Test Kitchen Tease
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.
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Grace in the Kitchen
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 »
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Grace in the Kitchen
Using sausage in burgers is a smart shortcut, because the meat is already seasoned. / © Stephanie Foley
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.
One of my favorite sandwiches was the pork and broccoli rabe hoagie from Tony Luke's in NYC, which sadly closed in 2007. It was cheesy, meaty and totally savory from the sautéed broccoli rabe. My cravings led me to create this almost-instant burgery riff, which uses hot and sweet Italian sausage patties (perfectly seasoned as-is) and sautéed baby spinach (not as bitter, but extremely delicious). Deli provolone—as plain as it is—is a wonder on burgers. It's gooey and appropriately mild enough to let the other flavors shine. Crusty ciabatta rolls are a must here, but make sure they're soft enough to bite through. No pierced palettes, please! (Unless that's some weird new fetish I don't know about.) SEE RECIPE »
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Grace in the Kitchen
This tuna burger offers the flavors of a Niçoise salad, on a bun. / © Stephanie Foley
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.
Three days ago my neighbor and friend Bob Wheeler, a retired NYC firefighter, asked me if I wanted some yellowfin tuna. He looked pretty scruffy, so I assumed he'd just returned from a fishing trip (which he had), and I jumped at the chance. The hunk was as big as my head and less than 12 hours old. The first night, I tossed raw chunks with lime, soy, ginger and avocado and served it with toast and wasabi. The next night, I quickly seared a few steaks and served it with a fresh herb pesto and charred asparagus. Last night, I took the rest (still impeccably fresh), chopped it with scallions, capers and olives and formed it into burgers, which I served with an anchovy aioli on toasted brioche buns. Tuna three days, tuna three ways. SEE RECIPE »
Grace in the Kitchen
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.
Burgers are great, pesto is great, tomatoes are great, and mozzarella is great. So, it stands to reason that if you cram them all together, the result would also be great. And it is! My favorite light summer meal is a caprese salad—one thing both of my kids make really well. This version on a bun with meat and pesto is not as light, but it's super-summery and quite delicious! And a great way to use up lots of abundant basil. SEE RECIPE »
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Test Kitchen Tease
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
Warmer days are fast approaching and F&W’s Test Kitchen is consumed by recipes that will be ideal for summer get-togethers—refreshing vegetable dishes, barbecued steaks and burgers. This week we grilled a healthy stand-in for the typical beef patty using freshly minced sushi-quality tuna that’s seasoned with Chinese hot mustard and garlic. The spicy tuna burgers were beautifully charred on the outside and rare in the center, then served with a savory-sweet glaze—made by reducing soy, mirin and sake—and an intensely spicy Sriracha mayonnaise with toasted sesame oil.
This recipe will be ready in time for July cook-outs, but in the meantime, practice with these offbeat Thai Tuna Burgers with Ginger-Lemon Mayonnaise from grilling master Steven Raichlen.
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