Recipe Recap: Burgers
Our road map to summer's best burger
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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