. Beef that has warmed even slightly will begin to soften the fat content and that in turn will gum up your grinder. Managing culinary director at SeriousEats.com, J. Kenji López-Alt, recommends chilling the grinding attachment itself, which is a great idea. Most butchers keep their grinders in their walk-in meat lockers, right by the hanging sides of beef, so Kenjis method is pure common sense. Im guessing you do not have a walk-in at home, so toss your grinder in the fridge the day before you plan to grind some beef.

 

        G H 

 

       Chuck-26%, Rib-9.5%, Short Loin-8%, Sirlion-9%, Round-27%, Brisket-6%, Fore Shank-4%, Short Plate-5.5%, Flank-4%

 

       My advice, which comes from years of studying my burger heroes and their methods, is to use chuck steak as a baseline for making great burgers. Its a forgiving cut and the choice for just about every small-town joint and big-city burger pub. Chuck steaks have the perfect muscle-to-fat ratio, especially if ground to 80/20-percent specifications (a scientific method best left to butchers and meatpackers). Certified Angus Beef is a great option to start with; it was the first beef brand in America that was promoted for its consistency and high quality, and it still delivers on that promise today.

 

       If you have not done so already, start a relationship with your local butcher shop. Explain to them that you plan to grind your own beef for burgers and they should be able to choose a chuck steak that contains marbling close to the ideal 80/20 ratio just by eyeballing it. Ask for a chuck steak, or chuck roast. This is the big steak that butchers sell as pot roast. Experiment by tossing in other cuts of the animal as well, like bits of tasty short rib or brisket (but dont add too muchtheres a reason these less desirable cuts require longer cooking methods, such as smoking and braising, when cooked on their own). Or ask for their special burger blend: Most butchers, especially those that sell dry-aged steaks, save the trimmings from those cuts and use them in special blends specifically for burgers. Its the way its been done in butcher shops forever. Thats why your butchers burger blends always taste so damned good.

 

       Certified Angus Beef loves to promote beef and give away cattle-related goodies such as their classic Angus beef cuts poster (see this page). If you are anything like me youll stare at that poster for hours. Its a great way to familiarize yourself with the various cuts of the animal. They also offer an updated version via their website.

 

      

       A WORD ABOUT HAMBURGER BUNS

 

       After the beef, the bun is unquestionably the most important element to a great hamburger. It can also be one of the most overthought and underappreciated decisions. Buns or bread are the delivery system, and the only other ingredient necessary to call a burger a burger. A hamburger without a bun is a ground beefsteak, and a bun without a patty is just toast. Put the two together and you have a hamburger. Even without mustard, onions, pickles, or any of the myriad of other condiments available, it is still a burger.

 

       My friend and one of my burger heroes, Bill Bartley of Mr. Bartleys Burger Cottage in Cambridge, Massachusetts, describes the bun as the envelope for the good news thats coming. Bill believes that overthinking the bun is your first mistake. And Bartleys, a tremendously successful Harvard-area burger joint for over fifty years, uses large, pillowy, bakery-fresh white squishy buns.

 

       Soft is usually better when seeking out burger buns. Depending on your preference, the recipe buns can be steamed, toasted with butter, or used right out of the bag (assuming the bag was not in a cold place like your freezer). They should be the classic, enriched kind, what I have been referring to for years as the white squishy bun. Potato rolls/buns also work well (this is actually the bun of choice worldwide for Shake Shack). If you are so inclined, whole-wheat buns will do, though look for the soft ones. Or try using the buns that The Plaza in Madison, Wisconsin, uses: the half-wheat bun, or what I like to call the Look, Im eating healthy! bun.

 

       Most of the companies that make organic buns have finally changed their recipes to please the basic tastes of hamburger traditionalists. Not long ago, your only option for a healthy burger bun was a ridiculously hard, sprouted-wheat bun the size of a grapefruit. Today, health-conscious bakers have found a way to make buns that are very close to the white squishy versions of our dreams.

 

       On the subject of seeded buns, it really makes no difference whether or not your buns have seeds on top (unless of course you are allergic to sesame seeds). Has anyone ever actually been able to taste the difference between seeded and unseeded buns? Not me. Some people do prefer the texture, though.

 

        G H 

 

       Toasting hamburger buns before applying beef and condiments is a good idea in most cases. As the late food writer Josh Ozersky once pointed out to me, Toasting creates a prophylactic barrier between burger and bun. This is true, and toasting will give your burger, loaded with liquid ingredients like mustard, mayo, and grease, a bit more durability. An untoasted bun will disintegrate more rapidly than a toasted one.

 

      

       A WORD ABOUT CHEESE

 

       Its difficult to imagine a time when the cheeseburger did not exist. The first condiment to grace a hamburger patty in the beginning was probably raw or cooked onion. It took a good thirty years after the introduction of the hamburger for someone to slip a slice of cheese on a patty as it neared completion. And today, cheese is one of the most recognized accessories in the construction of the perfect burger.

 

       There are varying claims, but it is widely accepted that the cheeseburger first made its appearance in Los Angeles in the late 1920s. It is said that short-order cook Lionel Sternberger at The Rite Spot in Pasadena, California, was the first to melt American cheese on a burger in 1926. Within just two years, the cheeseburger was on menus all over town. An early printed menu from the now-shuttered South Los Angeles restaurant Odells lists a cheeseburger smothered with chili in 1928, making the first-cheeseburger claim by Kaelins of Louisville, Kentucky in 1934 completely false.

 

       It goes without saying that today the most popular cheese for a cheeseburger, from New York to California, is American cheese. And theres good reason for this: American cheese is basically engineered for the American burger. It has twice the sodium content of aged cheddar, is inexpensive, and melts perfectly every single time. That said, some dont even consider it cheese, and they are somewhat correct.

 

       In the beginning, American cheese was an unaged cheddar, pasteurized to maintain a lengthy shelf life. It was invented by the son of a Canadian dairy farmer, James Lewis Kraft, for use by the U.S. military. Thats right, American cheese (formerly called pasteurized loaf cheese) was invented by a Canadian. Over the years, the makeup of American cheese has been altered to give it an extraordinary shelf life, mostly due to the absence of microbacteria, the stuff real cheeses thrive on. Its still a dairy product, in the loosest sense of the term, but if you desire real cheese on your burger, stick with cheddar, Swiss, or any of the other sliced options.

 

       Cheddar is unquestionably the most popular choice of cheese for the burgers found in higher-end restaurants across America. Cheddar is incredible because, unlike salty American cheese, its funky, sharp quality complements beef grease well. One downside is that most cheddar takes far longer to melt, which can throw off cooking time for your burgers. Bill Bartley, at Mr. Bartleys Burger Cottage in Cambridge, Massachusetts, melts the cheese for his burgers directly on the flat top. He believes that the cheese and patty should not meet until the burger is ready for a bun. He once explained the science to me, saying, The temperature of the cheese is ambivalent about the temperature of the burger. So true.

 

        G H 

 

       Although cheese seems to be inextricably connected to the burger it is by no means a mandatory condiment. Cheese has been absent from some of the greatest burgers Ive consumed. But in most cases, cheese will undoubtedly elevate the burger experience. Cheese also acts as a sort of adhesive to keep other unruly condiments within the burger.

 

       I still love American cheese and its long relationship with the all-American hamburger. In a major twist, Whole Foods and others are now selling an American cheese from Andrew & Everett that tastes excellent and is relatively guilt free (and free from growth hormones and preservatives!). Finally, American cheese may be able to shake off its negative image and continue to make cheeseburgers great.

 

      

       HAMBURGER ARCHITECTURE

 

       Weve all been burned by a poorly constructed burger. You know what I mean: the How do I pick this thing up? burger, or the burger overflowing with absurd amounts of mismatched condiments. Theres also the burger that food writer Adam Kuban calls the backslider: a burger whose bun is so hard that the pressure from your first bite causes the contents to slide out the back and onto the plate (or your lap). Ive had the misfortune of trying to eat burgers with cold cheese, oversized buns, and limp lettuce, and have slogged my way through over-sauced burgers on disintegrating, untoasted, undersized buns. Bad burger architecture is inexcusable and easily avoidable.

 

       A hamburger is a sandwich, and the sandwiches that we return to are the ones we savor down to the last bite. The ones you cant believe you finished because they were that good. A great hamburger should have the same effect. And like a traditional sandwich, the burgers success is in its simplicity. Too much stuff on a burger leads to disappointment or disaster. If you have to use a fork because your burger has fallen apart, Im sorry, it is no longer a burger. Remember, the basic design of the hamburger makes it a handheld foodit is the ultimate portable meal. And if you find yourself merging onto the 405 in Los Angeles while taking a bite of your In-N-Out Double Double Animal Style with your free hand, youve just proven my point.

 

       The original American hamburger was not a gut-busting, overdressed two-fister. It was a tiny thingonly around 2 ounces (60 g) with a single flourish of chopped onion grilled into the patty. Cheese didnt even enter the picture until a full three decades after the first burgers were conceived. Over the years, the standard size of the classic cheeseburger has grown, but if you pay attention, youll see that the mom-and-pop shops are still keeping their burgers at a manageable size.

 

       When constructing the burgers in this book, be mindful of the final stageconsumption. As incredible as some burgers look with mounds of condiments and a crazy stack of patties, think about the mouths youre about to feed and what can actually fit into them. I would much rather eat four basic classics than one enormo burger dreamed up by someone who would never eat it.

 

        G H 

 

       Finding the right balance of elements, meaning the ideal burger architecture, is a matter of experimentation. You may need to fail first to succeed. When your bacon cheeseburger tastes like a bacon sandwich, its time to reconsider the ratios. It may sound obvious, but your hamburger should taste like beef first, enhanced by the addition of select ingredients. Also, take your cues from history. Look at the success of the burgers in the various regions of America over the decades. Theres a reason that a burger with nothing but soft Wisconsin butter on it has been continuously served for over seventy-five years. Simplicity trumps all.

 

 

 

        G H 

 

        G H 

 

      

       GRIDDLE-SMASHED CLASSIC CHEESEBURGER

 

       Im not going mince words here. This is my favorite way to make a burger. And theres a reason for this. In cooking, in most cases, the simplest path leads to the greatest rewards. With this astonishingly straightforward recipe, you will be transported to a time long ago, before the highway system, frozen patties, hell, even before the invention of the patty press and the conventional hamburger bun! Thats because this is the way burgers were made in America at the very beginning. The progenitor of every burger we have ever seen, made, or tasted. This is the burger to which all other burgers can trace their DNA, and arguably its the most significant burger style in American culinary history.

 

       Short-order chefs at the dawn of the burger age were not interested in brioche buns or bacon marmalade. They were interested in one thing onlyspeed. The typical burger stand in the 1910s and 1920s was just that: a place to stand and order a burger on the street. Often, stands were outfitted with four or five stools, so turnover was key. The faster a burger was served, the faster that stool became free. These stands used cast-iron skillets and flat tops because they were inexpensive. And the method of squashing a ball of meat evolved because the ball was a uniform unit of measure, and the patty press was some years off in the future.

 

       In the beginning, it was common practice to grab a handful of rolled balls of beef, scatter them on a flat top, and whack them into the shape of patties. There are still places today that continue the methodWhite Manna in New Jersey, Crabills in Ohio, and Wedls in Wisconsin, to name a few.

 

        G H 

 

       Boo Koo Hamburgers, Harlingen, Texas, 1939

 

       The practice of smashing balls of beef seems instinctively wrong, especially to those who have always been told that a burger will lose its precious juices should the patty be manhandled. Let go of what you think to be true and start smashing. The method contains some crazy magic that just seems to work. The result is a burger that evokes the same response every single time I serve it (especially from people of a certain age)—“This is the burger I remember.

 

       Even long after all of those corner stands had vanished, and White Castle had expanded greatly and began freezing patties, many mom-and-pop shops continued smashing burgers on flat tops. The places that keep this tradition alive have helped preserve a distinctly American form of gastronomy.

 

        G H 

 

      

       GRIDDLE-SMASHED CLASSIC CHEESEBURGER

 

       MAKES 8 CHEESEBURGERS OR 14 SLIDERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet or flat top

 

       A stiff spatula

 

       A #12 salad scoop for full-size cheeseburgers, #16 salad scoop for sliders (see Note)

 

       THE BURGER

 

       8 potato buns (make sure to get the right-size buns for either cheeseburgers or sliders)

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       American cheese, thinly sliced (preferably fresh-sliced cheese from your deli counter, not prepackaged singles)

 

       THE TOPPINGS

 

       Not here, my friend. This classic American cheeseburger needs no condiments. So, before you add anything, taste it. Theres a good chance youll become a purist like me on the spot.

 

       1 Toast the buns in a preheated cast-iron skillet or on a preheated flat top (see next column) and set them aside.

 

       2 Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the cooking surface.

 

       3 Put the ground chuck in a mixing bowl. Using the salad scoop, form balls of beef (they should be heaping scoops), placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.)

 

       4 Sprinkle a generous pinch of salt on each ball of beef and then, using a stiff spatula, press them down, hard. Dont be afraid, press harder! Press each ball until its a wide patty, just a bit larger than the bun its about to meet. Heres the trick, though: Once the patties are flat, step back and dont touch them again. Let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

       5 Flip them once and resist the temptation to press the patties again.

 

       6 Add a slice of cheese to each patty and let them cook for another 2 minutes.

 

       7 Remove the burgers from the skillet and place them on toasted white buns.

 

       Note: If youre making sliders, the patties will take slightly less time to cook than is listed here. Watch for red liquid to know when to flip.

 

      

      THE VERY BEST WAY TO TOAST A HAMBURGER BUN

 

       Most people dont give much thought to hamburger buns, and thats a mistake. In many cases (but not all), the bun should be toasted. But stay away from the toaster! Use my pan-toasting method instead. That way the only thing getting toasted is the part of the bun touching the burger patty. The part that you grab should stay soft and fluffy. Heres how:

       EQUIPMENT

       A seasoned cast-iron skillet or flat top

       A stiff spatula (recommended)

       INGREDIENTS

       Butter, softened

       Hamburger or slider bun of your choice

       1 Preheat the cast-iron skillet over medium heat (or a flat top to medium).

       2 Spread a thin, even layer of butter on both halves of the bun. Too much butter and the bun soaks it up; too little and it wont toast. Just enough and the bun will crisp to a tasty golden brown.

       3 Once the pan is hot, place the bun halves on it, butter side down.

       4 Monitor buns every minute or so, so they dont burn.

       5 Repeat with the remaining buns.

 

        G H 

 

      

       THE FLAME-GRILLED BURGER

 

       Cooking over direct flame is one of the most difficult ways to make a hamburger. One of the reasons so many of the hamburgers made a hundred years ago were cooked on flat tops was simply because the results were predictably good. Squash a ball of beef on a skillet and reap the rewards of the path of least resistance. I also would imagine that way back then, lighting a big charcoal grill and flame cooking at small burger stands and joints throughout America would have been pretty dangerous.

 

       But we all know that a burger cooked on a flame grill is a very different burger.

 

       Its easy to master the skillet-cooked burger. Grilling a burger on open flame requires more dedication to the craft, more time, more equipment, and a willingness to fail. Thats because cooking on an outdoor grill can be very unpredictable. The grill master is at the mercy of uneven temperatures, depending on the type of coals used and where those coals are in relation to the grilling grate. Even the weather can be a factor. The outdoor propane grill solves a few of these issues, but if you really want to experience a flame-cooked burger, super-hot charcoal is the only way to go.

 

       Theres something fundamental and primal in our desire to harness fire and grill. The greatest advantage to cooking over flame is the grilled flavor, Michael Ollier, corporate chef at Certified Angus Beef®, told me once, adding with a smile, I crave that. Its a flavor that you cannot ever achieve cooking on a flat top or by any other method. Chef Ollier explained the science behind this perfectly: The fat that drips onto the coals becomes airborne, flavoring your burgers.

 

        G H 

 

       The keys to grilling success are high heat and confidence. Get your coals super hot and your tools, patties, and condiments ready to go, and youll be all set up to grill like a pro. When family and friends are hovering around you at the grill, waiting for magic, it may feel like theres a lot at stake. Just follow the recipe below for the classic grilled cheeseburgerand remember, practice makes perfect.

 

        G H 

 

      

       THE FLAME-GRILLED BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A 3½-inch (9-cm) food ring or round cutter

 

       Parchment paper

 

       A charcoal chimney

 

       Natural lump charcoal

 

       A 22-inch (55-cm) Weber Kettle charcoal grill, or similar

 

       A stiff spatula (with a long handle)

 

       THE BURGER

 

       2½ pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt and coarse black pepper, for seasoning

 

       8 soft white buns

 

       THE TOPPINGS

 

       8 thick slices American, cheddar, or any other good melting cheese

 

       Green-leaf lettuce

 

       1 or 2 red beefsteak tomatoes, sliced

 

       1 medium Vidalia or Walla Walla onion, sliced

 

       1 Divide the beef into 8 equal portions (5 ounces/140 g each).

 

       2 Place the food ring on a cutting board or clean surface lined with parchment paper and add a portion of beef. Gently press the beef into the ring to create a perfectly round patty. (I use the ring for consistent thickness, but you can eyeball the size if you prefer. Both methods work fine. Just be sure not to over press the meatyou want it to maintain a somewhat loose grind.)

 

       3 Return the patties to the fridge to chill until youre ready to grill (hey, that rhymes).

 

       4 Using the chimney starter, light the charcoal. When coals are ready, transfer them to the kettle grill, making sure that the bottom vent is open. Spread the coals out, leaving a small space on one side (as a rest spot in case things get too hot in there).

 

       5 Place the grate over the coals and, using a grill brush, scrape off any residual buildup from your last grilling adventure. Cover the grill and make sure that the top vent is wide open. Give your grill grate a chance to heat upyou dont want to plop raw burger patties onto a lukewarm grill. That grate should be ridiculously hot!

 

       6 At this point, and not before, season both sides of your patties with a liberal amount of salt and pepper. Salting too early will bind the muscle fibers together and make your burgers tough (yuck).

 

       7 Place the patties on the hot grill grate, cover the grill, and leave them alone. Allow the patties to cook for about 5 minutes. The cooking time can vary depending on environmental and equipment factors, so youll have to use your best judgment here. Chef Michael Ollier from Certified Angus Beef® put it best when he told me, Let the burger speak to you. If you understand this statement, youre probably drinking too much at the grill. But seriously, with experience comes wisdomthe burger will actually tell you when its time to flip. One good visual cue is when you see red liquid start to form on the uncooked surface of the burger. Go ahead and take a peek just shy of 5 minutes.

 

       8 This would be a good time to toast your buns. Toast them indoors using a skillet on your stovetop (this page), or toast them with butter in a small cast-iron skillet, directly on the grill.

 

      9 Cook the second side (again, untouched and covered) for an additional 4 minutes. With about 1 minute to go, top each patty with a slice of cheese and cover the grill. As the burgers finish cooking, slide them to the cooler rest spot section of the grill, away from the hot coals. Once all your burgers are done, remove them from the heat and allow them to rest for 1½ minutes. The internal temperature of the burgers should be about 143°F (62°C) for medium-rare.

 

       10 Top the toasted buns with the lettuce, tomato, and onion slices, or your condiments of choice. (I love a good, crisp slice of onion on my grilled burgers, as well as mustard, pickle, and sometimes mayonnaise.) Transfer the patties to the toasted buns and serve.

 

        G H 

 

      

       THE THICK PUB CLASSIC BURGER

 

       Sometimes biting into a big, juicy burger is what you crave, but for the most part the burgers of our forefathers were not like this. In the first few decades following the appearance of the hamburger in America, it remained small and smashed thin on a flat top, making for crisped edges. Although this method produced a profoundly tasty burger, the one thing it lacked was the copious juices you might find in, say, a steak.

 

       The best pub-style thick patties come from bars that have a tiny flat top, in certain cases still located near or just behind the bar to quickly feed tipsy patrons. Some of the best Ive ever had were thick, hand-pattied beauties that were just about the only thing on the menu (other than alcohol). Places like the Mo Club in Missoula, Montana and Pauls Tavern in Dubuque, Iowa evoke a simpler time when the burger truly was an egalitarian meal and the poor-mans steak. But its New York City that leads the pack in pub burgers per capita. There are still many pubs in the five boroughs peddling nothing more than burgers and booze, some of them over one hundred years old. In my opinion, the best pub burger experiences can be found at New York City classics such as J.G. Melon, P.J. Clarkes, and Donovans Pub.

 

       All of these burgers have a few important things in commonthey are all hand-formed, cooked on a flat top griddle, and left untouched while cooking. And unlike the Griddle-Smashed Classic (this page), these burgers are seared like a steak to create a tasty griddle char that seals in those precious juices.

 

        G H 

 

       J.G. Melon, New York City

 

        G H 

 

       The Mo Club, Missoula, Montana

 

       With the right elements you can create a burger that tastes exactly like a juicy steak. And since the true taste of beef will dominate, this would be a good time to experiment with different cuts of beef blended into the grind. For just about every burger in the book, 80/20 fresh-ground chuck is the call, but if youre grinding your own (see this page), you should consider adding a small amount of short rib, brisket, or rib eye to make the flavor profile more complex. Now thats something you cant do with a steak.

 

       Seasoning is also key when making the thick pub classic. Salt and pepper are staples for a reasonsimplicity allows the beef to shine. Please resist the misguided temptation to put things into your ground beef like onions, eggs, and spices. Unless of course meatloaf is your endgame, or the Cuban Frita (this page), a very different type of burger. I recommend seasoning only the outside of your burger just moments before the patty hits the griddle.

 

        G H 

 

      

       THE THICK PUB CLASSIC BURGER

 

       MAKES 4 LARGE BURGERS

 

       EQUIPMENT

 

       A 4½-inch (12-cm) food ring or round cutter

 

       Parchment paper

 

       A cast-iron skillet with a lid

 

       A stiff spatula

 

       A small or medium-size metal bowl

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck (or your beef blend of choice)

 

       Peanut oil, or other neutral oil

 

       Salt, for seasoning

 

       Ground black pepper (optional)

 

       4 seeded white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       8 slices American or cheddar cheese

 

       Mayonnaise

 

       Green leafy lettuce

 

       1 or 2 red beefsteak tomatoes, sliced

 

       1 medium Vidalia or Walla Walla onion, sliced

 

       Cooked bacon (optional but prevalent on pub burgers; see recipe, this page)

 

       Dill pickle spears (on the side)

 

       1 Divide the beef into 4 equal portions (8 ounces/250 g each).

 

       2 Place the food ring on a cutting board or clean surface lined with parchment paper and add a portion of beef. Gently press the beef into the ring to create a perfectly round patty. (I use the ring for consistent thickness, but you can eyeball the size if you prefer. Both methods work fine. Just be sure not to over press the meatyou want it to maintain a somewhat loose grind.)

 

       3 Add a few drops of peanut oil to the cast-iron skillet, using the spatula to spread the oil, and crank it up to medium-high heat. When the pan just starts to smoke, its ready.

 

       4 At this point, and not before, season both sides of the patties with a liberal amount of salt (and pepper, if desired). Salting too early will bind the muscle fibers together and make the burgers tough (not good).

 

       5 Place the patties in the hot skilletthey should sizzle loudly when they hit the panand cook for 5 minutes without disturbing them. The goal here is to sear the burgers, sealing in the juices. When you see red liquid start to form on the uncooked surface of the burgers, its time to flip them.

 

       6 Reduce the heat to medium and cook the second side for an additional 5 minutes (do not disturb them while cooking). With about 1 minute to go, add two slices of the cheese to each patty and cover with a large domed lid or small metal bowl.

 

       7 Remove the burgers from the heat and allow to rest for 1½ minutes. The internal temperature of the burgers should be about 143°F (62°C) for medium-rare. Transfer to the toasted buns and serve with mayo, lettuce, sliced tomato, onions, bacon (if using), and pickles on the side.

 

       Note: This burger will create a good amount of smoke. Be sure you have a good vent/hood over your stovetop or be ready with some open windows.

 

        G H 

 

      

       THE PATTY MELT

 

       If I am planning to make burgers, I go buy buns. If I spontaneously decide to make burgers, or I just happen to have some fresh ground beef lying around (which is often), I make patty melts. I always seem to have a good loaf of crusty bread in the house and that is one of the key elements to a great patty melt.

 

       The traditional patty melt is a beautiful thing. I love it because it combines two of my favorite foodsthe hamburger and the grilled cheese sandwich. Add some sautéed onions and I am in heaven. The classic patty melt calls for seeded rye bread, which is of course great, but I find the rye seeds are a dominant flavor that interrupts the beefy-cheesy profile. So I recommend a crusty white country bread. When prepared just right, the crunchy, buttery toast adds a velvety element to the hot mess of cheese, beef, and onion. Its a tactile gustatory sensation that you cannot achieve with a burger bun.

 

        G H 

 

      

       THE PATTY MELT

 

       MAKES 5 PATTY MELTS

 

       EQUIPMENT

 

       2 seasoned cast-iron skillets

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       A stiff spatula

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       1½ pounds (about 750 g) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       Butter

 

       10 slices crusty bakery bread or seeded rye, if you want to make a traditional patty melt

 

       THE TOPPINGS

 

       American cheese, sliced

 

       Caramelized Onions (recipe follows)

 

       1 Start by caramelizing the onions. If you love onions, double the recipe.

 

       2 Preheat one of the cast-iron skillets over medium heat and add a drop or two of oil to coat the surface.

 

       3 Put the meat in the mixing bowl and use the salad scoop to form 5 balls of beef (they should be heaping).

 

       4 Preheat the second skillet over medium heat.

 

       5 Once the first skillet is hot, drop the balls of beef into the pan, one or two at a time. Season with salt and smash them flat. Cook the patties without touching them for 2½ to 3 minutes, then flip them. Cook for about 1 minute more.

 

       6 Butter one side of each slice of bread and place one slice in the second pan, butter side down.

 

       7 Add a slice of cheese on top of the bread, followed by a cooked patty, a forkful of caramelized onions, followed by another slice of cheese, and the top piece of bread, butter side up.

 

       8 Cover and let cook for 2½ minutes, keeping an eye on the sandwich so the bread doesnt burn. Then flip the whole thing.

 

       9 Cook for 1 minute without a cover, remove from the pan, and consume immediately.

 

       10 Repeat with the remaining patties, buttered bread, cheese, and caramelized onions.

 

      

      CARAMELIZED ONIONS

 

       Makes enough to top 5 patty melts

 

       3 tablespoons (45 ml) olive oil

       2 medium Vidalia or Walla Walla onions

       3 pinches salt

       ¼ cup (60 ml) white wine

       1 tablespoon salted butter

       1 Preheat a skillet over medium heat and add the olive oil.

       2 Slice the onions into fairly thin rings or strings and add to the skillet, stirring to coat with oil and continuing to stir and poke and pat and move around until onions become limp, about 6 minutes.

       3 Add salt and stir to incorporate.

       4 Add the wine and raise heat to high for 1 minute or so, stirring constantly until liquid evaporates, then return to medium and add butter, stirring until melted.

       5 Cook, turning the onions in the pan frequently for another 10 minutes or until they are nicely golden brown and caramelized (i.e., they look awesome). Remove from the heat and set aside.

 

 

 

        G H 

 

        G H 

 

        G H 

 

      

       TEXAS

 

       THE SMOKED BURGER

 

        G H 

 

       When most people think of smoked meats, brisket, pork ribs, and bacon come to mind. Its the tougher cuts of meat that get the slow-and-low treatment, simply because cooking at lower temperatures with smoke helps to render fat, add flavor, and break down their muscle fibers. The beef that goes into your burger comes from a part of the cow that needs very little cookingso good that it can be eaten raw (speak to your butcher before attempting this stunt). So why would you take a good cut of meat and smoke it? For the flavor.

 

       Theres no denying the irresistible quality of smoke when applied to food. Theres something truly primordial about smoking meat that unlocks an ancient instinct in our brains. Most people who know how to cook with smoke would scoff at the idea of a burger being cooked for longer than 5 minutes or by any other method other than over a direct heat source. Its time to put aside preconceived notions of what should and should not be smoked and go smoke yourself a burger.

 

       The first time I came across a smoked burger was, not surprisingly, in Texas. Good friend and food scribe Robb Walsh told me about a butcher in Houston who was selling a limited number of burgers a day that he was tossing in a Southern Pride electric rotisserie smoker designed to hold racks of ribs. The idea sounded absurd to me, but these guys would sell out of all two hundred burgers by the end of lunch. Robb explained to me that most people were getting the toppings all wrong by asking for a standard lettuce, tomato, onion combination. The key was to ask for barbecue sauce, pickles, and onion. This, of course, turned out to be the right move. The tangy barbecue sauce perfectly complements the deeply infused smoke essence. Barbecue is a place where lettuce does not belong.

 

        G H 

 

       I will smoke anything, literally. My menu at the smoker is never limited to brisket alone. Chicken, salmon, and oysters do well in my smoker, even olives are amazing smoked if you have the room (recipe follows, this page). And if you call yourself a competent pit master, its only natural that you should find a place in your smoker for a few burger patties.

 

        G H 

 

        G H 

 

      

       THE SMOKED BURGER

 

       MAKES 5 BURGERS

 

       EQUIPMENT

 

       A kettle grill with a built-in lid thermometer and a hinged smoking grate

 

       A bag of hardwood smoking chips (hickory, cherry, etc.), presoaked in water for up to 2 hours

 

       Natural lump charcoal

 

       A charcoal chimney for igniting the charcoal

 

       Long tongs (skip the plastic tips!)

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       5 soft white buns or potato rolls, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Dill pickle chips

 

       Homemade BBQ Sauce (recipe follows)

 

       1 or 2 Vidalia or Walla Walla onions, sliced and served raw or sautéed

 

       1 Divide the meat into 5 portions and hand-form each portion into a 6-ounce (170-g) patty thats ¾ inch (2 cm) thick. Place in a covered container and refrigerate.

 

       2 Prepare a smoker in the kettle grill, pushing the hot coals to one side of the grill. Position the hinged grate so you have access to the coals.

 

       3 When the smoker is hot (around 225°F/110°C), salt both sides of the patties just before you place them inside the smoker (if you salt too early your burgers will stiffen).

