by Allison Milam in How-to, Recipes, July 23rd, 2015
by Maria Russo in In Season, Recipes, July 19th, 2015
If your eyes were bigger than your stomach when you bought that economy-size bag of burger or hot dog buns, odds are you didn’t even make a dent, no matter how much of a blowout your backyard barbecue was. Now the fate of that not-so-empty bag is undoubtedly hovering dangerously near your trashcan. Have no fear. Instead of wasting buns simply because you’re out of hot dogs and hamburgers, rest assured that there are plenty of other ways you can put them to good use.
Transform Buns Into Breading
You better bet that leftover burger and hot dog buns can be transformed into crispy breadcrumbs. After drying the buns out in the microwave or oven and pulsing them into crumbs in a food processor, use them as breading for Food Network Kitchen’s crispy Breaded Chicken Cutlets.
by Lauren Miyashiro in Food Network Magazine, June 28th, 2015
Bun, meat and toppings — there are only a few key elements to a classic burger, but it’s crucial to make each a success when building this ultimate summertime favorite. No one knows meat quite like Chef Tim Love, a Texas-based restaurateur who’s recently partnered with Hellmann’s Mayonnaise as the brand launches its Squeeze bottle, and FN Dish checked in with him to get his takes on constructing the ins and outs of a tried-and-true burger. Read on below for what he had to say, then browse our best-ever burger recipes ideal for outdoor cookouts.
The Bun: What’s your favorite kind?
Tim Love: Potato bun. Keep it classic.
The Meat: What’s your favorite ratio, and how should it be cooked?
TL: I like a 50/50 blend of prime tenderloin and prime brisket, but grilling meats to the perfect temperature can be tricky. Try using a meat thermometer and look for 130 to 135 degrees if you’re going for medium rare. That’s how I like mine done.
by Allison Milam in Recipes, June 18th, 2015
The mouthwatering burger you see pictured above features the results of Food Network Magazine’s survey that asked thousands of fans what makes a perfect burger. The findings: Most people cook their patties to medium, are pro-bacon, choose a sesame seed bun over plain and prefer cheddar cheese to American. But voters also shared some less obvious burger additions — like peanut butter, kimchi and pickled beets — revealing that almost nothing is off-limits in burger building.
To celebrate the versatile backyard fare, the July/August issue features an entire section dedicated to the art of the hamburger. From fancy flavored buns to regionally inspired toppings, you’ll find new ways to enhance your grilled patty all summer long. Find snippets of the guidebook below.
by Maria Russo in Community, Shows, June 2nd, 2015
Once our burgers reach charred, juicy perfection on the grill, we tend to stack them high with all kinds of toppings. More often than not, they come with a layer of melting cheese on top. But that doesn’t mean that burgers should always be built from the bottom up. Instead of laying cheese and other toppings on top as an afterthought, surprise your fellow burger eaters by stuffing your next patties at the core.
If you’re grilling for a crowd, offer up burgers with a little variety. Trisha Yearwood’s Cheese-Stuffed Burgers (pictured above) are stuffed with different cheeses, like pimento, mozzarella or blue cheese. Though they may be stuffed differently, they’re all grilled to juicy perfection with an oozing cheesy center.
by Maria Russo in Recipes, May 19th, 2015
A buttery, crisp bun, a blanket of gooey, melty cheese and a hunk of hot meat that oozes juice — there’s nothing quite like an over-the-top burger, especially for Food Network chefs Robert Irvine and Alex Guarnaschelli, who just recently revealed on Guilty Pleasures that some of their most-sinful food cravings include a mac and cheese-topped burger and one served up with sweet griddled onions.
