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By our calculations, the sirloin burger at Sketch Burger is the best Philly has to offer.
The Daily Meal recently published our 101 Best Burgers in America for 2014, and in order to compile our ranking, we assembled a list of nearly 200 burgers from all across the country, from Spruce Pine, North Carolina to Hillsboro, Oregon. We then divided these burgers by region, and compiled a survey that was taken by a panel of 50 noted food writers, journalists, bloggers, and culinary authorities from across the country, asking them to vote for their favorites; limited, of course, to the ones that they’d tried. We tallied the results, and published the 101 stellar American burgers with the most votes.
Philadelphia is famous for its cheesesteaks, so it should come as no surprise that the City of Brotherly Love’s best burger is the sirloin beef burger at Sketch Burger. Exquisitely simple, it consists of a highly flavorful eight-ounce sirloin patty served on a doughy white bun from a nearby LeBus Bakery with sliced tomato, shredded lettuce, and a choice of sauces; among them hot mustard, BBQ, harissa aïoli, and “Caribbean Green.” The burger was ranked #18 out of the 101 best in America, surpassing PYT’s namesake burger (#24), the Whiskey King Burger at Village Whiskey (#32), the Burgamo at Alla Spina (#81), and the house burger at Supper (#86).
Kate Kolenda is the Restaurant/City Guide Editor at The Daily Meal. Follow her on Twitter @BeefWerky and @theconversant.
Crumble Burger: The Key is Steam
What I remember about crumble burgers from my childhood is peeking at the buns in the steamer. I do not recall my mother or paternal grandmother fixing the meat, just the buns. I loved the warm, soft buns.
Although I never had crumble burgers anywhere else other than our home or my grandmother’s, I never really considered whether or not anyone else ate them. In fact, I may have thought we were the only ones at some point. I assumed that it was something that my grandmother or her mother had come up with to use stale hot dog buns.
In recent years, I have learned of “loose meat” sandwiches that are served in parts of the Mid-Western United States, notably Iowa and Kansas. Hmm…my grandmother had relatives that she would visit who lived in both of those states…perhaps she was actually inspired to make crumble burgers because of other relatives. The sad truth is that I will never know how they came into my life, but I am glad they did.
I have been somewhat unsure as to whether to write a post about something once again so simple and basic. However, I have done it before and will probably do it again.
To make the best crumble burgers, you need stale or very cheap hot dog buns. The partially dry buns steam the best without falling apart.
Unlike hamburger patties, the best crumble burgers are not made with an 80/20 blend of meat/fat. Instead, I recommend using a less fatty meat like ground round or even ground sirloin. You do not want the meat to stick together you want it to crumble.
What are stuffed burgers?
To make a stuffed burger, form the dough into thin patties. You can fill them with all sorts of ingredients, from different types of cheeses to bacon to veggies and more. Then place another patty on top and seal the edges.
Have you tried a stuffed burger before? It’s my favorite way to make burgers. And this version is just so good!
The greens varied and the cheeses were extremely different, but both were wonderful
Ramsay's American-style recipe called for sharp cheddar cheese, while the Euro burger highlighted the flavors of both Gorgonzola and brie.
While the cheddar lent more of a classic burger flair, the Gorgonzola and brie added an explosion of saltiness and creaminess that I've never gotten from a burger before. Both melted beautifully.
The classic American recipe called for an intact leaf of bib lettuce while the European recipe called for a bed of arugula. Turns out, arugula makes for a much better, more sturdy base. The bib lettuce slid around once it got wet from the moist patty juices and the burger completely fell apart. The arugula, though, stayed put and held the sandwich together.
The Best Burger Recipes: Caramelized Onion Burger Recipe With Wasabi Aioli by Donna John
Looking for the best burger ever? This easy recipe might be it. This delicious burger recipe is based on a dinner received in a meal kit. This easy caramelized onion burger recipe is packed with flavor. If you're not a fan of wasabi, you could substitute prepared horseradish or leave it out all together. This amazing burger recipe could easily be doubled.