 

       4 Place the seasoned patties on the side of the grill rack opposite the coals (but not beyond the center of the grilling surface). Add a handful of the wet hickory chips to the hot coals and cover the grill immediately. Close down both the top and bottom vents slightly. Use these vents to control the temperature and limit airflow inside the kettle grill. Youll want to maintain a temperature near 225°F (110°C). If your smoke is running hotter than this, close the air louvers further to help find the proper temperature. Check the coals and condition of the chips every 15 minutes or so, but resist the temptation to open the grill lid too oftenprecious smoke will escape. If no smoke is present after 15 minutes, crack the vents, add more soaked wood chips, and put the lid back on.

 

       5 Flip the patties after 25 minutes in the smoker, and smoke for an additional 25 to 30 minutes.

 

       6 Place the smoked patties on toasted buns, and top with pickle chips, sliced or sautéed onion, and barbecue sauce. Serve immediately.

 

      

      HOMEMADE BBQ SAUCE

 

       Makes enough to top 5 smoked burgers

 

       2 tablespoons canola oil, or other neutral oil

       3 cloves garlic, minced

       1 cup (240 ml) ketchup

       ½ cup (120 ml) apple cider vinegar

       ¼ cup (60 ml) Worcestershire sauce

       ¼ cup (50 g) raw sugar or turbinado

       3 tablespoons (45 ml) Steens pure cane syrup or good-quality molasses

       3 tablespoons (45 ml) bottled yellow mustard

       1 Heat the oil in a saucepan and then add the garlic. Cook for about 2 minutes or until the garlic has just started to turn golden brown (do not burn).

       2 Add the ketchup, vinegar, Worcestershire, sugar, cane syrup, and mustard. Stir to combine, cover, and let simmer for 30 minutes, stirring often. Store leftovers in a sealed container in the fridge for up to 2 weeks.

 

      

      SMOKED OLIVES

 

       Makes as many olives as you have on hand

 

       Every time I set up my Weber to smoke burgers I feel guilty about wasting all of that unused smoke (smoked burgers take only about an hour). I thought of all the things I could smoke after the burgers are off the grill, and then I had an epiphany.

       This method for smoking olives is ridiculously easy, especially if your smoker is already cranking. Make a bunch to wow your barbecue guests, or for a snack later on.

       EQUIPMENT

       A kettle grill set up for smoking (indirect heat with wet wood chips), or a smoker

       Aluminum foil

       Long tongs (skip the plastic tips!)

       INGREDIENTS

       A handful of good green olives with pits (Spanish or Colossal)

       1 On a clean, flat surface, lay out a double layer of aluminum foil large enough to wrap up the amount of olives you intend to smoke.

       2 Drain the olives and place them in the center of the foil. Fold the foil up and around the olives to create a basket shape with a folded seam on top.

       3 Use a fork to poke several holes on all sides of the foil package.

       4 Put the foil package in the smoker and smoke for about an hour. Use a grill mitt or long tongs to remove. These taste great hot off the grill but even better after theyve cooled in the fridge for an hour. Will stay tasty up to a week refrigerated.

 

      

       IOWA

 

       THE LOOSE MEAT SANDWICH

 

        G H 

 

       If you find yourself rambling through Central Iowa, you will discover that traditional burgers are not the ground-beef sandwich of choice. Throughout much of the state, and even in a few pockets of Kansas and Ohio, the loose meat sandwich is what you are looking for. Sometimes its referred to as a Tavern, or a Maid-Rite (which is also a regional chain), or in Kansas as a Nu-Way (a local Wichita chain). Whatever you call this sandwich, its technically not a burger, but it shares so many burger-like characteristics, and is so damned satisfying, that I include it here.

 

       True to its name, the loose meat sandwich is basically an unformed hamburger. Its served on a bun with mustard and pickles, but the difference lies in the preparation of the beef. Instead of a standard patty, ground beef is crumbled and steamed with nothing but salt added. Much of the fat drains off and you are left with a lean pile of pebbled beef. Once married to a bun that has been doped with condiments, it becomes a sort of Sloppy Joe without the slop. It is a very straightforward sandwichone where the flavor of beef shines.

 

       The most popular loose meat sandwich in Iowa is the Maid-Rite. And one of the original purveyors of the sandwich, going all the way back to 1928, is Taylors Maid-Rite in Marshalltown, Iowa (do not confuse this Maid-Rite location with the chain of the same name). Since the crumbled beef sits in a huge steaming trough behind the counter, service is lightning fast. No joke, when you order at Taylors, your loose meat sandwich arrives at your spot on the counter in a matter of seconds. Its served with a spoon to scoop up the beef that has spilled out of the sides.

 

        G H 

 

       Taylors Maid-Rite, Marshalltown, Iowa

 

       Im pretty sure the Taylor family uses nothing but a little water to steam their beef. Ive done some experimenting, though, and mine calls for beer.

 

        G H 

 

      

       THE LOOSE MEAT SANDWICH

 

       MAKES 6 SANDWICHES

 

       EQUIPMENT

 

       A seasoned cast-iron skillet

 

       A wooden spoon

 

       A perforated serving spoon

 

       THE BURGER

 

       1 pound (about 500 g) fresh-ground 80/20 chuck

 

       1 cup (240 ml) beer (use a Pilsner or other light beer; save the remainder to wash down the burger)

 

       3 squirts of yellow mustard

 

       Salt, for seasoning

 

       THE TOPPINGS

 

       6 classic soft white hamburger buns

 

       Yellow mustard

 

       Dill pickle chips

 

       1 Preheat the seasoned cast-iron skillet over medium heat. Add the beef and, using the wooden spoon, crumble the beef as it cooks, as if you were preparing ground beef for tacos.

 

       2 Once the meat is pebbly, kick the heat up to medium-high and cook for about 4½ minutes, until lightly browned.

 

       3 Pour in the beer and continue to stir and crumble the meat frequently as the beer cooks off, another 9 to 10 minutes.

 

       4 While the meat is steaming, prepare the hamburger buns with a slather of mustard and 2 or 3 pickle chips on the bottom half of each bun. Set aside.

 

       5 Just before all the beer has evaporated from the skillet, mix in the mustard and salt to taste. Continue to cook until all of the liquid has evaporated. Remove from the heat.

 

       6 Use the perforated spoon to scoop up a pile of meat, draining off any remaining fat, and press onto a prepared bun. Repeat with the remaining meat and buns.

 

       7 Enjoy with the remaining beer, and maybe one or two more.

 

      

       CONNECTICUT

 

       THE STEAMED CHEESEBURG

 

        G H 

 

       In all of my research and rambling around America, I have yet to find a burger-cooking method as unusual as the steamed cheeseburger. Sometimes affectionately referred to as a cheeseburg in its birthplace of central Connecticut, this burger is exactly what it sounds likea patty of ground beef that has been steamed throughout and draped with molten hot steamed cheese. I know what youre thinkingno griddle char? Not here. The preparation of some of the best steamed cheeseburgs in Connecticut involves a custom-made midcentury stainless-steel steaming contraption; a boxy stovetop chamber that generates a substantial amount of steam and renders each patty a color that some have said resembles a wet, gray woolen sock. An unfortunate but accurate description. But this method creates a super-moist burger that has a pronounced beefy profile like no other. And when this moist patty is paired with hot cheddar cheese, you may just forgive the lack of sear from an open flame.

 

       At one point in its long history, Connecticut was the center of industrial America. Factories produced much of the silverware, firearms, and clocks that Americans used, and the machines that made these things were invented and perfected in Connecticut as well. These included the milling machines, lathes, forge drop hammers, and gear shapers that became the backbone of the states identity and the foundation of Americas nineteenth-century manufacturing growth and expansion. It makes perfect sense that the metal box created to steam burgers was conceived here, too.

 

        G H 

 

       Jacks Lunch, Middletown, Connecticut

 

       In the 1930s, a young man set up a homemade steaming box outside a diner named Jacks Lunch in Middletown. Its proximity to the factories of central Connecticut made the steamed cheeseburg a favorite of shift workers. Eventually, the cheeseburg production moved into Jacks Lunch and the rest was history.

 

       Today, one of the greatest examples of this truly unique cheeseburger tradition can be found at Teds Restaurant in Meriden, Connecticut. They no longer feed shift workers at three A.M. (just about every aspect of factory life has vanished in this part of America due to business moving overseas), but generations of steamed cheeseburg devotees still line up outside at lunchtime.

 

       Youve probably guessed already: I am the proud owner of an official steam box for cheeseburgs, courtesy of Teds Restaurant. Although this is the best and most authentic way to produce a steamed cheeseburg, you do not have to own one to make them at home.

 

        G H 

 

        G H 

 

      

       THE STEAMED CHEESEBURG

 

       MAKES 6 BURGERS

 

       EQUIPMENT

 

       A large multistage steaming stockpot with two steaming colander inserts and a cover (glass is best)

 

       2 small heatproof ramekins for melting the cheese

 

       Long tongs (skip the plastic tips!)

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck (ask your butcher for a loose grind)

 

       Salt, for seasoning

 

       ½ pound (225 g) sharp white cheddar cheese, cut into 1-ounce (30-g) cubes

 

       6 small Kaiser rolls (youll want something substantial herethat hot cheese needs support)

 

       THE TOPPINGS

 

       Green-leaf lettuce

 

       1 or 2 medium Vidalia or Walla Walla onions, sliced

 

       Yellow mustard

 

       Ketchup and mayo (to be fully authentic)

 

       1 Place ¾ inch (2 cm) of water in the bottom of the stockpot and bring to a gentle boil.

 

       2 Divide the ground beef into 6 equal portions and hand-form each into roughly ½-inch (12-mm) thick patties.

 

       3 When the water is boiling, its time to cook the burgers. I recommend cooking two at a time. After each batch add a bit more water to the pot. An audible clue to little or no water in the pot is that youll hear rendered fats sizzling. Nothing should be sizzling in there.

 

       4 Salt both sides of the patties just before placing them into the first steamer insert. Lower the insert into the stockpot, cover, and let cook for 8 minutes. Resist the temptation to remove the lid during steaming. Keeping the steam robust is key.

 

       5 While the burger patties are steaming, add a 1-ounce (30-g) cube of cheese to each ramekin.

 

       6 When 8 minutes are up, lift the lid (its okay, you have my permission now), and add the second steaming insert to your stockpot, placing the two cheese-filled ramekins inside. Cover and let cook for 6 minutes more.

 

       7 While everything is steaming, prepare the Kaiser rolls. Cut the rolls in half and put some lettuce on each bottom bun followed by a slice of onion. Smear some mustard (and ketchup and mayo, if desired) on each top bun. Set aside.

 

       8 When 6 minutes are up, uncover the stockpot, lift out the insert with the cheese ramekins (be carefulthese will be hot), and set aside.

 

       9 Test the doneness of the burgers by gently pressing the top of a patty with the tongs. If the surface gives just a little, its perfect. If the surface gives a lot, its undercooked. If it feels like a rock, theyre overcooked. But dont worry! You have 4 more patties to get it just right.

 

       10 Once theyre fully cooked, use the tongs to transfer the steamed burgers to the prepared Kaiser rolls; pour the hot, molten cheddar over the patties; and close with the top buns. Eat immediately and enjoy, though be carefulthe beef will be steaming hot.

 

      

       WISCONSIN

 

       THE POACHED BURGER

 

        G H 

 

       This is unquestionably one of the most peculiar burgers Ive come across in America, and also one of my favorites. When journalists ask me questions like, Whats the craziest topping youve ever had on a burger?, I always feel like theyre missing the point. In my burger universe, crazy comes in the form of method, not added stuff. Ive seen burgers deep-fried, smoked, steamed, and beyondall with fantastic results. And then I met the poached burger.

 

       As far as I know, theres only one place to get this burger: Petes Hamburgers in Prairie du Chien, Wisconsin. Its nowhere near a major city and is a destination burger stand if ever there was one. Petes is really far away from anything, has a relatively short season (open weekends only, April to October), but show up on a beautiful sunny summer day and there will be a line down the block (which moves very quickly).

 

       The burgers at Petes are cooked in a way Ive never seen before: Theyre boiled, or basically poached, in a large, low-lipped tank of water. Petes, which started serving burgers over a hundred years ago, does not refer to their burgers as poached: Its just the way theyve been doing it all these years. Pete Gokey had a small lunch cart and would cook burgers on a griddle at fairs and circuses in town. He noticed the patties that sat too long would dry out, Petes grandson Paul Gokey told me once. So he started pouring water on them to keep them moist. From then on Pete found that the best way to cook burgers was in shallow, hot water. And you know the saying, if it aint broke, dont fix it.

 

       Just as with the Steamed Cheeseburg (see recipe, this page), moisture and beefiness become pronounced when hot water is introduced. And unlike burgers cooked in a skillet, poaching doesnt make a grease-splattered mess of your kitchen. As a taste enhancer, the Gokey family keeps an enormous mound of sliced onions in the center of the water pan, which naturally flavors the liquid and, in turn, the burgers. When an order comes in, a Gokey grabs a pattyalong with a scoop of the limp, hot onionsand slips it onto a fresh bakery roll. To complete the flavor profile, the Gokeys offer a squirt of horseradish mustard. Another strange thing about Petes is that cheese is nowhere to be found there. Strange, of course, because Wisconsin is the Dairy State. My guess is that theres really no way to melt cheese on this burger, and youll be fine without it. The lack of cheese forces you to focus on the simplicity of the elements at play: beef and onion.

 

        G H 

 

       Petes Hamburgers, Prairie du Chien, Wisconsin

 

       If the idea of poaching burgers sounds unappetizing and silly, your instincts are clearly functioning properly. Fortunately, though, your instincts are wrong. There would not be a line down West Blackhawk Avenue in Prairie du Chien if the poached burger were anything but amazing.

 

        G H 

 

      

       THE POACHED BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A mandoline slicer

 

       A large (3-quart/3-L) frying or sauté pan

 

       A stiff spatula

 

       A large baking dish

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       2 large Vidalia, Walla Walla, or Spanish onions, sliced paper thin on a mandoline slicer

 

       1 tablespoon salt

 

       8 sturdy bakery hamburger buns, sliced

 

       THE TOPPINGS

 

       Horseradish or spicy mustard (optional)

 

       1 Preheat the oven to 250°F (120°C).

 

       2 Divide the beef into 8 portions (4 ounces/125 g each) and roll into balls. Place in a container in the fridge until ready to cook.

 

       3 In a large frying pan, bring about 1 inch (2.5 cm) of water to a boil.

 

       4 Reduce the heat to medium and add half of the thin-sliced onions and the salt. Cover and cook for 5 minutes or until the onions are translucent.

 

       5 Add 4 beef balls to the onion water, evenly spaced. Using the stiff spatula, press the balls into ¾-inch (2-cm) thick patties and cook for 5 minutes, then flip them and cook for another 5 minutes.

 

       6 Meanwhile, place the sliced bakery buns in an oven-ready dish or pan, cover with foil, and heat in the oven for about 7 minutes or until soft and warm.

 

       7 When the burgers are cooked through, serve on the warmed buns with a scoop of the onions from the cooking water and a dollop of the horseradish or spicy mustard, to be completely true to Petes.

 

       8 Repeat steps 4 through 7 to cook the rest of the burgers. You may need to add a little more water to the pan before adding the rest of the onions. Let them cook for a few minutes more before adding the rest of the raw beef balls, so the water gets hot again. Also, note that your second batch is going to taste better than your first, because the water is now seasoned with the rendered beef fat from the first batch.

 

      

       OKLAHOMA

 

       THE FRIED-ONION BURGER

 

        G H 

 

       Oklahoma is one of my favorite places to immerse myself in burger culture. It sits in the center of what I like to call the American Burger Belt, an invisible line that can be drawn from Texas north to Wisconsin. This is where the majority of Americas primary-source hamburgers can be found; the burgers that are unaffected by time or trend. The ones that have been made the same way for, in some cases, a hundred years. One of those burgers is the fried-onion burger of Oklahoma.

 

       El Reno, Oklahoma is the epicenter of the fried-onion burger universe. At one point there were more than nine joints in town that served this regional treat. Today only a handful of places remain, but they are preserving an important piece of American food history.

 

       An entrepreneurial burger man in the 1920s, at the long-gone Hamburger Inn, used a handful of thin-sliced onions in his burger and a legend was born. Sids Diner in El Reno, one of the greatest guardians of this unique hamburger tradition, continues that legacy by taking a gob of onions and smashing it into a ball of beef on the flat top. The contents fuse, creating a beautiful, caramelized, onion-beef mess that tastes incredible. The griddle masters that smash hundreds of these burgers daily at lunch are not shy about the amount of sliced onion they use, and the onion-to-beef ratio at Sids is close to 50/50.

 

       Similar to the Griddle-Smashed Classic Cheeseburger (this page) this method goes against everything youve been taught about how to treat a burger on a cooking surface. Pressing the life out of a burger seems wrong until you try it. And theres no other way to make this burger.

 

       The trick to retain the juiciness here is to press the patty only once at the beginning and allow the burger to cook in its own grease, a sort of burger confit, if you will.

 

        G H 

 

       Hamburger Inn, El Reno, Oklahoma

 

        G H 

 

      

       THE FRIED-ONION BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A large seasoned cast-iron skillet or flat top

 

       A stiff spatula

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       A mandoline slicer, set to its thinnest setting (you can use a sharp knife, but it will be very hard to get the onions thin enough without a mandoline)

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       2 large Vidalia onions, sliced super-thin (they should be translucent and thinner than paper)

 

       American cheese, deli-sliced

 

       8 soft white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Where were going, we dont need toppings.

 

       1 Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of oil. Spread the oil with the flat side of your spatula to coat the surface.

 

       2 Place the ground beef in the mixing bowl. Using the salad scoop, form balls of beef, gently releasing them into the hot pan with 2 to 3 inches (5 to 7 cm) of space surrounding each. (You may only be able to cook 2 or 3 burgers at a time.)

 

       3 Season each beef ball with salt. Grab a golf ballsize pile of the thin-sliced onion and push it onto the center of each ball of beef so it sticks, for the most part.

 

       4 Smash each ball to make a patty. This requires more force than youd think. Dont worry about smashing the patties too thintheyll shrink up to the size of your buns as they cook. The onions should fuse nicely with the raw beef. Once theyre smashed, dont touch again until ready to flip5 minutes or until red moisture begins to form on the top of the patties.

 

       5 Flip the glorious beef-and-onion-fused patties and slide a slice of American cheese on top of each. Cook for an additional 2 to 2½ minutes, then transfer to the toasted buns. Serve immediately.

 

      

       MONTANA

 

       THE NUTBURGER

 

        G H 

 

       When I first got wind of this burger, I planned a trip out West to Matts Place in Butte, Montana, almost immediately. Burgers with nuts (like the Guberburger of Missouri and the Cashew Burger at Anchor Bar in Superior, Wisconsin) have always piqued my interest, and the Nutburger was no exception. And much like the Guber and Cashew burgers, this one is hard to get to, leaving me with the impression that burgers involving nuts are only for those with a serious case of wanderlust. In other words, unless you are a local, the Nutburger is a destination burger.

 

       In the late 1930s, Matt Korn traveled to Southern California and ate a burger with peanuts and mayonnaise. Matt was so taken by the burger that he returned to Butte, opened Matts Place Drive-In, and featured the Nutburger on the menu. Today, the original structure still stands and is one of the only burger joints on the National Register of Historic Places (Louis Lunch, the possible birthplace of the hamburger, is another). And as far as I know, Matts is one of the only places that still serves a Nutburger.

 

       Nuts work so well on a burger because they are salty and contain tasty oils. What nuts add, in addition, is a texture that is unlike any other food out there. Bacon and crisp lettuce can contribute a nice crunchy texture to a hamburger, but its hard to find anything to match the mouthfeel of nuts.

 

       The concept is simple and there are no secrets here. When an order for a Nutburger comes in at Matts, the counterperson takes a spoonful of crushed peanuts out of the ice cream sundae bar and deposits them in a coffee mug. To that, a dollop of sweet Miracle Whip is stirred in, and the concoction is immediately applied to one of Matts tasty smashed classic patties. The Nutburger must be experienced to be appreciated.

 

        G H 

 

       Matts Place Drive-In, Butte, Montana

 

       If you arent planning to be in Butte, Montana, anytime soon, use the following recipe as the next best option. But be sure to add Matts Place to your bucket lista life well-lived should include an authentic Nutburger.

 

        G H 

 

      

       THE NUTBURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A clean kitchen cloth

 

       Amallet or meat tenderizer or a rolling pin for crushing the peanuts

 

       A small- and a medium-size mixing bowl

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       A #12 salad scoop

 

       THE TOPPINGS

 

       1 cup (150 g) roasted, salted peanuts (without shells or skins)

 

       ½ cup (120 ml) Miracle Whip (see Note)

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       8 soft white buns, toasted (see instructions, this page)

 

       1 Shortly before you cook the burgers, crush the peanuts by laying them out on a cutting board or butcher block and covering them with a clean kitchen cloth. Smash with a mallet or rolling pin until the peanuts are crumbled (if youve made a powder, youve gone too far).

 

       2 Mix the crushed peanuts with the Miracle Whip (or substitute) in the small mixing bowl until combined. The topping should have a relatively thick consistency. Set aside.

 

       3 Preheat the cast-iron skillet over medium heat and add a drop or two of peanut oil to coat the surface.

 

       4 Place the ground chuck in the medium mixing bowl and use the salad scoop to make balls of beef, placing them in the skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (You may only be able to cook 2 or 3 burgers at a time).

 

       5 Add a generous pinch of salt to each ball of beef and, using the stiff spatula, press them down hard. Once flat, dont touch them again. Let cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

       6 Flip them once, and resist the temptation to press them again. Cook for another 2 minutes or until cooked through.

 

       7 Transfer the patties to the toasted buns and top with a heaping spoonful of the peanut condiment followed by the top bun. Serve immediately.

 

       Note: The flavor of Miracle Whip can be achieved with ½ cup (120 ml) of mayonnaise mixed with 2 teaspoons sugar.

 

      

       MISSISSIPPI

 

       THE SLUG BURGER

 

        G H 

 

       Its difficult to imagine that there was a time or place in modern American history when ground beef was not readily available. But hard times in the Deep South in the years leading up to the Great Depression took a toll on the all-beef patty that had grown in popularity only a decade earlier. It was not uncommon for burger joints to mix ground bread crumbs from day-old bread into their burger meat to extend the ground beef supply. The result was the oddly named Slug Burger, so called, apparently, because you could pick one up for only a slug, which was slang for a nickel at the time.

 

       What happened next was magic.

 

       As fate would have it, the breading mixed into the ground beef had a profound gastronomic effectit acted as a sponge that soaked up grease from the griddle the burger was being fried upon. It would also crisp up the exterior of the patty faster, producing a scientific result that chefs know as the Maillard reaction. Of course, locals and regulars responded only to one thingthe great taste. So great that today, in many parts of rural Mississippi and in some remote pockets of the Deep South, the Slug Burger is alive and well.

 

       The origins of the Slug Burger are murky, but its birthplace seems to be pinned to Corinth, Mississippi. Those who serve actual Slug Burgers today refuse to admit it or give up decades-old recipes. Almost a century ago, as the popularity of the Slug Burger flourished, short-order cooks would put their spin on the Slug using potato flour, soy grits, soy flour, and stale bread. Today there are meatpackers in northern Mississippi supplying many joints with what has become an even more widely accepted Slug, a mixture of ground pork and soy flour (no beef).

 

        G H 

 

       Bills Hamburgers, Armory, Mississippi

 

       You can still find great beef Slugs at places like Bills Hamburgers and Phillips Grocery in northern Mississippi, though none of the owners will admit to adding anything to their ground beef and refuse to call them Slugs. And at Snappy Lunch in Mount Airy, North Carolina, ask for a hamburger and youll get a pale patty that looks more bready than beefy. Snappy Lunch uses crumbled, cooked biscuits in their burgers. If you are looking for the non-Slug version at Snappy, youll need to ask for the hamburger with meat.

 

       Now that Ive piqued your interest, lets make some Slug Burgers. Since every Slug Ive eaten contains super-secret ingredients, the recipe that follows is my approximation of what you might find on a road trip through northern Mississippi today.

 

        G H 

 

      

       THE SLUG BURGER

 

       MAKES 6 BURGERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet or flat top

 

       A medium-size mixing bowl

 

       A stiff spatula

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       1 pound (about 500 g) fresh-ground 80/20 chuck

 

       1 cup bread crumbs made by hand-crumbling day-old bread or fresh bread toasted until just dried out

 

       Salt, for seasoning

 

       6 soft white buns

 

       THE TOPPINGS

 

       Yellow mustard

 

       Dill pickle chips

 

       1 Preheat the cast-iron skillet over medium heat (or the flat top to medium) and add a drop or two of oil.

 

       2 Place the ground beef and bread crumbs in the mixing bowl and, using your hands, mix until fully blended. Divide the meat mixture into 6 equal portions (about 3 ounces/90 g each) and roll them into balls.

 

       3 Place the balls of beef on the heated skillet. Each ball should have about 3 inches (7 cm) of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 at a time.)

 

       4 Use the stiff spatula to give each of the balls a good press until it takes the shape of a patty (not quite as thin as the Griddle-Smashed Classic Cheeseburger on this page, but close) and sprinkle each with a pinch of salt. Let cook, without disturbing them, for 3 minutes or until reddish liquid begins to form on the patty surface.

 

       5 While the patties are cooking, prep the buns by slathering the cut-side of each bottom bun with a swipe of mustard and topping with 2 or 3 pickle chipsthe traditional condiments for a classic slug burger.

 

       6 Flip the burgers once and let them cook for another 1½ minutes without touching them. They will appear sizzling and crispy on their cooked sides when theyre done. Transfer to the prepared buns and serve.

 

      

       FLORIDA

 

       THE CUBAN FRITA

 

        G H 

 

       The principle industry in Miami is tourism. Most people find their way to the warm weather during the winter months and dont give much thought to life in Miami beyond the beaches. For those smart enough to get off the sand and into the diverse and vibrant culture of Miami, one reward comes in the form of the Cuban frita.

 

       In 1959, Cubans began to flee their country following the Cuban Revolution, and many settled in Miami, only about two hundred miles away. The frita was one of the culinary survivors of the exodus. Sharing the same DNA as the American hamburger, the frita was served from street carts in Havana before Fidel Castro seized control of the country. Chorizo spices such as paprika and garlic were mixed into the patty, and it was served on a soft roll with sautéed onions and a nest of fried potatoes on top.

 

       Today many fritas can be found along Calle Ocho, the Miami street that runs directly through the proudly Cuban neighborhood of Little Havana. Some of the best can be found at El Mago de las Fritas and El Rey de las Fritas. Every frita joint has its own take on the tasty Cuban burger, but all share a few key ingredients, like the fried potatoes and the chorizo-spiced beef. The classic Cuban bread roll is also key, similar in taste and texture to the pillowy-soft, thin-crunch exterior of po-boy bread in New Orleans. Most importantly, the patty itself is cooked in a special sauce directly on the flat topthe secret ingredient that gives this burger a pronounced, caramelized kick.

 

       Now heres the sad and crazy part; as far as we know, the frita no longer exists in Cuba. Mercedes Gonzalez, owner of El Rey, told me once, Theres no way for them to find all of those ingredients! Its almost as if a few smart Cubans stored the frita in a safe place (Miami) until the cloud of oppression blew over. Mercedes plans one day to open the first frita drive-thru in Cuba and reintroduce this salvaged tradition to the local population.

 

        G H 

 

        G H 

 

        G H 

 

      

       THE CUBAN FRITA

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A medium-size mixing bowl

 

       A saucepan or aluminum skillet with a heavy lid

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       THE TOPPINGS

 

       Motzs Kinda-Secret Frita Sauce (recipe follows)

 

       Thin-Cut Fried Potatoes (recipe follows)

 

       Ketchup

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       3 cloves garlic, minced

 

       1 tablespoon paprika

 

       ¾ teaspoon ground cumin

 

       ¾ cup (95 g) grated onion (reserve ¼ cup/35 g for topping)

 

       1 loaf Cuban bread or 8 Cuban rolls (any sturdy yet soft bakery rolls will work if you cant find Cuban bread)

 

       Peanut oil, or other neutral oil

 

       Salt, for seasoning

 

       1 Prepare the frita sauce and fried potatoes according to the recipes opposite. I recommend starting with the sauce because it can simmer while the potatoes are frying. Set both aside.

 

       2 In a mixing bowl, mix the ground beef, garlic, paprika, cumin, and grated onion, using your hands to blend until well combined.

 

       3 Hand-form the mixture into 8 fairly thin (¼-inch/6-mm), loose, flat balls and set aside.

 

       4 Slice the bread or rolls in half, then reassemble and place them, three at a time, in a dry saucepan with a heavy lid. Heat over low heat, covered, for approximately 10 minutes, flipping the bread once halfway through. If youre using rolls, they should be soft and steamy in the middle, but stiff and toasted on the outside.

 

       5 Meanwhile, preheat the cast-iron skillet over medium or medium-low heat with a small dab of peanut oil, spreading it evenly over the surface with the spatula. Once the skillet is hot, add the patties, leaving 2 inches (5 cm) around them (you may only be able to fit two or three at a time), and press them flat like the Griddle-Smashed Classic Cheeseburger (recipe on this page). Add a pinch of salt to each patty and let them cook for about 3 minutes, then flip.

 

       6 Spoon a generous amount of the frita sauce over the burgers while theyre sizzling in the skillet and let them cook for 2 minutes. Flip again and cook for 1 minute more.

 

       7 Transfer the patties to the toasted bread or rolls. Top each patty with a heaping handful of fried potatoes, followed by a pinch of the reserved grated onion and a dollop of ketchup. Sandwich with the top piece of bread or roll and serve immediately.

 

       Note: This recipe will make a mess of your cast-iron. Youll want to scrape it clean (no soap!) once youre done cooking, or it could rust your skillet.

 

      

      MOTZS KINDA-SECRET FRITA SAUCE

 

       Makes more than enough for 8 Cuban fritas

 

       2 tablespoons olive oil

       2 cloves garlic, crushed with a garlic press

       2 ounces (55 g) tomato paste

       ½ teaspoon paprika

       1 tablespoon sugar

       2 tablespoons apple cider vinegar

       2 tablespoons Franks RedHot cayenne pepper sauce or similar hot sauce

       1 Heat the olive oil in a saucepan over medium heat. Once the pan is hot, add the garlic and cook for about 1 minute, until it just begins to turn golden brown (do not burn).

       2 Stir in the tomato paste and 1 cup (240 ml) water. Increase the heat to high and bring the liquid to a boil. Reduce the heat to a simmer and add the paprika, sugar, vinegar, and hot sauce. Stir to combine, cover, and simmer for 15 to 20 minutes. Remove from heat and set aside to cool.

