Burger Talk

The Secret To A Great Grasshopper Burger: Duck Fat, Of Course!

Chef Rodney Scruggs on his best 'Pestaurant' recipe
Jun 6, 2014 11:00 am

On Wednesday, some 550 of the offbeat bugs-on-a-bun were served to attendees at a 'Pestaurant' charity event in Washington, D.C. The sliders, made with both grasshoppers and crickets, were a big hit. “When working with [insects], you’ve got to open your mind, you’ve got to have fun,” says chef Rodney Scruggs.

Have You Seen The Oozy, Melty Burger Porn On Food Republic?

We are masters of the burger, scholars of the grill
May 29, 2014 1:30 pm

If you're a Food Republic kindred spirit, you take great pride in the first bite of a perfectly cooked, totally decked out, pretty much pornographic cheeseburger. Thanks for being you. To honor this noble characteristic, we've stacked up 14 of our favorite photos of burgers for your viewing pleasure below, along with accompanying stories and recipes in case you feel like doing something about it.

Harlem Shake's Classic Cheeseburger Recipe

A huge, melty double cheeseburger lives in Harlem
May 27, 2014 2:00 pm

Harlem Shake's burger recipe includes a blend of sirloin, chuck and brisket (though, you’re fine to use one or the other). Owner Jelena Pasic insists on using Martin’s Potato Rolls, which we agree is one of the best moves for backyard burger grilling. And when it comes to cooking the burger, she suggests using a cast-iron skillet and employing a “smashing” technique that achieves a nice crust. Oh, and they loaned us their secret sauce recipe (thanks again!) 

A Dab Of Insurance? Tim Love's Secret Burger Ingredient Might Save Your Sliders.

Texas grillmaster offers a critical tip
May 15, 2014 1:30 pm

Chef and grillmaster Tim Love stopped by FR Headquarters last week with patties, fixins and no shortage of advice for ensuring this most avoidable of grilling problems never happens to you. While he made no secret of his disdain for ketchup (!?), he did pump up the virtues of another condiment you'll find on the picnic table for its flavor and texture-enhancing properties.

Beef Tartare Burger Recipe

Cook your steak tartare...just a little bit
May 7, 2014 12:00 pm
Photo: The New York Times

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this beef tartare burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.

Umami Burger And Coolhaus Are Forming A Match Made In Stoner Heaven

LA-based burger and ice cream chains partner
Apr 23, 2014 1:45 pm

One is an LA-based burger chain with a devoted cult following and the recipient of a “Burger of the Year” award from GQ Magazine. The other is an LA-based ice cream chain with an equally devoted following and the recipient of a “Best Ice Cream in America” award from Yahoo! Now, get this: the two chains are coming together to form an exclusive partnership. Read on.

Kickstart This: The Burger Lift Wants To Rid the World Of Soggy Burger Buns

Only a few days left to donate to meaty device
Apr 11, 2014 11:00 am

We’ve all struggled with the problem of a soggy burger bun as a result of juices oozing onto a plate. So, how to fix this? The inventors of Burger Lift have designed a lightweight, stainless steel device intended to drain the juices and provide an elevated resting place for a burger. They are close to their $10,000 donation goal and need your help in the next three days!

These SF Designers Are Eating a Burger A Week In the Name Of Creative Discovery

Behind "The Message Is Medium Rare" Project
Mar 11, 2014 1:00 pm

Some designers have their mood boards or inspiration-sparking travel itineraries, but here's a firm with a better idea: Try out the best burgers in San Francisco once a week for lunch and judge the burgers, the restaurants, the menus — anything that relates to design. Yes, burgers in the name of research! Photos, interview and more, this way...

ADVERTISEMENT

Follow Food Republic

John Hodgman and others weigh in
Britain stops rinsing raw chicken. We should, too.
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.