Tue Jul 21, 2015
I have to start out this post giving credit where credit is due—these mini-gyro burgers are a direct inspiration from MP Taverna in Astoria, Queens mixed with a Greek-America gyro loaf recipe devised by my editor at Serious Eats, Kenji. Although the translation of trying to make a really good gyro-inspired burger ended up being pretty direct, the road to it came with some learnings on building a small-scale burger for the grill, and striking just the right balance between this being able to be considered a burger, but still taste distinctly like a gyro.
Read more and get recipe >>
Wed Apr 6, 2011
Those filling their Twitter and Facebook with meat probably have already noticed that this Meatmaster has broadened his horizons past grilling and into the world of condiments with the new column Sauced over at Serious Eats. So far I've been loving ditching the bottle and learning how to make an array of sauces from scratch, and was reminded of one of my favorite condiments of all times—Sriracha mayo.
My friend Blair introduced it to me when he served bison burgers that had a generous coating of mayonnaise mixed with Sriracha on the bread. Since then, I've always had a bottle of it made, in the fridge, providing insurance that there will never be a Sriracha mayo emergency in my house. Thinking of best uses for this stuff, I thought a turkey burger would be an excellent vehicle to let a lot of the great flavor of the mayo to come through by using a lighter tasting meat, but first, I had to make a turkey burger that didn't suck.
More and recipe after the jump >>
Tue Sep 28, 2010
For all the reasons I love living in NYC, there's times when it can be a total disappointment. I've been vocal about the sorry state of Southwest and Tex-Mex cuisine here, which happens to be up there next to barbecue as my favorite. Although barbecue has be righted to some extent in the past 5 or so years, my other true food love continues to get little to no respect. So I'm left to my own devices to pick-up the slack, but the city doesn't make it easy with inferior or non-existent ingredients that are required to replicate the real deal. One of these large holes is Hatch chiles—one seriously awesome pepper.
More and recipe after the jump >>
Fri Jun 13, 2008
Burgers are so simple, yet took me so many years to figure out. A food that is such a staple in our American diet should be something we should all be able to master, but you're not going to get anywhere without the right piece of beef. So I bring you another addition of Meat Tips in order to aid in making good meat decisions to set us all on the road to burger success.
Your meat tips await after the jump >>
Tue Jul 3, 2007
Tomorrow is 4th of July and I'll make a safe bet you have a barbecue to go to and that there will be some hamburgers there. If the barbecue is your own, I expect that you'll be grinding your own meat, but what to do if it's not your own and you show up to find burgers are being made with lean ground beef, say a 93/7 (or even a 90/10) mix of meat to fat? You know this will result in dry burgers, but you also know that there probably isn't any beef or pork fat just laying around to add to the mix to fix the problem. There is a solution though, one that you should be able to whip up in a jiffy anywhere you go to save the masses from dry burger nastiness!
Learn to be a burger hero after the jump >>