This Minneapolis staple is smart and simple: Sealing a slice of cheese inside two thin burger patties allows the burger to develop a serious char while the inside stays moist thanks to its molten core....
Author: Alexa Weibel
In New Mexico, where many traditional dishes contain roasted green chiles, it's only natural that hamburgers get the chile treatment, too. If you don't have access to fresh New Mexican green chiles, try...
Author: David Tanis
Made to exacting standards, the hamburger at Zuni Café, in San Francisco, is legendary. First, grass-fed beef is salted well in advance of grinding, which gives the meat its succulence. Grilled over coals...
Author: David Tanis
This is another one of Suvir Saran's ideas, which I have adapted. The whole spices in this mix contribute not only amazing flavors, but texture as well. I used a combination of light-fleshed sweet potatoes...
Author: Martha Rose Shulman
The famed vegetarian cookbook author Mollie Katzen has a whole chapter devoted to burgers and savory pancakes in her beautiful new cookbook, "The Heart of the Plate." Before I'd looked carefully at the...
Author: Martha Rose Shulman
"Grinding" may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it's not that difficult. As the grinder was an innovation in its day,...
Author: Mark Bittman
These are adapted from Suvir Saran's potato patties called palak ki tiki, from his lovely cookbook "Masala Farm." They are a striking green because of all of the raw spinach that gets packed into them....
Author: Martha Rose Shulman
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough...
Author: Melissa Clark