       3 Once cool to the touch, transfer the sauce to a blender and blend on low speed until smooth.

 

      

      THIN-CUT FRIED POTATOES

 

       Makes enough to top 8 Cuban fritas

 

       EQUIPMENT

       A deep frying pan

       A mandoline slicer (optional)

       A large mixing bowl or stockpot

       Long tongs (skip the plastic tips!) or a metal slotted spoon

       INGREDIENTS

       1 quart (1 L) peanut or grapeseed oil (or enough to fill the frying pan with ½ inch/12 mm oil)

       3 large russet (baking) potatoes

       Ice water

       Salt, for seasoning

       1 Preheat the oil in the frying pan over medium-high heat until the top of the oil appears to be shimmering. Its hot enough if you add a piece of potato to the oil and it bubbles.

       2 While the oil is heating, peel the potatoes and chop them into matchstick-size strips (or julienne them with a mandoline).

       3 Place the matchstick potatoes in a large bowl or stockpot filled with enough ice water to cover them. Soak them for 15 minutes, then drain in a colander and pat dry with paper towels.
WARNING: Make sure the potatoes are fairly dry before placing them in the oil (water + hot oil = horrible explosions).

       4 Just a handful at a time, add the dry julienned potatoes to the hot oil in your frying pan. The oil should bubble up immediately upon contact.

       5 Cook each batch for about 3 minutes or until golden brown, stirring occasionally. Using the tongs or a slotted spoon, remove the potatoes from the oil and place on a plate lined with paper towels.

       6 Continue to fry handfuls of potatoes until theyre all cooked, then transfer them to the mixing bowl (make sure its dry first) and toss with salt to taste.

 

      

       WISCONSIN

 

       THE BUTTER BURGER

 

        G H 

 

       Before I made the film Hamburger America, very few people had heard of the butter burger of Wisconsin. Even in the nearby city of Chicago it was perceived as a sort of burger mythology, a thing that may exist. Thats because the concept of the butter burger sounds absurd. Who uses butter as a hamburger condiment? Why some clever folks in the great dairy state of Wisconsin, of course!

 

       What many in the state refer to as a butter burger simply involves swiping the inside of a toasted bun with a thin coat of pure, creamy Wisconsin butter. But to truly experience this unique American burger youll need to visit the place where it was invented: Sollys Grille in Glendale, Wisconsin. Sollys, which is near Milwaukee, started adding butter to their burgers in the 1930s and the idea caught on.

 

       If you make the pilgrimage to the small, yellow, double-horseshoe-shaped Formica counter you can indulge in a few butter burgersbut theyre not for the lactose intolerant. Thats because Sollys still uses 2 to 3 tablespoons of soft local butter per burger. Thats right, and if you are lucky enough to have that hot burger delivered to your spot at the counter fast enough, you will get to experience biting into butter that is still in a semisolid state. And you may also catch yourself doing what I did on my first visit to Sollysdipping the last bite of your burger back into the pool of butter on your plate. You will quickly discover that whatever guilt you harbored on your first bite has dissipated by your last.

 

       Anything can be added to a butter burgerthe standard lettuce and tomato are sometimes includedbut by far the best way to enjoy a butter burger is the simple way, with butter and stewed onions only.

 

        G H 

 

       Sollys, Milwaukee, Wisconsin

 

       Onions are always great on a burger, whether they are fried, raw, stewed, or sautéed. Theres something about the combination of beef, grease, salt, and onion that is hard to beat. Glenn Fieber, my butter burger hero at Sollys Grille, has a recipe for stewed onions so secret that only a handful of family members have been entrusted with its details. I think I may have gotten close with the following recipe, but for the real thing youll have to plan a trip to Milwaukee. Glenns version has the consistency and flavor of the onions you might find in French onion soup, and thats a good thing.

 

       The butter burger is one of the most difficult burgers to make at home, simply because youll have a hard time trying to convince your brain to put that much butter on a burger. Its kind of like trying to cut your own hair, or self-surgeryalways better when someone else does it. Find a friend and make some butter burgers!

 

        G H 

 

      

       THE BUTTER BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       THE TOPPINGS

 

       Glenns Stewed Onions, My Way (recipe follows)

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       1 cup (2 sticks/225 g) high-quality salted butter, softened to room temperature (try to source authentic Wisconsin butter for best results)

 

       8 soft white buns, toasted (see instructions, this page)

 

       1 Make the stewed onions according to the recipe directions.

 

       2 Preheat the cast-iron skillet over medium heat and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the surface.

 

       3 Put the ground beef in the mixing bowl and use the salad scoop to make balls of beef, placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it.

 

       4 Sprinkle a generous pinch of salt on each ball of beef, then using the stiff spatula press them down hard. Once they are flat, dont touch them again. Let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

       5 Flip them once and let cook another 2 minutes without touching.

 

       6. Remove the pan from the heat and place the patties on the toasted buns, with a heaping spoonful of stewed onions on top.

 

       7 Using a wide spreading knife or a spoon, spread what seems like far too much (nearly 2 tablespoons) of the soft butter directly onto the inside of the bun topnot directly on the burger. If you apply the butter to the hot patty directly, it will immediately slide off and onto your foot.

 

       8 Carefully marry the buttered bun to the burger, consume immediately, and stop thinking. Just enjoy it.

 

        G H 

 

      

      GLENNS STEWED ONIONS, MY WAY

 

       Makes enough to top 8 butter burgers

 

       I love that Glenn has secrets. But I also love his stewed onions and wish hed give me the recipe. Alas, he wont (cue Glenns infectious chuckle). So here is an approximation of what I think Glenn does when hes sequestered back there in the kitchen at Sollys.

       3 tablespoons (45 ml) olive oil

       2 medium Vidalia or Walla Walla onions, diced

       2 tablespoons butter

       ½ cup (120 ml) dry white wine

       1 cup (240 ml) beef broth

       1 teaspoon ground black pepper

       Salt, to taste

       1 Heat the oil in a saucepan over medium heat.

       2 Add the onions and butter to the pan, stirring until the butter is melted.

       3 Add the wine, stir, cover, and cook for about 10 minutes or until the onion is translucent.

       4 Add the beef broth and pepper, cover, and reduce the heat and simmer. Cook for 20 minutes.

       5 Uncover and bring to a boil, evaporating the remaining liquid. Stir until the onions are soft and liquid-free, about 2 minutes. Remove from the heat and set aside until youre ready to top some butter burgers.

 

      

       NEW MEXICO

 

       THE GREEN CHILE CHEESEBURGER

 

        G H 

 

       The New Mexican chile graces nearly every single menu in the state and is rarely found elsewhere. It is a defining aspect of New Mexican cooking and is served either green or red. Green chile has a subtle, earthy flavor, whereas red chile (left on the vine to ripen after the initial fall harvest) has a deep, smoky essence. Both can be found hot or mild, but the best New Mexican chile falls right in the middle, where you can feel some heat and still taste that chile. Its one of the most distinctive natural flavors in America.

 

       But green chile is not native to New Mexico. The story of how the pepper found its way to the region is fascinating, and begins with Christopher Columbuss second journey to the Caribbean in the late fifteenth century. He returned to Spain with seeds, introducing Europe to a spicy pepper for the first time. Fifty years later, as Spanish conquistadors colonized the Southwest, they brought their peppers along, altering the areas generally bland diet forever.

 

       Unless youve had the great fortune to taste this pepper firsthand its somewhat difficult to describe. Imagine a mild Anaheim pepper (a close relative) crossed with a spicy jalapeñobut even thats not accurate. Most New Mexicans roast their chiles over an open flame to enable easy removal of the skin, leaving the flesh of the pepper soft and smoky. Add this, chopped and stewed, to a thick cheeseburger and prepare your mouth for an out-of-body experience. Every single person I have ever introduced to the Green Chile Cheeseburger has gratified me with an ear-to-ear smile following their first bite. And when my wife (a vegetarian, yep) took a break from her diet after seventeen years, her first burger upon reentry? The most famous in its classthe Green Chile Cheeseburger at the Bobcat Bite in Santa Fe, New Mexico.

 

        G H 

 

       Hit up a touristy spot in New Mexico and, most likely, green chile will be served mild on your burger. Head to the locals favorite spots for real-deal heat. Its never too hot, but usually served just spicy enough to give you a little endorphin buzz. Writer John T. Edge once described the sensation as how you might feel after shotgunning two beers in rapid succession. Hes not far off.

 

       By design, theres not much to a great green chile cheeseburger, except, of course, the right chile. Many suppliers near Hatch, New Mexico, will ship you fresh green chiles that you can roast, peel, and eat, but the season is brief (September). New Mexicans are big on freezing chopped chile, making it available by mail all year long. And as for condiments, they are not necessary here. Keep things simple so that you can taste the unadulterated beauty of green chile and beef. Use a good, sharp melty cheddar to glue the whole thing together.

 

        G H 

 

        G H 

 

      

       THE GREEN CHILE CHEESEBURGER

 

       MAKES 6 CHEESEBURGERS

 

       EQUIPMENT

 

       A small saucepan

 

       A 3½-inch (9-cm) food ring or round cutter (recommended, but not required)

 

       Parchment paper

 

       A seasoned cast-iron skillet or flat top

 

       2 or 3 medium-size metal bowls

 

       THE BURGER

 

       3 cups (450 g) roasted, peeled, and chopped New Mexican green chiles

 

       Splash of water or beef stock

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Peanut oil, or other neutral oil

 

       Salt and black pepper for seasoning

 

       White cheddar cheese, sliced

 

       6 seeded soft white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Dont even think about it. Toppings other than chile and cheese are unnecessary.

 

       1 Add the green chiles to the small saucepan with a splash of water or beef stock (just enough to let the chile steam slightly, but not so much it turns into soup). Cover and heat over medium heat until hot. Remove from the heat, keep covered, and set aside.

 

       2 Divide the beef into 6 even portions (a little over 5½ ounces/155 g each).

 

       3 Line a clean surface or cutting board with parchment paper to prevent sticking. Working with the food ring, gently press one portion of the beef into the ring to create a perfectly round patty. Dont over pressyou want it to maintain a somewhat loose grind. Repeat with the remaining beef.

 

       4 Add a few drops of peanut oil to the cast-iron skillet, using the spatula to spread the oil, and crank it up to medium-high heat. When the pan just starts to smoke, its ready.

 

       5 At this point, and not before, season both sides of the patties with a liberal amount of salt and pepper. Salting too early will bind the muscle fibers together and make the burgers tough (not good).

 

       6 Place the patties in the hot skilletthe beef should sizzle loudly when it hits the panand cook for 4 minutes without disturbing them. The goal here is to sear your burgers, sealing in the juices. When you see red liquid start to form on the top of the patties, its time to flip them.

 

       7 Reduce the heat to medium and cook the second side of the patties (without disturbing them) for an additional 6½ minutes. After 4 minutes, add a healthy pile of the green chiles to the top of each patty followed by a slice of cheese. To help melt the cheese, cover the burgers with a metal bowl or large pot lid for the final 2 to 3 minutes of cooking.

 

       8 Remove the skillet from the heat and allow the burgers to rest for 1½ minutes. The internal temperature of the burgers should be about 143°F (62°C) for medium-rare. Transfer to the toasted buns with nothing else. Serve immediately.

 

      

       TENNESSEE

 

       THE DEEP-FRIED BURGER

 

        G H 

 

       My obsession with exploring the myriad ways burgers are cooked and served in America started with the deep-fried burger. I mentioned to my good friend Brett Turner many years ago that I was thinking about making a documentary about hamburgers, and he told me, You have to include Dyers in Memphis. (His hometown.) They actually deep-fry their burgers! At first, I assumed it was just a gimmick dreamed up by a chef in search of something new. But what I discovered was a tiny gem of American culinary history.

 

       In my travels throughout the United States I have since discovered other deep-fried burger joints, stands, and carts, and they all share one very important componentrich hamburger history. The method for deep-frying burgers was actually born of laziness: an accident-turned-tradition. One day, in around 1912, Elmer Dyer was too busy to drain the skillet he was using to cook burgers. Eventually the rendered fat became a deep pool of grease. Elmer discovered that if he strained the grease and used it to cook with, the result was actually a better-tasting burger.

 

       Now I know what you are thinking—“Yikes! Im not eating a deep-fried burger! But trust me, you should, and you will. The deep-fried burger cooks in just 1 minute and, if the temperature of the oil is just right, the patty deflects most of the oil. These factors allow the patty to retain a moist composition and lend it a slightly crispy exterior.

 

       To pull off this recipe you have two optionsget your hands on some beef tallow (rendered beef fat) or simply use peanut oil in its place. Most burger joints that deep-fry burgers use tallow. Try it if you like, but be forewarned; cooking with pure tallow creates an aroma that is not for everyone. Its also difficult to purchase. Some butchers will sell you suet, which is not rendered (they use it to add fat content to a lean grind of beef). Simply heat the suet and strain it and you have tallow. Some claim cooking in beef tallow is better for you than any of the store-bought, highly refined hydrogenated oils out there. Its the way our ancestors ate.

 

        G H 

 

       Dyers original location, Memphis, Tennessee

 

       When tallow is not readily available I use peanut oil, one of the best oils for deep-frying. However, be careful with this science experiment. Remember that deep-frying beef can be dangerous, since the liquid present in the raw patty will splatter and make for some impressive fireworks. Please follow the directions carefully.

 

        G H 

 

        G H 

 

      

       THE DEEP-FRIED BURGER

 

       MAKES 8 QUARTER-POUND BURGERS OR 4 DOUBLE-CHEESEBURGERS

 

       EQUIPMENT

 

       A deep seasoned cast-iron skillet (dont use a flat top)

 

       A clean, smooth surface (a marble countertop, or a 12 x 12-inch/30 x 30-cm marble floor tile work well)

 

       A stiff spatula

 

       A wooden mallet or old-school wooden potato masher

 

       A mesh strainer for cleaning the oil

 

       THE BURGER

 

       1 quart (about 1 L) beef tallow or enough peanut or grapeseed oil to fill a skillet with 2 inches (5 cm) of oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       8 soft white hamburger buns

 

       THE TOPPINGS

 

       Yellow mustard to taste

 

       2 to 3 medium Vidalia or Walla Walla onions, sliced paper-thin

 

       Dill pickle chips

 

       8 slices American cheese

 

       1 Heat the tallow or oil in your skillet over medium heat.

 

       2 While the oil is heating up, shape the ground beef into 8 portions on your clean, smooth work surface and roll them into equal-size balls (they should be slightly larger than golf balls). Chill on a plate in the refrigerator.

 

       3 Prep the hamburger buns with a thin layer of mustard, a slice of onion, and a few pickle chips, and have them nearby. Youll want them open and ready for your deep-fried patties. The cheese, as well, should be within arms-reach of where you are frying.

 

       4 Test the oil to see if its ready: Youll know its hot enough when a tiny pinch of beef bubbles immediately upon impact. Never put beef patties into a skillet of lukewarm grease or oil because the beef will just absorb it.

 

       5 When the oil is ready, remove one of the balls of ground beef from the fridge and place it on your work surface. Dip the spatula into the oil to coat it, then squash the ball flat on the work surface (the oil will keep the meat from sticking to the spatula). Use the wooden smasher to press down on the back of the spatula to make that patty even thinner. A steady pressing and smoothing-out motion, starting in the middle of the meat and then sweeping out to the edges, works best. (If you pound the spatula down and try to lift it straight off the meat, the patty will likely break.) Try to keep your smashed patty round, but it doesnt have to be perfect. (It takes practice to get this right). When you have a super-thin sheet of beef, approximately ⅛ inch (3 mm) thick, you are ready to fry.

 

       6 Using the long edge of the spatula, carefully scrape the patty off of the work surface, starting with the edges. Try not to tear the meat.

 

       7 Carefully transfer the flattened patty to the hot grease and watch the magic unfold. Within seconds the beef is reduced to a bun-size patty, and it is fully cooked after 1 minute in the oil. You can gently flip the patty in the oil after about 30 seconds; just be careful not to splash the oil. The first time I tried this, the oil was way too hot and the results were explosive. BE CAREFUL. If the oil seems too hot, lower the heat to just below medium.

 

       8 When the patty is fully cooked, use the spatula to gently lift the it out of the grease, place a slice of American cheese on top, and briefly dip the patty back into the oil to melt the cheese. (This, too, takes practice. If your oil is too shallow, the cheese is likely to float off of the patty. If you can dip in a way that allows a quick wave of oil to wash over the cheese, youll achieve the perfect melt factor.)

 

       9 Place the fried cheeseburger patty on a prepped soft white bun and serve immediately. Repeat steps 5 through 8 with the remaining balls of ground beef and slices of cheese. You tell me if you think that was worth the effort. (It was.)

 

      

       NEW JERSEY

 

       THE JERSEY BURGER

 

        G H 

 

       New Jersey has made many contributions to the wide world of food. Salt-water taffy, the deep-fried hotdog known as the Ripper, and late night diner snack Disco fries, which are smothered in brown gravy and cheese, to name just a few. Jersey is also known forbut not the originator ofthe slider. It is perhaps New Jerseys immense number of working diners that have helped to keep the classic slider tradition alive and well. Places like White Manna in Hackensack and White Rose in Linden still make sliders the way White Castle did in the very beginning. Corporate White Castle today has nothing on the sliders of Manna and Rose, which serves a fresh-beef version that is probably identical to the burgers of 1920s Americasmall, simple, and addictively tasty.

 

       One of my favorite food items in New Jersey is the cultish Taylor pork roll. This sliceable deli meat, first created by New Jersey senator John Taylor in 1856, actually predates the invention of the burger by half a century. If you order a breakfast sandwich in some parts of Jersey, theres a good chance your egg and cheese will be joined by a slice of cooked Taylor pork. Unctuous and garlicky, Taylor pork is a cross between Spam and bologna but better than both. When pan-fried, the fats render, creating a crazy, salty disk of wow. When added to a burger, watch out. Its hard to put a Jersey burger down.

 

       It was only a matter of time before someone slipped a slice of Taylor pork roll on a burger. One of the best places to experience this treat is at White Rose, the timeless, stainless-steel diner in Linden. Owner Rich Belfer created the Jersey burger in 1999 by marrying a slice of Taylor pork to his large slider (basically a slider with twice the meat), which has onions pressed into the patty as it cooks on the flat top. He also has a version of the burger with a fried egg on top that he calls the Jersey Girl.

 

        G H 

 

       Rich Belfer, White Rose, Linden, New Jersey

 

       You could probably use just about any thick-cut, pan-fried deli meat like salami or bologna for your burger, but for the full Jersey experience get your hands on some authentic Taylor pork roll. Make a friend in New Jersey and have them start shipping the stuff. You can thank me later.

 

        G H 

 

        G H 

 

      

       THE JERSEY BURGER

 

       MAKES 8 CHEESEBURGERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet or flat top

 

       A stiff spatula

 

       A mandoline slicer (you can use a sharp knife, but it will be very hard to get the onions thin enough)

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       2 medium Vidalia or Walla Walla onions, sliced into super-thin rings (translucent and thinner than paper)

 

       Salt, for seasoning

 

       1 (6-ounce) package Taylor pork roll (8 slices)

 

       8 slices yellow American cheese (deli slices, not prepackaged singles)

 

       8 soft white buns

 

       THE TOPPINGS

 

       This is neither the time nor place.

 

       1 Preheat the cast-iron skillet over medium heat (or a flat top to medium), and add a drop or two of oil. Use the spatula to spread the oil, coating the cooking surface.

 

       2 Place the ground beef in the mixing bowl. Using the salad scoop, make balls of beef and gently release them onto the hot pan with 2 to 3 inches (5 to 7 cm) of space surrounding each. Grab a golf ballsize pile of the thin-sliced onion and push it into the center of each ball of beef. Season each ball with salt.

 

       3 Use the stiff spatula to press directly down onto the balls, smashing them into thin, wide patties. Dont worry if you think youve smashed the patties too thintheyll shrink up to the size of your bun as they cook. The onions should fuse nicely with the raw beef. Once the patties are smashed, dont touch them again until theyre ready to flip5 minutes or until red moisture begins to form on the surface of the patties.

 

       4 Meanwhile, in another part of the pan, heat the Taylor pork roll slices until theyre just browned on both sides. Youll need to cut four evenly spaced slits in each slice to prevent them from curling up in the pan (see photo, this page).

 

       5 Flip the beef-and-onion patties and slide a slice of American cheese on top of each. Cook an additional 2 to 2½ minutes and transfer to the squishy buns.

 

       6 Top with a slice of Taylor ham followed by the top buns and serve immediately.

 

      

       MASSACHUSETTS

 

       THE HAMBURGER PARM

 

        G H 

 

       Although variations of this burger can be found throughout America, it has solid roots in the small Massachusetts town of Fitchburg at a great little lunch counter aptly named The Italian Burger. Its a full-service diner with an extensive menu of home-cooked meals like meatloaf, and fried haddock on Fridays. But of course for me the standout item is their namesake burger.

 

       At Italian Burger a standard griddle-smashed patty of fresh beef is served on a classic loaf of Italian bread (crunchy exterior, pillow-soft interior), slathered in homemade red sauce, and topped with melted provolone cheese. The cheeseburger and meatball hero collide and the result is pretty spectacular.

 

       Meatballs, which I love as much as the next guy, are not hamburgers. Loaded up with breading, eggs, spices, and often pork instead of beef, meatballs are second cousins to meatloaf. Using a burger patty, pure and simple, allows the beefiness to burst through. Add a simple tomato sauce, great bread, and a slice of melted sharp provolone, and you have yourself one unique American (er, Italian) burger.

 

       Its important to get the right bread and make the tomato sauce at home. My recipe for red sauce (this page), has evolved over the years. I started eliminating different spices each time I made it; today my pared-down version only includes four ingredients. Easy and delicious.

 

        G H 

 

      

       THE HAMBURGER PARM

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A baking sheet

 

       A stiff spatula

 

       A seasoned cast-iron skillet

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       THE TOPPINGS

 

       My Red Sauce (recipe follows)

 

       8 slices sharp provolone

 

       THE BURGER

 

       1 to 2 loaves fresh Italian bread, cut into 8 squares (4 inches/10 cm each) and sliced in half, lengthwise

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       1 Make the red sauce and set it aside, covered, to keep it warm. Preheat the broiler to 500°F (260°C).

 

       2 Place the bread slices, soft side up, on a baking sheet and toast in the broiler (keep an eye on thesethey will burn to a crisp if you look away). When they are just golden brown, remove from the oven and set aside.

 

       3 Use the ground chuck to prepare Griddle-Smashed Classic Cheeseburgers (this page) or Thick Pub Classic Burgers (this page)your choice, depending on your mood. Slightly condensed directions for making smashed burgers are repeated here.

 

       4 Preheat the cast-iron skillet over medium heat, add a drop or two of peanut oil, and spread the oil with the spatula to coat the cooking surface.

 

       5 Put the ground chuck in your mixing bowl and use the salad scoop to make slightly heaping balls of beef, placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (You may only be able to cook 2 or 3 burgers at a time.)

 

       6 Sprinkle a generous pinch of salt on each ball of beef and then, using your stiff spatula, press them down, hard, until you have wide patties just a bit larger than the bread. Let them cook, undisturbed, for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

       7. Flip them once, dont press them again, and let them cook for another 2 minutes. Meanwhile, prep the bottom half of each piece of toasted bread with a thin layer of red sauce.

 

       8 When the burgers are cooked through, place them on the prepared bread, and add more sauce on top. Top with a slice of provolone and return the baking sheet to the broiler, removing the top buns from the sheet pan before you do so. When the cheese is melted and gooey, remove the burgers from the broiler, add the top buns, and enjoy.

 

      

      MY RED SAUCE

 

       Makes enough to top 8 Hamburger Parms

 

       This is a very basic and utilitarian red sauce that has taken me years to perfect. I use it on pizza, for meat sauces, and in any recipe that asks for a red sauce. One cool trick I picked up from an Italian chef friend was to use a blender to fully mix the flavors. It partially emulsifies the oil with the liquid content of the tomatoes, making for a damn tasty sauce.

       3 tablespoons (45 ml) olive oil

       4 cloves garlic, minced

       1 (28 ounce/790 g) can organic whole peeled or diced tomatoes

       Sea salt, to taste

       1 Heat the oil in a saucepan over medium heat. Add the garlic and stir, cooking until just golden. (Dont burn the garlic, or it will impart a bitter flavor to your sauce.)

       2 Add the tomatoes, with their juices, cover, reduce the heat to low, and cook for 10 minutes.

       3 Remove from the heat and transfer to a blender. Blend for 3 to 5 seconds (the sauce will become slightly lighter in color) and return to the saucepan. Alternately, puree using an immersion (stick) blender in the saucepan if you have one.

       4 Cover the pot and simmer the sauce for another 20 minutes to allow the flavors to incorporate.

 

      

       MINNESOTA

 

       THE JUCY LUCY

 

        G H 

 

       In 1953, a man walked into Matts Bar, a neighborhood watering hole in the south side of Minneapolis, and asked the bartender, Matt Bristol, to make him something special. Back then many corner taverns were outfitted with tiny flat top grills just behind the bar, alongside the cash register and bottles of booze. Bartenders were expected to mix drinks and flip burgers, and food was offered as a way to nourish the regulars and keep them from heading home for dinner. In some cases the food that bars offered back then was free, used as an incentive for customers to stick around and keep drinking.

 

       That day in 1953, Matt produced a burger that was truly special. He took two of the bars thin, preformed burger patties, placed a slice of American cheese between them, and tossed it on the flat top. When the man bit into the concoction he allegedly exclaimed, Thats one juicy Lucy!, and a legend was born. It was such a hit that Matt put his new invention on the menu (incorrectly spelling it Jucy, a quirk that is still reflected on the old menu board today). Versions of the Jucy Lucy can be found in most major American cities, and a handful of other establishments in and around the Twin Cities have created their own versions. Matts Bar still serves well over five hundred of the cheese-stuffed beauties on a busy day.

 

       The method by which a Jucy Lucy is constructed should not be taken lightly. This burger is more ambitious than your usual casual tavern fare and its preparation has more in common with a science experiment. All of the elements have to be precisely handled. Get one aspect wrong and pay dearly. A chef friend of mine once offered the Jucy Lucy at his New York City restaurant as a special, only to appear in the dining room in a panic looking for me. Turns out his first batch of untested Jucy Lucys were exploding on the grill, spewing hot cheese everywhere. With the Jucy Lucy, success is in the details.

 

        G H 

 

       Matts Bar, Minneapolis, Minnesota

 

       If you are lucky enough to get to Matts for a Jucy Lucy, youll find that it may be one of the only burgers in America that comes with a warning. Thats because if you bite into your burger too quickly you will suffer second-degree burns from the molten cheese exploding in your face (Ive been a victim). You will frequently overhear the waitstaff ask, Have you had one before? Let it cool down before you take a bite. And if these warnings are not enough, staff shirts have the phrase Fear the Cheese printed on the back.

 

       If I havent completely scared you out of trying this recipe, lets do some weird science. Lets make a Jucy Lucy at home. The traditional recipe calls for good-old American cheese, but you should experiment with any cheese you desire. Pepper Jack, cheddar, and blue cheese all work well. But in my opinion, theres really nothing quite like a Jucy Lucy with hot, dripping, yellow American cheese.

 

        G H 

 

        G H 

 

      

       THE JUCY LUCY

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A medium-size mixing bowl

 

       A #16 salad scoop

 

       A hand patty press, set to make ¼ inch (just under 1 cm) thick patties

 

       Parchment paper cut into 6-inch (15-cm) squares

 

       A seasoned cast-iron skillet or flat top

 

       A stiff spatula

 

       A toothpick

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       8 slices yellow American cheese

 

       Peanut oil, or other neutral oil

 

       8 classic soft white buns, toasted (see instructions, this page)

 

       Salt, for seasoning

 

       THE TOPPINGS:

 

       2 medium Vidalia or Walla Walla onions, diced

 

       Butter

 

       Dill pickle chips

 

       1 Place the ground beef in the mixing bowl and, using the salad scoop, shape the meat into balls. These should be level scoops (about 2-ounce/60-g balls) to create 16 balls total. Set aside.

 

       2 Line the hand patty press with a square of parchment, place a ball of beef in center, place another square of parchment paper on top, and press the lid of the patty press down hard until youve made a patty. Leave the formed patty in the parchment paper for now. Each Jucy Lucy requires two patties so repeat this step until all the balls of meat have been pressed.

 

       3 Once you have 16 patties between parchment squares, its time to start building Jucy Lucys: Take two patties and remove one sheet of parchment paper from each. Take a slice of American cheese and fold it in half, then in half again so you have 4 quarter-slices of cheese in a stack. Place this stack in the center of one of the patties. Line up the second patty on top of the first, parchment paper side up. You should now have a parchment sandwich with meat and cheese in the center. Using your fingers, pinch the edges of the two patties together through the parchment paper, making sure to seal the entire perimeter of the burger. This seal is very important. The patty will look more like a clam than a hamburger patty at this stage.

 

       4 Repeat this process until all the patties are cheese-filled clam-shaped patties.

 

       5 Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of oil. Use the spatula to spread the oil, coating the cooking surface. Once hot, add the onions to the pan and a pat of butter. Cook, stirring occasionally, until the onions are golden brown. Transfer to a bowl.

 

       6 Place 2 or 3 pickle chips on each of the toasted bottom buns and set aside.

 

       7 Remove the remaining parchment paper from two or three of the cheese-filled patties and place them in the same skillet used for the onions. Add a dash of salt to each patty and cook for 4 minutes before flipping.

 

       8 The next step involves a bit of science: Flip the burgers gently, taking care not to break the meat or let the cheese escape. Using the toothpick, poke a tiny hole in the center of each burger. Dont poke all the way throughonly through to the cheese layer. This will allow the steam that has built up inside the patty to escape without draining the burger of its precious cheesy contents. If you skip this step, the burgers will explode and ruin your day. Im not kidding.

 

       9 Cook the patties for another 4 minutes. Spoon some cooked onions on the bottom halves of the buns and place a cooked patty on top of each. Serve immediately but be sure to warn your guests to let the burgers cool for a few minutes before taking a bite.

 

       Note: The Jucy Lucy may require practice. It wasnt until my third attempt that I was successful. If at first you dont succeed, get back in there and show that Jucy Lucy who is boss. And remember: Fear the Cheese.

