Mornay and Mushroom Duxelles Burger With Crispy Shallots Recipe

Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.

WHY THIS WORKS:

Using 80-precent lean ground beef guarantees juicy, flavorful burgers.
Handling the ground beef as little as possible and only seasoning the exterior creates a patty with a perfect hamburger texture that isn't tight like meatloaf.
Mushroom duxelles add an intense mushroom flavor, and stay put on the burger more easily than sliced sautéed mushrooms do.
SPECIAL EQUIPMENT:
Food processor
INGREDIENTS
3 medium shallots, roughly chopped
20 ounces cremini mushrooms, roughly chopped
4 1/2 tablespoons unsalted butter, divided
1 tablespoon loosely packed fresh marjoram leaves, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Gruyere cheese (about 4 ounces)
1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
4 onion rolls, split and toasted
1 recipe Fried Shallots
DIRECTIONS
1.
In a food processor, process shallots until minced, then scrape into a small bowl. Add mushrooms and process until minced, scraping down sides as necessary. Heat 3 tablespoons butter in a medium pot over medium-high heat until foaming. Add shallots and cook, stirring, until tender, about 3 minutes. Add mushrooms and cook, stirring, until water has released and evaporated, about 3 minutes. Continue to cook mushrooms, scraping up browned bits from bottom frequently, until darkened and fragrant, about 8 minutes. Stir in marjoram, season with salt and pepper and cook mushroom duxelles for 1 minute longer. Set aside.

2.
In a small saucepan, heat remaining 1 1/2 tablespoons butter with flour over medium-high heat until butter has melted and formed a paste with flour. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisk in milk until smooth and cook, whisking, until sauce comes to a simmer and begins to thicken slightly. Lower heat to low and cook, stirring, until sauce is thick enough to coat back of a wooden spoon, about 3 minutes. Whisk in cheese until smooth, moving saucepan on and off heat to keep it hot enough to melt cheese but not so hot that it bubbles rapidly. Season Mornay sauce with salt and pepper and set aside.

3.
Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125°'F for medium rare or 135°'F for medium. Transfer to a plate and allow to rest for 5 minutes.
4.
Rewarm mushroom duxelles and Mornay sauce if necessary. Spread mushroom on bottom bun halves, top with patties, then spoon sauce on top. Sprinkle fried shallots all over, close hamburgers, and serve immediately.

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Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles Recipe

Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.

WHY THIS WORKS:

Using 80-percent lean ground beef guarantees juicy, flavorful burgers.

Handling the ground beef as little as possible and only seasoning the exterior creates a patty with a perfect hamburger texture that isn't tight like meatloaf.

NOTE:

Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar until dissolved. While you only need 4 slices of eggplant for these burgers, you can (and should) cook even more slices of the eggplant, using the extra glaze, because they're delicious.

INGREDIENTS

2 tablespoons mirin (see note above)

2 tablespoons sake

1/4 cup mild red or white miso

6 tablespoons sugar, divided

1 large globe eggplant, cut crosswise into 4 (1/2 inch thick) rounds (see note above)

Vegetable oil, for brushing

1/2 cup rice vinegar

1/2 cup water

1/2 tablespoon kosher salt, plus more for seasoning

2 cups thinly sliced Japanese or English cucumbers (about 2 Japanese or 1/2 English)

1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties

Freshly ground black pepper

Mayonaise, preferably Kewpie, for serving

Sriracha, for serving

4 English muffins, split and toasted

DIRECTIONS

1.

Preheat oven to 350°F. In a medium bowl, whisk together mirin, sake, miso, and 2 tablespoons sugar until well combined. Set aside.

2.

Line a rimmed baking sheet with parchment paper. Brush eggplant slices with vegetable oil and set on prepared baking sheet. Bake eggplant, turning once, until very tender, about 25 minutes.

3.

Meanwhile, combine vinegar, water, remaining 4 tablespoons sugar, and 1/2 tablespoon salt in a small saucepan and bring to a boil over high heat. Remove from heat. Add cucumber slices and stir. Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers. Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest. Store in the refrigerator for up to 1 month.

4.

Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium. Transfer to a plate and allow to rest for 5 minutes.

5.

Turn on broiler. Brush top sides of eggplant slices with miso glaze and broil until browned on top, about 2 minutes. Spread mayonnaise and sriracha on English muffin top halves. Set burger patties on English muffin bottom halves, and top each with an eggplant slice. Top with pickled cucumbers, saving the rest for another use, close burgers and serve immediately.

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Grilled Mozzarella-Stuffed Italian Sausage Burgers With Vinegar Peppers Recipe

Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill).

WHY THIS WORKS:
Coarsely ground pork is packed with Italian spices and spiked with balsamic vinegar before it rests 12 hours in the refrigerator for maximum flavor and juiciness.
Bell peppers get vinegary and smoky as they marinate and cook on the grill.
NOTE: 
For a faster version, use 1 1/2 pounds store-bought Italian sausage, removed from its casing.
INGREDIENTS
For the Sausage:
1 1/2 pounds coarsely ground pork
1/2 tablespoon cracked black pepper, plus 1/4 cup for crusting, divided
1/2 tablespoon kosher salt
1/2 tablespoon onion powder
3 cloves garlic, very finely minced (about 1 tablespoon)
1/2 teaspoon fennel seed, lightly toasted and ground
1/2 tablespoon dried basil
1/8 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh parsley
1 1/2 tablespoons balsamic vinegar
4 (1/2-by 2- by 2-inch) squares mozzarella cheese
For the Peppers:
4 large bell peppers, seeds and stems discarded and cut into chunks
2 tablespoons olive oil
2 tablespoons sherry vinegar
To Serve:
4 crusty rolls
1/4 cup chopped fresh basil
1/2 cup ricotta cheese
1/2 cup homemade or store-bought red sauce
DIRECTIONS
1.
Combine pork, 1/2 tablespoon ground pepper, salt, onion powder, garlic, fennel, basil, oregano, paprika, cayenne pepper, crushed red pepper, parsley, and vinegar in a large bowl. Combine using hands and kneading to evenly distribute spices. Place in a resealable bag or container and refrigerate for at least 12 hours.

2.
The next day, place remaining 1/4 cup black pepper on a plate. Remove Italian sausage from the refrigerator. Form four equally divided portions around a nugget of mozzarella, creating patties with thick, flat sides. Make sure they are sealed very tightly around the mozzarella. Roll the edges of the patties through the black pepper to crust. Set aside on a large plate.

3.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

4.
Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes.

5.
When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate.

6.
Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.

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Homemade Burger King Whopper-Style Cheeseburgers Recipe

We've taken the classic flame-grilled flavor of the Whopper, complete with the exact ratio of toppings and beef, and upgraded it with better ingredients, better layering, and better technique to form a burger that's truly fit for The King.

WHY IT WORKS
Cooking the thin patties through mostly from one side gives maximum crust development and browning while still leaving it nice and juicy.
Placing the shredded lettuce and other toppings underneath the burger patty makes for a more structurally-sound sandwich by providing a stable base and a medium for juices to get absorbed.
Slicing onions pole to pole gives them milder, sweeter flavor and prevents them from pulling out of the burger as you eat.
SPECIAL EQUIPMENT:
grill (see our charcoal or gas grill recommendations)
INGREDIENTS
1 pound fresh ground beef chuck
Kosher salt and freshly ground black pepper
4 slices yellow American cheese
4 sesame seed hamburger buns
4 tablespoons mayonnase
4 tablespoons ketchup
1 cup shredded iceberg lettuce
1 small onion, thinly sliced from pole to pole
16 crinkle-cut dill pickles, such as Vlasic
8 slices ripe beefsteak tomato
DIRECTIONS
1.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2.
While grill preheats, divide ground beef into 4 even balls. Press them into thin, even patties about 1/2 inch wider than diameter of the buns.

3.
Season patties generously with salt and pepper and place directly over hot side of grill. Cover and cook until grill marks appear, about 2 minutes. Rotate patties 90 degrees and continue cooking until well-charred on first side and juices are beginning to bubble up through the top of the patties, about 2 minutes longer.

4.
Carefullly flip patties and top each with a slice of American cheese. Immediately transfer the patties to the coolest part of the grill. Toast burger buns over direct heat until nicely browned. Transfer buns to a serving platter.

5.
Spread 1/2 tablespoon of mayonnaise and 1/2 tablespoon ketchup on each bottom and top bun. Layer lettuce, onions, pickles, and tomato on top of each bottom bun.

6.
Return burger patties to hot side of the grill for 30 seconds to reheat, then place on top of bottom buns. Close sandwiches with top buns and serve immediately.

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The Ultimate Homemade McRib (Smoked-Rib Sandwich) Recipe

McDonald's McRib is the rarely available pork-and-barbecue-sauce sandwich with a cultlike following. My goal? Take everything we love about the McRib and turn it up to 11, by starting from scratch with a few high-quality ingredients and a lot of good technique.


