What are the recommendations to minimize the amount of smoke generated when cooking burgers, steaks or other meats in a cast-iron pan?
I was in a debate with a friend in regards to cooking burgers if they should be close together or far apart on a grill. I searched the site but did not find an
I've tried everything to try and get soft professional cooking burger buns; Tons of recipes and emulsifiers (lecithin , Vitamin C, Improvers, Vital Wheat gluten
The following was observed in the US --- it may be an American phenomenon. I have recently observed in my restaurant visits that more often that not, if I orde
I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, po
I have been reading so much about making good burgers and after a few attempts, I thought I achieved a good level. I have been following the Serious Eats tips.
Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add any
I'm new to cooking and I saw that there is several ways to fry/cook a burger. Saw it with a stone grill, pan, iron griddle; Would like to hear other types also.
When making a cold deli meat sandwich or a burger, does layering the solid ingredients and condiments in a different order change the taste or mouth-feel? If so
The question How do you grill a perfect burger? tells me the best solution is to fry not grill, but I find frying makes such a mess I spend ages cleaning up aft
I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and
I am planing to buy my first cast Iron pan and I would like to get advice on which size/shape/depth should I should choose. For example I am looking at this: si
I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it
I would like to know, what is the difference between a quinoa burger, a quorn burger, and a soya burger? Are their ingredients all different, or are some of the
I usually make my hamburgers at home by putting a little oil in a pan and then just placing the patty in it on medium heat for 10-15 minutes. Inevitably, while
I've got more grass-fed ground beef than I know what to do with and, I'd like to perfect my burger recipe. I see lots of involved recipes wit
I'm sitting at a diner and I'm curious if there is a reason as to why the fry cook cooked my burger the way he did. The process is different from the one I'd
I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if
When does it seem to be OK to eat burgers cooked medium and sometimes not? I live in the UK and for many years it has been well-instructed that you cook your b
This has confused me for a while: it's observable that a lot of all-beef burger patties from grocery stores and fast food joints taste dull compared to homemade