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Burgers

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“I like to use soy sauce in pizza dough and burgers,” says chef Tim Cushman of Boston’s O Ya. “It fills in flavor hol...

Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her gree...

For these rich crépinettes (sausage patties), Marcia Kiesel riffs on a favorite French pairing—spicy pork sausag...

Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatb...

To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla...

“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, serve...

These sweet-and-spicy glazed pork burgers are just as easy to make as plain beef burgers, but so much more flavorful....

Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemong...

Roy Choi’s burgers look like the American classic, but get an Asian twist with toasted sesame seeds in the mayo and f...

This veggie-packed burger is made with chickpeas, artichokes, olives, asparagus and quinoa, then topped with melted c...

Inspired by a best-selling dish at Blue Ribbon restaurants in New York City, owners Eric and Bruce Bromberg recently ...

Chef Matteo Gambi gives the quintessential American burger Tuscan flourishes, like caramelized onions, sage, melting ...

Mixing seasonings into ground beef can make the burgers tough if the meat gets overworked. Chef Michael Symon ingenio...

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