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A lot goes in to making the perfect burger. For some, it's how the patty is cooked—juicy on the inside, crisped edges on the outside and perfectly seasoned. For others, it's all about the toppings.
Ingredients. 1 burger bun. 1/3 oz butter. 7 oz fresh ground Wagyu beef, formed into a patty. 3 slices fresh tomato. 2 pieces of Gem lettuce. 3 sweet pickles, sliced
Each 8-oz. patty is topped with Gruyère cheese, pickled Kirby cucumbers, pickled red onion, pickled Jalapeño, and burger sauce (a mix of sweet and tangy Dijon mustard, A1 steak sauce, tomato ...
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
Mitch Mandel and Thomas MacDonaldMemorial Day weekend marks the unofficial start of summer, which means cookout season has arrived. Whether you're heading to the beach, attending a picnic, or ...
Oliver George Gleichenhaus (September 30, 1911 – January 10, 1991) named the "re-inventor" of the hamburger, [1] was an American restaurateur, best known for his small North Miami Beach, Florida, restaurant "Ollie's Sandwich Shop", [2] located at Third Avenue and 23rd Street, [3] where in the mid-1930s, he created his signature "Ollie Burger" which he prepared with his secret blend of 23 ...
7. Canadian, Eh? Another Redditor suggests combining burger meat with "peameal bacon, melted cheese curd, Canadian cheddar, ketchup, fried egg & a dash of maple syrup," for a loaded breakfast ...
Edges shouldn't be too shaggy, but they don't have to be perfect, either. Aim for patties a half-inch thick if you're working with meats such as beef, pork, lamb and poultry; fish burgers should ...