 

      

       HAWAII

 

       THE LOCO MOCO

 

        G H 

 

       The next time youre in Hawaii, make a point of getting away from the mega-hotels and tourist traps to indulge in some true local fare. The cuisine of Hawaii is varied but heavily influenced by Japanese cooking and mainland American cuisine. You may be surprised to learn that Spam is a menu staple in most local cafes. As the story goes, Spam was the only meat product available to U.S. troops stationed in Hawaii during World War II. After the war the troops left and Spam remained.

 

       Two unique variations on the burger in Hawaii are the Loco Moco and the teriyaki burger, both available at many cafes, counters, and restaurants throughout the Islands. Sure, you can visit a burger shop and get a ring of pineapple on a burger, but thats actually not authentically Hawaiian. In fact, the idea of ham and pineapple on a burger was created in Ontario, Canada, in the early 1960s, not in the Hawaiian Islands.

 

       The Loco Moco has its roots in Hilo, Hawaii, specifically at the now-defunct Lincoln Grill. It was created in 1949 at the request of local high school football players, which makes sense looking at the ingredients. I lived on Maui for a while and had my share of local meals, mostly consisting of oxtail or Spam soup and beef chili over rice. I always marveled at the way Hawaiians put everything on rice, including burgers. The classic Loco Moco consists of a bed of white rice under a burger patty smothered in beef gravy all topped with a fried egg. It is a sight to behold and equally tasty. Variations exist with Spam, beef chili, and fish. You should experiment, but here is my recipe for the classica good place to start.

 

        G H 

 

      

       THE LOCO MOCO

 

       MAKES 4 SERVINGS

 

       EQUIPMENT

 

       A mandoline slicer

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       A small nonstick skillet

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       1 pound (about 500 g) fresh-ground 80/20 chuck

 

       1 medium Vidalia or Walla Walla onion, sliced into super-thin rings (translucent and thinner than paper)

 

       Salt, for seasoning

 

       2 cups (about 400 g) cooked white rice, prepared according to package directions

 

       THE TOPPINGS

 

       Super-Easy Tasty Brown Gravy (recipe follows)

 

       4 large eggs

 

       1 Make the brown gravy according to recipe instructions (see opposite page). Set aside.

 

       2 Preheat the cast-iron skillet over medium heat, add a drop or two of oil, and use the spatula to coat the cooking surface.

 

       3 Place the ground beef in your mixing bowl. Using the scoop, form heaping balls of beef, gently releasing them into the hot pan. Leave about 3 inches (7 cm) of space surrounding each. (You may only be able to cook 2 or 3 burgers at a time.)

 

       4 Sprinkle a generous pinch of salt on each ball of beef. Then grab a golf ballsize pile of the thin-sliced onion and push it onto the center of each ball of beef so it sticks.

 

       5 With great force, use the stiff spatula to press directly down onto the balls of beef, smashing them into thin, wide patties. The onions should fuse nicely with the raw beef. Once theyre smashed, dont touch the patties again until theyre ready to flip5 minutes or until red moisture begins to form on the top of the patties.

 

       6 While the burgers cook, pile ¼ cup (50 g) of warm rice in each of four single-serving bowls or on plates.

 

       7 When red moisture begins to form on the patties, flip them and cook an additional 2 to 2½ minutes.

 

       8 Meanwhile, in a clean, nonstick skillet, fry the eggs, sunny-side up or over-easy. Youll want the yolks to be runny because when the egg yolk meets the gravy, beef juice, and rice all hell will break loose on your taste buds (in a good way).

 

       9 Place a cooked burger patty on each bed of rice, smother with the brown gravy, and top with a fried egg. Serve immediately.

 

      

      SUPER-EASY TASTY BROWN GRAVY

 

       Makes enough to smother 4 loco mocos

 

       4 tablespoons (½ stick/55 g) butter

       ¼ cup (30 g) all-purpose flour

       1 cup (240 ml) beef stock

       ½ teaspoon salt

       ¼ teaspoon black pepper

       ¼ teaspoon garlic powder

       ½ teaspoon Worcestershire sauce

       2 tablespoons whole milk

       1 Start by making a roux: Melt the butter in a small saucepan over low heat. Stir in the flour and whisk constantly until the mixture is browned and smells nutty, about 3 minutes. (Do not overcook!)

       2 Slowly pour in the beef stock while whisking and reduce the heat and simmer. Keep stirring.

       3 Add the salt, pepper, garlic powder, and Worcestershire sauce and continue to stir with the whisk.

       4 Introduce the milk slowly, a little at a time, and keep stirring until creamy. Remove the pan from the heat. If your gravy gets too thick, stir in a bit more beef stock until youre happy with the consistency.

 

      

       HAWAII

 

       THE TERIYAKI BURGER

 

        G H 

 

       The teriyaki burger is as ubiquitous in Hawaii as the Loco Moco. My good friend Jennifer Binney, a Hawaii native who lives on Oahu, calls it the old school diner burger, and she suggests serving it, on the whitest white bun you can find. No seeds. Not surprisingly, the teriyaki burger has roots in Japan; it was invented by the MOS Burger chain in the early 1970s. Today in Japan it is everywhere. McDonalds even has a version of the teriyaki burger on the menu at their Japanese locations (so Ive heard).

 

       Depending on the okazuya, or local Hawaiian diner, where you are eating a teri burger, it could be marinated in teriyaki and cooked or it may have a thicker teriyaki sauce on top as a condiment. Some are simply marinated, like the burgers at the classic sixty-year-old W&M Bar-B-Q in Honolulu. The best ones use both teriyaki marinade and sauce, and a dollop of sweet Japanese mayonnaise to push the flavors over the edge. This burger screams umami.

 

        G H 

 

      

       THE TERIYAKI BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A medium-size mixing bowl

 

       A hand patty press set to make ⅜-inch (just over 1-cm) patties

 

       Parchment paper, cut into 6-inch (15-cm) squares

 

       A #12 salad scoop

 

       A large casserole dish or baking pan

 

       A seasoned cast-iron skillet or flat top

 

       A stiff spatula

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       Teriyaki Marinade (recipe follows)

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       8 soft white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Japanese mayonnaise (preferably the ubiquitous Kewpie brand)

 

       Iceberg lettuce, thinly shredded

 

       1 medium Vidalia or Walla Walla onion, chopped

 

       Teriyaki Sauce (recipe follows)

 

       1 Make the teriyaki marinade well in advanceit will take a while to cool adequately before it can be used.

 

       2 Place the ground beef in the mixing bowl. Line a hand patty press with a square of parchment, and then, using the salad scoop, make a level ball of beef and place it in the center of the parchment. Place another square of parchment paper on top and press the lid of the patty press down hard.

 

       3 Continue pressing patties until the meat is used up (you may have a little left over after pressing 8 patties).

 

       4 Leaving the parchment paper on the patties, stack them on a plate and place them in the fridge until the marinade is cool or even chilled (if it isnt already).

 

       5 Remove the patties from the fridge, remove the parchment paper, and place patties in a single layer in a large casserole dish. Cover with marinade and return to the fridge for at least 5 minutes. Note: If the marinade isnt cool enough, or if you leave the patties in the marinade for more than 30 minutes, the patties will fall apart in the sauce.

 

       6 Preheat the cast-iron skillet over medium-low heat and add a drop of oil to coat the surface. The sugar content in the marinade will burn quickly at high heat, so be sure to keep the flame low.

 

       7 Remove the marinated burgers from the fridge and lift them out of the marinade carefully with a spatula and onto the hot skillet. Let cook, untouched, for 5 to 5½ minutes or until red liquid begins to form on the surface of the patty.

 

       8 While the burgers cook, line each toasted bottom bun with a squeeze of mayo, a pile of the shredded lettuce, and a bunch of chopped onions. Garnish each top bun with another squeeze of mayo. Set aside.

 

       9 Flip the patties and cook for another 4 to 4½ minutes. When the patties are cooked through, transfer them to the toasted buns. Add a dollop of the teriyaki sauce followed by the top bun and serve.

 

       Important: Clean your cast-iron skillet immediately after youre done cooking these burgers. Leaving cooked teriyaki sauce on there will destroy the pan.

 

      

      TERIYAKI MARINADE

 

       Makes enough to marinate 8 teriyaki burgers

 

       ¼ cup (60 ml) soy sauce

       ¼ cup (60 ml) mirin (sweet rice wine)

       2 tablespoons packed brown sugar

       2 cloves garlic, minced (may substitute ½ teaspoon garlic powder)

       ½ teaspoon finely chopped fresh ginger (may substitute ¼ teaspoon ground ginger)

       1 In a medium saucepan, combine the soy sauce, mirin, brown sugar, 3 cups (720 ml) water, garlic, and ginger, stir, and bring to a boil. Cover, reduce the heat and simmer, and cook for 10 minutes.

       2 Remove from the heat and allow the marinade to cool thoroughly before pouring it over the beef patties. (You can stick the saucepan in the freezer for a few minutes to accelerate cooling.)

       Note: If you dont want chunks of garlic and ginger in your marinade, transfer the cooked sauce to a blender and then remove the solids using a mesh sieve.

 

      

      TERIYAKI SAUCE

 

       Makes more than enough to top 8 burgers

 

       ½ cup (120 ml) soy sauce

       ½ cup (120 ml) mirin (sweet rice wine)

       ¼ cup (55 g) packed brown sugar

       4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)

       1 teaspoon grated fresh ginger (may substitute ½ teaspoon ground ginger)

       1 tablespoon plus 2 teaspoons cornstarch

      1 In a small saucepan, combine the soy sauce, mirin, brown sugar, ¾ cup (180 ml) water, garlic, and ginger, stir, and bring to a boil. Cover, reduce the heat to a simmer, and cook for 10 minutes.

       2 Using a mesh sieve, strain out the garlic and ginger solids.

       3 Return the sauce to the saucepan over medium-low heat and whisk in the cornstarch, stirring constantly until the sauce begins to thicken. Remove the pan from the heat and continue whisking until the sauce reaches a stable consistency.

       4 Cover and set aside until ready to use.

 

      

       UTAH

 

       THE PASTRAMI BURGER

 

        G H 

 

       It was not predestined that this burger would become a regional specialty of Utah. But like just about everything else in life, theres a perfectly good explanation for this unlikely occurrence. It started with the Greeks, of course.

 

       There are so many stories about Greeks in the burger business that it would take an entire book to track their remarkable achievements in American burger history. The Billy Goat in Chicago; South 21 Drive-In in Charlotte, North Carolina; Zaharakos in Columbus, Indiana; and Vals Burgers in Hayward, California, are just a few Greek-American burger success stories. So its not surprising to me that the pastrami burger was the result of a Greek burgerman, namely James Katsanevas.

 

       Katsanevas opened Minos Burgers in Anaheim, California, in the early 1970s and served a pastrami burger, but he was not the first. By the mid-twentieth century Jews who had left New York City for life in the West brought a favorite comfort food with them, and soon pastrami stands and counters dotted Los Angeles. When Southern Californias burger culture met the cured, smoked pastrami imported from the East Coast, it was a match made in burger heaven. Many of the stands that served pastrami burgers are gone, but a few remain, like Capitol Burgers in Los Angeles (Greek owned) and the Hat in Alhambra.

 

       In the early 1980s, Katsanevas moved to Salt Lake City and brought the pastrami burger with him. He had family in the nightclub business there and by 1982 the delicacy was on the menu at the Katsanevas new venture, Crown Burgers. Today, many pastrami burgers can be found all over Salt Lake City, but some of the best are at Crown.

 

        G H 

 

       The Hat, Alhambra, California, 1950s

 

       A cheeseburger bursting with a soft pile of glorious pastrami is a sight to behold. Add some signature Utah Fry Sauce (this page) and you have one helluva flavor bomb. Fry sauce is a very basic condiment, usually made from equal amounts of ketchup and mayonnaise. But if youre at Crown Burger, expect something a bit different. Owner Mike Katsanevas once told me, We make our fry sauce in house with seven ingredients; most of them secret.

 

        G H 

 

        G H 

 

      

       THE PASTRAMI BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet or flat top

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       A stiff spatula

 

       THE BURGER

 

       8 seeded soft white buns, toasted (see instructions, this page)

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       8 slices American cheese

 

       THE TOPPINGS

 

       Fry Sauce (recipe follows)

 

       1 medium Vidalia or Walla Walla onion, sliced

 

       Iceberg lettuce, shredded

 

       1 pound (about 500 g) of the best deli pastrami you can find, sliced super-thin

 

       1 Make the fry sauce according to instructions. Top the bottoms of each toasted bun with a dollop of fry sauce followed by onion slices and shredded lettuce. Set aside.

 

       2 Preheat the cast-iron skillet over medium (or a flat top to medium) and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the surface.

 

       3 Place the ground chuck in the mixing bowl and use the salad scoop to make balls of beef, placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.

 

       4 Sprinkle a generous pinch of salt on each ball of beef and then, using your stiff spatula, press them down, hard. Dont be afraid, press harder! Press that ball until its a wide patty just a bit larger than the bun its about to meet. Once the burgers are flat, let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

       5 Flip them once, and resist the temptation to press the patties again. Add a slice of cheese to each patty and let them sit for another 2 minutes or until cooked through.

 

       6 Now is a good time to warm up the pastrami. Place it in a covered microwave-safe dish and cook in the microwave on high for 1 minute. (Or, for best results, place the pastrami in a bowl inside a covered stovetop steamer for a few minutes until warm.)

 

       7 Using the spatula, remove the burgers from the skillet and place them on the prepared buns, on top of the lettuce. Next add a heaping pile of the thin-sliced pastrami (bunch it updont lay it flat on the patties). Add another dollop of fry sauce to the inside of the top buns, sandwich them, and enjoy. These will make a bacon cheeseburger seem downright silly.

 

      

      CLASSIC UTAH FRY SAUCE

 

       Makes enough to top 8 pastrami burgers

 

       ½ cup (120 ml) ketchup (or swap in barbecue sauce for fun)

       ½ cup (120 ml) mayonnaise

       2 teaspoons sweet relish

       Dash of onion powder

       In a small bowl, mix all of the ingredients until well combined. Use on burgers and as a dip for fries, too.

 

      

       MICHIGAN

 

       THE OLIVE BURGER

 

        G H 

 

       Michigan has made its fair share of contributions to the gastronomic legacy of America. It gave birth to the breakfast cereal business, with both Post and Kellogg taking up residence in Battle Creek. Unquestionably some of the best Cornish pasties outside of Cornwall, England, can be found in the Upper Peninsula of Michigan. And Michigan is one of the largest producers of asparagus and tart cherries in the United States. In fact, there are so many cherries grown in Michigan that local butcher Ray Pleva grinds them into all of his sausages, hot dogs, and bratwurst, for the health benefits. Apparently tart cherries lower fat content while adding moisture and antioxidants. And they make sausage taste amazing (but strangely nothing like cherries). Not surprisingly Pleva also puts them in hamburger patties with similar results.

 

       But perhaps the strangest burger invention never to venture outside Michigan state lines (but profoundly popular within them) is the olive burger. The claims to the invention are varied depending with whom you consult. Some credit the Greek-owned Olympic Broil in Lansing with the creation of the first olive burger in the 1960s, but others say it was made much earlier at an original Kewpee Hotel Hamburgs location in Grand Rapids (which later became the flagship of a local burger chain called Mr. Fables). John Boyles, former owner of Mr. Fables, told me, My father started putting olives on burgers in the 1930s when Mr. Fables was a Kewpee. The restaurant sold a burger called the Deluxe Sandwich that came with a special mayonnaise and chopped olives. Everybody called it the Olive Burger, John explained.

 

        G H 

 

       Kewpee Hotel Hamburgs, Grand Rapids, Michigan

 

       Regardless of who first put olives (and nothing else) on a burger, Ive had several great olive burgers all over the west side of the state, where this delicacy reigns. One of my personal favorites is the classic version at the Peanut Barrel in East Lansing. Like many other restaurants in West Michigan, theirs is a simple blend of chopped salad olives and mayo placed on the burger with no other condiments, and none are needed. But when I had the ear of Smashburger founder Tom Ryan (a Michigan native) he told me, No, no, no, the best came from Mr. Fables in Grand Rapids (now out of business). They didnt make a mayo-olive sauce, Tom went on, a special mayo was on the bun and the chopped olives were on the burger.

 

       Tom loves the olive burger and emphasized that the best olives to use are the store-bought pimento-stuffed variety. He explained that when the olives are not premixed with the mayo the result is a very different olive burger. In the test kitchen we tried both approaches and enjoyed the Mr. Fables version just a bit more. And its hard to argue with Tom, who has a Ph.D. in food science and flavor chemistry.

 

       You should try both versions before you decide which you prefer. From what Ive learned, some restaurants use a bit of the brine from the olives to add some complexity and tang to the sauce. Both versions place major emphasis on the olive. Keep it simple and avoid cheese or any other toppings. Youll want that briny flavor to radiate, just as it does in Michigan.

 

        G H 

 

        G H 

 

      

       THE OLIVE BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A small- and a medium-size mixing bowl

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       A #12 salad scoop

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       8 soft white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Olive-Mayo Mix

 

       ¼ cup (60 ml) mayonnaise

 

       1 cup (155 g) pitted green olives, chopped until coarse but not minced

 

       or

 

       Mr. Fables-Style Mix

 

       ¾ cup (180 ml) mayonnaise

 

       1 teaspoon sugar

 

       1 teaspoon brine from jar of olives

 

       1 tablespoon distilled white vinegar

 

       1 cup (155 g) pitted, pimento-stuffed, green olives, coarsely chopped (do not mince)

 

       1 If youre making the Olive-Mayo Mix, do so now by combining the mayo and chopped olives in the small mixing bowl. Set aside. If youre making burgers the Mr. Fables way, combine the mayonnaise, sugar, olive brine, and vinegar in the small mixing bowl (alternately, use 1 tablespoon of rice wine vinegar in place of the sugar, olive brine, and vinegar).

 

       2 Preheat the cast-iron skillet over medium heat and add a drop or two of oil. Use the spatula to spread the oil, coating the cooking surface.

 

       3 Place the ground beef in the medium-size mixing bowl and, using the salad scoop, form balls of beef, placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (You may only be able to cook 2 or 3 burgers at a time.)

 

       4 Add a generous pinch of salt to each ball of beef and, using the stiff spatula, press them down hard to create wide patties. Once the patties are flat, dont touch them again. Let them cook for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

       5 Flip the patties once and dont press them again. Cook for another 2 minutes or so.

 

       6 Transfer the cooked burgers to the toasted bottom buns and top with either a heaping scoop of the Olive-Mayo Mix or the Mr. FablesStyle topping from step 1. Add the top buns and serve immediately.

 

      

       NEBRASKA/KANSAS

 

       THE BIEROCK

 

        G H 

 

       Unless youre from Kansas or Nebraska, youve probably never heard of a bierock (a small pastry filled with cooked ground beef). Nebraska has a restaurant chain devoted to the bierock called Runza, and variations on this meat-filled treat are ubiquitous around the world. In Louisiana they are kolaches, in Michigan and Cornwall, England, they are the Cornish pasty, in Poland and Ukraine they are pierogies, and Argentina has a version we know as the empanada. The most mainstream of all descendants of the bierock is the Hot Pocket, the microwavable portable meal found in many gas stations, 7-Elevens, and grocery store freezer aisles throughout America. The list goes on, and similarities abound, but they all descend from the same basic Volga German recipe brought to the Heartland in the late 1800s.

 

       Todays best examples of the bierock can be found in tiny cafes throughout rural Kansas and Nebraska, and in the homes of Midwestern families of German descent who have kept this tradition alive. The bierock usually makes appearances at family gatherings, on the potluck table, or at church fundraisers.

 

       Sometimes also referred to as the cabbage burger the bierock is one of my favorite interpretations of the hot-beef-pocket-as-burger. It actually predates the American hamburger by many decades. A traditional bierock has only three ingredients: crumbled beef, cabbage, and onion, but Ive had a few excellent versions that included American cheese. Its a simple combination of ingredients wrapped in a basic dough and baked. And much like a hamburger, it was designed to be handheld and eaten on the go. A bierock is small enough to fit in your pocket and was most likely the perfect lunch for field and farm workers in a time long ago.

 

        G H 

 

       The bierocks I make are the simple, traditional version, but with cheese added as a sort of glue to the loose, crumbling contents. When you take your first bite of a bierock you will be transported to a hardscrabble time in America, when the best comfort food came from the mother country.

 

        G H 

 

        G H 

 

      

       THE BIEROCK

 

       MAKES 9 PALM-SIZED BIEROCKS

 

       EQUIPMENT

 

       A large mixing bowl or standing mixer with a dough hook or paddle attachment

 

       A small saucepan

 

       A clean kitchen towel

 

       A clean, smooth surface for kneading and rolling out the dough

 

       A sharp knife or pizza cutter

 

       A large seasoned cast-iron skillet

 

       A wooden spoon or spatula

 

       A slotted spoon

 

       Parchment paper

 

       A baking sheet

 

       THE DOUGH

 

       4 cups (500 g) all-purpose flour, plus more for dusting

 

       1 package (¼ oz/7 g) active dry yeast

 

       ½ cup (1 stick/115 g) butter

 

       1 cup (240 ml) whole milk

 

       ⅓ cup (65 g) sugar

 

       1 teaspoon salt

 

       2 large eggs

 

       Olive oil for greasing

 

       THE BURGER

 

       2 tablespoons olive oil

 

       1 tablespoon butter

 

       1 medium yellow onion, finely chopped

 

       4 cups (scant 1 L) white cabbage, shredded

 

       1 pound (about 500 g) 80/20 ground chuck

 

       Salt and ground black pepper, for seasoning

 

       8 slices American cheese

 

       1 Make the dough first and leave enough time for it to rise (1 hour or until doubled in size). In a large bowl or standing mixer add 2 cups (250 g) of the flour and the yeast.

 

       2 In a small saucepan, heat the butter, milk, sugar, and salt over low heat until warm (120°F or 50°C). Add the mixture to the bowl with the flour and yeast, and then add the eggs. Beat on low speed until the contents are combined, about 1 minute, then raise the speed to medium-high for 3 minutes.

 

       3 Reduce the speed again, or mixing by hand, slowly add the remaining 2 cups (250 g) flour until a stiff dough forms.

 

       4 Dust the work surface with flour, transfer the dough to the work surface, and knead for about 8 minutes. When the dough is smooth and elastic, transfer it to an oiled mixing bowl, lightly oil the top of the dough, cover with the clean kitchen towel and set in a warm spot to rise (about 1 hour or until doubled in size).

 

       5 Meanwhile, preheat the cast-iron skillet over medium heat and add the olive oil and butter. Once hot, add the onions to the skillet, stir, and cook until translucent.

 

       6 Add the cabbage to the skillet with the onions, stir to combine, and cook until wilted but not brown.

 

       7 Crumble the ground beef into the skillet over the cabbage and onion mix. Stir continuously, breaking up the meat as you go, and cook until the beef is brown and pebbly (about 7 minutes). Add salt and pepper to taste. Remove from the heat and set aside. Preheat the oven to 375°F (190°C).

 

       8 When the dough has risen, transfer it to the floured work surface, punch flat, and roll out to ⅛ inch (3 mm) thick. Using a knife or pizza cutter, cut the dough into 4-inch (10-cm) squares. You may have scraps that you can knead back together and roll out again to make more squares.

 

       9 Using the slotted spoon to drain the fat, scoop the beef-and-vegetable mixture into a bowl.

 

       10 Scoop about 2 tablespoons of the beef mixture onto the center of each square of dough. Next, top each pile of meat with a single square of American cheese, folded into quarters and placed on top in a stack.

 

       11 Pull all four corners of each dough-square together, pinching them shut, then bring the folded edges together and pinch those into the center around the filling to seal it closed like a dumpling.

 

       12 Place them, pinched side down, on a parchment paperlined baking sheet and bake for 25 minutes or until the tops are just brown.

 

       Note: If making dough isnt your thing, a great cheat here is to go to your local pizzeria and buy some of their dough. Or pick up fresh-made pizza dough at the supermarket.

 

      

       CALIFORNIA

 

       THE BACON-AVOCADO TOAST BURGER

 

        G H 

 

       Although they are both savory, bacon and avocado are diametrically opposed ingredients. Avocados are a fruit (yep, not a vegetable) with extraordinary health benefits. They are loaded with vitamins and are said to help lower bad (LDL) cholesterol levels and raise good cholesterol (HDL). Bacon is, well, bacon. Its only health advantage is that consuming it makes you happy (and happiness is good for your health). The two together make for atypical bedfellows, but when combined on a burger, the result is magical.

 

       The California connection to the avocado makes sense. The fruit has roots in Puebla, Mexico, but today California grows nearly every American avocado consumed. Also, the large Mexican population of Southern California most likely helped to put the avocado on menus throughout Los Angeles. It was only natural that slices of the buttery fruit would eventually find their way onto a burger patty. Places like Howards Famous Bacon & Avocado Burgers and Astro Burgers in West Hollywood and many others have been selling the burger for decades, and recently, the avocado-bacon combination has found its way onto menus at the Whataburger chain in Texas and as far away as fast-food menus in Japan.

 

       Ive recently discovered avocado toast thanks to my health-conscious vegetarian wife. Its one of the simplest healthy snacks you can whip up, and it involves only four ingredients: toast, avocado, salt, and paprika. I tried combining this treat with bacon and a burger patty and the outcome was as predictedincredible.

 

        G H 

 

       Howards Famous, Los Angeles, California

 

       One of the biggest mistakes people make when constructing a burger that involves avocado is to add standard ingredients, such as lettuce, tomato, and pickle. And some of the most unnecessary ingredients to include are cheese and special sauces. Avocado is naturally creamy, so adding cheese becomes excessive. Embrace the integrity of these sparse ingredients and youll agree that less is definitely more.

 

        G H 

 

      

       THE BACON-AVOCADO TOAST BURGER

 

       MAKES 4 BURGERS

 

       EQUIPMENT

 

       A sharp paring knife

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       THE TOPPINGS

 

       3 ripe avocados

 

       Smoked paprika

 

       Sea salt, to taste

 

       8 slices cooked bacon (instructions on this page)

 

       THE BURGER

 

       8 slices crusty bakery bread

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       1 First, prepare the avocado toast. Lightly toast the bread slices in a toaster. Cut the avocados in half and remove the pits. Using a sharp paring knife, slice the flesh directly in the avocado shell and spoon out the contents.

 

       2 Using a fork, mash the avocado a bit and press some onto each piece of toast, dividing it evenly. Sprinkle with paprika and salt to taste. Set aside.

 

       3 Next, make the burgers according to the instructions for the Thick Pub Classic Burger on this page. Preheat the cast-iron skillet over medium heat and add a drop or two of oil. Use the spatula to spread the oil, coating the cooking surface.

 

       4 Add the cooked patties to the waiting avocado toasts and place the bacon on top.

 

       5 Consume immediately, knowing that between the avocado and the bacon the healthy attributes are a wash (sort of).

 

      

       MISSOURI

 

       THE GUBERBURGER

 

        G H 

 

       As far as I can tell, the Guberburger was not invented in Sedalia, Missouri, in 1947. It certainly became popular there, thanks to Lyman Keuper, owner of the Wheel Inn Drive-In, who supposedly traded his curly fry recipe to a traveling salesman in exchange for the Guberburger recipe (which is funny because its not much of a recipe at all). The Wheel Inn used to sell a smashed classic burger with a dollop of hot peanut butter, or goober as it was affectionately known.

 

       But all of this came to a screeching halt when the Wheel Inn closed its doors in 2007. The classic drive-in, with carhop service until the end, met its demise for the very reason it existedcars. The Wheel Inn was torn down, a victim of road widening at the busy corner on which it sat. Judy Clark, a longtime waitress (of forty-seven years!) bought the business and managed to reopen, only to close again for good a few years later.

 

       The Wheel Inn was one of the original eight burger joints featured in my documentary film Hamburger America. When the audience saw peanut butter going on a burger for the first time they let out a collective moanthe condiment seemed implausible. The Guberburger wins converts though, usually the ones with an open mind who are unafraid of complex flavors. Anyone who has eaten Thai food and other tasty treats from Southeast Asia knows that the peanut plays a vital role in the cuisine. Beef satay, grilled beef on skewers accompanied by a peanut dipping sauce, is not far from the experience of the Guberburger.

 

        G H 

 

       Wheel Inn Drive-In, Sedalia, Missouri, 1947

 

       For sixty years at the Wheel Inn the burger to order came standard with lettuce, tomato, and a smear of warmed peanut butter. I had a hard time cozying up to this burger at first, though it wasnt the peanut butter that turned me off. It was the strange addition of the salad items, and I took issue with the textures at play. From that point on I only ever ate Guberburgers minus the lettuce and tomato. At most of the Hamburger America screenings we would serve Guberburgers, without lettuce and tomato. Then one day a friend (and a photographer for this book), Kris Brearton, told me he likes to put pickles on his version of the Guberburger. We tested it, and now I cant eat a Guberburger any other way.

 

        G H 

 

      

       THE GUBERBURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A cast-iron skillet or flat top

 

       A large mixing bowl

 

       A #12 salad scoop

 

       A stiff spatula

 

       A small saucepan

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       1 cup (240 ml) creamy peanut butter

 

       8 soft white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Dill pickle chips

 

       1 Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the cooking surface.

 

       2 Place the ground beef in a mixing bowl and, using the salad scoop, form balls of beef, placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (You may only be able to cook 2 or 3 burgers at a time.)

 

       3 Add a generous pinch of salt to each ball of beef and then, using the stiff spatula, press them down hard until they become wide patties just a bit larger than the buns. Let them cook, undisturbed, for 2½ minutes or until reddish liquid begins to form on the surface of the patties.

 

       4 As soon as the patties are smashed, heat the peanut butter in the small saucepan over low heat.

 

       5 When theyre ready, flip each patty once and dont press them again. Spoon some of the warm peanut butter over the patties and cook for another 2 minutes or so.

 

       6 Meanwhile, add 2 or 3 pickle chips to each bottom bun and set aside.

 

       7 When the patties are cooked though, remove them from the heat and place them on the prepared toasted buns. Serve with pride.

 

      

       MISSOURI

 

       THE PROVEL BURGER

 

        G H 

 

       Outside the city limits of St. Louis, Missouri, the word Provel is rarely spoken. But inside the city the word is a source of intense pride. The local pizza of choice is covered with the stuff; its a white, creamy, and slightly smoky processed cheese that was apparently invented by a grocer on the Hill, St. Louiss Italian neighborhood, in the 1940s. The packaging claims that Provel is a combination of American, provolone, and Swiss cheeses, but in truth it tastes like a slightly more complex, tangy American cheese. Besides pizza, St. Louisans put shredded Provel on salads and another local cheese-topped favorite, the Gerber sandwich: French bread pizza with ham and melted Provel. Some, but not many, also put Provel on burgers. This stuff on a burger is both unique and amazing.