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
- 1 teaspoon olive oil
- 1 large onion, sliced thin
- 1 tablespoon sugar
- 1/4 cup water
- 2 tablespoons mayonnaise
- 1/4 teaspoon wasabi (or more to taste)
- 1 clove garlic, minced
- 1/2 pound ground beef
- 2 slices Swiss cheese (optional)
- brioche buns, potato buns or regular hamburger buns
- shredded lettuce
Here's how to make it:
Heat the olive oil in a skillet. Add the onions and cook until they are soft and beginning to brown, about 10 minutes. Add the sugar and water. Season with salt and pepper. Continue to cook, stirring often, about 5 more minutes or until they get jammy. Remove to a bowl and set aside.
Combine the mayonnaise, wasabi, garlic and salt and pepper in a small bowl. Mix. Taste and add more wasabi, if needed. Set aside.
Shape the ground beef into two patties. Cook the patties in the same skillet until browned and cooked to desired doneness. If using cheese, add it when the burgers are almost done to melt.
To assemble the burgers, put a dollop of the wasabi aioli on the bun. Top with shredded lettuce, then the burger patty, caramelized onions and then a little more wasabi aioli.
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The Best Burger in America Is Not Easy to Get
The best hamburger in America &mdash at least that I know of &mdash is hard to get. Obviously, you have to know where it can be found. I will take care of that part right now &mdash it can be found at Raoul's Restaurant, on Prince Street in New York City. It isn't very expensive &mdash less than half the price of the Black Label Burger at Minetta Tavern a few blocks away. It isn't a secret. You don't need a password, or to go through a secret passage in a hotel lobby. As of the time of writing, there is no reservation required. But that doesn't mean it's easy to get.
Only twelve are made every night, and you can only eat them at the bar. They're not available in the dining room, and they're not even available at the banquette in the bar area. The bar itself only has eight or nine stools so seating is limited, to say the least. When they run out, they run out.
But it is worth going early and going alone to eat Raoul's burger. And here is why. After ten years of rigorous hamburger puritanism, and an rancorous animosity towards any burger that isn't topped with American cheese and doesn't come on a white squishy bun, I have at last been won over by a gourmet specialty burger. Powered by a potent, piquant au poivre sauce, a separate au poivre mayonnaise, a sweet, brisket-heavy LaFrieda blend, topped with a little yarmulke of triple-cream St. Andre cheese, wilted watercress, cornichons, and served on the most delicate of challah buns, this is, in my opinion anyway, the must-have burger of 2014. It comes with a little cup of au poivre sauce &mdash the real au poivre sauce, with heavy cream and cognac &mdash and you are invited to dip the burger in it as you go. I advise against this I like to shmear the sauce on the bottom bun, and use the sauce to dip the absurdly crispy duck-fat shoestrings in. But that's just me.
Raoul's has been around a long time. It is one of the last great old-school neighborhood restaurants in downtown Manhattan. It will not let itself be defined by the Raoul's burger, chef David Honeysett told me. "I won't be making more than we currently do," he told me. "I saw what the Black Label burger did to the Minetta [Tavern] dining room. It just takes over." Honeysett wants people to enjoy his burger, but to his mind, it's an amenity. If you want it, you can find a way to come in when the bar opens at 5:30.
I would strongly suggest that you do so. You may well see me there I've gone four times in the last two weeks. And I'm going back soon. I'm not going to get into what it tastes like, and why you should go there, because frankly I'm hoping you don't. I wouldn't even write about it at all, but I feel a responsibility to my fellow burger-fetishists, and to Eat Like a Man readers.
