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.
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.
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.)
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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