 

       Chef Justin Bazdarich at Speedy Romeo in Clinton Hill, Brooklyn is unquestionably the progenitor of the New Yorkstyle Provel burger and partly responsible for the cult status the cheese has gained recently outside of St. Louis. He also makes a St. Louisstyle pizza (aptly named the St. Louie) and has more than a hundred pounds of Provel shipped into Brooklyn each week just for this pizza. Bazdarich, whose dad introduced him to Provel, describes the cheese as almost Velveeta-esque, and it creates the ultimate umami on a burger. And he helps that umami along by cooking the cheeseburger over a wood-burning fire in the restaurant and serving it with a special sauce. The result is a woodsy flavor bomb with gooey, melted Provel.

 

       Tom Ryan, the founder of Smashburger, has a thing for Provel, too. The melt properties on a burger are just amazing, Tom told me. His fast-casual restaurant chain likes to include a local burger on their menus across America (such as an olive burger at their Michigan locations and a version with remoulade in Louisiana). A Provel burger for the local tastes of St. Louis made perfect sense, and its now a huge seller, outselling most Provel burgers in town. This is probably because before Tom and Smash-burger there really was not a well-known Provel burger in St. Louis, a city that mostly reserves their beloved cheese for pizzas.

 

        G H 

 

       Provel will melt exactly the way you want, evenly and smooth. But place Provel under a broiler and watch the magic unfoldthe exterior of the cheese gets crispy while the interior stays perfectly hot and gooey. So get your hands on some Provel next time youre in St. Louis and make your own Provel burgers.

 

        G H 

 

      

       THE PROVEL BURGER

 

       MAKES 8 CHEESEBURGERS

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Thinly sliced Provel cheese

 

       8 seeded soft white buns, toasted (see instructions, this page)

 

       1 medium red onion, sliced

 

       Green-leaf lettuce

 

       Fry Sauce (this page)

 

       1 Make Griddle-Smashed Classic Cheeseburger patties following the recipe on this page, but when it comes time to add the cheese, add a thick slice of Provel instead. Meanwhile, preheat the broiler to 500°F (260°C).

 

       2 Place cooked burgers on a baking sheet, each with a slice of Provel. Broil for about 1 minute. Youll need to watch the crisping of the Provel closely. Look for the cheese to turn golden brown, then quickly remove the burgers from the broiler.

 

       3 Transfer the perfectly crispy, gooey Provel burgers to toasted buns. This burger works well with Utahs fry sauce. Coat the buns with the fry sauce and serve with sliced red onion and green-leaf lettuce.

 

      

       TEXAS

 

       THE SAN ANTONIO BEANBURGER

 

        G H 

 

       No, this is not the veggie burger youre thinking of. This is a beef burger, and a historically significant one at that. The beanburger is a true classic; indigenous to San Antonio, Texas, where it was born. In the 1950s the long-gone Sills Snack Shack served the first Beanburger, and soon many local burger joints were copying them.

 

       Good luck trying to find a beanburger outside of San Antonio. It never seemed to get past the city limits, and old-timers in the city of the Alamo are proud of their beanburger heritage. The original version from Sills was a nod to Tex-Mex cooking, with a dollop of refried beans on top. Add to that a pile of Fritos and a swipe of Cheez Whiz and you can just imagine the flavors and textures going on.

 

       One of the greatest interpretations of the beanburger in San Antonio is unquestionably the Macho Tostada at Chris Madrids. A sight to behold, Madrids version replaces the Fritos with house-made corn chips and cascading melted cheddar. The late, great, Chris Madrid once explained to me that the beanburger was like a burger and enchilada plate in one! And it is. The hot refried beans soften the salty corn chips and work really well with the beefiness of the burger. The cheese acts as a sort of adhesive, keeping everything together.

 

       My version of the beanburger walks the line between Madrids and the classic at Sills. Homemade refried beans is the right call, but how do you replace Fritos? Ideally, you dont because the Frito has no equal. In a pinch, substitute other salty store-bought corn chips, or better, pick up fresh tortilla chips from your local Mexican restaurant. For cheese my recipe again falls in the middle. Cheddar is great, but to get closer to the original make your own cheddar spread. If thats not your thing, simply drape your beanburger with a slice of cheddar and toss it under the broiler to melt before adding the top bun.

 

        G H 

 

       Sills Snack Shack, San Antonio, Texas

 

        G H 

 

        G H 

 

      

       THE SAN ANTONIO BEANBURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet or a flat top

 

       A stiff spatula

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       8 soft white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Frijoles Refritos de Jorge (refried beans, recipe follows)

 

       Motzs Whiz Cheese Spread (recipe follows)

 

       1 large bag (9¾ ounces/275 g) Fritos

 

       1 medium Vidalia or Walla Walla onion, chopped

 

       1 Make the frijoles refritos and cheese spread and set both aside.

 

       2 Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the cooking surface.

 

       3 Place the ground chuck in the mixing bowl. Using the salad scoop, form balls of beef (they should be heaping scoops), placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.)

 

       4 Sprinkle a generous pinch of salt on each ball of beef and then, using the stiff spatula, press them down hard until theyre wide patties, just a bit larger than the bun. Once theyre flat, dont touch them again. Let cook for 2½ minutes or until reddish liquid begins to form on the surface of the patty.

 

       5 Flip the patties once and let them cook for another 2 minutes, undisturbed.

 

       6 Spread a dollop of cheese spread on the toasted side of each bun (tops and bottoms) and add a handful of Fritos to each bottom bun.

 

       7 When the burgers are cooked through, add them to the bottom buns followed by a healthy scoop of refried beans. Sprinkle with the chopped onion and top with the other half of the bun. Raise to lips, eat, and be transported to Southwest Texas.

 

      

      FRIJOLES REFRITOS DE JORGE

 

       Makes enough for 8 beanburgers

 

       Refried beans are very easy to make, and if you like freshly made refried beans then you owe it to yourself to give this recipe a try. Unfortunately for the non-carnivores out there, the only way to elevate refried beans is by selling your soul to the pigyoull need to use lard or bacon grease. Lard basically does two things to refried beans: It makes starchy, pasty beans luscious, and, of course, it adds tremendous flavor. Without bacon grease youre just trying to achieve that consistency and flavor by using oil and salt. Use lard for truly delicious refried beans.

       1 (15-ounce/425-g) can pinto beans

       ¼ cup (60 ml) chicken broth, plus more if your beans become too thick

       3 tablespoons (40 g) lard or bacon fat (if you dont want to buy lard, get a pack of bacon, cook the bacon, eat the bacon, and save the grease)

       1 medium yellow onion, diced

       1 tablespoon jalapeño (optional), seeded and diced

       3 cloves garlic, minced

       Sea salt, to taste

       1 Drain the beans in a mesh sieve, transfer to a small mixing bowl, and mash with a potato masher until smooth. Add the chicken stock and continue to mash until a lumpy paste forms.

       2 In a large saucepan, heat the lard over medium heat and add the diced onion. Cook until the onion is just translucent, about 5 minutes.

       3 Add the jalapeño, if using, to the onions and cook for 2 minutes.

       4 Add the garlic and cook for 1 minute.

       5 Add the bean mixture, stir to incorporate, and cook for about 1 minute. Transfer to a food processor and pulse until fully blended and smooth. Return contents to the saucepan over low heat. Keep warm until ready to eat.

 

      

      MOTZS WHIZ CHEESE SPREAD

 

       Makes enough for 8 beanburgers

 

       To construct a true San Antonio Beanburger youll need to pick up some good-old processed Cheez Whiz. But for those who would prefer to avoid heavily processed foodstuffs, make your own Whiz with the recipe below, a variation on one of my favorite foods ever: cheese spread.

       3 tablespoons (40 g) good, salted butter

       3 tablespoons (25 g) all-purpose flour

       1 cup (240 ml) half-and-half or light cream

       1 teaspoon salt

       8 ounces (225 g) extra-sharp cheddar, shredded

       1 Start by making a roux: Melt the butter in a small saucepan over low heat. Stir in the flour and whisk constantly until the mixture becomes brown and smells nutty, about 3 minutes. (Do not overcook!)

       2 Slowly stir in the half-and-half and salt, whisking continuously. When the cream has thickened slightly, add the shredded cheddar, one handful at a time, while continuously whisking. Yes, keep whisking.

       3 Once the cheese is completely melted and the sauce is thick, remove it from the heat. Use it on your beanburgers immediately or store it in the fridge. It will last for a few days. Its also great on nachos, other burgers, or your finger.

 

      

       NEW MEXICO

 

       THE TORTILLA BURGER

 

        G H 

 

       Red or green? Its the state question of New Mexico. If someone asks you this, you are probably placing an order for something very tasty.

 

       The New Mexican chile, a staple of the states diet, is available in red or green (see this page). The red color is the result after a green chile has stayed on the vine for an additional four to five weeks to ripen. But unlike green chile (which is generally found fresh-roasted and diced) red chile is normally found in powdered form and used for seasoning and sauces. Many take great pride in making the best possible red chile sauce.

 

       Like chile colorado sauce, the red sauce found on just about all Tex-Mex food throughout the Southwest, red chile sauce is made from grinding oven- or sun-dried red chile pods and mixing them with a few very basic ingredients. Chile colorado tends to be more complex and spicy, whereas red chile sauce is all about the simple, smoky flavor of the pepper, with less emphasis on the heat (though red chile sauce can be super hot). The sauce is not something you dip food intoin New Mexico foods like breakfast burritos, enchiladas, and tacos are literally swimming in a deep pool of the stuff. It was only a matter of time before someone decided to take a burger for a swim in it, too.

 

       In New Mexico there are a few great examples of the tortilla burger, which was said to have been invented at Marias Restaurant in Santa Fe in the 1950s. One of my favorites can be found at the beloved, decades-old Santa Fe diner The Pantry (just down the street from Marias). Its basic construction is almost a rule-breaker to me as its more of a hamburger dish than a sandwich. And like the Loco Moco of Hawaii (this page), its one of the only burgers in America I will eat with a fork. Theres just no other way to consume this beautiful expression of New Mexican ingenuity.

 

        G H 

 

       The Pantry Restaurant, Santa Fe, New Mexico

 

       A griddle-cooked patty is added to a soft flour tortilla that has been prepped with refried beans and shredded cheddar cheese. The tortilla is then wrapped or folded and smothered with red chile sauce, covered with more shredded cheddar, and placed under a broiler to melt. I love this burger experience.

 

        G H 

 

        G H 

 

      

       THE TORTILLA BURGER

 

       MAKES 4 BURGERS

 

       EQUIPMENT

 

       Parchment paper

 

       A 4½-inch (12-cm) food ring or round cutter

 

       A large seasoned cast-iron skillet

 

       A stiff spatula

 

       Ovenproof plates

 

       THE BURGER

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Peanut oil, or other neutral oil

 

       Salt and black pepper

 

       4 large flour tortillas (the ones used for sandwich wraps and burritos)

 

       Frijoles Refritos de Jorge (refried beans; this page)

 

       8 ounces (225 kg) sharp cheddar, shredded (reserve half for topping)

 

       THE TOPPINGS

 

       Basic Red Chile Sauce (recipe follows)

 

       Shredded cheddar (reserved from above)

 

       1 Divide the ground beef into 4 even portions (8 ounces/250 g each).

 

       2 Line a clean work surface or cutting board with parchment paper to prevent sticking. Working with your food ring, gently press a portion of beef into the ring to create a perfectly round patty. Dont over press the meatyou want it to maintain a somewhat loose grind. Repeat with the remaining beef.

 

       3 Add a few drops of peanut oil to the cast-iron skillet, using the spatula to spread the oil, and crank it up to medium-high heat. When the pan just starts to smoke, its ready.

 

       4 At this point, and not before, season both sides of the patties with a liberal amount of salt (and pepper, if desired). Salting too early will bind the muscle fibers together and make your burgers tough (not good).

 

       5 Place the patties in the hot skilletthe beef should sizzle loudly when it hits the panand cook for 5 minutes without disturbing them. The goal here is to sear the burgers, sealing in the juices. When you see red liquid start to form on the uncooked surface of the burger, its time to flip them.

 

       6 Reduce the heat to medium and cook the second side, without disturbing them, for an additional 5 minutes.

 

       7 Remove the burgers from heat and allow them to rest for 1½ minutes. The internal temperature of the burgers should be about 143°F (62°C) for medium-rare.

 

       8 While the burgers are resting, add a smear of the refried beans to the center of each warm tortilla. Top the beans with a handful of the shredded cheese, followed by the cooked patty. Fold the edges of the tortilla up around the burger and flip it over, placing the folded side down on the plate. Repeat with the rest of the tortillas, beans, half of the cheese, and the burgers.

 

       9 Ladle enough chile sauce over each tortilla-wrapped burger to smother it, and add another handful of the reserved shredded cheese to each.

 

       10 Place each plate under a broiler until the cheese melts. Remove, and serve immediately. You are welcome.

 

      

      BASIC RED CHILE SAUCE

 

       Makes enough to smother 4 tortilla burgers

 

       To make this sauce you will need to get your hands on some good dried red chile powder from New Mexico. Its available everywhere in the state, can be mail-ordered, and is not expensive. You can substitute other ground red chile, but for the real-deal go New Mexican. I use mild red chile because sometimes New Mexican red chile can be very hot. You can always add heat later (with hot sauce).

       A glug of olive oil

       2 cloves garlic

       2 cups (480 ml) chicken stock or water

       ½ cup (48 g) mild dried red chile powder, preferably from New Mexico

       1 teaspoon ground cumin

       Sea salt, to taste

       1 In a large saucepan, heat the oil over medium heat and add the garlic. Cook for about a minute or until just golden brown.

       2 Add the chicken stock and red chile, cover, and simmer for 15 minutes.

       3 Transfer to a blender and blend until smooth.

       4 Return the red chile sauce to the saucepan and season with the cumin and salt. Cover and simmer the sauce for an additional 30 minutes. Keep covered and warm while you make the burgers.

 

      

       SOUTH CAROLINA

 

       THE PIMENTO CHEESEBURGER

 

        G H 

 

       Unless you are from, or somehow connected to, the American South you probably have zero appreciation for pimento cheese, and that is sad. I have many Southern relatives who are somewhat baffled that the great taste of pimento cheese has never made its way into common culinary vernacular north of the Mason-Dixon line, or beyond, for that matter. And I feel for them because pimento cheese is awesome.

 

       Southerners make sandwiches of a smear of pimento cheese on snow-white bread. They use it as a dip, or put it on crackers. Youd be hard-pressed to find yourself at a party in the South where pimento cheese was not within snacking distance. But naturally, my favorite application for pimento cheese is on a burger.

 

       When pimento cheese meets heat, all hell breaks loose. The properties of hot cheese and mayo do very well when applied to beef. Many Southern burger joints enthusiastically offer their take on this burger, and some of the best can be found in South Carolina at places like The Fillin Station in Hollywood, The Northgate Soda Shop in Greenville, and Rockaway Athletic Club in Columbia. Head to these places for the real deal, however, Ive learned that a pimento cheeseburger is also a very gratifying thing to make at home.

 

       Theres not much to pimento cheese, but the glorious combination of mayonnaise, diced pimentos, and sharp cheddar is pure dairy alchemy. Its one of my favorite burgers to make and has a slight twist.

 

       If you are fortunate enough to live in the South, then you have access to the great store-bought Palmetto Cheese from Pawleys Island, South Carolina. It really is about as good as it gets, but if you need to make your own Pimena Cheese (as its correctly pronounced down South), Ive included my mothers recipe on this page.

 

        G H 

 

        G H 

 

        G H 

 

      

       THE PIMENTO CHEESEBURGER

 

       MAKES 4 CHEESEBURGERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       1 pound (about 500 g) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       4 soft white buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       1 beefsteak tomato, sliced

 

       Iceberg lettuce, shredded

 

       Mamas Pimena Cheese (recipe follows)

 

       1 Preheat the cast-iron skillet over medium heat and add a drop or two of peanut oil. Use the spatula to spread the oil, coating the surface of the pan.

 

       2 Place the ground beef in a mixing bowl and, using the salad scoop, make heaping balls of beef, placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it. (Depending on the size of your cooking surface, you may only be able to cook 2 or 3 burgers at a time.)

 

       3 Add a generous pinch of salt to each ball of beef and, using the stiff spatula, press them down hard until theyre wide patties just a bit larger than the buns. Let them cook, without disturbing them, for 2½ minutes or until reddish liquid begins to form on the surface of the patty.

 

       4 Prep the toasted buns with a slice of tomato on each bottom bun followed by a handful of shredded lettuce. Set aside.

 

       5 Flip the burgers once and dont press them again. Add a healthy dollop of Mamas pimena cheese to each patty and let them cook for another 2 minutes.

 

       6 Transfer the cheesy patties to the prepared buns and serve immediately.

 

      

      MAMAS PIMENA CHEESE

 

       Makes enough to make you happy

 

       1 (8-ounce/225-g) block of sharp cheddar cheese, shredded (dont use preshredded cheese)

       4 ounces (115 g) cream cheese, softened

       ½ cup (120 ml) mayonnaise

       1 (4-ounce/115-g) jar pimentos, finely chopped

       2 tablespoons sriracha chili sauce

       In a large mixing bowl, mix the cheddar, cream cheese, mayonnaise, chopped pimentos, and sriracha with a spatula until everything is combined and chunkynot smooth. Best used fresh.

 

      

       NORTH CAROLINA

 

       THE CAROLINA SLAW BURGER

 

        G H 

 

       When I think of the great road food of North Carolina, pulled pork sandwiches immediately come to mind. Served on soft untoasted buns, the pulled pork sandwich of the celebrated out-of-the-way pig joints usually comes standard with a big dollop of creamy coleslaw. That coleslaw is not served as a side, however, its presented on the sandwich. In my mind, this equals borderline healthy eatingat least Im getting some veggies. It probably didnt take long for someone to apply the same treatment to a burger, specifically a chili cheeseburger, giving birth to a Southern legend.

 

       Depending on where youre eating there are two basic ways the Carolina slaw burger is prepared. Some are made with a red slaw, in which the mayonnaise component is swapped out for ketchup. But for the most part, a mayo-based slaw is the predominant choice. Then theres the chili, which is usually a thin, beanless beef stew. But wait, theres more. To be a fully realized slaw burger it must also have mustard, cheese, and chopped onion. You are probably thinking this sounds like a ridiculous mess (which it is), but the Carolina slaw burger goes down with ease.

 

       One of my favorite places to get a true Carolina Slaw Burger is at Dukes Grill in Monroe, North Carolina. Dukes has been making the slaw burger since 1951, and not much has changed since Duke served his first one. His nephew Dennis started working at Dukes when he was nine years old, eventually bought the place, and changed very little. I made the chili better, thats about it, he told me once, by adding beef. Apparently the original chili sauce his uncle used was nothing more than ketchup, mustard, and hot sauce. Denniss chili is far better.

 

        G H 

 

       Dukes Grill, Monroe, North Carolina

 

       To me tradition trumps all, so embrace the chaos you are about to create. But if a hot creamy mess is not your thing, I would recommend toasting the buns to keep the burger from becoming a knife-and-fork affair past the second bite.

 

        G H 

 

      

       THE CAROLINA SLAW BURGER

 

       MAKES 8 BURGERS

 

       EQUIPMENT

 

       A seasoned cast-iron skillet or flat top

 

       A stiff spatula

 

       A medium-size mixing bowl

 

       A #12 salad scoop

 

       THE BURGER

 

       Peanut oil, or other neutral oil

 

       2 pounds (about 1 kg) fresh-ground 80/20 chuck

 

       Salt, for seasoning

 

       8 slices American cheese (preferably deli-sliced, not prepackaged singles)

 

       8 soft white buns or potato buns, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Stupid-Easy Cole Slaw (this page)

 

       Beanless Beef Chili Sauce (this page)

 

       ½ cup (65 g) finely chopped Vidalia or yellow onion

 

       Yellow mustard

 

       1 Make the coleslaw and chili sauce according to recipe instructions and set aside.

 

       2 Preheat the cast-iron skillet over medium heat (or a flat top to medium) and add a drop or two of oil. Use the spatula to spread the oil, coating the cooking surface.

 

       3 Put the ground beef in the mixing bowl and, using the salad scoop, make heaping balls of beef, placing them on the heated skillet as you go. Each ball should have about 3 inches (7 cm) of space around it.

 

       3 Add a generous pinch of salt to each ball of beef and, using the stiff spatula, press them down hard until theyre wide patties just a bit larger than the buns. Let them cook, without disturbing them, for 2½ minutes or until reddish liquid begins to form on the surface.

 

       4 Flip the patties once and dont press them again. Add a slice of cheese to each patty and let them cook for another 2 minutes.

 

       5 Add a swipe of mustard to the toasted side of each top bun. Set aside.

 

       6 When the burgers are cooked through, its time to put all the pieces together. (Pay attention: The success of your slaw burger is dependent upon its construction.) Start by placing a heaping scoop of coleslaw on the bottom half of each toasted bun. Top the slaw with a cheeseburger patty, a healthy scoop of chili sauce, the chopped onion, and the top half of the bun. Consume immediately.

 

      

       TEXAS

 

       THE SWINE AND CHEESE

 

        G H 

 

       John T. Edge, friend and Southern food scribe, was the first to point me in the direction of the Squealer. Theres this place South of Houston, he told me years ago. Its just a roadhouse, but they make great burgers. You should check it out, and they grind bacon right into the patty! Indeed they did, and I wasted no time getting to that roadhouse. When I arrived at Tookies Hamburgers I met my first bacon burger. My burger universe had been turned upside down.

 

       Back then (more than a decade ago) grinding bacon into a hamburger patty was unheard of. These days it seems everyone is trying their hand at bacon burgers like the Squealer. Ive recently seen them at restaurants in most major cities with names like the Piggie and the 50/50; even celebrated chef Sean Brock has his own very popular version.

 

      The bacon burger embodies some of the greatest primordial flavors known to man: smoke, salt, beef, and bacon. Its rare that I would ever suggest mixing anything into good, fresh ground beef, but I will make an exception with bacon (which is great with anything, duh). When ground bacon and beef meet, something very special happens. Its a match made in heaven.

 

       Tookies suffered a tremendous blow and failed to reopen after Hurricane Ike devastated the Galveston, Texas, area in 2008. But it was sold and managed to reopen three years later, based on the tremendous popularity of the Squealer alone. Ive been back since and am happy to report that the burger rode out the storm, and actually grew in size and quality under new ownership.

 

        G H 

 

       The recipe for the Squealer is so secret that only a handful of people are aware of its contents. Ive heard that competing restaurants have sent busboys down to Tookies for jobs with the sole purpose of stealing the recipe. Apparently they never get the job. That said, this is not the Squealer recipe and I didnt try to get a job at Tookies. Its a version we dubbed the Swine and Cheese. After much trial and error we created a version in the Hamburger America Test Kitchen that turned out dreamy. The greatest thing about this recipe is that youll need to pull out your grinder and really get personal with your beef.

 

        G H 

 

        G H 

 

      

       THE SWINE AND CHEESE

 

       MAKES 4 LARGE BURGERS

 

       EQUIPMENT

 

       A meat grinder or KitchenAid stand mixer with grinding attachment

 

       Two medium-size mixing bowls

 

       A seasoned cast-iron skillet

 

       A stiff spatula

 

       A baking sheet

 

       Parchment paper

 

       A 4½-inch (12-cm) food ring or round cutter

 

       Small metal bowls

 

       THE BURGER

 

       ½ pound (225 g) slab bacon

 

       1½ pounds (about 750 g) boneless chuck steak, marbled and close to 80/20

 

       4 seeded white squishy buns, toasted (see instructions, this page)

 

       Peanut oil, or other neutral oil

 

       Salt and black pepper, for seasoning

 

       4 thick slices yellow cheddar cheese

 

       THE TOPPINGS

 

       Yellow mustard

 

       Mayonnaise

 

       1 medium Vidalia or Walla Walla onion, sliced

 

       1 red beefsteak or heirloom tomato, sliced

 

       Iceberg lettuce, shredded

 

       1 Place the meat grinder or meat-grinding attachment in the freezer to chill for at least 30 minutes before using (or in your fridge overnight). This will help prevent the fat content in the bacon from melting and gumming up the grinder.

 

       2 Take the fresh beef and bacon youve acquired from your good friend, the butcher, and chop them into roughly ½-inch or 1-inch (12-mm or 2.5-cm) chunks.

 

       3 With the grinder running on low speed, add 4 to 5 chunks of beef to the grinder, followed by the same amount of bacon, alternating between the two until all the meat is ground. Be sure to have a medium mixing bowl in position to catch the ground meat.

 

       4 Once all the meat is ground, swap the bowl of ground meat out for a clean bowl and put the meat through the grinder once more at the same speed. This will ensure that the bacon and beef are thoroughly combined. But never grind more than twice.

 

       5 Transfer the bowl of twice-ground meat to the fridge to chill.

 

       6 Meanwhile, prep each of the toasted bottom buns with a swipe of mustard, followed by a smear of mayonnaise, a few sliced onions, a slice of tomato, and a handful of shredded lettuce.

 

       7 Preheat the cast-iron skillet over medium-high heat (or the flat top to medium-high) and add a few drops of peanut oil. Use the spatula to spread the oil, coating the surface.

 

       8 Line a large baking sheet with parchment paper. Take the meat out of the fridge and divide it into 4 equal portions weighing approximately 8 ounces (250 g) each. On the lined sheet pan, lightly press each portion into the food ring, making sure each patty is equal in size and thickness. Be sure not to over press the meatyoull want to maintain a somewhat loose grind to your patties.

 

       9 When the skillet is hot, season the patties liberally with salt and pepper, place them in the pan, and let them cook for 5 minutes without disturbing them.

 

       10 Flip the patties and cook for another 5 minutes. With about 1 minute to go, add a slice of cheese to each patty. Cover the skillet to accelerate the melt factor. When the patties are cooked through and the cheese is melty, transfer the patties to the prepared buns, add the top bun, and serve immediately.

 

 

 

        G H 

 

        G H 

 

      

       STEVES COUNTRY-FRIED BACON

 

       MAKES ABOUT 10 PIECES

 

       It is well known that Texans do not shy away from a deep fryer. At the State Fair of Texas every fall, vendors compete for the next great deep-fried treat, and the skys the limit. One year, deep-fried butter won the prize (butter!), and another it was the year of the deep-fried buffalo chicken in a flapjack. Hundreds have competed, and the ideas continue to amaze. In 2008, though, the top honors at Big Tex went to the somewhat tame chicken-fried bacona simple yet brilliant idea for sure.

 

       A few years ago, while I was making the rounds in the Houston area for burgers featured in my state-by-state guidebook Hamburger America, I stopped in to visit good friend Steve Christian, owner of Christians Tailgate Bar & Grill, a roadhouse on the west side of Houston. Steve is as much a third-generation burger man as a top-notch salesman and innovator. You need to try my latest creation, he told me excitedly, and thats when I had my first country-fried bacon cheeseburger.

 

       Steve noticed once that a big seller at the Houston rodeo was the country-fried bacon on a stick. I immediately thought, why not on a hamburger?! And the rest you can figure out. Like everything in Steves world, there always has to be a best way to make it. So, after much experimenting he settled on a successful formula. The following recipe is directly from Steve.

 

       After youve deep-fried bacon you come to the realization that you really can deep-fry just about anything. Channel your inner State Fair of Texas and get creative.

 

        G H 

 

        G H 

 

       EQUIPMENT

 

       A deep skillet for frying

 

       Two small or medium mixing bowls

 

       Long tongs (skip the plastic tips!)

 

       INGREDIENTS

 

      Enough peanut oil (or other neutral oil) to fill the skillet with about 2 inches (5 cm) of oil

 

       1 quart (about 1 L) buttermilk

 

       1½ cups (290 g) all-purpose flour

 

       A few shakes of coarse-ground black pepper

 

      ¼ cup plus 1 tablespoon (75 g) Lawrys seasoned salt (or make your own version! see recipe below)

 

       1 (16-ounce/455-g) package high-quality, store-bought, thin-sliced bacon

 

       1 Heat the oil in a deep skillet over medium heat.

 

       2 In one mixing bowl, add enough buttermilk to submerge a slice of bacon, about 2 cups (480 ml).

 

       3 In a separate bowl, combine the flour, black pepper, and seasoned salt and whisk until blended.

 

       4 When the oil is hot, coat a slice of bacon in the flour mixture, submerge it in the buttermilk, then dredge it through the flour mixture again. Gently drop the battered bacon into the hot oil and cook until golden brown, about 2 minutes. Steve says, Remember to flip it at least once! Do not crowd the panfry the bacon in 2- or 3-slice shifts.

 

       5 When the bacon is golden and crispy, remove it from the oil, drain briefly on paper towels, and serve on a burger immediately.

 

       Note: The country-fried bacon cheeseburger is a classic Texas two-fister with cheese, lettuce, tomato, onion, pickle, jalapeño, and 1 or 2 slices of fried bacon on top. Country-fried bacon also makes a crazy-good snack, and if you have some pickle chips on hand, I highly recommend frying them, too, while youre at it.

 

      

      SEASONED SALT SUBSTITUTE

 

       Makes ¼ cup plus 1 tablespoon/75 g

 

       2 teaspoons ground turmeric

       2 teaspoons salt

       2 teaspoons onion powder

       2 teaspoons garlic powder

       2 teaspoons paprika

       2 teaspoons sugar

       Whisk all the ingredients together and use instead of Lawrys in your dredging flour.

 

      

       BEANLESS BEEF CHILI SAUCE

 

       MAKES ENOUGH TO TOP 8 BURGERS

 

       Beef chili sauce as a condiment was created out of frugality. Burger joints that use fresh ground beef are often left with a daily dilemma: what to do with unused beef at the end of the day. Beef chili is the perfect solution because it can be refrigerated for up to a week or kept in the freezer for six months. And it tastes great on a cheeseburger.

