May 30th, 2014
12:15 PM ET
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Josh Ozersky has written on his carnivorous exploits for Time, Esquire and now Food & Wine; he has authored several books, including The Hamburger: A History; and he is the founder of the Meatopia food festival. Follow him on Twitter @OzerskyTV.

Happy burger season! As we do at this time every year, we begged our favorite burger expert, Josh Ozersky, for his Top 10 Must-Try Burgers list for 2014. Ozersky is the author of the excellent "The Hamburger: A History." He gave it some thought, and then handed over his awesome list, plus intel on why these places made the cut.  

Only a madman or a glutton with infinite resources could hope to eat every hamburger in America. Think of how big the country is! And yet, it would be equally ludicrous to suppose that the 10 burgers I listed here last year are still the country’s best. Every year new hamburger debutantes have their coming-out parties, and each year obscure starlets emerge from the hinterlands to enchant even the most effete of critics.

Here then is this year’s edition. Not all are new; and not all are necessarily mind-blowing. A few, like Hildebrandt’s and Dyer’s, owe as much to their picturesque surroundings and rich history as they do to the salt and blood of their beef. But all 10 of these burgers deserve our attention, our respect, and most of all, our willingness to eat several of them, one after the other.
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Filed under: Burgers • Content Partner • Food and Wine • List


Best wines for every kind of burger
May 23rd, 2014
01:30 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

We Americans, we do like our beef. The average citizen of the US of A eats somewhere around 70 pounds of beef per year. And we eat more of it on Memorial Day than any other day of the year—not all 70 pounds in one go, necessarily, but still. Evidently we, as a people, cannot resist the urge to slap round patties of ground cow flesh onto hot metal and then devour the results.
 
There are, however, some suspicious characters floating around—veggie refuseniks, fifth-column lamb lovers, turkey-burger saboteurs, whatnot—who reject the classic burger in all its beefy, juicy wonder. Well, it’s a democracy, at least last I heard, and everyone’s entitled to their own viewpoint. (And, you know, a good lamb burger is mighty hard to resist, I do have to admit.)
 
So, in the spirit of diversity, brotherhood and universal burger tolerance, here are some wine recommendations for a whole variety of grilled-things-between-buns.
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Filed under: Burgers • Content Partner • Food and Wine • Grilling • Memorial Day • Sandwiches • Sip • Wine


March 24th, 2014
05:00 PM ET
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One beeeeeelion years ago (okay, 13), chef Daniel Boulud's DB Bistro Moderne unleashed the Original db Burger uponst the New York dining public. Yea and verily, they quaked and drooled in the face of the "monster burger's" lavish short rib, foie gras and truffle-stuffed extravagance - and its then-unparalleled $27 price tag.

Boulud's seasonally-available Double Truffle Burger variant was, for a time, Guinness World Records-certified as the world's most expensive burger. Its $120-$150 cost has since been topped by others including Serendipity 3's limited-time $295 "Le Burger Extravagant," made from white truffle butter-infused Japanese Wagyu beef, topped with James Montgomery cheddar cheese, black truffles and a fried quail egg and served on a gold-dusted campagna roll spread with white truffle butter.

Blini, creme fraiche and caviar added to the beefy tally, but this might make the whole thing a little easier to swallow: Bowery Mission, which serves homeless and hungry New Yorkers, was the beneficiary of the profits.
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Filed under: Burgers • Expensive • Restaurants • Sandwiches • Stunt


6 veggie burgers so good you won't miss the meat
February 7th, 2014
02:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Recently, a friend unearthed this 2010 tweet from Kim Kardashian.
“I had no idea a pickle was really a cucumber! U guys totally confirmed it!”

There’s a lot that can be said here. Let’s start with how much has changed in just a few years. With the recent pickling obsession, the Kardashians are probably about to launch their own line of dills and half sours.

