Pimento cheese is a popular burger topping in and around Columbia, South Carolina, where it‘s often called a PC burger. According to the Southern food expert John T. Edge in his book Hamburgers & Fries: An American Story, “Every third joint serves one, and at least half of them are good.” Dolloped atop a hot grilled patty, the piquant spread of cheddar, pimentos, mayo, and spices melts and blends beautifully with charred beef. The cheese gives so much flavor to the burger that you won’t need ketchup or mustard.

Featured in “Doing It Their Way” by Adam Kuban.

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In 2013, this hamburger recipe resurfaced at the John F. Kennedy Presidential Library and Museum in Boston. After Hemingway’s death in 1961, in spite of chilly diplomatic relations, JFK and Fidel Castro put aside their differences long enough to help get many of the author’s possessions back to his family. Many documents eventually landed at the president’s library. The maximalist formula calls for minced fruits and vegetables, spices, cheese, ham, capers, and zippy India relish (the sweet, slightly piquant cucumber condiment invented by H.J. Heinz in 1889) all mixed directly into the beef. The result is juicy and vibrant, its many constituent parts melding into a single, intensely savory whole. Make your own Beau Monde seasoning—a blend of salt, onion powder, and celery seed—or get it from the Spice Islands brand, as Hemingway did.

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The all-brisket patty for this burger—from San Francisco’s Wes Rowe, the burger slinger behind WesBurger ‘N’ More—is grilled, but in a cast-iron pan over the flame, which minimizes flare-ups and allows the meat to cook over a bed of onions that would otherwise burn. By charring the other toppings and bun over an open flame, you’ll get the quintessentially smoky touch you expect from a grilled burger. Be sure to go the extra mile and ask your butcher to grind brisket for you; the cut has a high fat content and rich, meaty flavor perfect for burgers.

Featured in: “The New Grilling Essentials.”

What You Will Need

• Charcoal Grill or Gas Grill
• Cast-Iron Skillet

Leftover Brisket? Braise Them for More Burgers

Brisket is braised in stout, bourbon, and soy sauce in these spicy pimento cheese-topped sliders from Edward Lee, executive chef at 610 Magnolia in Louisville, KY. Get the recipe for Braised Brisket Burgers with Pimento Cheese »

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Whether you’ve got a single skillet or a fully stocked kitchen—or perhaps you’re just itching to light that new grill—there is a burger method that’s right for you. Below, we break down the best ways to cook burgers on the stovetop, in a toaster oven, over the grill, even how to steam the patties. Once you’ve mastered your preferred method, check out our Ultimate Burger Guide for our favorite recipes, toppings, tips, and sides.

Cooking Burgers on the Stove

A well-seasoned cast-iron skillet is the ideal tool for making thin, diner-style burgers. The wide, shallow pan mimics a restaurant-style flat-top griddle by generating a high, dry, even heat. George Motz, the author of Hamburger America, recommends a method popular with short-order cooks in the Midwest. Here’s his technique for how to cook a cheeseburger in a pan:

1. Heat a dry cast-iron skillet over medium-high heat until it just begins to smoke, about 2 minutes. Using a large ice cream scoop with a release trigger for portioning, place a scoop of meat in the skillet.
2. Allow the meat to cook for a few seconds, then, using the back of a wide, offset spatula, smash the scoop of meat down to make a ½-inch patty. Flattening creates a flavorful sear and crisp, uneven edges as the burger sizzles in its own fat. Cook the patty, flipping once, until it is browned and cooked through, about 4 minutes total.
3. Place a slice of cheese atop the patty, cover the skillet, and continue cooking just until the cheese has melted, about 1 minute more.

Broiling Burgers

This is our favorite rainy-day (or city apartment) technique for achieving results similar to what you’d get with a charcoal or gas grill. We prefer to use the broiler setting on an electric toaster oven, rather than a full-size oven, because the small appliance’s compact cooking space concentrates the heat more intensely on the meat. (If you don’t have a toaster oven, though, a standard oven will get the job done.)

1. Preheat the toaster oven to broil and position its rack as close as possible to the heating element
2. Line a baking sheet with aluminum foil, then place a wire or perforated metal rack atop it. Place two 8-ounce burgers on the rack.
3. Transfer to the toaster oven and broil the patties until the meat is nicely browned on one side, 6–7 minutes.
4. Use an offset metal spatula to carefully flip the burgers, then continue cooking until the meat is browned on the second side and cooked through to your desired temperature (about 1 minute more, or to 130°F, for medium-rare).

Grilling Burgers

Cooking meat over an open flame will always yield some degree of savory, smoky flavor. We especially like to cook burgers (and other smaller cuts of meat) over a compact charcoal grill, like a traditional hibachi or the Lodge Sportsman, on which the grates sit close to the heat source, making it easier to achieve a crispy, charred exterior.