 

       The history of the chili-topped burger is not well documented, but all roads seem to lead to Los Angeles, California, where arguably it was invented. It was there in the 1920s at the twenty-four-hour chili parlor Ptomaine Tommys that Thomas DeForest first ladled chili on a burger. His chili burger was imitated by others all over Los Angeles, and one of the best known is the popular chili burger chain Original Tommys (no relation to Ptomaine Tommy). Today the chili cheeseburger is ubiquitous. Some of the best can be found at Washington, D.C.s Bens Chili Bowl, Brooks Sandwich House in Charlotte, North Carolina, and Martys Hamburger Stand in Los Angeles.

 

       The chili youll find at most burger joints is a beanless chili con carne. Its similar to Coney sauce (the sweet chili sauce that adorns many hot dogs in America) but spicier and more tomatoey. If youve never made a chili sauce (or chili for that matter), this recipe is a great place to start. Its a beanless version of my mothers award-winning Mamas Kiss-Ass Chili, the jumping-off point for the great chili cooks my brothers and sisters have become. All of our chilis are different from Moms in some respect. Mine is no exception.

 

       EQUIPMENT

 

       A large saucepan with a lid

 

       A wooden spoon or spatula

 

       INGREDIENTS

 

       2 tablespoons olive oil

 

       1 medium yellow onion, finely chopped

 

       3 cloves garlic, minced

 

       1 pound (about 500 g) fresh-ground 80/20 chuck

 

       2 pinches salt

 

       1 tablespoon brown sugar

 

       1 tablespoon chili powder

 

       ½ teaspoon cumin

 

       1 teaspoon Worcestershire sauce

 

       1 cup (240 ml) canned crushed tomatoes

 

       1 tablespoon tomato paste

 

       1 tablespoon Franks RedHot cayenne pepper sauce or similar hot sauce

 

       1 Heat the oil in a large saucepan over medium heat.

 

       2 Cook the onion, stirring frequently, until translucent. Add the garlic, cook for 1 minute or until golden, then add the ground beef. Crumble, chop, and stir the beef until browned and pebbly. Scoop off any visible fat with a spoon.

 

       3 Reduce the heat to medium-low and mix in the salt, brown sugar, chili powder, cumin, and Worcestershire.

 

       4 Add the crushed tomatoes, tomato paste, and hot sauce to the pan. Stir to combine.

 

       5 Add ½ cup (120 ml) water, cover the pan, and simmer for 15 minutes. The chili sauce should be thick but not clumpy. Add more water to thin if needed.

 

        G H 

 

        G H 

 

      

       GOOP SAUCE

 

       MAKES ENOUGH FOR 12 QUARTER-POUND BURGERS

 

      Goop is a sauce that has made its way onto many burgers in the Pacific Northwest, especially the older-style classic burgers. All of the Goop Ive had tastes pretty much the same, and all of the recipes are protected by their respective burger institutions and contain highly secret ingredients. But to legitimately call your sauce Goop, you need to be Chuck Fritsch at Eastside Big Tom in Olympia, Washington. Thats because Chuck has trademarked the name and arguably makes some of the best Goop in the area.

 

       I can see why he keeps his recipe under wrapsGoop is addictive. It adorns not only the burgers at Big Tom but the fries and tater tots as well (tots + Goop = heaven). I once asked Chuck for the recipe, and he said, Whats the saying? If I told you Id have to kill you? So he didnt give me the recipe. But Ive done some testing and I think Ive come pretty close. When I wrote this up years ago I read it back to myself and imagined Chuck laughing.

 

       INGREDIENTS

 

       ½ cup (120 ml) mayonnaise

 

       ¼ cup (60 ml) sour cream

 

       2 tablespoons sweet relish

 

       3 tablespoons (45 ml) yellow mustard

 

       1 Whisk the mayonnaise, sour cream, relish, and mustard in a bowl and serve on your favorite burgers. The color should resemble a 1971 Curious Yellow Plymouth Barracuda.

 

       2 Tell your friends its not the real thing but pretty damn close.

 

        G H 

 

      

       HARRYS SCHNÄCK SAUCE

 

       MAKES ENOUGH FOR 8 QUARTER-POUND BURGERS

 

       Just about every burger joint in America proudly boasts that their signature burger comes with a special or secret sauce. Most of us who care to investigate cooking secrets have easily picked the lock on the standard special saucethe Thousand Island knockoff, a ketchup/mustard/mayo combo with a few other uncomplicated ingredients in there for uniqueness. But theres a reason why special sauce is actually ubiquitousthis simple combination of flavors can perfectly enhance a beefy burger, so long as the chef goes easy on the ketchup.

 

       Then one day I came across Schnäck Sauce. This is not your typical special sauce. It is robust and spicy without taking away from the flavor profile of beef. It is about as sophisticated a topping as you will find on one of my burgers, and if you like spicy, hot, creamy things, this sauce is for you.

 

       It was developed by my friend Harry Hawk for his burger joint Schnäck, which served sliders he called schnäckies in Brooklyn from 2001 to 2007. It really could be one of the best burger sauces out there.

 

       INGREDIENTS

 

       ⅓ cup (75 ml) mayonnaise

 

       2 tablespoons grainy mustard

 

       2 small canned Mexican chipotle chiles (I use La Morena or La Costeña chipotles in adobo), or more to taste

 

       Salt, for seasoning

 

       1 Combine the mayonnaise, mustard, chiles, and salt to taste in a food processor and pulse until the chiles are blended, about 45 seconds. If its not spicy enough, add more chiles. If its too spicy, start over with fewer chiles.

 

       2 Serve on a burger with nothing else. Your taste buds will explode.

 

        G H 

 

      

       PICKLED JALAPEÑOS

 

       MAKES ENOUGH TO FILL A 1-QUART (1-L) JAR

 

       My friend Steve Christian, at Christians Tailgate Bar & Grill in Houston, Texas, makes one of the best jalapeño cheeseburgers in the land. Thats because his sliced, pickled jalapeños are incredible, and this makes all the difference. Steve buys them cold-packed from Cajun Chef. He told me once, This is the only brand that has any crunch, which is true, so youll need to buy them in large quantities from Steves supplier, or make your own.

 

       The versatile pickled jalapeño is a staple on just about any roadhouse menu in the great state of Texas. When pickled, jalapeños impart a mellow heat (especially if you remove the seeds) that is not hot enough to damage your taste buds. Fear not, youll still get a buzz, a sort of mini-high that will naturally elevate your Texas two-fisted burger experience.

 

       EQUIPMENT

 

       A medium saucepan

 

       1-quart (1-L) Mason jar with airtight lid

 

       INGREDIENTS

 

       2 cups (480 ml) distilled white vinegar

 

       2 tablespoons sugar

 

       2 tablespoons salt

 

       8 to 10 cloves garlic, halved lengthwise

 

       12 to 14 medium-size green jalapeños

 

       1 Add 1½ cups (360 ml) water, the vinegar, sugar, and salt to a saucepan and bring to a gentle boil for 1 minute, then remove from the heat and let cool. (I usually put the saucepan in the freezer or fridge for a few minutes, or outside if its cold, to speed things up.)

 

       2 Place a third of the garlic pieces in the bottom of the Mason jar.

 

       3 Slice the jalapeños into thin rings (dont remove the seeds) and add them to the jar as well, alternating with handfuls of the remaining garlic. Jalapeños can be very hot. Avoid the dreaded capsaicin burn by wearing rubber gloves, and avoid touching your eyes (ouch).

 

       4 Pour the cooled vinegar mixture over the jalapeños, seal the jar tightly, and place in the fridge at least overnight before using them. The best flavor comes out at about day three, and hits its stride by day seven, but the pickles will last in the fridge for months.

 

       5 Remove the seeded centers from the jalapeños before serving to temper the heat. Apply to burgers, deviled eggs (this page), or just about anything that needs a kick in the flavor.

 

      

       BURGER-PERFECT FRIED EGGS

 

       MAKES ENOUGH FOR 4 BURGERS

 

       If you like burgers as much as I like burgers then you already understand that the clearest path to hamburger satisfaction is finding a harmony of elements. In considering burger architecture (see this page) the synthesis that will occur in your mouth upon your first bite should be your only concern. And if that first bite contains a beef patty, cheese, and a fried egg, you may have achieved perfect burger harmony.

 

       The marriage of egg to burger is not something you see all over America, but recently many high-end restaurants are elevating their gourmet burgers by topping them with a fried egg. In Australia, order a burger with the lot and youll get, among other things, a burger with bacon, pickled beetroot, a fried egg, and sometimes pineapple (clearly the creation of late-night drunks). In parts of Southeast Asia the egg is also a prominent burger topping. Street vendors in Kuala Lumpur take things to the next level by wrapping burger patties in big, wide fried eggs for a treat known as the Sloppy (or Ramly) Burger.

 

       How you prepare an egg for a burger depends on your preference. A scrambled egg has very different taste properties than a fried egg. But, in my mind, nothing says I dont like you more than an overcooked egg. The perfectly cooked egg, sunny-side up with a runny yolk, creates natures perfect burger sauce. The combination of egg yolk and burger grease is a protein-rich sensory explosion.

 

       And the circular shape of a fried egg fits perfectly on a burger. Its as if the partnership were meant to be.

 

       EQUIPMENT

 

       A nonstick skillet for frying eggs

 

       A spatula

 

       INGREDIENTS

 

       2 tablespoons butter (at least ½ tablespoon per egg)

 

       4 large eggs

 

       1 Make classic pub burgers with American or cheddar cheese following the recipe on this page. While the burger patties are resting, heat butter in a nonstick skillet over medium-high heat. Use enough butter for the number of eggs youre cookingdepending on the size of your skillet, you may be able to cook 2 or 3 at a time.

 

       2 When the butter is hot and just starting to brown, crack the eggs in the pan. Leave enough space between them for the whites to spread out.

 

       3 Cook, untouched, until the whites are just opaque and the yolk is still runny.

 

       4 Angling the pan, gently slide each egg out of the skillet and onto each cooked patty. Serve immediately on toasted buns.

 

        G H 

 

      

       BACON IN THE ROUND

 

       MAKES 1 POUND OF BACON, OR HOWEVER MUCH YOU NEED

 

       On its own, bacon is heaven. Its the gateway meat for most vegetarians who slip and fall off their diets. And for carnivores its a drug with a powerful aroma that is virtually impossible to resist. No matter what you are doing, or how full you are, there is always room for bacon. Am I wrong?

 

       That said, Ill be totally honest here. Although I understand the popularity of bacon on a burger, Im not really a fan of it as a topping. Bacon has a very strong flavor that can easily overwhelm the subtle flavors of good beef. However, used sparingly, it can work with your burger, not against it.

 

       Bacon has three distinct flavors: salt, smoke, and fat. Any burger can benefit from the addition of these elements. Cheese also contains salt, and often so does your burger when you add it during the cooking process. That adds up to a lot of salt. Use cheddar instead of American where bacon is involved (cheddar contains half the sodium) and a bit less salt when you season your patties. Generally speaking, the more bacon you use the less you will be able to taste the beef. For best results I recommend using good bacon, but avoid thick-cut bacon from your butcher or slabs of pork belly.

 

       One day during a cooking session in the Hamburger America Test Kitchen we accidentally stumbled upon a new method for preparing bacon as a burger topping. For years I had simply cooked bacon in a pan and placed the cooked planks across the top of a burger, complete with long bits sticking out from under the bun. It never looked right and always seemed clumsy. Then it struck me: What if we cooked the bacon in a circle to match the shape of the burger? The result was genius, the method everlasting.

 

       EQUIPMENT

 

       A seasoned cast-iron skillet

 

       Long tongs (skip the plastic tips!)

 

       INGREDIENTS

 

       1 (16-ounce/455 g) package good-quality store-bought bacon, preferably uncured and standard thickness

 

       1 Preheat a cast-iron skillet over medium heat.

 

       2 Using tongs, twirl a strip of raw bacon into a tight, more-or-less flat spiral making sure the edges are overlapping slightly. Add as many of these bacon spirals as you can fit in the pan with space between them. Cook them slowly. If the pan starts to smoke, lower the heat.

 

       3 When your bacon discs are browned on one side, flip gently and cook the other side until theyve reached your desired crispiness.

 

       4 Save the rendered pork fat (lard) for other recipes like the San Antonio Beanburger (this page). It will keep in the freezer for months.

 

        G H 

 

        G H 

 

 

 

        G H 

 

        G H 

 

      

       DEPRESSION-ERA COLE SLAW

 

       MAKES 8 TO 10 SIDE-DISH SERVINGS

 

       If youve ever had the pleasure of eating one of the greatest green chile cheeseburgers in America (at the Santa Fe Bite in New Mexico), then youve probably also had Bonnie Eckres addictive coleslaw as a side. The recipe she has used for decades is actually adapted from a government-issued pamphlet to help homemakers stretch their grocery dollars during the Great Depression. It was designed to be made with readily available and inexpensive ingredients (in this case, no cream).

 

       INGREDIENTS

 

       1 head white cabbage, shredded

 

       1 green bell pepper, seeded and finely chopped

 

       ½ cup (100 g) sugar

 

       ⅔ cup (165 ml) distilled white vinegar

 

       ¼ cup (60 ml) canola oil

 

       ¼ teaspoon salt

 

       ½ teaspoon ground black pepper

 

       ½ teaspoon celery seed

 

       1 teaspoon ground mustard

 

       1 Place the shredded cabbage and chopped pepper in a large bowl. Pour the sugar over the cabbage and pepper.

 

       2 In a small saucepan, bring the vinegar, oil, salt, black pepper, celery seed, and mustard to a boil. The smell of this boiling concoction will probably drive you out of the kitchenhang in there. Boil for 5 minutes and then pour the hot brew over the cabbage and peppers. Dont stir it yet! Allow it to cool before stirring. It will appear as if there isnt nearly enough liquid to transform all that cabbage into the saucy coleslaw of your dreams, but trust me, itll work.

 

       3 When the bowl of slaw and dressing has cooled, mix the contents, cover, and refrigerate for at least 2 hours. Bonnie suggests allowing the slaw to marinate overnight for optimum flavor.

 

        G H 

 

      

       STUPID-EASY COLE SLAW

 

       MAKES ENOUGH FOR A HUNGRY BACKYARD PARTY OF 8 TO 10

 

       If you dont have time for Bonnies Depression-Era Cole Slaw, heres one that I came up with years ago that is easy and very tasty. Its your classic, creamy coleslaw; the one youll find at any good backyard picnic, diner, or seafood shack. Its always a crowd pleaser and, I like to think, a great replacement for a green salad if your guests are clambering for something moderately healthy. And for those who have cringed at slaw recipes that call for buckets of sugar, youll find none here. Zero. Thats because I reformulated the recipe so that my diabetic father-in-law could safely enjoy coleslaw.

 

       EQUIPMENT

 

       A large mixing bowl

 

       A food processor with a grating/shredding attachment

 

       INGREDIENTS

 

       1 head white cabbage, shredded

 

       6 medium-large carrots, grated

 

       1 cup (240 ml) mayonnaise

 

       ¼ cup (60 ml) apple cider vinegar

 

       2 tablespoons yellow mustard

 

       1 teaspoon salt

 

       ½ teaspoon ground black pepper

 

       1 Combine the cabbage and carrots in a bowl and set aside.

 

       2 In the large bowl, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Add the carrots and cabbage to the mixture, tossing to coat.

 

       3 This slaw can be served immediately, but tastes best if covered and stored in the fridge for an hour before serving. (It can also be made ahead and stored in the fridge for up to 24 hours.)

 

        G H 

 

      

       MAMAS POTATO SALAD

 

       MAKES 8 TO 10 SIDE-DISH SERVINGS

 

       Ive been referring to my mother as Mama since I could speak. And my grandmother was her Mama. So although this comes from my mothers enormous cache of recipes, it really belongs to my grandmother, Granny, the original Mama.

 

       Granny was an incredible Southern home cook. Fried chicken and mac n cheese were her go-to meals, but where she excelled was in good old Lowcountry classics like chicken perlo, shrimp and grits, and sweet tea.

 

       Granny has since passed, so its my mother who makes the potato salad for gatherings with immediate family. But when the entire Southern family is getting together its my aunt Brenda who takes the reins. Im the only one who really knows how to make it, shes told my mom. I can make it taste just like Grannys.

 

       Its the boiled egg that makes it taste like Grannys, a staple in any classic potato salad recipe. Somehow eggs have started to fall out of favor in newer potato salad recipes, and I find that puzzling. Its the creamy, rich egg component that unquestionably ties this salad together.

 

       As we were going over the recipe one day Aunt Brenda said, I dont think Mama put that much onion in there. Balance is key, Brenda warned me. Not too much of anything that has a flavor of its own. You may need to experiment a bit to get it just right.

 

       INGREDIENTS

 

       3 to 4 pounds (about 1½ to 2 kg) white potatoes, washed, peeled, and cubed

 

       3 large eggs

 

       1 bunch scallions, chopped

 

       ½ medium red onion, chopped

 

       3 to 4 stalks celery, finely chopped

 

       ½ large green bell pepper, seeded and chopped

 

       ½ large red bell pepper, seeded and chopped

 

       ½ large yellow bell pepper, seeded and chopped

 

       ¾ pint to 1 pint (430 to 480 ml) mayonnaise (I suggest Hellmanns)

 

       2 tablespoons chopped dill pickle or relish

 

       Sea salt, to taste

 

       Paprika, for sprinkling

 

       1 Boil the potatoes in salted water until the potatoes are tender. Drain and set aside.

 

       2 Hard-boil eggs using my Deviled Eggs With a Kick recipe on this page, cool, and peel. Or follow Grannys method and add the eggs to the boiling water with the potatoes.

 

       3 Transfer the potatoes to a large bowl and add the chopped scallions; celery; the green, red, and yellow peppers; and the eggs. Add half the mayonnaise to the bowl and the chopped pickle. Using a spoon, combine gently. Add the remaining mayonnaise as you stir.

 

       4 Chill for at least an hour and serve. Give the bowl a sprinkle of paprika just before serving.

 

        G H 

 

       A page from Grannys recipe book

 

        G H 

 

        G H 

 

      

       RED CHILE POTATO CHIPS

 

       MAKES 8 TO 10 SIDE-DISH SERVINGS

 

       Anyone can walk into a grocery store and buy a bag of chips. The potato chip is the most popular savory snack out there, making up about 25 percent of all snacks consumed worldwide. The flavor choices beyond salt are also seemingly unlimited these days. Potato chips are really easy to make, so when you have the option to fry a batch of chips at home go for it.

 

       If Im deep-frying food at home, I always think about alternate uses for the fry oil before I toss itthis is a great opportunity to make your own potato chips. Theyre fast, easy, tasty, and you can flavor them any way you like. Try a version with just salt or, my favorite, a sprinkle of red chile powder and salt.

 

       EQUIPMENT

 

       A seasoned cast-iron skillet

 

       A mandoline slicer or a sharp knife and a steady hand

 

       A slotted spoon or mesh straining spoon

 

       INGREDIENTS

 

       3 russet potatoes, washed and peeled

 

       Peanut oil, or other neutral oil (enough to fill your deep skillet or frying pan with 2 inches/5 cm of oil)

 

       Red chile powder (or store-bought chili powder), for seasoning

 

       Salt, for seasoning

 

       1 Slice the potatoes into super-thin round slices. They should be a consistent thickness, otherwise some will cook too fast.

 

       2 Fill a large mixing bowl with ice water and soak the potato slices for about 10 minutes. Meanwhile, preheat the oil in the skillet over medium-high heat.

 

       3 Transfer the potato slices to a clean, dry kitchen towel. Lay them out so theyre not clumped together and pat them dry. Make sure theyre quite dryyou dont want to add water to hot oil! Deep-frying can be very dangerous. Please exercise caution.

 

       4 Drop the dry potato slices into the oil and let cook for 1 minute before stirring. Then, stir gently and often, making sure to press them down so they are fully submerged in the oil. Fry until golden brown and crispy1½ to 2 minutes.

 

       5 Use the slotted spoon or straining spoon to lift the chips out of the oil and onto a paper towellined plate. Quickly transfer them to a clean mixing bowl and, while theyre still hot, dust with chile powder and salt, tossing them to coat with seasoning. Taste and add more seasoning, if desired.

 

       Note: Homemade chips can get soft after a while. They can be re-crisped for 10 minutes in a 400°F (205°C) oven.

 

        G H 

 

      

       DEVILED EGGS WITH A KICK

 

       MAKES 12 DEVILED EGGS

 

       I love deviled eggs. Ive been eating them my entire life, usually at family functions and special occasions. We seem to save this indulgence until there is something to celebrate, but deviled eggs can be made in advance of a barbeque and are a great accompaniment to burgers.

 

       Every year I bring a plate of my spicy deviled eggs to my mothers Easter brunch, egg hunt, and bonnet contest (everyone shows up with a handmade bonnet, and my sister, Mary Beth, regularly walks away with the top prize). The recipe that I learned way back was my mothers, which was based on the simplest of elements: perfectly boiled eggs, good mayonnaise, Dijon mustard, and a sprinkle of paprika. She still refuses to put salt in the recipe because, she says, the mayo has plenty of salt in it. With my mother, nothing is measured, and the finger-in-the-batter taste test says it all.

 

       Over the years Ive slightly corrupted my mothers basic recipe (with her blessing, of course). In mine, the combination of Dijon, sriracha, and pickled jalapeño creates a fairly complex heat profile, one that makes you reach for a second deviled egg and a third.

 

       EQUIPMENT

 

       A medium-size stockpot

 

       A strainer

 

       A medium-size mixing bowl

 

       A plastic zip-top bag

 

       INGREDIENTS

 

       6 large eggs

 

       ¼ cup (60 ml) mayonnaise

 

       2 tablespoons mustard

 

       1 tablespoon sriracha chili sauce

 

       Pinch of salt

 

       Paprika, for garnishing

 

       Pickled Jalapeños (recipe on this page)

 

       1 Place the eggs in the stockpot and cover with lukewarm water. Bring to a gentle boil and cook for 1 minute. Cover, turn off the heat, and let sit for 10 minutes.

 

       2 Prepare a bowl of ice water. Drain the eggs and transfer them to the ice water to prevent them from cooking further.

 

       3 Once cool, peel the eggs and cut them in half lengthwise. Gently remove the yolks and add them to the mixing bowl. Place the egg whites on a serving plate.

 

       4 Crumble the yolks with a fork, then add the mayo, mustard, and sriracha and stir or whisk until combined. Its okay if the filling is a little lumpy.

 

       5 Add the filling to a plastic zip-top bag, seal the bag, cut the tip off of one of the corners of the bag, and squirt the mixture into the egg-white halves.

 

       6 Dust each deviled egg with a pinch of salt and a dash of paprika and top with a pickled jalapeño slice just before serving.

 

 

 

       POSTSCRIPT

 

       THE BEET BURGER

 

       (FROM KORZO OF BROOKLYN, NEW YORK)

 

        G H 

 

       Let me make one thing perfectly clearI do not like veggie burgers. I dont like the idea of them. I dont like the taste of them, and I consider them to be an insult to the word burger. I actually love veggies in all forms: cooked, steamed, smoked, grilled, roasted, even in a cold-pressed juice. Im a fairly healthy guy who loves cheeseburgers, and I have a great relationship with veggies. I fully understand that some people cant eat beef, or choose not to, and thats OK. Naturally, some of these people (my vegetarian wife, for example) would still like to enjoy the hamburger experience: the cheese, the toasted bun, those toppings, but just because its on a bun does not make it a burger.

 

       The real issue I have with veggie burgers is simply that they taste awful most of the time. They are either overprocessed, cardboard-stiff, soy-protein patties that taste like fake or frozen beef (which confuses me to no end. Why would the soy-protein people create a burger that mimics the worst burger you could eat?), or they are house-made gloppy, hot, veggie-and-bean mush pies. To add insult to injury, these mushy orbs are usually served on ridiculous, dried out, oversize, sprouted wheat buns in the name of healthy eating. Gross.

 

       But then I met the Beet Burger.

 

       My friends Maria and Otto Zizak, who run the celebrated Brooklyn Slovakian outpost Korzo, have a firm understanding of what it takes to make and serve great food. Everything that leaves the kitchen has been thoroughly considered, made from the best ingredients, and served with love. Korzo does not function in a trendy locally sourced, artisanal way, but in an old-world European way (with artisanal, locally sourced ingredients) because thats the way it should be done. And if thats not enough, when the Slovakian president shows up at the consulate in Manhattan, its Maria who cooks for him and his delegation.

 

       Korzo is also home to one of my favorite (beef) burgers: a grilled burger that has been wrapped in Hungarian langos dough and tossed in the deep fryer. The result is, well, you can use your burger-magination for this one. Langos bread when fried is heavenly and almost donut-like.

 

       Beets are a staple in the mountainous regions of Eastern Europe. In Slovakia, root vegetables like potatoes, beets, and horseradish are plentiful. Maria and Otto have incorporated beets into the Korzo menu in various forms, but the king of all is the Beet Burger. Korzo may have been the first to make a burger with beets in New York City, but today they have much company.

 

       The Korzo Beet Burger is made with walnuts, black-eyed peas, garlic, and both raw and roasted beets. Roasting caramelizes and brings out the natural sugars in the beets. We never boil beets at Korzo, Otto once pointed out. Because then it would taste like hospital food. Add cheese and onions to the final product and youll have one earthy, beefy, damn-tasty burger, and the only one in its category that I will consume.

 

        G H 

 

      

       THE BEET BURGER

 

       MAKES 8 TO 10 BURGERS

 

       EQUIPMENT

 

       Aluminum foil

 

       A food processor

 

       A large mixing bowl

 

       A nonstick baking sheet (or a baking sheet plus a silicone liner)

 

       THE BURGER

 

       1 large beet, peeled for roasting

 

       30 ounces (850 grams) canned black-eyed peas, drained and rinsed

 

       4 cups (400 g) walnuts, soaked overnight in water and drained

 

       2 medium carrots, peeled and shredded in a food processor with a shredding attachment

 

       1 large raw beet, peeled and shredded

 

       2 cloves fresh garlic, minced

 

       1 tablespoon Korzo Ale Mustard (or any good, grainy mustard)

 

       2 tablespoons Franks RedHot cayenne pepper sauce or similar hot sauce

 

       1 cup (80 g) panko bread crumbs

 

       Salt and black pepper, to taste

 

       2 tablespoons salted butter

 

       8 soft half-wheat or sturdy soft burger rolls, toasted (see instructions, this page)

 

       THE TOPPINGS

 

       Caramelized Onions (recipe on this page)

 

       Sautéed Mushrooms (recipe follows)

 

       8 slices of high-quality cheddar cheese

 

       1 Preheat the oven to 400°F (205°C). Rub the beet with olive oil and wrap in two layers of aluminum foil. Roast for 1½ hours, or until a knife slides easily all the way through. Let cool, chop into cubes, and set aside. Reduce the oven temperature to 375°F (190°C).

 

       2 In a food processor, coarsely blend the black-eyed peas and transfer to a large mixing bowl. Chop the walnuts in the food processor until coarse and add to the mixing bowl with the peas.

 

       3 Add the carrots, both the raw and roasted beets, the garlic, mustard, hot sauce, and bread crumbs to the same bowl and mix by hand until blended. Season with salt and pepper to taste. The mixture should be a thick, pasty consistency.

 

       4 Form patties that are roughly ¼ inch (6 mm) thick (patties can be chilled and/or frozen for later use). These burgers will not shrink during cooking, so form patties that are close to the circumference of your buns.

 

       5 Put the patties on the nonstick baking sheet (or baking sheet with a silicone baking liner) and roast for 45 minutes.

 

       6 While the Beet Burgers cook, prepare the sautéed mushrooms and caramelized onions.

 

       7 When the burgers are finished baking, remove them from the oven. Preheat the cast-iron skillet over medium heat and add a pat of butter. Brown each patty on both sides, flipping the burgers carefully so they dont fall apart. (This step is optional.)

 

       8 Add a spoonful of sautéed mushrooms to the top of each burger followed by a slice of cheese. Cover, and continue to cook until the cheese is melted, about 2 minutes.

 

       9 Transfer finished beet burgers to the toasted buns and top with the caramelized onions.

 

      

      SAUTÉED MUSHROOMS

 

       Makes more than enough to top 8 beet burgers

 

       1 tablespoon butter

       2 cups (120 g) sliced cremini mushrooms

       ½ cup (120 ml) dry white wine

       Sea salt, to taste

       1 Melt the butter in a saucepan over medium heat and add the mushrooms.

       2 Cover and cook over medium heat until the mushrooms release their liquid.

       3 Pour in the wine and raise the heat to high. When liquid in the pan is reduced, remove from the heat. Salt to taste and set aside until ready to use on your beet burgers.

 

        G H 

 

 

 

       ACKNOWLEDGMENTS

 

       It was only after I agreed to write my first cookbook that I discovered how much work it would be. I relish a good challenge, but I knew I could not do it alone (no way). Major kudos have to go to my trusty testing and shooting team of Sydney Rey and Kristoffer Brearton. This book would not have been possible without them, period. Sydney kept the entire book process together, kept me on task, and became our kitchen cop”—there was no sneaking an extra pinch of salt past her, everything had to be measured twice. And Kris made magic daily, shooting more than two thousand images of burgers and ingredients. At one point, after seeing the first round of Kriss work, Sydney remarked, I guess it doesnt matter what we write. Thanks, you two. Big thanks as well to food stylist Nicole Bergman and photographer Doug Young for the portraits and action shots in the book, as well as a few choice burger images.

 

       This book deal was struck at the exact moment that my wife Casey and I sold our wonderful loft apartment in Brooklyn. With that sale we lost our beautiful, fully-functioning testing and shooting kitchen. The timing could not have been more ridiculous. The book was due at Abrams while we were kitchenless, working on the renovation of our new home. A huge thanks must go to good friends Carey and Paul Reidy for the use of their home and kitchen during the production of the book. They took us in and gave us full use of their spacious, sunlit Brooklyn kitchen for shooting and testing.

 

       Additional testing and photography was the result of kitchen surfing at: Union City Studios, New Jersey (thanks, Bruce), in the old kitchen of our new home preceding renovation (before a pipe burst and destroyed the kitchen), my moms house and backyard, the Surf Club Cottage, Billy Durneys Hometown Bar-B-Que, and at good friends Nancy and Chads Montauk home.

 

       We had to borrow kitchen equipment because ours was deep in storage during construction (thanks to Nick, Tracy, Jonathan Kopp, and Nancy Cohen!) and it became a movable feast that kept things fresh. I never would have chosen to do it this way, but Im glad I was forced to do so. Now I know why bands go to different locales to record albumswhen you are completely out of your element you seem to work harder and stay more focused.

