EXPLOREMY LIBRARY
Food & Wine
Rachael Ray Every Day Burgers

Rachael Ray Every Day Burgers

Rachael Ray Every Day Burgers

It’s no secret that Rach loves burgers. Rachael Ray Every Day™ Burgers™ features 73 burger favorites along with six special spud sides. You’ll get Rachael’s tips on how to create the best burgers, so you can make classic cheeseburgers, burgers with international flair, super sliders, and burger twists like melts, seafood specialties, and vegged-out burgers.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Back issues only
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in this issue

1 min.
burgers for everybody!

Twenty years ago, I started an event called Burger Bash with my friend Lee Schrager. I asked the world’s greatest chefs to come and show off their talents in a more accessible format, challenging them to battle it out in a burger cook-off in Miami’s South Beach to raise money to fight hunger in the U.S. Basically, I invited snotty chefs to not be so snotty and chef-y! They loved it. We still do that event every year in New York City and Miami, to sold-out crowds, all for a good cause. Everybody loves a good burger. Burgers are friendly. You can eat them with your hands, and it involves saying “bun” and “patty”—two really fun words. They’re also sandwiches, and everybody likes Sandwich Night, the most accessible and affordable way…

3 min.
rach’s burger best practices

1 CONDIMENTS SENSE Condiments are a very personal decision and there are no wrong answers. For me, though: no mayo. I prefer sour cream, which to my mind has better viscosity, or fabanaise, a vegan mayo substitute using chickpeas. But I don’t judge! If you like to smear your burgers with mayo, be my guest. My one universal rule about condiments (and toppings—see #2, right) is that everything go on there evenly and uniformly, so every bite of your burger is identical. 2 TOPPINGS This is my biggest rule when it comes to burgers: Every bite should be uniform. Instead of strips of bacon, I cut them in half and crisscross all over the surface. Same goes for pickles. Drives me crazy when I go to the drive-through whatever and get only one…

7 min.
the big cheese

DOUBLE CHEESEBURGERS WITH SPECIAL RANCH MAKES 4 1 cup sour cream½ cup finely chopped fresh chives, dill, and parsley⅓ cup ketchup¼ cup buttermilk¼ cup pickle relish1 tbsp. Worcestershire sauce Kosher salt and pepper2 ¼ lb. ground beef (80% lean)Olive oil4 slices yellow American cheese4 slices yellow sharp cheddar cheese4 sesame seed burger buns or sesame brioche buns, split and lightly toasted1 small white onion, finely choppedSliced dill picklesThinly sliced iceberg or Little Gem lettuce ▪ For special ranch, in a medium bowl, mix the sour cream, herbs, ketchup, buttermilk, relish, and Worcestershire; season with salt and pepper. ▪ Place the beef in another medium bowl; season with salt and pepper. Form into 8 very thin, large patties. ▪ Heat a cast-iron skillet, griddle, or grill pan over medium-high. Drizzle the skillet with oil; cook 4…

12 min.
bring on the sliders

SLIDERS ARE A BIT OF A GAME. I DO LOVE THE CONVENIENCE OF SMALL-SIZE ANYTHING, AND YOU CAN PICK IT UP AND EAT MULTIPLES, WHICH IS FUN. YOU MIGHT THINK FOUR OF THESE EQUALS ONE BURGER—IT’S PROBABLY MORE LIKE TWO. BE CAREFUL OF YOUR OWN MATH!—RACH BACON-CHEESE SLIDERS MAKES 8 8 slices bacon, halved1¼ lb. ground beef (80% lean)Kosher salt and pepper4 oz. shredded cheddar cheese8 potato slider rolls, splitMayonnaiseKetchupPickles ▪ In a large cast-iron skillet, griddle, or grill pan, cook bacon over medium until crisp. Drain on paper towels. Wipe out skillet. ▪ Form the beef into 8 slider patties (thinner in the centers for even cooking). Season with salt and pepper. ▪ Heat the skillet over medium-high. Cook the patties, turning once, for 5 to 8 minutes for medium-rare to medium. Top the patties…

12 min.
better with bacon

EGG-CELLENT A fried egg is a classic burger topper. Cook it any way you like it—hard or with a runny yolk. BRUNCH BURGERS MAKES 4 12 slices peppered bacon½ cup packed dark brown sugar3 tbsp. pure maple syrup¾ lb. ground beef (80% lean)¾ lb. ground pork1 tsp. fennel seeds1 tsp. granulated garlic1 tsp. granulated onion1 tsp. ground sage1 tsp. black pepper1 tsp. kosher salt¼ tsp. cayenne pepper1 tbsp. canola or vegetable oil4 thick slices sharp cheddar or sharp American cheese4 medium eggs3 tbsp. butter, at room temperature1 tbsp. whole grain mustard4 sandwich-size English muffins, split and toasted ▪ Arrange a rack in the center of the oven; preheat to 375°. Set a wire rack inside a rimmed baking sheet lined with foil. Place the bacon slices on a cutting board. In a small bowl, mix…

7 min.
we love makeovers

CAESAR SALAD CAESAR BURGER CAESAR BURGERS MAKES 4 ⅔ cup Caesar dressing8 thin slices French bread¾ cup grated Parmesan cheese6 cups chopped romaine1 lb. ground beef (80% lean)Kosher salt and pepper ▪ Preheat oven to 400°. Spread 2 tbsp. of the dressing on both sides of bread slices. Arrange bread on a parchment-lined baking sheet. Bake for 4 minutes. Turn bread and sprinkle with ¼ cup of the cheese; bake another 4 minutes. In a bowl, toss the romaine with the remaining dressing and the remaining ½ cup cheese. ▪ Form beef into 4 patties (thinner in the centers for even cooking); season with salt and pepper. Heat a large cast-iron skillet, griddle, or grill pan over medium-high. Cook the patties, turning once, for 8 to 10 minutes for medium-rare to medium. ▪ Build the burgers…