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


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