 

       The endless supply of fresh-ground 80/20 chuck for testing and shooting came from my good friends at Schweid & Sons, meatpackers who create some of the most consistently great-tasting ground beef around (and supply Five Guys and Smashburger). It was a treat to have fresh beef dropped at our roaming kitchen sites all over the New York City area for months. One day we ran out of ground chuck and picked up some 86/14 at a local supermarket. After the hundreds of pounds of quality beef from Schweid, the cheap store-bought stuff was like an awful joke. From that point on, if we ran out of beef, the test day was over. Thanks to Rev Ciancio and Jamie Schweid for making this possible.

 

       Thanks also to Kenny and Harry at Leskes Bakery for the massive supply of buns for shooting and testing. Grassland Dairy sent perfect Wisconsin butter, and the authentic New Mexican green chile came from Linda at NewMexicoCatalog.com. The one-of-a-kind Provel cheese was sourced from Chef Justin Bazdarich at Speedy Romeo, and the authentic frita rolls came from Marta at El Mago. Thanks also to Jason Ferguson at Big Spaceship, for naming our Swine and Cheese, Matt and Emily for napkin help, and Andrew Zimmern for penning the foreword.

 

       Im also grateful for the willingness of my burger heroes to share their recipes, a few secrets, methods, and photos with me. Thanks especially to Steve Christian at Christians Tailgate; Rich Belfer at White Rose; Glenn Fieber at Sollys Grille; Bonnie and John Eckre at Santa Fe Bite; John Boyles from the former Mr. Fables and Kewpee Hamburgs; Jim Flaniken at Steak n Shake; the Gokey Family at Petes Hamburgers; Mary, Dr. Phil, and Chef Michael Ollier at Certified Angus Beef®; Dana Browning at White Castle; Maria and Otto Zizak at Korzo; and one of the biggest burger nerds of them allmy friend Tom Ryan at Smashburger.

 

       And thanks, as well, to friends and family who have supported my burger craziness over the past decade, and to the passionate burger fans and Expert Burger Tasters who have helped point me to my next great regional burger experience. All of this help and advice has shaped a vision that I believed in from the start, a vision that could not have been realized without your continued support.

 

       This book would not have seen publication had it not been for two very important friendsmy agent Laura Dail and publisher Michael Sand at Abrams. Laura has believed in my hamburger quest since the very beginning (almost a decade now), and when everyone else said I was nuts, she knew better. Thank you, Laura. And it has been dreamy working with the even-keeled publisher and editor Michael Sand. Thank you for your seemingly effortless guidance. And a big thanks to everyone at Abrams, including design director John Gall.

 

       My mother continues to give me the confidence to get in the kitchen, keep things simple, and attempt to make magic. She really does make it look easy. Because of her the kitchen is my comfort zone. Thanks, Mom.

 

       Finally, thank you to my two amazing children, Ruby and Mac, who have only known a dad who is crazy about burgers. Its for you that I make an effort to lead a semi-healthy life, with a balanced diet that includes many veggies, smoothies, and as much exercise as possible. Left to my own devices Id probably burger my way to oblivion, which doesnt sound half bad.

 

        G H 

 

       Fear not thy onion.

 

 

 

       INDEX OF SEARCHABLE TERMS

 

       A

 

       American Angus Association

 

       American cheese

 

       Anchor Bar (Wisconsin)

 

       Anderson, Walt

 

       Andrew & Everett

 

       Angus beef cuts

 

       Astro Burgers (California)

 

       avocado

 

       B

 

       backslider

 

       bacon

 

       The Bacon-Avocado Toast Burger

 

       Bacon in the Round

 

       Steves Country-Fried Bacon

 

       The Swine and Cheese

 

       Bartley, Bill

 

       Basic Red Chile Sauce

 

       Bazdarich, Justin

 

       BBQ Sauce

 

       Beanless Beef Chili Sauce

 

       beef

 

       Beanless Beef Chili Sauce

 

       Certified Angus Beef

 

       The Beet Burger

 

       Belfer, Rich

 

       Bens Chili Bowl (Washington, D.C.)

 

       The Bierock

 

       Big Green Egg

 

       Bills Hamburgers (Mississippi)

 

       The Billy Goat (Chicago)

 

       Binney, Jennifer

 

       Bobcat Bite (New Mexico)

 

       Boo Koo Hamburgers (Texas)

 

       Boyles, John

 

       Brearton, Kris

 

       Brenda (Aunt)

 

       Bristol, Matt

 

       Brock, Sean

 

       Brooks Sandwich House (North Carolina)

 

       buns

 

       Burger Cottage (Massachusetts)

 

       Burger-Perfect Fried Eggs

 

       burgers. See also cheeseburgers

 

       The Bacon-Avocado Toast Burger

 

       The Butter Burger

 

       The Cuban Frita

 

       The Nut Burger

 

       The Olive Burger

 

       The Poached Burger

 

       The Slug Burger

 

       The Smoked Burger

 

       The Teriyaki Burger

 

       The Tortilla Burger

 

       butcher

 

       The Butter Burger

 

       C

 

       California

 

       Astro Burgers

 

       The Bacon-Avocado Toast Burger

 

       The Hat

 

       Howards Famous

 

       Calle Ocho (Florida)

 

       Capitol Burgers (California)

 

       Caramelized Onions

 

       The Carolina Slaw Burger

 

       cast-iron flat top

 

       cast iron skillet

 

       Castro, Fidel

 

       Certified Angus Beef

 

       cheese. See also Provel cheese

 

       cheeseburgers

 

       The Beet Burger

 

       The Bierock

 

       The Carolina Slaw Burger

 

       The Deep-Fried Burger

 

       The Flame-Grilled Burger

 

       The Fried-Onion Burger

 

       The Green Chile Cheeseburger

 

       Griddle-Smashed Classic Cheeseburger

 

       The Hamburger Parm

 

       The Jersey Burger

 

       The Jucy Lucy

 

       The Pastrami Burger

 

       The Patty Melt

 

       The Pimento Cheeseburger

 

       The Provel Burger

 

       The San Antonio Beanburger

 

       The Steamed Cheeseburg

 

       The Swine and Cheese

 

       The Thick Pub Classic Burger

 

       Cheez Whiz

 

       chile

 

       Basic Red Chile Sauce

 

       chile colorado sauce

 

       The Green Chile Cheeseburger

 

       Red Chile Potato Chips

 

       The Tortilla Burger

 

       chili sauce

 

       Chris Madrids

 

       Christian, Steve

 

       Christians Tailgate Bar & Grill (Texas)

 

       Clark, Judy

 

       Classic Utah Fry Sauce

 

       cole slaw

 

       The Carolina Slaw Burger

 

       Depression-Era Cole Slaw

 

       Stupid-Easy Cole Slaw

 

       Connecticut

 

       Jacks Lunch

 

       Louis Lunch

 

       The Steamed Cheeseburg

 

       cooking methods

 

       Corinth, Mississippi

 

       Crabills (Ohio)

 

       Crown Burgers (Utah)

 

       crusty bread

 

       The Bacon-Avocado Toast Burger

 

       The Patty Melt

 

       The Cuban Frita

 

       Cuban Revolution

 

       cuts of beef

 

       D

 

       Davis, Fletch

 

       The Deep-Fried Burger

 

       DeForest, Thomas

 

       Dennis (Dukes nephew)

 

       Depression-Era Cole Slaw

 

       Deviled Eggs with a Kick

 

       Donovans Pub (New York City)

 

       Dukes Grill (North Carolina)

 

       Dyer, Elmer

 

       Dyers (Tennessee)

 

       E

 

       Eastside Big Tom (Washington)

 

       Eckre, Bonnie

 

       Edge, John T.

 

       eggs

 

       Burger-Perfect Fried Eggs

 

       Deviled Eggs with a Kick

 

       The Loco Moco

 

       empanada

 

       F

 

       Fieber, Glenn

 

       The Fillin Station (South Carolina)

 

       The Flame-Grilled Burger

 

       Florida

 

       food ring

 

       franchising

 

       French fries

 

       The Fried-Onion Burger

 

       Frijoles Refritos de Jorge

 

       Fritos

 

       Fritsch, Chuck

 

       Fry Sauce

 

       G

 

       Glenns Stewed Onions, My Way

 

       Gokey, Paul

 

       Gokey, Pete

 

       Gonzalez, Mercedes

 

       Goop Sauce

 

       Granny

 

       gravy

 

       Great Depression

 

       The Green Chile Cheeseburger

 

       Griddle-Smashed Classic Cheeseburger

 

       grills

 

       The Guberburger

 

       H

 

       Hamburg, Germany

 

       hamburger. See also burgers; cheeseburgers

 

       architecture

 

       history

 

       Hamburger America (film)

 

       Hamburger America (Motz)

 

       Hamburger America Test Kitchen

 

       Hamburger Inn (Oklahoma)

 

       The Hamburger Parm

 

       Harrys Schnäck Sauce

 

       The Hat (California)

 

       Hawaii

 

       Loco-Moco

 

       The Loco Moco

 

       The Teriyaki Burger

 

       Hawk, Harry

 

       Homemade BBQ Sauce

 

       Howards Famous (California)

 

       I

 

       Illinois

 

       Indiana

 

       Ingram, Billy

 

       interstate system

 

       Iowa

 

       The Italian Burger (Massachusetts)

 

       J

 

       Jacks Lunch (Connecticut)

 

       jalapeños

 

       The Jersey Burger

 

       Jersey Girl

 

       J.G. Melon, New York City

 

       The Jucy Lucy

 

       The Jungle (Sinclair)

 

       K

 

       Kaelins (Kentucky)

 

       Kaiser rolls

 

       Kansas

 

       Katsanevas, James

 

       Kentucky

 

       Keuper, Lyman

 

       Kewpee Hotel Hamburgers (Michigan)

 

       kolaches. See The Bierock

 

       Korn, Matt

 

       Korzo (New York)

 

       Kraft, James Lewis

 

       Kuban, Adam

 

       L

 

       Lincoln Grill

 

       Loco-Moco (Hawaii)

 

       The Loco Moco

 

       The Loose Meat Sandwich

 

       López-Alt, J. Kenji

 

       Louis Lunch (Connecticut)

 

       M

 

       Madrid, Chris

 

       El Mago de las Fritas

 

       Maid-Rite (Iowa)

 

       Maillard reaction

 

       Mama

 

       Mamas Pimena Cheese

 

       Mamas Potato Salad

 

       Marias Restaurant (New Mexico)

 

       marinade

 

       Martys Hamburger Stand (Los Angeles)

 

       Mary Beth (sister)

 

       Massachusetts

 

       Matts Bar (Minnesota)

 

       Matts Place Drive-In (Montana)

 

       Menches Brothers

 

       Michigan

 

       Minnesota

 

       Minos Burgers (California)

 

       Mississippi

 

       Missouri

 

       The Mo Club (Montana)

 

       Montana

 

       MOS Burger chain

 

       Motz, George

 

       Motzs Kinda-Secret Frita Sauce

 

       Motzs Whiz Cheese Spread

 

       Mr. Bartleys Burger Cottage

 

       Mr. Fables

 

       Mr. Fables-Style Mix

 

       My Red Sauce

 

       N

 

       Nagreen, Charlie

 

       National Register of Historic Places

 

       Nebraska

 

       New Jersey

 

       New Mexico

 

       New York

 

       North Carolina

 

       The Northgate Soda Shop (South Carolina)

 

       The Nut Burger

 

       Nu-Way (Kansas)

 

       O

 

       Odells

 

       Ohio

 

       okazuya (Hawaiian diner)

 

       Oklahoma

 

       olives

 

       The Olive Burger

 

       Olive-Mayo Mix

 

       Smoked Olives

 

       Ollier, Michael

 

       onions

 

       Caramelized Onions

 

       The Fried-Onion Burger

 

       Glenns Stewed Onions, My Way

 

       Original Tommys

 

       outdoor grill

 

       Ozersky, Josh

 

       P

 

       Palmetto Cheese

 

       The Pantry (New Mexico)

 

       pasteurized loaf cheese

 

       The Pastrami Burger

 

       The Patty Melt

 

       Pauls Tavern (Iowa)

 

       Peanut Barrel (Michigan)

 

       Petes Hamburgers (Wisconsin)

 

       Phillips Grocery (Mississippi)

 

       Pickled Jalapeños topping

 

       pierogies. See The Bierock

 

       Pimena Cheese

 

       The Pimento Cheeseburger

 

       P.J. Clarkes (New York City)

 

       The Plaza (Wisconsin)

 

       Pleva, Ray

 

       The Poached Burger

 

       potatoes

 

       potato chips

 

       potato salad

 

       Thin-Cut Fried Potatoes

 

       The Provel Burger

 

       Provel cheese

 

       Ptomaine Tommys

 

       R

 

       Red Chile Potato Chips

 

       refried beans

 

       El Rey de las Fritas

 

       The Rite Spot (California)

 

       Rockaway Athletic Club (South Carolina)

 

       Runza (Nebraska)

 

       Ryan, Tom

 

       S

 

       The San Antonio Beanburger

 

       Santa Fe Bite (New Mexico)

 

       sauce. See also gravy

 

       Basic Red Chile Sauce

 

       BBQ Sauce

 

       Beanless Beef Chili Sauce

 

       chile colorado sauce

 

       Classic Utah Fry Sauce

 

       Fry Sauce

 

       Goop Sauce

 

       Harrys Schnäck Sauce

 

       Motzs Kinda-Secret Frita Sauce

 

       My Red Sauce

 

       Teriyaki Sauce

 

       Sautéed Mushrooms

 

       Schnäck (schnäckies)

 

       Schnäck Sauce

 

       scoop

 

       Seasoned Salt Substitute

 

       SeriousEats.com

 

       sides

 

       Depression-Era Cole Slaw

 

       Deviled Eggs with a Kick

 

       Mamas Potato Salad

 

       Red Chile Potato Chips

 

       Stupid-Easy Cole Slaw

 

       Sids Diner (Oklahoma)

 

       Sills Snack Shack (Texas)

 

       Sinclair, Upton

 

       sliders

 

       The Slug Burger

 

       Smashburger

 

       The Smoked Burger

 

       Smoked Olives

 

       Snappy Lunch (North Carolina)

 

       Sollys Grille (Milwaukee)

 

       South 21 Drive-In (North Carolina)

 

       South Carolina

 

       The Fillin Station

 

       Pawleys Island

 

       The Pimento Cheeseburger

 

       spatula

 

       Squealer

 

       stands

 

       Steak n Shake

 

       The Steamed Cheeseburg

 

       Sternberger, Lionel

 

       Steves Country-Fried Bacon

 

       Stupid-Easy Cole Slaw

 

       Super-Easy Tasty Brown Gravy

 

       The Swine and Cheese

 

       T

 

       Tavern

 

       Taylor pork

 

       Taylors Maid-Rite (Iowa)

 

       Teds Restaurant (Connecticut)

 

       Tennessee

 

       teriyaki

 

       The Teriyaki Burger

 

       Teriyaki Marinade

 

       Teriyaki Sauce

 

       Texas

 

       Boo Koo Hamburgers

 

       Christians Tailgate Bar & Grill

 

       The San Antonio Beanburger

 

       Sills Snack Shack

 

       The Smoked Burger

 

       The Swine and Cheese

 

       Tookies Hamburgers

 

       Whataburger Chain

 

       The Thick Pub Classic Burger

 

       Thin-Cut Fried Potatoes

 

       tongs

 

       Tookies Hamburgers (Texas)

 

       tools

 

       toppings

 

       Bacon in the Round

 

       Burger-Perfect Fried Eggs

 

       Pickled Jalapeños

 

       Sautéed Mushrooms

 

       Steves Country-Fried Bacon

 

       Thin-Cut Fried Potatoes

 

       The Tortilla Burger

 

       Turner, Brett

 

       U

 

       Utah

 

       V

 

       Vals Burgers (California)

 

       W

 

       Walsh, Robb

 

       Washington (state)

 

       Washington, D.C.

 

       Weber kettle grill

 

       Wedls (Wisconsin)

 

       Whataburger Chain (Texas)

 

       Wheel Inn Drive-In (Missouri)

 

       White Castle

 

       White Manna (New Jersey)

 

       White Rose (New Jersey)

 

       Whole Foods

 

       Wisconsin

 

       Anchor Bar

 

       The Butter Burger

 

       Petes Hamburgers

 

       The Plaza

 

       The Poached Burger

 

       Sollys Grille

 

       Wedls

 

       W&M Bar-B-Q (Honolulu)

 

       Z

 

       Zaharakos (Indiana)

 

       Zimmern, Andrew

 

       Zizak, Maria

 

       Zizak, Otto

 

 

 

        G H 

 

      

       PHOTO CREDITS

 

       All photographs by Kristoffer Brearton, Douglas Young, and George Motz, with the exception of the following: this page courtesy White Castle, the White Castle images and materials and the WHITE CASTLE® mark are the exclusive property of White Castle Management Co. and are used under license; this page and this page American Angus Association/Certified Angus Beef Brand; this page Ruby Motz; this page Russell Lee, Library of Congress, Prints & Photographs Division, FSA/OWI Collection; this page (bottom left) courtesy Steak N Shake Enterprises; this page (middle right) courtesy Sollys Grille; this page Ruby Motz (wood chips); this page courtesy Russell Library, Middletown, CT; this page Quinta Scott, Along Route 66, University of Oklahoma Press, 2000; this page courtesy Mercedes Alvarez, El Rey des las Fritas; this page courtesy Sollys Grille; this page courtesy Dyers Hamburgers; this page courtesy The Hat Restaurant; this page courtesy John Boyles; this page courtesy John Boyles; this page Tim Fyke; this page courtesy John Brandkamp, Wheel Inn Drive-In; this page courtesy Mary Thames Louis; this page (bottom left + bottom middle) Sydney Rey

 

       Kristoffer Brearton:

 

       Cover, this page (right), this page, this page, this page, this page (top left), this page, this page, this page, (middle left + bottom right), this page, this page (bottom right), this page, this page, this page (bottom right), this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page, this page (top right), this page, this page, this page, this page, this page, this page, this page, this page, this page

 

       Douglas Young:

 

       this page, this page, this page (left), this page, this page, this page (top right, bottom left, + bottom right), this page, this page, this page, this page, this page, this page, this page (top right), this page (right), this page, this page, this page, this page, this page, this page (bottom left + bottom right), this page, this page, this page, this page (bottom left + bottom right), this page, this page, this page (middle left, bottom left, + bottom middle), this page, this page, this page

 

       George Motz:

 

       this page (middle left), this page, this page (top left), this page (left), this page, this page, this page, this page, this page (top left + top right), this page, this page, this page, this page, this page (middle left), this page (top right + middle right) this page (bottom right), this page, this page

 

       Published in 2016 by Stewart, Tabori & Chang

 

       An imprint of ABRAMS

 

       Text copyright © 2016 George Motz

 

       All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.

 

       Library of Congress Control Number: 2015948965

 

       ISBN: 978-1-61769-182-9
eISBN: 978-1-61312-942-5

 

       Editor: Michael Sand

 

       Designer: John Gall

 

       Production Manager: Denise LaCongo

 

       Stewart, Tabori & Chang books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification. For details, contact specialsales@abramsbooks.com or the address below.

 

        G H 
115 West 18th Street
New York, NY 10011
www.abramsbooks.com

 

 

 

        G H 

 

 

 

 

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必須在電腦中安裝兩個軟體

1. 至 https://github.com/Kutinging/EpubConv_Python/releases
下載 Epubconv.ver.1.0.4.1.zip 安裝  用途為簡轉繁
2. 至 https://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000765261
下載 Kindle Previewer 3.25  安裝  用途為epub轉mobi

 

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禮拜五,豬朋狗的聚會時間又到了,為了證明自己比較年輕,所以特別學了新歌,因為怕破音,這次特別帶了生脈飲去「增加肺活量」,果然,唱高音的時候,比以前輕鬆多了,用比較小的力量就可以唱出以往吃力才能唱出的音階,所以親身實證,生脈飲也可以算是唱KTV的秘密武器。

從前上課老師也說過,歌唱、老師一類需要用嗓子的行業,一般人會想到用膨大海之類的來「潤喉」,但是,無論是弦樂、管樂,琴弦、共鳴箱、孔竅一定不能濕潤,反而要又乾又緊的時候才能發出清脆響亮的聲音,如果太濕了,聲音反而出不來。這就讓我想到以前參加管樂隊(很短期,因為自己音樂細胞太爛就自動退出淘汰了),每當吹奏到一半,就要把樂器口拿掉,把裡面的口水甩出來,看到一堆人在甩口水,那景象還蠻令人莞薾的。

所以咧,像楊梅某前輩會叫人使用破笛響聲丸,這個藥裡面有一味藥叫做「訶子」,是一個又燥又澀的藥,吃了之後會令人喉嚨乾燥,就像一根沒有口水的管樂器,吹奏出來的聲音大概是能夠響徹雲霄的。不過,這個藥我沒有用過,如果大家有興趣,再請大家以身試法囉!(可以另外加潤肺的藥;破笛響聲+生脈飲?)

另外,很多人去唱歌都不是去唱歌的,一堆人在一起就會想喝酒助興,我的豬朋狗友們也不例外。因為上課的時候有提到,葛根可以從脾胃抓水往太陽經輸佈掉,所以葛根有把脾胃濕熱的酒起抓起來往外散掉的機會,也有同學曾經分享,喝酒前用一點葛根芩連湯,會比較不容易醉,不過呢,這是一種魔道,心臟不夠大的人不要亂試,出了事要自己負責。

這次也不知道那根筋不對,因為有個豬朋狗友比較容易醉,醉了之後就喜歡「亂掏東西」,所以想說拿個葛根芩連這個「魔道」給他試試,結果這位同學沒試,反到是另一個位高權重的同學試了,好死不死,這個同學感冒兩個多禮拜都還沒完全好,平常又勞心勞力,葛根芩連湯加一堆黃湯下肚後,結果發心悸、心臟無力倒在旁邊大喊心臟不舒服,本來身上有帶生脈飲可以急救的,但也恰恰被我用完了,無計可施。啊!真是嚇死寶寶了,第一次使用魔道就出事,這是祖師爺在警告不要亂用他的寶貝嗎!好在後來吐一吐,把東西吐乾淨,人也就好多了,第二天趕緊送上真武湯、生脈飲,把感冒的虛弱補一補,以寥表歉意。

葛根芩連,在平常的時候也還好,黃芩、黃連也不知道多少醫生每天都在開,可是呢,苦寒藥就是這樣,平常沒事不打緊,如果你今天身體剛好是很虛弱的狀況下,用一點都可能讓你躺著進醫院,我就遇過兩個例子,感冒時吃了葛根芩連湯後被送急診的,所以用苦寒藥真的不能不慎,這次祖師爺給教訓了,大概是要提醒我不能太隨便,仗著自己「猜獎率高」而染上了「青菜辨證就給藥」的惡習啦!

還好是豬朋狗友啦,不然大概就要惡名遠播了,可是,好像就是豬朋狗友才會幫你散播惡名吼!不過,有誰會來承認自己喝醉了喜歡亂掏東西呢?讓我們繼續看下去。

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颱風還沒來,菜價漲三成,我葛格保師傅說青菜變貴嘍!可是我一點也不擔心,因為冰箱裡有紅蘿蔔,一年365天價格和供應量最穏定的蔬菜,也是農業單位用來平抑菜價的重要冷凍蔬菜。

「我不吃紅蘿蔔。」「我不喜歡紅蘿蔔。」哈,我知道有很多人一定會這樣說,而且理由是「討厭紅蘿蔔的腥味。」

打從娘胎出世,我就有輕度近視,所以從小長輩喜歡給我吃紅蘿蔔,很多很多的紅蘿蔔。

紅蘿蔔高麗菜排骨糙米粥,紅蘿蔔馬鈴薯咖哩雞,紅蘿蔔玉米炒肉丁,紅蘿蔔絲煎餅等等等,我都愛吃,但是從小到大最愛的是炒紅蘿蔔絲,定要燜得爛爛的,絕對不能加炒蛋的那一種。

你說紅蘿蔔有腥味,是因為你沒吃過最單純最簡單最原味的紅蘿蔔料理,直接了當說,就是你不認識紅蘿蔔的好。

紅蘿蔔切絲,用菜刀也好,用刨絲器也好,隨便你,但尺寸是絲不是條,以火柴棒為標準。

鍋子是炒鍋,不沾鍋或湯鍋都好,只要有個密合的鍋蓋。鍋熱鍋冷也不講究,但記得要加油,不是幾滴而已,是足夠讓紅蘿蔔絲都吃到,因為紅蘿蔔的營養是脂溶性,不加油不能吸收,最重要是不~好~吃。

油入鍋,開大火,有蔥就爆香一下,沒有就算了,倒進紅蘿蔔絲翻炒一下,加清水約紅蘿蔔兩,三成高,見滾沸,上鍋蓋,轉小火,一路燜,至少半小時。

中途可掀蓋上下翻動,見湯汁乾可酌量加水,繼續燜,直到紅蘿蔔絲自己斷成一截一截的,完全變軟為止。

開大火收汁,最後落一丁點鹽巴調味,切記,紅蘿蔔未軟化前不能放鹽,否則之後很難煮到入口即化。

用這樣燜爛爛的紅蘿蔔絲拌飯,是一種另類的素滷肉飯,紅蘿蔔散發甜甜的蜜香,顏色油亮誘人,其他菜都不必上,只要一盤紅蘿蔔即可。

或許你嗤之以鼻,說自助餐廳也有類似紅蘿蔔料理。錯!坊間餐廳因為多加了蛋炒,所以吸走了紅蘿蔔的甜,再加上紅蘿蔔燜得不夠軟,腥氣猶存,入口有渣,滋味截然不同。

颱風過後,菜價一時半刻也不會回跌,試著做燜炒紅蘿蔔絲,保證你也會愛上他!

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1.OO歌唱班

例如:【快樂歌唱班、歡樂歌唱班、流行歌唱班、金曲歌唱班、卡拉OK歌唱班】

 

市面上(天龍國以外)很多班級都是這樣命名,優點是簡單清楚,平易近人,沒門檻無負擔,符合一般人需求--就是只有唱歌而已,強調唱歌很簡單,開心就好。

因此只要不叫OO歌唱班,就可以跟超過一半的班級不一樣了。

 

2.冠上老師大名的歌唱班

例如:【羅文聰歌唱班】、【紀露霞歌唱班】、【江亦帆專業歌唱培訓

 

除了名人光環效應。中國人本來就愛在自家的功夫前面冠上開山宗師的姓氏,如:陳氏太極、霍氏八極。補教界後來學去這招。例如楊氏速讀、徐薇英文。大家注意力直接集中在老師本人,宛如一宗一派,感覺很有存在感,學生也很有面子(這是什麼歪理?)。社區大學的老師比較低調,還有少數人選擇掛名。

 

3.歌唱+OO

例如:【歌唱學日語】、【歌唱學英語】、【大安的歌舞世界】、【銀髮族歡樂歌唱+律動】、【玩音樂,英文輕鬆學 (國、台、英文歌曲自彈自唱)】、【歌唱表演抒壓<含養生管理、發聲氣功>】、

 

複合式的歌唱班各地越開越多,一兼二顧,符合國人貪多務得心理。另外,不必專一一項課程,因此(暗示著)不管在歌唱或另一科目兩端,都是玩票性質,不會上得太累,程度也不會太難,比較輕鬆。

除了樂器+歌唱、舞蹈+歌唱這兩種王道組合外以外,現在也流行異業結合,以後社大也許會進化出戰鬥歌唱班或美味中菜歡唱班(居然有點期待),想必不會太令人訝異。

 

4.太威了這看起來根本不像是社大嘛!

豬頭皮(朱約信)【電影、音樂的跨界流行藝術賞析】

跟老大的【當代流行音樂:音樂發聲及專業歌唱養成】

堪稱雙璧!

這樣的課(程名稱),若放在國立大學大三大四選修課程(2學分)

應該會第一堂擠滿一堆真假文青

若放在社區大學....... 學生就哭哭了........

 

-----------------------------------------------------------------

身在最有創意的天龍國社大,

這些歌唱班的名字看來不錯,參考一下

例如:

EZ歡唱  吳明芝

快樂唱好歌:國台語金曲  林倩如

歡樂銀髮卡拉OK(長青課程葉春騰

歡樂卡拉OK歡唱  丘世瑤

李麗華老師與卡拉OK輕鬆唱  李麗華

大明星教歌唱技巧  李麗華

勁歌金曲國、台語教唱    (莊文德)

歌唱藝術班  張錦釧

國、台語教唱  王安莉

懷念西洋老歌經典  楊懷

懷念金曲-我要為你歌唱  吳靜嫻

快樂歡唱學英文  簡秀珍

日本演歌與會話  葉志梅

東洋演歌歡唱樂活歌唱人生  陳倩文

哼哼唱唱學二胡  朱英露

百年電影百年歌  經典老歌大家唱  吳萍康

超級星光歌唱技巧〈含養生管理發聲氣功〉  卡傑

烏克麗麗快樂彈唱(夏威夷吉他趙偉竣

歌唱與打擊 邊打邊唱忘卻憂傷  顏志文

寫自己的歌 創作屬於生活和自己的歌謠  顏志文  (非歌唱班)

流行美聲-歌唱技巧與發聲訓練  蕭煉英

杵音小米酒與八部合音~布農族的藝想世界  林南吉

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http://breakingnews.michaeljackson.com/CN_TW/

(Verse 1)
Everybody mocking the peace of Michael Jackson
They caught us stalking the moves of Michael Jackson
Just when you thought he was done
he comes to give it again
They put it around the world
cause they wanna write my obiturary

(Chorus)
No matter what you just wanna read it again
no matter what you just wanna feed it again
why is it strange that i would fall in love?
who is that boogie man youre thinking of?
how am i crazy cause im just in love
this is breaking news
this is breaking news


(Verse 2)
Everybody watching the news saw michael jackson
they wanna see that i fall cause im michael jackson
you read the worst to destroy like its a weapon
you turned your back on love and you cant get it again


(Chorus) x2
No matter what you just wanna read it again
no matter what you just wanna feed it again
why is it strange that i would fall in love?
who is that boogie man youre thinking of?
how am i crazy cause im just in love
this is breaking news
this is breaking news


(Bridge)
All the news today they say we're crazy
and all they say today, we're on display
baby


(Chorus) x2
No matter what you just wanna read it again
no matter what you just wanna feed it again
why is it strange that i would fall in love?
who is that boogie man youre thinking of?
how am i crazy cause im just in love
this is breaking news
this is breaking news

You keep on breaking the news
breaking the news!

