Why Michael Symon Spikes His Burger with Spicy Sausage

Food & Wine: Michael Symon's 50-50 burger
Michael Symon's Spicy 50/50 Burgers Photo © John Kernick
By Kate Krader Posted May 08, 2014

Michael Symon has been a burger expert since he was a kid. The Cleveland-based star of ABC's The Chew and F&W Best New Chef 1998 credits his dad with helping him develop his skills. "Watching my burger-master father work the grill like a ninja got me hooked," he says. Symon now has his very own B Spot Burger chain with six locations around Cleveland, and more coming to Columbus, Ohio, and Detroit later this year. At B Spot, he specializes in meat-on-meat burgers, with toppings like fried salami and pulled pork. But with this 50/50 burger, he mixes spicy sausage into the ground chuck. The sausage not only adds fat to the patty (Symon's key to greatness), it also adds heat. So does the pickled-pepper garnish. Symon also adds Monterey Jack, which he likes because it melts so well. bspotburgers.com

Recipe: Spicy 50/50 Burgers

Related: Best Burgers in the U.S.
Over-the-Top Burgers
10 Favorite Burger Recipes

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet