While burgers are one of summer’s quintessential dishes and an ever-popular pick at backyard barbecues everywhere, cooking the ultimate between-the-bun creation takes patience and a bit of know-how. It’s not enough to simply slap some meat into a patty, flop it on the grill and melt cheese on top, as doing so has likely led to sorry results at least once or twice — or more. The kind of meat you buy, plus how you form the patties and the way in which they’re cooked all contribute to the overall taste and texture of the burger. Check out a few of Food Network’s top tips below for crafting a perfect burger at home, then browse step-by-step snapshots to learn more about how it’s done.
Fat Equals Flavor:
You may want to save the calorie-trimming for another meal, because making burgers isn’t the time to skimp on fat in your ground beef. Opt for ground chuck blended with about 20 percent fat (this will likely be advertised in stores as an 80/20 mixture), and season it simply with just salt and pepper to allow the taste of the meat and char to shine through between the bun.
How many times have you formed a seemingly flat beef patty only to have it dome up while cooking? Prevent those humps and turn out level burgers every time by pressing your finger into the center of one side of the raw patty before it’s placed on the grill. That indent will account for the growth in height while cooking and ensure the final product is even.
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When you walk through The Shed doors for the very first time, you’re in awe. There’s so much hustle and bustle happening around the grounds — from barbecue flying out the kitchen doors and blues music outside on the stage to the First Family of Mississippi Barbecue making you feel as though you’re one of them, it’s a one-of-a-kind experience. Scotty recently told FN Dish, “The first time you walk into The Shed, you’re a stranger. The second time, you’re family.” When customers are in the dining room or at any one of the picnic tables outside, there’s an instant feeling of wanting to be a Shedhed, a term the Orrisons have coined for their customers. Now you can be. You’ll see Brad, Brooke, Momma and Daddy-O sporting Shed shirts (like Coal Miner pictured above), as well as all their staff — each donning a different color, making it their own by cutting it up, drawing on it or tying it into braids.
Can’t get down to Ocean Springs, Miss., anytime soon but want to feel like you’re a part of the family? You can buy a Shed Barbecue T-shirt here, or enter in the comment field below for a chance to win one (colors vary). To enter: Tell us which Shedhed is your favorite and why in the comments. We’re giving 10 lucky, randomly selected winners each a T-shirt.
Read official rules before entering
This Sunday at 9pm/8c, The Great Food Truck Race, Season 4 premieres with all-new trucks, cities and challenges. It’s going to be the longest route yet for the food truck rookies, who will learn to operate a mobile business right on the road. But if that wasn’t enough, host Tyler Florence will be throwing Speed Bumps and Truck Stop challenges at them to see how they do: It could be anything from completely making over the menu to selling at a breakneck pace in order to be the first to win a cash prize. At the end of the race only one team will be left standing with $50,000 and the keys to their truck.
The teams talk about the new season
The first 25 years of my life, I ate fresh corn just one way: It was shucked, boiled until tender and slathered with butter. And while that’s a delicious way to handle the sweet corn of summer, I’ve learned during the last decade that there are many other ways to do it justice.
It was a batch of grilled corn that first opened my eyes to corn’s flexibility. I was at a cookout and a friend set shucked and lightly oiled cobs on a hot barbecue and kept turning them until the kernels were speckled and golden. Topped with mayonnaise and a little grated cheese, it was transcendentally good.
Once the corn floodgates were open, it was a quick trip to corn salads, salsas and chowders. Really, the only thing I’ve not done with corn is make jelly from the corncobs (a traditional Southern preserve).
This summer, the corn has been particularly abundant, and we’ve been getting a dozen or more ears each week at our farm share pickup. I’ve done every one of my regular preparations, and still, there’s more. Happily, I’ve recently discovered another recipe to add to my repertoire. It’s Bobby Flay’s Creamed Corn Succotash with Cotija, and I can’t stop eating it.
Before you start cooking, read these tips
Some snacks have a bad reputation for being unhealthy—but I’m setting the record straight on these six foods.
Popcorn originally gained a bad reputation thanks to movie theaters frying popcorn in coconut oil and folks drowning it...
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Jed Sanford, the owner of Abigaile, a gastrobrewery in Hermosa Beach, Calif., needed a chef de cuisine for the restaurant while he and his executive chef Tin Vuong open a sister restaurant. They were looking for someone who could keep pushing the restaurant’s edge. Anne Burrell and the Chef Wanted team had four candidates: Chefs Juan Pedrosa, Ben Diaz, Chris Mack and Jamil Peden. Two initial tests would narrow down the chefs to two finalists, who would each get to run the restaurant’s dinner service on separate nights. In the end, both Jed and Tin were clear in their decision, which was a surprise for both chefs.
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The start of the fourth season of The Great Food Truck Race is just a few days away. Leading up to the premiere on Sunday, August 18 at 9pm/8c, FN Dish has been introducing a new food truck team every day. With $50,000 in prize money and a free food truck on the line, it’s a high-stakes race to the finish line.
Food Truck: Tikka Tikka Taco
Team Members: Shaun, Sam, Michael (pictured above)
Home Base: St. Louis
Food Concept: Indian tacos
Get to Know Tikka Tikka Taco
I took my girls shopping for boogie boards the other day. I walked into the store and discovered that summer was over. Too bad I wasn’t shopping for dorm supplies: twin bed sheets, color-coordinated towel sets and bright plastic baskets for lugging toiletries down the hall were everywhere. I was immediately taken back to my own freshman year of college. I remember exactly what I was wearing (a blue sweater and flowy skirt that projected confidence in my 17-year-old mind) when we pulled up to my assigned dorm, Hamilton Hall. Mom took pictures of me making up my bed with my new twin sheets (extra long), and I placed unused pens, pencils and erasers neatly along the top of my desk. I set up a gift from my mom: a manual typewriter (the kind where the “k” and “b” keys would get stuck and I’d have to pop them back into ready position), a few spare ink ribbons and a tiny box of white out sheets. (No, this wasn’t a vintage objet d’art; this was the actual typewriter I would use all freshman year. I am that old.)
What followed was four years of studying, but also friendships made, laughter shared, milestones achieved (and others, missed) and lots of cooking. I cooked from the minute I landed in Hamilton Hall and made my first stroganoff in a hotpot. Later, in my sorority house, I hung out in the kitchen with Linda, the cook, and even signed up for KP duty once a week, my first pro gig in the kitchen I suppose. When I lived in an apartment junior year, I cooked so much that my roommates and I couldn’t eat all the food, so I would deliver random care packages to friends all around campus.
Get three college-friendly recipes
Before the new season of The Great Food Truck Race begins this Sunday (Aug. 18 at 9pm/8c), FN Dish decided to catch up with last season’s winners — Ted, Yong and Chris from Seoul Sausage — for a quick look back and to find out what they’re up to now.
Since winning The Great Food Truck Race, the team has taken the truck’s concept and turned it into a widely talked about and successful brick and mortar restaurant, also called Seoul Sausage Co. (take a photo tour here). “The food truck scene in L.A. is very competitive, so we’ve primarily put our focus on our brick and-mortar restaurant,” says Ted. “The truck is still on the street two to three times a week. It’s not going anywhere.”
When asked where they see themselves in the future, Yong responded by saying, “We don’t like those questions because we go day by day. All the good things that have happened to us are nothing we’ve planned, even since our inception — our very first event, that wasn’t even planned. We want to have more locations. We want our sausages in stores. We’re enjoying the ride, the journey. We’re just growing the brand and staying true to ourselves at the same time. We can’t thank our fans enough — it means the world to us.”
Got an endless supply of this quintessential summer fruit? Here are some refreshing new ways to use it up.
#1: Make Real Sorbet
Most watermelon sorbets have no actual watermelon in sight! The real deal couldn’t be easier to make.
Recipe: Tropical ...
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