1. Build a medium-hot charcoal fire (the coals are ready when they are fully ashed over but still hot enough that you can’t hold your hand an inch above them for more than two seconds).
2. Place the burgers on the grill grate and cook, waiting for at least 4 minutes before flipping.
3. Cook until both sides are browned and the burger is cooked to the desired doneness, about 10 minutes total for medium-rare, 8-ounce burgers. Let the burgers rest for about 5 minutes before serving.

Steamed Burgers

At Ted’s Restaurant in Meriden, Connecticut, owner Paul Duberek sells hundreds of his famous steamed white-cheddar cheeseburgers a week. It’s a burger-cooking style that hasn’t found much of a fan base outside the state, but steaming at home is easy, smokeless, and can produce winning results, as the meat stays moist while it cooks in its own juices. Though you probably don’t have one of Duberek’s patented steaming cabinets at home, our MacGyvered tuna-can method works wonders.

1. Place a round wire rack or flat-bottomed steamer in the bottom of a large, wide-bottomed pot; add ½ inch of water, then bring to a boil over medium-high heat. Meanwhile, press ¼ cup of ground beef into each of 2 empty, clean 5-ounce tuna cans. Place 2 thick slices of white cheddar into 2 additional tuna cans.
2. Transfer the cans to the rack, cover the pot, and cook until the meat is cooked through and the cheese is melted gooey, 12–14 minutes for medium-rare. To remove cans, grip the edges with tongs and lift them carefully out of the pot.
3. Use a small knife to loosen the meat from the cans, then transfer to two warm hamburger buns. Pour the molten cheese over the burgers and serve.

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Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn’t technically a burger, because it has no bun. We love it just the same.

Featured in: Deconstructing the Perfect Patty Melt

Equipment

• 12-Inch Cast-Iron Skillet
• Bowl
• Plate

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The age-old adage less is more applies to many things, but not burger culture. In this arena, triple deckers, four-cheese burgers, and other memes, elbow their way to the front. It’s intriguing then that the patty melt— a single slim patty of ground beef covered with cheese and golden onions, and griddle-fried between two thin slices of deli-style rye bread—classic and unwavering—has won such loyal fans.

It’s delicious, but hardly flashy.

Some might argue the patty melt is not even a burger at all. Yet consider its origins: fast food lore tells us it originated in Los Angeles at the hands of a 6-foot-2-inch, 320-pound restaurateur, “Tiny” Naylor, in the 1940s or ‘50s.

Naylor’s son, Biff, credits his father’s friend, Lionel Clark Sternberger, for inventing the cheeseburger in Sternberger’s father’s restaurant, The Rite Spot, in 1924—adding a slice of cheese as a cover-up after burning one side of his famously plain patty. Tiny adopted the cheeseburger, adding grilled onions and swapping out the bun for grilled sourdough bread, for his own line of drive-in restaurants, Biffs (named after his son). Biff claims the patty melt as we know it, on rye bread, evolved when his father moved south to Los Angeles after World War II.

That the whole sandwich is then cooked griddle-style (think: grilled cheese meets caramelized onion burger) further solidifies the burger-as-origin theory, but what’s amazing is how solidly it’s stayed on the straight and narrow course ever since. The lack of mayonnaise, mustard, pickles, or other condiments is an intentional—and enduring—choice. The patty melt needs no embellishment beyond the onions, cheese, and butter on the bread.

There have been notable variations over the years; in 2014 Chef Craig Deihl made a splash with his cheeky pâte melt sandwich at Artisan Meat Share in Charleston, South Carolina—pâte draped with oozy Swiss cheese, pickles, bitter greens, and spicy mustard—earning him accolades like “charcuterie king”. Biff Naylor’s own daughter, Jennifer (who once worked at Wolfgang Puck’s), uses olive oil to caramelize her onions. Today, on the internet, you find every variation of the patty melt, from a donut melt (indeed, using a sliced donut as bun) to a Tex-Mex melt (with green chiles)—but these gain little traction. In general, patty melt enthusiasts want their sandwich straight up. We’re happy to oblige. Here’s how to get this American classic just right.

Sweat the Onions

The onions, being the essential flavor component of the patty melt, should not be rushed. Start them in a cast-iron skillet with a small slick of oil, and nurse them, carefully, for the full 20 to 25 minutes it takes for them to turn completely soft and a deep, heady golden brown. Time—not skill—is your best friend here.

Flatten That Patty

There’s no points for a fat, juicy patty in this arena. To get the best bread-to-cheese-to-meat ratio, your patty should be thin and flat with an aim of covering as much of the bread surface area as possible, after it’s cooked, which means erring a bit over in width and length in its raw state. Use your thumbs to spread and flatten without making the burger tough. Then, season liberally on both sides with salt and pepper.

First, Sear

A high-heat sear in a cast-iron skillet is essential to lock in moisture, and give the otherwise plain patty robust griddle flavor. The griddle should be well-seasoned already, and should only need a bit of oil to get the meat started. Undercook your patty slightly on the sear, since it will cook further during the griddled sandwich stage, below.

