Here, some highlights of what F&W editors have been cooking and eating over the past week.
Last winter, I had the opportunity to visit my very first food lab—Hampton Creek Foods in San Francisco—where they were putting the finishing touches on their new egg-free mayonnaise, Just Mayo.
This week in weird food news we learned about brain-infused beer, a monstrous bloody mary and a restaurant where people dine with the dead.
This week in weird food news we learned about savory popsicles, marmit-stuffed pizza and a dangerously spicy burger.
While we wait for McDonald's to listen up and add a veggie burger to its menu, let's round up six places that have great ones available now.
Homesick transplants and other Spamophiles are transforming food across America, even adding island flavors to classics like burgers and eggs Benedict.
Are we really that proud of ramen burgers or brioche buns that we have nothing to learn from a century of hamburger cooking?
As a hamburger authority, I am often called on to make top 10 lists, judge hamburger contests and otherwise make value judgments about the things. No one wants to hear “each one is different” when asking what the best burgers are; people want a straight answer, and I always give it. But that’s because I know what I am looking for in a hamburger. Do you? Read more >
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
There’s nothing better than testing a burger recipe to bring back a whisper of summer. This week, F&W’s Test Kitchen made these fantastic lemongrass pork patties with quick cucumber kimchi from Chicago chef Bill Kim of Urban Belly. The patties are super-thin, but powerfully flavored with minced fresh lemongrass, ginger, citrus and Thai sweet chile sauce, which added a bit of sweetness and helped produce a nicely charred crust while grilling. They cooked in only a few minutes and each sandwich was piled high with three patties. But the best part was topping them with the spicy kimchi, which came together in only two hours (traditional kimchi can take days or even weeks to prepare). After salting and rinsing the cucumbers, we simply marinated them with garlic, onion, ginger, sesame and gochugaru—coarse red pepper powder from Korea. These recipes will be available in a few months, but for now, try these panko-coated Crunchy Pork Kimchi Burgers from F&W’s Grace Parisi.
Chicken satay gets turned into a fast, weeknight meal-ready burger with spicy Thai peanut sauce. / © David De Vleeschauwer
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Always on a quest to limit my family's consumption of red meat (and use chicken in sneaky ways), I created this burger with spicy Thai peanut sauce as a sort of sandwichy riff on chicken satay. It's superfun, superlean and superdelicious! When I want a lower-carb dinner, I form the meat mixture into smaller patties and skewer them onto sugar cane or lemongrass stalks, grill them like kebabs and serve them with lettuce leaves. SEE RECIPE »