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. 

  • A great burger begins with great meat. To create Tasting Table's proprietary blend, we combined ground chuck, skirt steak and pork shoulder.

  • Skip the American and top your burger with Challerhocker instead, a nutty Alpine cheese that melts beautifully.

  • We think mayonnaise is an essential burger condiment. Straight-up is fine, but why not experiment with other varieties, using our Mayo Matrix as your guide?

  • Another genius way to dress up a burger is to top it with Sri-Rancha, a blend of oven-dehydrated Sriracha and homemade (or store-bought) ranch dressing.

  • Pickles are a burger essential. Make quick cucumber pickles, or try zucchini pickles instead.

  • What's the best way to end a burger meal? With an adorable ice cream "slider," of course. Though this dessert borrows from the Italian tradition of serving gelato in brioche, this ice cream sandwich is an all-American treat.

  • 1/6
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
Please check your inbox to verify your email address.

Raise the Roof

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere