Four Toronto chefs embraced the challenge to turn McDonald's most famous dish into high-end haute cuisine. They were given a combo meal: Big Mac, french fries, Coke, and plenty of free condiments, and could add no extra ingredients other than oil and water.
Dean Martin - actor, singer, comedian, and all around cool guy, was apparently a pretty active chef at home, cooking meals for friends, family, and fellow famous people.
His favorite hamburger recipe "Martin Burgers" was recently discovered, on Dino's own stationery, signed by the man himself. It speaks for itself.
"The Ultimate Hamburger," from the Modernist Cuisine project by Nathan Myhrvold and Maxime Bilet, took stock of what most people crave in a burger - a perfectly fluffy and toasty bun, crunchy-but-not-too-crunchy veggies, gooey but flavorful cheese, loads of umami notes from ketchup and other sauces, and the perfect, beef-y patty, and used some serious cooking science to make it a possibility.
The team at A Hamburger Today have gathered three iconic, bi-coastal burgers for a showdown: NYC's Shake Shack, California's In-N-Out, and Virginia-founded/multistate chain, Five Guys.
I've never tried this recipe for turkey stuffing made from White Castle sliders...as a matter of fact, I've never actually eaten anything from White Castle (other than a diet Coke that one time after the fireworks), even though their headquarters aren't two miles from my house.
But, still, it does have the makings of classic turkey stuffing - bread from the buns, onions, hamburger subbed for sausage, then flavored with celery, sage, thyme, and chicken broth.
With Memorial Day behind us, it's OFFICIALLY grilling season, and nothing tastes like summer more than a well-formed, well-seasoned, and well-grilled hamburger. Many purists would argue that ground beef, salt, pepper are all that should ever go into a burger, but with some many resources, techniques, and traditions available to us, why not supplement that classic juicy beef patty with a few new options? Especially some that are so flavorful, you can keep the ketchup bottle in the fridge.
New York Times writer and author Mark Bittman explores the art of the best at-home burger - including beef, lamb, and pork - that starts with buying