Only a handful of glorious, sun-soaked, burger-filled weekends remain this 
summer. We think these numbered days deserve a truly outstanding burger. 
THE MEAT: To aid in the pursuit of excellence, begin with Tasting Table's 
proprietary blend of meat 
http://www.tastingtable.com/entry_detail/chefs_recipes/9595 , a juicy, 
flavorful combination of beef chuck and skirt steak, with some pork 
shoulder added for good measure. THE CHEESE: Want a cheeseburger? Kraft 
will do, but we think the best cheese for the job is Challerhocker 
http://www.tastingtable.com/entry_detail/national/9323/Our_burgers_have_fallen_for_a_new_cheese.htm 
, an Alpine-style cow's-milk number with a nutty flavor that recalls 
Appenzeller. THE CONDIMENT: To gussy up our burger, we look to homemade 
mayonnaise 
http://www.tastingtable.com/entry_detail/sf/9509/A_mayonnaise_chart_for_burger_supremacy.htm 
. The perfect foil for an astonishing variety of mix-ins, it's far from 
your average spread. Should you want to gild the lily, you need look no 
farther than dried Sriracha powder 
http://www.tastingtable.com/entry_detail/chefs_recipes/7211/Tasting_Table_NYC_Sriracha_Powder.htm 
, which, when combined with ranch dressing (homemade or store-bought), 
makes some kind of special sauce. THE PICKLES: If you're of the belief that 
no burger is complete without pickles, you can go classic, with a 
quick-pickled cucumber version 
http://www.tastingtable.com/entry_detail/chefs_recipes/8762/TT_DC_|_Market_Burger_Pickles.htm 
, or opt for zucchini pickles 
http://www.tastingtable.com/entry_detail/chefs_recipes/3700/Step_aside_sandwich_pickles_take_on_the_salad.htm 
. THE FINALE: For dessert, because we couldn't resist, make our recipe for 
the cutest ice cream 'slider,' 
http://www.tastingtable.com/entry_detail/national/9622/chefs_recipes/A_new_take_on_the_ice_cream_sandwich.htm 
with brioche standing in for the bun.
   
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Tues. 31 Jul '12
Cooking
 
Recipe Recap: Burgers
Our road map to summer's best burger
 
Photo
 
Only a handful of glorious, sun-soaked, burger-filled weekends remain this summer. We think these numbered days deserve a truly outstanding burger.

THE MEAT: To aid in the pursuit of excellence, begin with Tasting Table’s proprietary blend of meat, a juicy, flavorful combination of beef chuck and skirt steak, with some pork shoulder added for good measure.

THE CHEESE: Want a cheeseburger? Kraft will do, but we think the best cheese for the job is Challerhocker, an Alpine-style cow’s-milk number with a nutty flavor that recalls Appenzeller.

THE CONDIMENT: To gussy up our burger, we look to homemade mayonnaise. The perfect foil for an astonishing variety of mix-ins, it’s far from your average spread. Should you want to gild the lily, you need look no farther than dried Sriracha powder, which, when combined with ranch dressing (homemade or store-bought), makes some kind of special sauce.

THE PICKLES: If you’re of the belief that no burger is complete without pickles, you can go classic, with a quick-pickled cucumber version, or opt for zucchini pickles

THE FINALE: For dessert, because we couldn’t resist, make our recipe for the cutest ice cream “slider,” with brioche standing in for the bun. 
 
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