Named for a line cook at Bar Marmont who added bacon, avocado and Russian dressing to the house burger, the Uncle Louie was once available only to staffers. Then a manager ordered a burger “Louie-style” in front of a few of the bar’s regulars and word got out. By popular demand, it was added to the menu.
F&W’s Grace Parisi published 500 recipes in her James Beard award-nominated book Get Saucy and the ideas keep coming. The eight rubs, pastes and sauces here are her smartest, speediest ideas for adding quick flavor to foods before, during or after grilling, for everything from delicious vegetable salads to these luxurious cheese-stuffed burgers.
Most veggie burgers are a pale imitation of the all-beef original, but even with ordinary black beans in place of Rancho Gordo Midnight beans, these robust patties with roasted red pepper spread are moist and delicious. The spread doubles as a fantastic dipping sauce for French fries.
By adding two flourishes to a simple grilled turkey burger, Bobby Flay makes it fantastic. First he melts slices of smoky Gouda cheese onto the meat, then he spreads toasted buns with a sweet-spicy sauce of mustard, horseradish and honey.
Beef-and-Lamb Burgers with Cheddar and Caper Remoulade
The lamb in this juicy burger adds a complex flavor, but the tangy remoulade created a pairing conundrum for Marnie Old. Her original choice, a Chilean Cabernet, overpowered the burger and the remoulade. So she swapped in a 2006 Viña Cobos El Felino Malbec, which “pulls out the lamb’s great flavors,” she said.
The red lentils in these spicy, Indian-inspired vegetarian burgers don’t need to be soaked and cook superquickly. What’s more, they are rich in B vitamins, fiber and folate, which help fight heart disease and birth defects.