Adlibs til end.



----------------------------------------------------------------------------------
這首歌是真貨還是偽物?
我認為是真的,
因為假如說這是假的
SONY就犯法了
如果他們手上有花了一億六千萬美元買來的材料
沒有必要去找人假唱

歌曲本身
詞的部份比較沒有爭議
因為MJ之前就出過這種歌曲
有人提出把「Michael Jackson」放在歌詞裏唱
(還自己X2句尾押韻)對此感到刺耳
但有人反駁說Michael在引述八卦媒體的報導時也會引述出自己的全名
並不是自我詆毀,反而是吸睛效果,覺得那些感到刺耳的人有點小題大做

曲的部分....副歌很難琅琅上口(可能還要多聽幾遍
BRIDGE和結尾的地方很薄弱
節奏部應該是最OK的

至於這到底是不是MJ唱的
有他的聲音,但是....經過重製過了
還有招牌聲音的拼貼,(個人覺得這蠻沒格調的拼貼
這是盡全力的MJ嗎?不盡然....所以要強化聲音
到底這個扭曲過的MJ是百分之幾的MJ呢?反正不是100%
不是100%那麼80%甚至更低,低到多少才算是假呢??
我不至於覺得這首歌裏全然沒有MJ的存在
雖說MJ成份只是低了些...可是這還是MJ

私心以為
會被SONY挑上只是因為歌詞題材是講媒體的,很有戲
如果是MJ三思之後可能不會挑上這首歌的,
還不夠銳利,還不夠成為大賣,聲音還不夠戲劇化
(放一邊涼快去,三年後再來看看還是丟一旁,改頭換面玩一玩又丟一旁
有些歌就是先天不良,很難讓他滿意,
所以他才會有這麼多的DEMO

有網友說了
假如專輯裏首首都是像這樣
即使是百分之一千的MJ作品
也會慘賣(首週20萬,世界總銷量800萬...會不會太少了

那些說是別人代唱的人,讓我想起...
TII在上映之前還不是一堆人說是替身?
這真是奇風異俗,
從..我想想,從網際網路社群開始發達的2000年以後就是這樣了
流行樂之王要出專輯
先要被所謂歌迷痛罵一番,用力唱衰
罵得越兇的表示是越鐵桿的歌迷... 

 http://dl.dropbox.com/u/10507085/Breaking%20news.mp3

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  • Jul 03 Sat 2010 06:41
  • nhk

http://www9.nhk.or.jp/ryomaden/blongparts/

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  • May 28 Fri 2010 08:24
  • link

Komica

Michael Jackson 阳光网
http://en.justin.tv/home
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新聞でホームページの 事を知り、拝見いたしました。
 本当に辛い体験をなさいましたね。友樹君の事、心からお悔やみ申し上げます。
 最愛の息子さんを亡くした耐え難く辛い思い。そのエネルギーが、このホームページを立ち上げる力となったんですね。
その思いが、しっかりと伝わって参ります。
 自我が確立し、自分では一人前と背伸びしてみても、まだまだ未熟で不安定な中・高校生。あるいはその年代の子供たち。その世代の引き起こす事象が、あまりにも大事件になっていくことの多い昨今です。
 程度を知らぬ故か、人の痛みが分からぬ故か。自分の行為の結果はいずれ自分に返ってくる、まいた種は刈り取らねばならないという理に、考えの及ぶ筈もありません。
 しかし、彼らは突然変異で生まれた訳ではありません。
 彼らの行為は甚だしく軽薄で、人の命に無頓着です。彼らは、大事件を平然とやってのけますし、頻発しております。校内暴力、そして小学校での学級崩壊などと聞くと、親世代として何が足りないのだろうかと、考えたりも致します。
 さて、京子さんのホームページを拝見して、何とも重い重い気持ちになりました。
 当然ですよね。子供さんが突然、理不尽な暴力によって、死に至らされ、その後の警察、マスコミ、加害者の対応・態度にも納得いかない事ばかり。いつまでもおさまる筈のない京子さんの胸の内、苦しみでありましょう。だからこそ、重いのだと思います。
 それを理解した上で、私なりの考えを少し書かせて頂きます。反論、愚痴、意見などがございましたら、いつでもお聞かせ下さいませ。ただ、私も 仕事を持つ身。結構忙しく、パソコンの電源を入れないことの方が多いのです。メールは携帯電話に転送になりますので、もし、お急ぎの場合はそちらにお願い します。
 まず、一つの仮想をイメージして下さい。
 友樹君が、この世で受けた苦しみや痛みから解放され、平穏な心で、今の京子さんの心を覗くことができたとします。彼には、貴方の姿はどの様に映るでしょう。
 きっとそれは、第三者である私と同じではなかろうかと思います。
 子供を殺され、加害者に子供を返してくれと呪う心の内は、母親として当然ではありますが、さながら修羅です。ホームページからあふれる思いも、執着心であり、復讐心です。
 その姿を見た友樹君は、どんな思いに駆られるでしょう。
 自分の事でこれ程苦しむ母の姿を見たとき、彼はきっと苦しまずにはいられないでしょう。母の心をこれ程までに苦しめている、こんなにも人を許せない、その心を作った原因が自分の存在であることに。
 親より先に先立つ親不孝、と申します。
 引き裂かれんばかりの親の心を、分かる、とは申し上げられません。
 ですが、親が子の死を悲しみ、他者を呪う事によって、子が苦しむのであれば、親はその苦しみを昇華し、子が幸せになれるような、自分の心を作り上げねばなりません。
 そんなことある筈ないと、おっしゃいますか。友樹君は今もあのとき苦しみのまま、あのときの加害者を恨み、呪っていると。
 そうですね。死後の世界など知らない私が引き合いに出すには、少し思い上がった例かもしれませんね。
 でも、考えてみてください。この世に生きている限り、私たちはどんな怪我をしても、苦しいことがあっても、その時を過ぎれば、痛みは消え、元 の生活を繰り返そうとします。例えば交通事故に遭っても、車に乗れる限りは、またバイクや自動車に乗ります。勿論、傷害を負ったり、トラウマを抱えたりす る場合もありますが、それでも、その中でたくましく生きようとするのが人間です。痛みや苦しみの原因である肉体を失った者が、未だにその苦しみに苛まれて いると考える方が、無理があるように思うのです。
 ともかく、ここは例として考えて下さい。
 少なくとも、今貴女が苦しみ悲しんでいることは、友樹君の痛み苦しさを想像しての、悔しさや切なさ愛おしさでありましょうが、それは、あくまでも貴方自身の感情なのです。友樹君のそれとは別のものです。
 そして、そのもはや取り戻すことのできない愛おしい者への切ない情愛は、京子さんが友樹君を子供として授かったからこそ、感じる情なのです。子供とはなんと愛おしいものなのでしょう。
 ここで、少し視点を変えることをお許し下さい。
 京子さん、あなたはこのように考えたことはありますか。我が子が加害者でなくてよかった、と。
 勿論、そんなことは考える筈のないことですね。そんなことがある筈はないですね。優しいこどもさんですもの。
 それを承知でお願いします。考えてみて下さい。直接手を下したという例で無くでよいのです。側にいただけで良いのです。
 悲しいですね。子供が殺人に関わったなど。親自身の人生と、子供の人生と、それらを考えて空恐ろしくなります。勿論真実は明らかにされなければなりませんし、罪が存在すればそれ相応の償いもしなければなりません。
 でも、そんな事に関係なく、殺人に関わったという負い目は、彼らの人生に必ず附いてまわります。
 平然と罪の意識も無く同じ事を繰り返す者は、いずれは自分の思いやりのなさ故に、破滅せざるを得ないでしょうし、平凡な幸せの中に暮らす者は、必ず心の奥底に負い目を抱え、いつその幸せが崩れるかと不安を持ちます。
 でも私は、彼らが本当に自分たちの罪を悔いるのは、彼らが平凡な幸せを知り、愛おしい者を手にしたときであろうと思うのです。少年たちはそれほど未熟であり、未完成でもあると思うのです。
 少年たちに罪を犯させないために少年法改正を、とあなたはおっしゃる。
 本当に若い未熟な人たちに、こんな罪を背負わせたくはありませんね。
 でも、重い罪が少年にも課せられるから、犯罪が少なくなる、と言うのは、確かにそういう一面は否定できませんが、何か違うのではないかと考えるのです。
 そして、それをおっしゃるあなたの言葉の裏に、復讐心を読みとるのは、私だけでは無いと思います。
 責めている訳ではありません。憎んで当たり前です。許せる訳がない。
 しかし、世の中から、こうした犯罪を無くしたいという、あなたの心もまた、本物に違いないと思います。
 酷ではありますが、もし我が子が加害者であったらと、その心を、想像力を働かせてみることはできないでしょうか。母として、それれそぞれの子供たちの立場にたって。
 謝りにもこない。本当の事を言わない。敵意さえ感じる。そんな人間の心にまでとお思いでしょうが、そこにもまた、愛おしむべき人間がいることを認識して頂きたいのです。
 これは理屈です。理屈で分かっても、心はそうはいかない。当然です。許すことなどできるはずもない。
 それで良いのです。
 理屈を理解し、それでも思い通りにならない自分の心を知り、今まで知り得なかった愛おしさや、切なさを知り、それらは全て、息子さんが身を挺して、あなたを成長させようとしている以外の何物でもないではありませんか。 
 勿論、現実には誰も自ら求めて、そんな生き方、死に方などしません。
 あくまでも、これは受け止めかたなのです。
 友樹君の十五年の、あなたの子供としての生涯を、あなたの中で、どう高めていくことができるか、これは母親としての使命ではなかろうかと思います。
 親より先立つ親不孝はないと言います。
 あなたの心を思うとやりきれません。
 でも、子供さんをそんな親不孝者にしないで下さい。友樹君の生涯を縁として、あなたが成長してください。
 親の心子知らず、とも言います。
 友樹君には、今のあなたの恨み辛みの醜い心は、疎ましいかもしれません。
 京子さんはどうでしょう?ご両親の心を思われますか。おじいちゃん、おばあちゃんにとっても、孫の死は悲しい事でしょう。孫は子よりもかわい いとも聞きます。でも、その心は、息子の死を悲しむあなたに向けられているとは思いませんか。息子の死を思っては悲しみ苦しむ娘の姿に、どんなにか苦しい 思いを募らせていらっしゃることでしょう。
 その思いは、親であるあなたにはきっと想像できることだと思います。
 
 私たち人間は、親先祖から脈々と受け継がれて来た命の営みがあって初めて存在しています。それらへの感謝や畏敬の念は大切です。
 しかし、元を正せば,この地球も、そこに生まれた私たちも、宇宙の塵から生まれた者です。
 私は、死は、肉体がその宇宙へ帰ったようなものだと思っています。
 いつか、あなたが友樹君の死を、前向きに受け止める事ができるようになり、その寂しさ悲しさを、他者への慈悲に変えることできるように努力し始めたとき、彼の心も安心して存在の起源へ帰っていくことでしょう。
 親の心が救われたとき初めて、彼は自らを親を幸せにする存在として認識して、安心すると思うのです。
 死んだ子の年を数えて、生きていたら今頃あの子は、等と考えるのは空しいだけです
 あなたの並々ならぬエネルギーを引き出してくれた息子さんのご冥福を、心からお祈りいたします。 
  FH 
          
http://www3.ocn.ne.jp/~my-angel/1163.htm

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與圖左2006年相較,右邊的索沙的確白不少。(圖/截自福斯運動網)

記者陳浚錡/綜合報導

前小熊隊強打索沙(Sammy Sosa)退休後仍然是美國棒球界話題人物,日前他參加拉丁葛萊美頒獎典禮時,由黑變白的皮膚再度引起熱討論,當外界認為他可能與天王麥可傑克森 (Michael Jackson)一樣,可能是受到病變或是整型,所以才會變白馬王子,不過他極力否認此傳聞,表示會如此都是因為使用護膚霜所帶來的結果。

索沙的白皮膚是這幾天棒球圈人士只要一見面就會討論的話題,從11月5日(台北時間)亮相至今已一週,他為什麼會變成如此仍有許多人揣測,與他關係密切的小熊工作人員表示這位巨砲退休後,平常有保養肌膚的習慣,但還是有人毒舌戲稱,他是因為禁藥吃太多才會如此。

沉寂將近一週,索沙終於作出回應,「我在芝加哥的烈日當中打了19年球,皮膚受到嚴重破壞,而現在我沒再比賽,不再曬那麼多太陽,所以每天睡前擦 了護膚霜,所以現在臉才看起來白了一些。我不知道這些照片竟然引起這麼大的騷動。」台北時間今天(12日)是索沙的生日,友人都笑稱這是他給自己的禮物。

麥可傑克森是因病變白,或是去整型漂白至今眾人紛云,索沙被問到是不是這兩種原因其中之一時,他駁斥表示,「我不是種族主義者,我不喜歡那樣。我 是個享受人生的人,所以希望大家能冷靜下來,讓他們了解啥是真相,我真的無意這麼做再度引人注意。」索沙還開玩笑說,如果把這保養品牌子說出來的話,一定 會大賣!

從照片上看來索沙難免顯得不自然,而且有些詭異,有球迷說,如果他再這樣下去,電影《小姐好白》如果拍第二集的話,可以找他主演,並且可省下一大 筆化妝費。而友人為索沙緩頰道,「他一直都很注意自己的外表,用保養品是正常的,但選在那時間出席頒獎典禮似乎有點不太好。」

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(中央社記者周慧盈台北特稿)李長春是誰?對大多數地球人來說這是個陌生的名字,但著名財經雜誌富比世網站卻「慧眼獨具」,將他選為世界最有權力的人物之一,因為全球近1/5人口腦裡所想、口中所說的一切,都不同程度地受到他的管控。

富比世(Forbes)網站11日公布歷來第一份「世界最有權力人物榜」。榜單共67人,全均全球每一億人上榜一人。

在分母數如此龐大的榜單中,中國一口氣有四人入榜,包括國家主席胡錦濤(第2名)、中共中央政治局常委李長春(第19名)、人民銀行行長周小川(第48名)、國家資產管理委員會主任李榮融(第67名)。

胡錦濤、周小川與李榮融的入榜原因即使不能一目了然,稍微思考後也可理解,一位是人口最大國的國家領導人,一位是掌控這個大國貨幣政策的央行行長,另一位是總額難以精確估計的中國國有資產的管理者。

李長春呢?與上述三人相比,李長春的官職並不形象化,較少接觸中國事務的人,難以窺探他的影響力。

但是稍微關心中共政壇的人就會知道,在這個以黨領政的大國,李長春是黨內最有權勢的九名政治局常委之一,而且負責的是意識形態領域的管控。

意識形態既無影無形,也無邊無際,在大多數國家負有輿論監督天職的媒體,就是李長春管束的主要對象。

維基百科以「思想僵化」形容這位掌控13億人思想的中共官員,指他緊縮媒體在報導上的政治意識,又稱這位擔任過河南省長的大官,在主政期間河南愛滋病泛濫。

中國大陸常常傳出政治異議人士遭拘押、判刑的事件,就與李長春有關。

知名異議人士、作家劉曉波去年底因為帶頭起草倡議民主、人權、法治的「零八憲章」而遭捕,雖然國際社會不斷大聲疾呼要求中國放人,但官方不但不為所動,還更進一步以「顛覆國家政權」罪名正式逮捕劉曉波。

北京消息人士說,中共中央其他政治局常委並非都認同劉曉波與零八憲章的處理方式,但卻無法說服關鍵人物李長春的強力堅持。

劉曉波只是眾多事例中的一件。無論願不願意、是否喜歡,每個中國大陸民眾都多少不同地在思想、言論上受到拑制,這種控制所造成的影響難以說清楚。

不過,富比世將管人腦袋想什麼、嘴巴說什麼的李長春選為世界最有權力的人物之一,對於中國的人權現況,這樣處理勝過千言萬語。981112

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《2012 末日預言》電影今 (12) 日上映,但本月 6 日,天文學家真的偵測到一顆隕石差點撞上地球,而專家卻是在它接近地球之前 15 小時才發現它!

香港《大公報》報導,馬雅曆預言末日將於 2012 年降臨,並指一顆小行星將撞向地球。昨天,美國太空總署 (NASA) 還信誓旦旦的說電影情節根本不會發生,因為科學家「抓得住」小行星的時間。

但是,科學家,其實,天文學家於上周五 (6日) 偵測到一顆隕石差點撞上地球。而天文學家是在它接近地球之前 15 小時才發現它。

幸運的是,這顆編號 2009 VA 的小行星直徑只有 23 呎,就算撞上了地球也不會有什麼大礙,因為它通過大氣層時,大概就燃燒殆盡。最後,它在距離地球 8700 哩外掠過。

1908 年,大約同樣大小的一顆小行星擊中西伯利亞,造成大災難,有 1200 平方哩的森林被夷平。

鉅亨網

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(2009/11/06 00:28)

隨著經濟活動的蕭條、物質生活的膨脹,讓原本男主外女主內的傳統,進階但卻又退化到男女皆得主外才能足以養家活口的地步,因此,現在絕大多數的孩子必須開始學習跟著父母一起加班,近日兒福聯盟公佈了ㄧ項駭人聽聞的調查,台灣約有七成五的學童必須要上安親班,其中不乏晚上八、九點後才能回家的孩子,驚人的數據背後所呈現出的是現代家庭的辛酸與無奈。

曾幾何時,台灣社會的連動已經蔓延擴及到20年後台灣未來主力的主人翁身上,是價值的混淆還是功利主義的作祟,讓物慾使然的情感必須要無情地加諸在才開始享受生命的孩子身上。

在台灣叫「安親班」,在中國大陸叫「小飯桌」,顧名思義就是要幫父母在親子無法互動下的另一個替代機構,不只可以解決吃喝拉撒還可以代位教養,更可以在班級聯絡簿中的家長欄位代簽,且以代理人身分與學校導師進行親師溝通,唯一不同的只有教養是父母的天職與義務,而安親班必須看付費的多寡來進行管教服務的等級判別。

兒福聯盟調查的數據或許讓父母看到了感到不堪,但是在業主眼中卻成為無限商機,然後演化成巧奪豪取的動力,學校4點放學時間ㄧ到,安親班的老師、車子早已在學校所安排的定點待命就位,先遑論這些車子設備是否依照相關規定,光就超載就讓人直冒冷汗。來到安親班內狹小的空間,無論一年級或六年級都在相同高度的桌椅上開始振筆疾書,為了提高孩子作業的正確性來讓父母感到肯定,甚至更提供了標準答案已供參考,孩子畢竟是孩子,看到大家都在抄誰會自己寫?

點心時間,廉價奶精紅茶混雜著數得出的粉圓再加上濃郁的糖水也可以讓孩子趨之若鶩爭相搶食,然後才藝班開始上陣,英語、作文、心算、數學、勞作、鋼琴、畫畫……建構孩子課業外的壓力但卻勾勒出父母的虛榮。

安親班或許讓不得不的父母有了盡到教養義務自慰的藉口,但卻讓孩子提早面臨社會化的悲哀,許多反差性社會行為往往就在不自覺中同儕學習中慢慢建立,直到有一天孩子的學校老師打電話通知,小孩偷東西、罵髒話、欺騙、說謊、打架……才開始自憐,為什麼我會生出一個歹子。

教養學習、家庭教育是父母的專業科目不容小覷,但是有多少身為父母者能順利All pass這也是學校教育最無力的區塊,先別說以尋找教育合夥人的心態選擇安親班,單就以消費者的立場選擇也應該先做功課再加以抉擇,貨品可以挑便宜的買,或是用力地殺很大,但是教育學習和看醫生是不能夠要求便宜些或是等待週年慶,因此安親班要如何選擇將是父母讓孩子身心靈減少傷害的重要關鍵。

NOWnews

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抢先視頻宣傳發表 迈克尔杰克逊官方圖鑑全集--12月7日出版
11月8日
 
http://www.pic-pal.com/show-image.php?id=0956badef62396ee428d047f3f54a9ff

(美联社)迈克尔杰克逊官方圖鑑全集(The official Michael Jackson Opus)--是對流行音乐之王獨一無二的禮讚。在超大,400页的致敬文獻裡将以照片為主體,而且也将包括文章,插图和诗歌,其中至少有一半為獨家發表,封面由的皮革手工裝訂和丝绸內裡的精裝收藏盒。

類似企劃的商品价格將超过2000美元, 但杰克逊的這本书的将定價為165美元。 “迈克尔希望这能够尽可能的接触到更多的人“Kraken总裁 Karl Fowler如是说道。

這本迈克尔杰克逊官方圖鑑全集,现在已發布一項宣傳視頻。



来源:examiner.com/ mjsunny      翻译:juyac


(將即時更新視頻!!敬請期待!!

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November 8, 12:28 PMPop Media ExaminerKatrina-Kasey Wheeler

AP

The official Michael Jackson Opus is a tribute to the King of Pop like no other. The oversized, 400-page tribute will be driven by photos but also will include essays, illustrations and poetry, at least half of it exclusive — all handbound in leather and enclosed in a silk clamshell case.

Where other projects have been priced at more than $2,000, the Jackson book will cost $165. "Michael wanted this to be accessible to as many people as possible," says Kraken CEO Karl Fowler.

A new video preview of the Michael Jackson Opus is now available and can be viewed below.

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  • Nov 09 Mon 2009 05:39
  • ABC

ABC
Title track of the Jackson 5’s second album, issued in May 1970 in the
States and August 1970 in the UK.
Originally titled ‘1-2-3’ and ‘ABCD’ – demo versions known to exist.
Premiered on the American Bandstand TV show in the States, on which
Michael also revealed he was a big Beatles fan.
Appeared on a promotional film sent to concert promoters in 1970, to
let them know who the Jackson 5 were – performance filmed at the
group’s first Motown concert in Philadelphia.
Released as a single in February 1970 in the USA and May 1970 in the
UK. Achieved no.1 in the States on both the Hot 100 (for two weeks),
where it toppled Let It Be by the Beatles, and the R&B chart (for four
weeks). Charted at no.8 in the UK.
10
Outsold the Jackson 5’s debut hit, I Want You Back, and was the no.8
best selling single of 1970 in the States.
Motown celebrated the success of ABC by pressing gold (yellow) vinyl
copies, with an accompanying press release that stated: ‘Because of all
the million selling records we’ve had in the past, none soared beyond
the million mark faster than ABC by the Jackson 5. It did it in less than
12 days!’
Grammy Award nomination: Best Contemporary Vocal Performance
by a Duo, Group or Chorus (the Carpenters took the award, for (They
Long To Be) Close To You).
Featured in ‘It All Started With’, an episode of the Jackson 5 cartoon
series, in 1971.
Following its success, co-writer Freddie Perren confessed the music of
ABC is the chorus of I Want You Back. ‘All we did was take that music
11
and keep playing it, adding a couple of steps to it,’ he admitted. ‘We
cut the track for ABC before I Want You Back was really a big hit!’
Cited by Michael, in the early 1970s, as one of his three favourite songs
he had recorded for Motown, along with I’ll Be There and Never Can
Say Goodbye. Also named by Michael named as one of his three
personal Motown favourites in his autobiography, Moonwalk,
published in April 1988.
Previously unreleased live medley of I Want You Back and ABC,
recorded at the Jackson 5’s Los Angeles concert on 26th August 1972,
featured on the TV soundtrack album, THE JACKSONS: AMERICAN
DREAM, issued in October 1992 in the States and July 1993 in the UK.
Performed by the Jackson 5 on the Carol Burnett Show in 1974.
Salaam Remi’s Krunk-A-Delic Party Mix, on the album MOTOWN
REMIXED in 2005, featured alternate vocals.
Other remixes:
Love Stream Mix – from the album, SOUL SOURCE – JACKSON 5
REMIXES, released in Japan in 2000.
Kubota, Takeshi Remix – from the same album as above.
Readymade Super 524 Mix – from the album, SOUL SOURCE –
JACKSON 5 REMIXES 2, released in Japan in 2001.
12
Justa Roots Rock Mix – from the same album as above; also included
on the Jackson 5 album, SOUL LEGENDS.
DJ Friction Remix.
Sampled by:
Vanilla Ice on Dancin’, from his 1990 album, TO THE EXTREME.
Naughty By Nature on O.P.P. (Other People’s Property) – charted at
no.5 on the R&B singles chart and no.6 on the Hot 100 in the States,
and no.35 in the UK, in 1991.
ABC – I’LL BE THERE – THE LOVE YOU SAVE
Medley of hits the Jackson 5 performed on their own TV special in the
States in 1972.
ABC – THE LOVE YOU SAVE
Medley performed by the Jacksons during the Michael Jackson: 30th
Anniversary Celebration, The Solo Years concerts, staged at New
York’s Madison Square Garden on 7th and 10th September 2001.
ABCD
Early, rejected title for the Jackson 5’s second hit single, ABC.
AFTER THE STORM (THE SUN WILL SHINE)
Unreleased track from the Jackson 5’s Motown era – written by Willie
Hutch.
AIN’T NO MOUNTAIN HIGH ENOUGH
Classic song the Jackson 5 recorded two versions of, one mid-tempo
with a spoken intro (as per the Diana Ross recording), and the other uptempo
– both remain unreleased.
Hit versions:
Marvin Gaye & Tammi Terrell – no.3 on the R&B singles chart and
no.19 on the Hot 100 in the States in 1967.
Diana Ross – no.1 on the Hot 100 and R&B singles chart in the States,
and no.6 in the UK, in 1970.

13

友:貌似砂山認真了呢!!
砂:這ABC還真是名曲啊
友:不然哩?

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11月8日 wd86 y  
今年夏天,Jermaine Dupri和Janet Jackson 宣布,他们七年的关系已经达到了尾聲。新的报告表明,兩人现在是重新走到一起,甚至比以前更加認真。 5BWO7F0v"  
9'tOF  
Janet Jackson,43岁,计划与Dupri,37歲,舉行婚礼,根据In Touch雜誌一份新的报導。 oz54IO  
&}N=a  
“珍妮特和杰梅從來沒有不愛對方過,但他们开始對彼此關係想当然耳,”一位對兩人知情人士如是说。 "'M>%m u  
e~Hx+Qp.G  
即使他们今年早些时候分手了,兩人仍保持着密切联系。 s*blZdP  
O^tH43C  
“现在,他们希望能在明年年初结婚,兩人正積極籌備,因为在迈克尔死后,家庭裡需要一些微笑。” =e<;B_~.  
J?Y1G<&  
据朋友透露,珍妮杰克逊计划扶養迈克尔杰克逊死後抛下的3个孩子。她还认为,在他們生命中有著一個強大的父親形象是最佳的決定。 8|\0\Wd;vu  
x2� s%qZ#  
来源:Times of the Internet/mjsunny            翻译:juyac


友:天大的好消息啊(拭淚
砂:是啊...

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2009年11月6日- '迈克尔杰克逊:现场招魂',是迈克尔杰克逊,最新的滑稽之最的奇事。 於昨天11月5日首先MTV.com披露,这个电视节目,全程實況,会议将由靈媒Derek Acorah主持,於英国电视台SKY 1播出。

'迈克尔杰克逊:现场招魂'另一个博取情感的伎俩?
誇張地宣傳的實況和充分的精神旅程,这个节目会準備迈克尔杰克逊的私人物品由Derek Acorah感應。除此之外還將有意想不到的神秘嘉賓,幾位杰克逊的朋友和粉絲和一位傑克森的熟識者參加節目錄影。真正對第三類接觸的計畫杰克逊,Acorah本人是讳莫如深,但可以假设他们可以與迈克尔杰克逊做某種程度的聯繫。

奇怪的是,怎麼每次有什么怪事發生在杰克逊身上,我们发现總是起因在大西洋彼端的(意味在英國)。諸位還記得那個惡名昭彰的一对一采访嗎?

现在,這个招魂的想法到不是那麼的奇怪了。奇怪的是挑选迈克尔杰克逊下來一个小时的降神,或者我們可以描述为剥削吧。粉絲們和尊重迈克尔杰克逊的人們,将會是毫无疑问地投下無限輕蔑回敬這個在电视上的滑稽場面。

幸运的是,'迈克尔杰克逊:现场招魂'将不会在美国电视上播出,所以我们等著看,看是否有人(MJ?)回應呼喚而不用浪費時間去觀賞本節目。

来源:Examiner.com'/mjsunny            翻译:juyac

http://www.examiner.com/x-21681-Anaheim-Celebrity-Headlines-Examiner~y2009m11d6-Now-calling-Michael-Jackson-Psychic-Derek-Acorah-will-be-on-Michael-Jackson-The-Live-Seance



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2009年11月6號

洛杉磯(路透社)--有線電視網A&E上週五公佈一項計劃--新的真人秀電視節目,由已故流行歌星邁克爾傑克遜的四個兄長主演,其中也描繪他們是如何調適邁克爾的死亡,以及排練他們即將到來的音樂會。

A&E指出︰在『傑克遜:一個家族王朝』現身的明星有Jackie, Tito, Jermaine and Marlon,每集一小時,共分六集,從12月13日開始播出。

這幾位將展示錄製一首相關傑克遜電影『就是這樣』,的歌曲配樂、出席其電影首映的情景,以及為了慶祝杰克遜五兄弟合唱團成立40週年的一場音樂會的排練實況。

邁克爾傑克遜獨唱生涯(其中包括他紅極一時的“Thriller”)之前的最初,在60年代末和70年代與兄弟們聯手組成杰克遜五兄弟合唱團,他們的經典曲目有:“ABC”以及“I'll Be There”等。

邁克爾傑克遜於今年6月25日,因過量服用處方藥死於洛杉磯。自那時以來,將倫敦舉行的7月復出巡演計劃的最後幾天的排練情形,剪輯而成的演唱會電影,就逐漸成型。從這些視頻排練的基礎上形成的影片--“就是這樣”,自10月28日上映以來,已在全球創下超過14400萬美元的巨大票房。

A&E在聲明稿中指出『現在,杰克遜兄弟們讓我們有史無前例的機會,去進入他們的世界,關於他們錄製的新曲,新材料,還有慶祝杰克遜五兄弟合唱團成立40週年的排練過程。』

回顧1976年傑克遜的兄弟姐妹們--包括La Toya 與 流行歌手Janet--曾擁有一個被稱為“傑克遜”的綜藝節目,當時播出了一季。

http://abcnews.go.com/Entertainment/wireStory?id=9019664

友︰有點太遲了的感覺
砂︰應該不難看

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