Foodnetwork.com

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

4 slices cheese (optional)

4 hamburger buns, split; toasted, if desired

Directions

Toasted Burger Buns

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness (see page 17 for approximate cooking times). Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

Gadsdenstimes.com-Uncle Sam’s serves its cheeseburger with barbecue sauce and onions. The usual fixins (lettuce, tomato, pickles, etc.) are available, of course. However, the burger is so juicy and flavorful, you won’t be sorry if you order it plain.

(image source: gadsdentimes.com)

New York, NY 10012-1538
(212) 334-7320

This new Soho addition to burger paradise has hit it big with it’s wine bar meets american classic, Burger & Barrel. The new spot comes with proven lineage from the creators of Lure Fishbar (one of my Dad’s favorite joints in the city) turning in sea for land. The burgers are simple and perfect the basics of juicy beef, soft buns and well seasoned meat. Here it goes…

“Bash Style Burger”

Ratings:

Beef Flavor: 8.8 – Generous salt content and a small kick.

Beef Temperature: 8.9- Very juicy and moist and just shy of pink perfection.

Bun: 8.5.0 – Nice and soft, chewy, but not even close to soggy.

Toppings: 8.7- Bacon Jam? Who doesn’t like bacon…

Originality: 8.0- I’ve had bacon and I’ve had jam but not bacon-jam. American Cheese takes this down a couple of notches (I’m patriotic but prefer cheddar).

Fries: 8.3- Crispy and well seasoned

Overall: 8.5

Check it out for yourself…its a keeper

Coastweekend.com

2795 South Roosevelt Drive  Seaside, OR

Bar food is rarely as good as it is at the Relief Pitcher, a roadhouse in south Seaside. I’d been hearing about the food for years, but had somehow never been.

Oyster shooters got things off to a great start.

The small oysters are extremely fresh, and the house cocktail sauce –boldly spiced with more horseradish than I usually encounter – is among the best I’ve come across. At $1.25 each or three for $3, the price is right. Most places charge at least $1.50, but I’ve actually seen $2 shooters before.

Crab cakes are also of great value. Just $6.75 for a pair. A dollop of chipotle mayonnaise is there for dipping, but I found the cakes great on their own, possessing enough spice to make the sauce a redundancy.

The main draws for the Relief Pitcher are the sandwiches and burgers. They don’t have any pastas, salads or steaks on their menu because they don’t need them.

(image source: coastweekend.com)

Bob’s Burgers premiers tonight at 8:30EST on FOX

(image source: roadfood.com)

Not hungry?  Play Crazy Over Goo or Upbot Goes Up over on our friends website.

Ste 170, 2304 Sir Barton Way
Lexington, KY 40509
(859) 263-5228

Ballston.Patch.com- Ted’s Montana Grill is a chain American restaurant best known for its burgers. It could not sound any more generic. Yet, their unique spin on the classic burger, commitment to an eco-friendly business, and handful of other distinctive touches, make this place an easy choice for locals.

The most obvious stand-out factor in their burger selection is their choice between beef or bison. Bison burgers boast not only a slightly different flavor than beef, but are lower in fat content and are overall healthier. Their beef and bison is fresh-never frozen- and cooked to meet your specifications.

Their topping list is extensive, and their combination choices possess a crowd-pleasing variety. Would you like to spice things up? Try their new “Red Rock” burger that contains Pepper Jack cheese, jalapeños, cilantro, fried onions & Z-sauce on a Ciabatta roll. For those diners watching their calorie intake, they have the “Ultimate Skinny Dip” which leaves out the bun and swaps their usual side of fries with a healthy portion of cottage cheese.

(image source: burgerbusiness.com)

MAKE IT A GOOD ONE AND A HEALTHY ONE IN 2011!!!!

-BB

Seriouseats.com

Top: Bill’s Bar and Burger; bottom, left to right: Shake Shack and RUB. [Photographs: Robyn Lee (Bill's Bar and Burger and Shake Shack) and Nick Solares (RUB)]

Right now, at this moment, it’s raining burgers in this burg. And not just any kind of burgers: smashed burgers made from freshly ground, humanely raised beef.

Danny Meyer and company were the pioneers of this style of burger in New York with the now legendary Shake Shack, though the Shackers don’t really smash their meat so much as press it down rather gently. In fact, it should be noted that burger lovers owe Meyer a smashing debt of gratitude for the lead role he and his crew have taken in treating the reasonably priced burger with respect and love—and elevating it to serious deliciousness with careful preparation, cheffy techniques, and quality ingredients. But enough about the Shack for now.

Restaurateur Steve Hanson has now stepped up to the (blue) plate with his newly opened smashed burger emporium Bill’s Bar and Burger. And RUB’s pitmaster Scott Smith and co-owner Andrew Fischel have snuck up on Meyer and Hanson with their burger, which is currently being served only on Monday nights.

A Hamburger Today and Serious Eats have been chronicling Shake Shack’s serious deliciousness for years now. More recently in the past few weeks, my man Adam Kuban waxed enthusiastically about Bill’s, Kenji Alt told us how to fake the funk of the Shake Shack burger with his amazing Fake Shack post and recipe, and I had a ridiculously fabulous urban burger at RUB.

Shake  Shack

Bill’s Bar & Burger

RUB BBQ

(images source: seriouseats.com)

Seriouseats.com

serves 4, active time 20 minutes, total time 20 minutes

1 tablespoon vegetable oil

2 large onions, split in half from pole to pole and sliced thinly from pole to pole (About 2 cups)

Kosher salt

1 pound freshly ground beef, divided into eight 2-ounce portions

Freshly ground black pepper

8 small hamburger buns

4 slices American cheese, split in half

16 dill pickles slices

Mustard, ketchup, and mayonnaise, as desired

STEP BY STEP DIRECTIONS