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We believe chef Judy Rodgers's juicy, meaty burger, served at Zuni Café in San Francisco, is the best burger...

For this recipe, you can use small pieces of salmon fillet, since the fish will be chopped anyway. Rick Moonen likes ...

Japanese nori, or seaweed, and wasabi powder are available at Asian markets and health food stores.

Jeremiah Tower, chef and co-owner of San Francisco's legendary Stars, recommends using two truffles to flavor his...

Ground buffalo has an intense meaty but not gamy flavor. Since the meat is so lean, it's best to cook the burgers rare.

When making burgers, handle the meat as little as possible: a few pats with wet hands is all that's necessary to ...

Use ground pork butt for juicier, more flavorful burgers, ground pork loin for leaner ones.

The Inn at Little Washington's staff uses leftover sushi-quality tuna for these burgers, but they are just as goo...

"Although cooking hamburgers to at least 160°—or medium—prevents food-borne illnesses, it robs the...

Scallops make incredibly juicy burgers despite their low fat content. Marcia Kiesel adds corn to her scallop burgers ...

These burgers get their kick from roasted green chiles—both as rajas (roasted chile strips) that are spooned on the b...

The cheeseburger is an American icon; this one acquires Tex-Mex overtones, thanks to jalapeño-laced Pepper Jack ...

Many restaurants claim to be the birthplace of the hamburger. Louis' Lunch, in New Haven, Connecticut, is a leading c...

These Gouda-stuffed Portobellos have more smoky flavor than most commercially available veggie burgers.

In Greece (and in much of the Middle East and Asia), the meat of choice for grilling is lamb—either whole pieces...

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