Burgers



An amazing burger starts long before it hits the grill. To ensure that your patty is extra juicy, ask your butcher for freshly ground meat with a good amount of fat. Then make sure you don't pack the meat too firmly or your burgers will be tough. According to April Bloomfield—the unofficial queen of burgers and co-owner of Salvation Burger—building a great burger requires some reverence for the process: "A lot of chefs say they don't want to make burgers, but we cook burgers the way we cook steaks. We're very precise with them." Once your expertly cooked burger comes off the grill, it's time for the toppings, which can go as far as your creativity takes you. F&W's guide to burgers helps you every step of the way, from mixing the right ratio of meats to piling on the toppings.

Most Recent

Fideos Secos Tacos

These griddled tacos are filled with fideos secos, a Mexican dish of thin spaghetti cooked in a chile-based tomato sauce until the pasta has absorbed the flavor and rich red color of the sauce.
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Birria Tacos

A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). Each taco gets slow-cooked flavor from the adobo sauce.
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The Best Things In Life Are Mush

 Mush gets a bad rap, but it’s a foundational food group.
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Enfrijoladas

A creamy, savory black bean puree drenches enchiladas filled with queso fresco in this warming and hearty dish. Avocado leaf serves a similar purpose as a bay leaf—imparting deep flavor before being removed prior to serving, leaving a faint fennel-like flavor behind.
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More Burgers

Laotian Khao Soi

Traditionally made with creamy coconut milk, this lighter, breakfast-style khao soi features a brightly flavored clear broth and fresh ribbons of zucchini.
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Ruby Tandoh on How She Got Into Baking

"Meaning is located in the impossible opera cake, or the baked Alaska, or the meringue buttercream: that thing that one day you will master."