It’s also gratifying to see how much the world of vegetables has blown up during that time. Even McDonald’s is taking note: When activist Kathy Freston started a petition to get the chain to offer veggie burgers, she collected more than 90,000 signatures (including Mark Bittman, Alicia Silverstone, Pamela Anderson and our hero Andrew Zimmern). 

While we wait for McDonald’s to listen up and add a veggie burger to its menu, let’s round up six places that have great ones available now.
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Filed under: Burgers • Content Partner • Food and Wine • McDonald's • Vegan • Vegetarian


Our readers' favorite burgers
September 2nd, 2013
11:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Burgers have dominated the conversation this summer, but don’t they always? Burger titan Josh Ozersky weighed in with two separate top 10 lists. One was dedicated to American cheeseburgers served on squishy buns, such as Keller’s Drive-In, in Dallas; the other list celebrated more unorthodox burgers.

No surprise, you loyal Eatocracy readers have strong opinions on burgers. Also about Josh’s list. “Do you eat with your ***? This list needs to be printed, shredded, burned, and served to you. it might taste better than the swill listed,” wrote commenter "anna mousse." 

So let’s talk about the seven burger places you shouted out the most. Read carefully, Josh Ozersky.
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Filed under: Burgers • Chain • Content Partner • Food and Wine • In-N-Out • McDonald's • Restaurants


July 3rd, 2013
02:30 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

A couple of weeks ago, I asked burger kingpin Josh Ozersky for his top 10 burger spots around the country. Josh focused like a laser on places that served up American cheeseburgers on squishy buns, from Keller’s Drive-In in Dallas to Mar’sel in California.

In honor of Independence Day, Josh is making an exception to his ironclad rules about buns and cheese and broadening his - and everyone’s - burger horizons.

Tell it, Josh.
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Filed under: Bite • Burgers • Content Partner • Food and Wine • Grilling • Sandwiches


National hamburger month
May 31st, 2013
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

May - also known as National Hamburger Month - might be coming to an end, but grilling season is just firing up. Sure, you could buy your patties preformed, but why not impress your charcoal-loving chums with freshly ground patties of your own? Not only are freshly ground burgers delicious, it's a heck of a lot easier to control what goes in them.

The trickiest part about grinding meat at home is that you need special equipment, not to mention some forethought. Most stand mixers have optional meat grinding attachments, and some larger food processors have meat grinding blades. There are also hand-crank versions if you want to go old-school.

As for the forethought, the key to good ground meat is that everything involved has to be very, very cold - including the equipment. You can achieve this a few different ways: Freeze the meat you’re going to grind, whole and in its original packaging, for at least three hours. Or, you can cut up the meat, arrange it on a metal baking sheet, cover that with plastic wrap and put that in the freezer. (The second option only takes about an hour to freeze.)
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Filed under: Breakfast Buffet • Burgers • Food Holidays • News • Sandwiches


May 24th, 2013
10:00 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

As the weather warms up, burger eating is pretty much mandatory. If you’re not working a grill, you’ll probably be standing near someone wielding some patties and a metal spatula. But, I generally look to the professionals for my burgers. I asked the top burger judge I know, Josh Ozersky, for his top 10 burgers around the country. (For a list of the 25 best burgers around the country, look out for Food & Wine magazine’s August issue, which features picks from Josh, among others.)

A little about Josh: He’s the author of the phenomenal book, "The Hamburger: A History." His website, Ozersky.tv, frequently includes entries like “The Burger That Made Me Whole.”

And he only likes hamburgers with squishy, unseeded white buns and American cheese.

Take it away, Mr. Ozersky.
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Filed under: Bite • Burgers • Content Partner • Food and Wine • Grilling • Sandwiches


November 13th, 2012
12:00 PM ET
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Five Harvard students launched a burger and a camera into space with a balloon. It may be the most soothing and delightful thing you see all day.

Previously – Please enjoy gazing uponst this exceptionally large and record-breaking cheeseburger

Filed under: Burgers • Outer Space • Sandwiches • Video • Weird News


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