This is not a simple weeknight recipe. This is a project. It's gonna take you a full Sunday to pull it off. You're going to be cooking indoors and out. You're probably going to dust off a few pieces of equipment from your closet. But I promise you, that Sunday will be a fun one, and your family is going to love you forever.
WHY IT WORKS
Making your own barbecue sauce, rub, pickles, and buns produces much better flavor than using store-bought options.
Rubbing the ribs and letting them rest before smoking helps them retain more moisture.
Grinding smoked rib meat together with salted pork shoulder creates patties with smoke flavor built right into them.
Grilling the patties reinforces the smoke flavor.
SPECIAL EQUIPMENT:
Grill or smoker; 12 ounces hickory or mesquite wood chunks; food processor; 2 quarter sheet pans or 1 half sheet pan; parchment paper
NOTES:
You can use your favorite store-bought or homemade barbecue sauce, rub, pickles, and buns in place of the suggested recipes, if you desire. If making your own buns, follow the recipe for Cemita Buns, omitting the sesame seeds and dividing the dough into 8 buns instead of 6 before baking. The ribs can also be cooked sous vide instead of 100% on the barbecue. For sous vide ribs, follow the recipe through the end of step 2. Instead of steps 3, 4, and 5, follow steps 4, 5, 6, and 10 in this recipe, omitting the liquid smoke, then continue starting from step 6 in this recipe.
INGREDIENTS
2 (2-pound; 900g) racks baby back ribs
1 recipe Easy All-Purpose Barbecue Sauce and Rub (see note above)
1 1/2 pounds (700g) boneless pork shoulder, cut into 1-inch cubes
12g kosher salt (about 1/2 ounce; 1 tablespoon)
12g sugar (about 1/2 ounce; 1 tablespoon)
1 recipe Cemita Buns (see note above)
1 recipe Quick Dill Pickles (see note above)
1 white onion, thinly sliced
DIRECTIONS
1.
Place ribs, bone side up, on a cutting board. Using paper towels to grip, pull the transparent membrane off the bones. It should come off easily in one large strip (see photo for reference). Rub ribs generously on all surfaces with barbecue rub, then split them into 4- to 5-rib sections with a sharp chef's knife or boning knife. Transfer to a covered container and refrigerate for at least 4 hours and up to overnight.

2.
Meanwhile, combine pork shoulder, salt, and sugar in a large bowl and toss to coat. Transfer to a zipper-lock bag and refrigerate for at least 4 hours and up to overnight.

3.
Light 1/3 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Place a few wood chunks directly on top of charcoal, set grill grate in place, and arrange ribs, bone side down, on cooler side of grill. Cover, adjusting lid so that vents are over ribs.

4.
Cook, adjusting upper and lower vents to maintain a temperature of between 225 and 275°F (108 and 135°C), adding more coals as necessary and adding a wood chunk every 45 minutes, until ribs show a gentle bend when you lift them and show only slight resistance when a toothpick is inserted between the bones, about 4 hours total.

5.
Paint ribs with barbecue sauce, cover, and continue cooking for 10 minutes. Repeat with 2 more coats of sauce, then transfer to a cutting board.

6.
When cool enough to handle, twist bones out of ribs and discard. Roughly chop the meat. Spread on a large plate in a single layer and refrigerate until thoroughly chilled, about 2 hours.

7.
When rib meat is chilled, combine 1/4 of rib meat with 1/4 of pork shoulder in the bowl of a food processor, making sure to keep the remaining meat well chilled in the refrigerator. Pulse until a rough grind is achieved, about 12 short pulses (see photo for reference). Transfer to a large bowl and repeat with remaining 3 batches of rib meat and shoulder meat.

8.
Line 2 quarter sheet pans or 1 half sheet pan with parchment paper. Divide meat mixture evenly between the 2 quarter sheet pans, or spread on the half sheet pan. Cover mixture with parchment paper, then, using your hands, spread mixture out to form two 9- by 9-inch squares (or one 9- by 18-inch rectangle in the half sheet pan).

9.
Slide meat and parchment out onto a cutting board. Using a sharp chef's knife, cut into individual patties measuring 4 1/2 by 4 1/2 inches each. Patties can be stacked with their parchment paper intact and stored in the refrigerator for up to 3 days, or in a freezer bag in the freezer for several months. If freezing, cook directly from frozen.

10.
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set grill grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

11.
Remove parchment paper and place patties directly over hot side of grill. Sprinkle with more spice rub. Cook, turning occasionally and transferring patties to cooler side if they start to flare up excessively, until well charred on the exterior. Brush patties with barbecue sauce, cover, and cook until barbecue sauce forms a lacquered glaze. Split buns and toast cut sides on grill until golden brown.

12.
Construct sandwiches by placing a patty on each bottom bun half, brushing with more sauce, and topping with pickles and onion. Close sandwiches and serve.

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