The long weekend is upon us! I plan on spending mine manning the grill--with dreams of flame-cooked meals every night. On the 4th, I'll probably show off a little with something smoked like ribs or brisket, but what about the other days? I'm thinking burgers.
Have you noticed that this is the summer of the burger? It seems like everyone is celebrating (and elevating) that backyard basic with new spins and techniques. Why, just this week even the New York Times did a feature on which key elements the perfect burger requires. And did you see our new July/August cover? We're one of several publications that recently featured a burger -- though ours is a fantastic chicken version that's topped with spicy poblano chilies and cheddar. Inside the June issue is my favorite, old-fashioned cheeseburgers (just like the kind I made at my very first cooking job--at an Illinios drive-in!).
Of course if you're in the mood for something else, we have the recipe for you. Try going meatless and make this Balsamic Portobello Burger with Bell Pepper and Goat Cheese. Still not seeing what you want? We have 25 more top-notch choices. What's your craving?
Tags: 4th of July
