Working in batches of 2 or 4 if necessary, place the beef balls on the skillet surface and use a large spatula to smash them ...

The ingredients closest to your tongue can influence taste, while those higher ... this stack couldn’t hold its form — literally, in the case of Bucher’s burger, whose fillings escaped ...

So, I am looking to form 4 1/2-inch-wide patties ... just to slow those juices a little bit. That's a great burger. -Mm-hmm. -You can taste the little mushrooms around the outside, but you ...

Professional chefs shared their best tips, recipes, and tricks for making premade burger buns from the grocery store taste flavorful and gourmet.

Lamb burgers are the perfect place to start. To learn more about making lamb burgers, Tasting Table talked to Wissam Baki, executive chef at Miami's Amal restaurant. Baki hails from Lebanon ...

The Impossible Burger contains heme from the roots of soy plants, in the form of a molecule called leghemoglobin ... And in our blind taste test of the Impossible Burger and the Beyond Burger ...

The brick form contains three servings per pack and ... I was impressed by the taste of the burger, which was smoky, rich, and meat-like. As a vegetarian, I felt that it was definitely a good ...

Tasters included Josh Schonwald, Chicago-based author of Taste of Tomorrow, and Austrian food researcher Hanni Rützler. The burger was pan ... naturally merged to form into strands called ...

“It’s a love-hate relationship for sure,” said Angie Mar, who hugged the formula for her dry-aged burger to her chest for ...