September 6th, 2012
09:45 AM ET
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White wine is a winner with burgers
August 27th, 2012
10:00 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.

I believe it was in elementary school math (or perhaps junior high school - this was a ways back) where they sat us down and taught us about sets. You remember sets. For instance, the set of men who are over 6'9" and the set of men who have under size six feet rarely intersect; if they do, you’ve got a guy who falls over a lot. This approach to understanding life is handy when it comes to hamburgers and wine.

Consider: there is the set of people who like hamburgers, which is large. There is also the set of people who only like white wine, which is also large (and includes but is not limited to several of my in-laws). The shaded area where those two overlap is the set of people who like hamburgers but only drink white wine, and for whom saying something like “Hamburgers go great with Cabernet” is about as useless as legs on a fish.
For those folks, the appropriate advice is more the following: hamburgers can also go great with a substantial white wine that nevertheless has good acidity, since you need something to cut through the fat. Chardonnay has the substance; grow the grapes in a cool climate - for instance, Oregon, the far coast of Sonoma, or western Australia - and you’ll get the requisite acidity, too. A little oak doesn’t hurt either, as it goes well with the smoky char from the grill. Here are a few good options:

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Filed under: Burgers • Content Partner • Food and Wine • Sip • Wine

It's too hot to grill at home - go grab a burger
July 2nd, 2012
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.

Americans are the world’s burger experts. If you doubt this for one minute, consider the way they do things at Burger King Japan.

Novelty burger options include a pizza-sized burger that’s almost nine inches and costs $33.

In April, BK Japan offered a deal, where, for $1.37, you could add 15 strips of bacon to your burger, at which point your burger disappears. One customer took things way too far and added 1,050 bacon slices to his Whopper (spoiler alert: He didn’t finish it).

National burger day
May 28th, 2012
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.

Time for some Angus management - May 28 is National Hamburger Day!

The humble hamburger seems to have had a facelift in recent years. Hamburgers of late feature all sorts of newfangled ideas, like the foie gras burger, Texas toast burger, or donut burger.

Making the ultimate burger is, ultimately, up to you. Ask your local butcher for freshly ground meat, and consider trying a meat blend with a cut like brisket for added flavor and texture. Ideally, you want a patty that will crust up well on the grill, stay juicy and won’t fall apart on you.

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Filed under: Breakfast Buffet • Burgers • Food Holidays • News

Spouse vs Spouse: sliders
March 15th, 2012
04:15 PM ET
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Welcome to round nine of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in too.

In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.

Our theme: sliders

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Filed under: Burgers • Challenges • Cooking • Dishes • Make • Sandwiches • Spouse vs Spouse • Tailgating

Buffalo sliders and fried chicken that raises the bar
February 2nd, 2012
04:30 PM ET
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It's rare that we just plain ol' run a recipe on this site, so you know it's got to be awfully good. We're huge fans of women who play with fire and love Jennifer Chandler's quick, fresh, fantastic style of cooking.

When she told us she had a few Super Bowl-centric recipes from the upcoming "Simply Grilling: 105 Recipes for Quick and Casual Grilling," (and the guts to say her fried chicken method improved upon the classic one), we grabbed them and ran to glory. You should, too.

Got a layer of snow on the grill cover? Brush it off and spark it up 'cause it's game time.

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Filed under: Burgers • Holidays • Make • Recipes • Sandwiches • Super Bowl • Tailgating

January 16th, 2012
03:45 PM ET
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Pasadena, California: birthplace of two iconic figures in food history - Julia Child and the cheeseburger. While various towns lay claim to to the latter, local legend has it that the cheeseburger was invented in the 1920s at the Rite Spot Cafe by 16 year old Lionel Sternberger.

As the story goes, the teenager was working at his Dad’s restaurant when he "accidentally burned a hamburger," says Paul Little, head of the Pasadena Chamber of Commerce.

“Rather than throw it in the trash, he flipped it over, put a piece of cheese on it to hide his mistake and served it to a customer who was delighted to have it," Little claims.

The senior Sternberger put the new “cheese hamburger” on their menu, calling it the "Aristocratic Hamburger." It sold for 15 cents.

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Filed under: 100 Places to Eat • Burgers • Sandwiches

May the Force beef with you
January 5th, 2012
02:00 PM ET
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A not-so long time ago in a galaxy far, far away - better known as France, Belgium and Luxembourg - there was a disturbance in the fast food Force.

According to French newspaper L'Express, burger chain Quick will promote the 3D release of “Star Wars: Episode I - The Phantom Menace” by way of a commemoration fit for Jabba the Hutt: with character-themed, double-decker burgers.

The ad campaign, wielding the slogan "choisis ton côté de la Force" (choose your side of the force), will begin on January 31 and end on March 5.

Much like the Galactic Senate itself, Quick seeks to broker peaceful compromise by offering three galactic-themed sandwiches for Chewies everywhere: the Dark Burger, the Jedi Burger and the Dark Vador Burger (whose spelling was seemingly lost in translation).

5@5 - Up your burger ante
September 5th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

It's Labor Day, and we can only hope that means folks out there are laboring over a burger - or four.

If you've finished studying our compendium of grilling awesomeness and ready to take off the training wheels and put on the big boy apron, Josh Capon has a few more ways to beef up your burger repertoire.

Capon is the chef at Lure Fishbar, and more importantly (at least in this case) the chef and partner at Burger & Barrel.

Five Ways to Up Your Burger Ante: Josh Capon

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Filed under: 5@5 • Bite • Burgers • Sandwiches • Think

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