Recently Food Network asked fans to tell us about their burger bites, and in true superfan fashion, you delivered in droves, not just writing back but also showing photos of some of the most-epic between-the-bun creations we’ve seen so far this season. When it comes to layering meat, cheese and veggies — and more meat and more cheese — on top of bread, you all are surely up for the challenge. Keep scrolling below to see some of FN Dish’s favorite selections.
by Lauren Miyashiro in Contests, Food Network Magazine, March 23rd, 2015
This coming Memorial Day weekend marks the (unofficial) start of summer, and with that comes longer days, warmer nights and, perhaps most important, the beginning of grilling season. From smoky, saucy barbecue to snappy hot dogs and even treats for dessert, there’s no shortage of savory and sweet items to grill this summer, but what we’re most looking forward to is a juicy, meaty classic: the burger. Simple and classic, stuffed with cheese, piled high with potato chips, stacked with double patties, topped with green chiles — the opportunities for building the ultimate burger are endless, and lucky for all of us, we have more than three long months to enjoy every single one of them. Add all 11 of these must-try recipes to your Recipe Box, and don’t miss out on a summer of burger loving.
by Maria Russo in Shows, January 29th, 2015
Food Network Magazine wants to know what you think makes the perfect hamburger. These days there are plenty of meat substitutes and crazy bun alternatives, but for this survey, think classic beef patty — the kind you grill at a cookout or order at the diner. Vote in the polls below to share your official burger opinions.
After you take the burger survey, enter to win a $500 gift card to the Food Network Store by leaving a comment with your most-favorite burger topping or condiment. You can shop the Food Network Store anytime, but one lucky, randomly selected winner will receive a $500 gift card to enjoy the shopping experience of a lifetime at the Food Network Store.
by Maria Russo in Shows, January 26th, 2015
Each week during the run of Best. Ever., FN Dish has been asking fans to share where they enjoy their ultimate eats, and in true superfan fashion, you have delivered in droves with details on the top pizza, barbecue, breakfast and now burgers. But for the first time this week, a noticeable number of fans went beyond just telling us about their best-ever burgers — they showed them to us as well. On Food Network’s Facebook page, multiple readers left comments and posted their personal pictures showcasing meaty monstrosities and over-the-top side dishes, plus notes on where to find these burgers.
If fans’ photos are any indication, you all think beyond the basics when it comes to the hamburger. Take a peek at readers’ photo submissions below to see the piled-high and fully loaded burgers, then read the rest of fans’ burger selects on Food Network’s Facebook page.
by Jennifer Perillo in Recipes, July 15th, 2014
Much like a pizza, a hamburger is a culinary blank canvas; to just a single patty and a soft, chewy bun you can add nearly any ingredient and transform the burger into an all-new creation worthy of breakfast, lunch or dinner. On tonight’s fourth and final episode of Best. Ever., your favorite Food Network chefs are exploring their picks for the Best. Burger. Ever., including meaty beauties stuffed with gooey cheese, classic favorites loaded with green chiles and bold, flavorful all-vegetable burgers.
Before you tune in tonight at 10|9c to learn where you can enjoy the stars’ top finds, FN Dish wants to know: When it comes to between-the-bun specialties, what’s the best burger you’ve ever had, and where did you eat it? Was it a juicy, no-frills burger from the diner, topped with cheddar and ketchup, or perhaps a gourmet-style presentation from a 5-star restaurant? Leave a comment below, tell us on Food Network’s Facebook page or Food Network’s Google+ page, or tweet @FoodNetwork using #BestBurgerEver to tell us your local restaurant picks and share your version of the ultimate burger. FN Dish will round up your answers and reveal your top selections on Thursday.
Summertime means grilling time. It also means you might find yourself with an excess of cooked burgers from hosting family and friends. Instead of tossing those leftovers, turn them into chili, tacos, sloppy joes, a 20-minute Bolognese sauce and even wontons. Before we get to the leftovers, though, do you ever wonder what goes into making the perfect burger?
For starters, fat matters if you want juicy burgers. Eighty-five percent is a good blend, and if you have a butcher who will do custom grinds, a mix of sirloin, short rib and brisket is worth the splurge. One last tip: Don’t fuss with your burgers when cooking them. Lay the patties on the grill, and turn them only once, after the underside is cooked. Resist the urge to press the patties flat on the grill. All you’ll do is squeeze the juices out of them.