Focaccia with Figs and Prosciutto
Focaccia with Figs and Prosciutto If your acquaintance with figs so far has been the familiar Newtons, you’re in for a […]
Lamb Roti Roti is a wonderful unleavened bread served hot from the griddle. Along with its variations, such as phulka and […]
If you crave the crunchiest calamari, put the wheat flour aside and think tempura. We’re not talking about anything heavily coated here, […]
Handmade Cheese Ravioli
Aside from being utterly delicious, ravioli are fun to make. Here is a pillowy three-cheese version. They freeze perfectly, so make […]
More Digital Food Photography Book
For those of you who may have been wondering what happened to cook, shoot eat a food photographer’s journey, the blog it’s […]
A National Treasure: The Classic American Burger
Can there be a better burger than the good old classic American? Sure, a hamburger can be gussied up to a towering height with bacon, avocado, mushrooms, jalapeno peppers, and toppings ad infinitum, but can the classic hamburger really be improved upon? Sometimes it’s best to stick with the simple and time tested. The most important step in assuring a great burger is using the right ground beef. Ground chuck or a combination of ground chuck and sirloin, 80 % lean, is good. Handle it gently. Don’t compact it. Form 3 patties from each pound of ground beef.
Cook on a medium hot grill or, if using a stove top skillet, sprinkle with salt. Cook for about 4 minutes per side for medium rare. Salt and pepper, of course. Don’t press down with a spatula. A lightly toasted potato roll goes well. A slice of ripe tomato, red onion and leafy lettuce are not amiss. Cheese—a warm melt of cheddar can’t hurt. Pickles, ok, but don’t add more than you can get your mouth around, that is, unless you don’t mind the burger slipping out the other side or requiring the knife and fork treatment. Open an icy cold beer and enjoy!
A Classic Burger Sauce (Double or triple recipe as needed)
2 T mayonnaise
1 T ketchup
½ t sweet pickle relish
1/2 t sugar
½ t white wine vinegar
¼ t black pepper
Whisk ingredients together in a small bowl.
Recipe by Phyllis Kirigin <<...>>
Photography by Bill Brady
Look for my new book on food photography titled More Digital Food Photography available May 9th.
An Ear for Corn
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Pork in the ‘que!
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