Layer In Cheese

To assemble your sandwich, cover the bottom halves of thinly sliced rye bread (not a marbled rye) with caramelized onions, taking care to spread to the edges in an even layer. Then add the cheese; it will melt slightly when the warm burger initially makes contact, but the true melting comes from the griddle frying in the next step. You want a cheese that melts nicely and isn’t too overpowering in flavor, such as cheddar, Swiss, or American.

Sandwich the Meat

Add your meat directly to the cheese layer while warm, then top with another layer of cheese, and finally the remaining halves of the bread. This is a singular opportunity for variation—though completely unorthodox. Something like pickles, pickle relish, or a thin schmear of mayonnaise could only improve upon impending greatness—though patty-melt purists insist on staying clear of embellishments.

Lavish with Butter

An evenly golden crust on the bread relies on ample butter—go for the full 8 tablespoons here. Spread on both sides of the bread all the way up to the corners. Make sure your butter is at room temperature before you start, so you don’t get clumps of cold butter tearing your bread.

Go for Golden Brown

A deep golden brown is requisite for a respectable patty melt. You should both taste griddle (melted butter on bread) and grill (high-heat seared burger) at the finish. Give the first side a full 3 to 4 minutes before flipping. Once the cheese has fully melted and you’re sure the sandwich is completely warmed through, the second side can toast slightly shorter than the first (about 2 minutes).

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At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side; if using a grill, watch out for flare-ups.

Featured in: Eating More Lamb Could Change the Future of Appalachia

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Think the classic hamburger can’t be beat? These burgers, which span a range of delightful textures and flavors, will convince you otherwise.

Rossini Burger

Patty Melt

Lamb Burger

Sid’s Onion Burger

Pimento Cheese Burger

Sloppy Joe

Green Chile Cheeseburgers

Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo

Ultimate Grilled Cheeseburger

Blue Cheese-Stuffed Burgers

Grilled Lamb Burgers with Red Onion Aioli

Chimi Burger

The post Our Favorite Hamburger Recipes appeared first on Saveur.

Look no further for a classic Wisconsin bratwurst or a bold andouille-and-beef burger; our nine burger and bratwurst variations range from the traditional to the modern.

Lamb Burger

Sid’s Onion Burger

Pimento Cheese Burger

Blue Cheese-Stuffed Burgers

Grilled Lamb Burgers with Red Onion Aioli

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Ground beef just might be the ingredient heard around the world. Although it’s essential for building burgers, packing patty is hardly the only thing to do with hamburger meat.

You can fold fatty ground beef into little dumplings (pro-tip: consult our guide to homemade dumplings), or crumble lean ground beef into an egg or potato hash to up your weekend breakfast game. When it comes to meals to make with ground beef, the recipe possibilities are endless. From Italian meat sauce to Chinese dumplings to homemade chili, here are some of our best ground beef recipes and ideas to try any time of year.

Grilled Beef Kebabs with Pickled Persimmons

Meat-Filled Khinkali Dumplings

Beef Dolmas with Apricots and Tamarind

Armenian Stuffed Cabbage (Dolmas)

Classic Ragù alla Bolognese

Kill City Chili

Summer Bolognese

Spaghetti and Meatballs

Spinach, Beef, and Egg Hash

Crystal Palace’s Hunan Dumplings with Peanut Sauce

Pan-Fried Spicy Beef Dumplings

Classic Meatballs

Japanese Hamburger Steak

American Chop Suey

Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu)

Beef and Lamb Koftas with Mustard

Spiced Ground Beef Patties (Shami Kebabs)

Meat Loaf

Classic Easy Lasagna

Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef)

Sweet and Sour Potted Meatballs

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The days of French foodies scoffing at Americans for their lack of culinary taste are over. One of France’s staple sandwiches, the ham and butter baguette (jambon-beurre), was overthrown in national sales by the all-American hamburger for the first time last year. According to a recent study by the restaurant consultants Gira Conseil, the French devoured 1.4 billion greasy burgers in 2017—about 200 million more than the jambon-beurre.

The overall desire for sandwiches is growing in France, as the consumption of the jambon-beurre actually rose 1.3%. But the burger is what truly caught the attention of the French palate last year, with a 9% overall rise in sales. “Even the Americans are looking at us with wide-eyed amazement,” Bernard Boutboul, general director of Gira Conseil, told The Associated Press. Boutboul said the burger craze originated with world renowned French chef Yannick Alleno. The three-star Michelin mastermind won the New York Times‘ award for best burger in the world about a decade ago, and the French have been obsessed ever since.

“Obviously the rise in popularity is not linked to sales at McDonald’s or other fast-food restaurants,” Boutboul said. “It’s due to the growing number of restaurants putting burgers on their menu.” Boutboul is adamant that fast food plays only a small role in France’s burger consumption, with eighty percent of restaurants in France having had some kind of burger on the menu in 2017. But according to Forbes, France loves their McDonald’s too, as the country has become the fast-food giant’s second most profitable market.

This may be the end to France’s sandwich superiority, but it’s just the beginning of a new relationship with the beautiful world of burgers. It’s okay, France, we can’t resist either.

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