Veggie Quinoa Burgers
Calling all vegetarians! Sing to the tune of, well, you know, "One plant-based patty, special sauce, lettuce-please, pickles, onion on a whole-grain bun!" Bottom line: Whether you're a meat-eater or plant-eater (or both!), you'll love the bold flavor and countless layers of goodness in this vegetarian-style Big Mac. It delivers 14 grams of protein, 12 grams of fiber and real, scrumptious satisfaction. It'll be love at first bite.
Get the recipe here.
For delicious recipes, follow Joy on Instagram, Twitter and Facebook, and check out her upcoming kid's book "Yummy Yoga."
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15 Creative Burger Ideas
Our beloved hamburger has been around for more than 100 years. According to The Encyclopedia of American Food & Drink, by John Mariani, one of the first known mentions of a "hamburg steak" in print was in 1884 in the "Boston Evening Journal." The term "hamburger" appeared on a New York Delmonico's restaurant menu which was believed to have been printed in 1834. In Mrs. Rorer's New Cook Book (1902), the hamburg steak is described as beef put twice through a meat grinder and mixed with onion and pepper.
By 1912, ground meat patties were being served in buns, and according to "The American Dictionary of American Slang", the suffix "burger" came to mean "any hot sandwich served on a bun, often toasted, with many condiments. "
White Castle opened their first "hamburger stand" in 1921 in Wichita, Kansas, and the popularity of the hamburger grew as Americans began to travel by car. In the 1950s the McDonald's chain began, creating more competitors.
Also according to "The Encyclopedia of American Food and Drink", Americans eat three hamburgers per week per person! That's about 38 billion annually, or 59 percent of all sandwiches consumed.
This best burger is named for very good reason. It’s made with a mix of short ribs, brisket, and chuck for an incredibly juicy burger experience that’s rich and lovely enough to serve naked. Though you can dress it with your favorite condiments if you must.
Adapted from Anthony Myint | Karen Leibowitz | Mission Street Food | McSweeney’s, 2011
This aptly titled best burger isn’t just any old hamburger. This is an exquisitely complex burger conceived by the folks at Mission Street Food from ground short ribs and brisket and chuck, oh my. It’s then ever-so-gently shaped, expertly sizzled, and handily assembled. It’s sufficiently satiating to consume naked if you like (the burger, not you). Although if you like, you can dress it with your fave condiments, maybe even slapping the patty with a slice of Monterey Jack cheese, smothering it with sliced onions that’ve been coaxed to caramelized submission, and sandwiching it all with a pillowy yet sturdy toasted bun slathered with homemade mayo. Or feel free to do your own thing. Hungry? Us too.–Renee Schettler
The Most Outrageous Burgers To Make This Memorial Day
Remember when "two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun" was the height of burger innovation? That would never fly with gourmands these days. Check out these 10 totally epic variations on standard burgers from some of the hottest restaurants and chefs in the country. Well, after you get something to wipe up any drool.
The chef: Richard Blais
The restaurant: FLIP Burger Boutique in Atlanta and Birmingham
The burger: Lob-steer burger
Patty type: Hand-ground beef
The add-ins: lobster, garlic butter, mushroom ketchup, caramelized onions, mustard caviar
Difficulty factor: medium to high
Impressiveness: Mushroom ketchup and mustard caviar? Mmmmhmmmm.
Get-in-my-belly scale: Love a good customized condiment.
The chef: A Lockdown Bar and Grill joint collaboration with Chef Jason Slimak
The restaurant: Lockdown Bar and Grill in Chicago
The burger: The Green Mile
Patty type: 100 percent certified Angus beef
The add-ins: house-made sauerkraut sautéed in Guinness stout, thick-cut applewood smoked bacon, melted Irish white cheddar, homemade stone-ground mustard, corned beef, and served on fresh-baked marble rye topped with
Difficulty factor: hard
Impressiveness: Ireland's classic dishes finally unite as one.
Get-in-my-belly scale: Might only be able to handle this one once a year on the occasion for which it was created, St. Patrick's Day.
The chef: Alex Garcia
The restaurant: A.G. Kitchen, New York City
The burger: The Gaucho Burger
Patty type: 100 percent ribeye
Add ins: Crispy onions, guava BBQ sauce
Difficulty factor: medium
Impressiveness: Guava. nice touch.
Get-in-my-belly scale: Unique BBQ sauce recipe? Check and mate.
The chef: Jeff Richard, graduate of the Culinary Institute of America
The restaurant: Crave Real Burgers
The burger: The Luther
Patty type: Colorado Proud certified ground chuck beef burger
The add-ins: bacon, cheddar, onion, and a perfectly-fried egg between two glazed donuts for buns.
Difficulty factor: Medium-to-hard: "You'll need to procure the best ground chuck available and two glazed donuts for each Luther," says Chris Burchard from Crave.
Impressiveness: Glazed donuts instead of buns. Yup.
Get-in-my-belly scale: We're both intimidated by and scared of combining a cheeseburger with eggs and donuts.
The chef: Rob Shanahan
The restaurant: City Streets Restaurant, Waltham, Massachusetts
The burger: Mac & Cheese Stuffed Burger
Patty type: 100-percent ground beef
The add-ins: fresh mozzarella, Cavatapi pasta, cheddar cheese
Difficulty factor: low to medium
Impressiveness: This burger has us wondering what other classic comfort foods should be combined for total nirvana. Hot dogs and apple pie?
Get-in-my-belly scale: Sure, as soon as you can get the image of hot dog apple pie out of your head. (Sorry.)
The chef: Chef Anthony Meidenbauer
The restaurant: Holsteins Shakes & Buns at the Cosmopolitan of Las Vegas
The burger: Billionaire Burger
Patty type: special-blend Kobe beef
The add-ins: Foie gras, port onion marmalade, frisée, truffle mayo
Difficulty factor: High
Impressiveness: This burger lives up to its name: fois gras and truffle mayo? Excusez moi.
Get-in-my-belly scale: To reiterate: Truffle. Mayo.
The chef: Adam Fleischman
The restaurant: Umami Burger, California, Florida, New York City
The burger: The Original Umami Burger
Patty type: signature hand-cut beef blend
The add-ins: Umami Master Sauce, Umami Dust, Umami Spray, Umami Ketchup, Parmesan Frico, oven-roasted tomato with an Umami Glaze, shitake mushroom
Difficulty factor: medium
Impressiveness: Not as flashy as some of the others on this list, but Umami's special sauces are renowned in the foodie community.
Get-in-my-belly scale: We want that Parmesan frico like, yesterday.
The chef: Tim Byres
The restaurant: SMOKE in Dallas
The burger: E,B&D Loaded up & Truckin' Burger
Patty type: beef
The add-ins: thick, hand-cut bacon, frittered egg with runny yolk
Difficulty factor: Medium to hard
Impressiveness: That's a tall order (pun intended).
Get-in-my-belly scale: Sure, just need to unhinge our jaws.
The chef: Chris Nirschel
The restaurant: SLIDE in New York City
The burger: Chicken and waffle sliders
Patty type: Fried chicken breast
The add-ins: cheddar waffle with maple-bourbon pear butter and spicy cole slaw
Impressiveness: While these might not qualify as "burgers" if we're getting technical, they're definitely a feat of culinary adaptation.
Get-in-my-belly scale: You had me at "cheddar waffle."
The chef: Emeril Lagasse
Name" of burger: Tunisian Lamb Burger
Patty type: Ground lamb
The add-ins: Emeril's Bamburger Seasoning, caraway seeds, coriander seeds, Aleppo pepper, allspice, yellow onion, fresh parsley leaves, garlic
Difficulty factor: Easy to moderate
Impressiveness: It's not as out-of-the-box as other burgers on this list, but the Middle Eastern influence makes this a delish alternative to a regular beef burger.
Get-in-my-belly scale: Throw some hummus on that bad boy, and we've got a deal.