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magazine bison burgers with cabernet onions
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Professional butcher Lena Diaz takes you behind the counter to demonstrate how she prepares four of the most popular burgers sold in her shop - from scratch. From fresh sirloin and short rib to dry-aged rib eye and a bacon-infused blend, see how a professional prepares perfect hamburger patties from a variety of prime cuts.
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Brad Leone returns with another episode of It's Alive, this time showing us how to make our own bison jerky. Brad slices and spices up pieces of lean bison meat for dehydration - not unlike what you'd do when working with beef - making a protein-packed snack that blows away anything you've ever tried from a store.
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“I’ve been obsessed with burgers, easily for about 25 years now. I have...written five books, had three TV shows, and now a restaurant.” Today, Bon Appétit spends a day on the line with George Motz, burger scholar and owner of Hamburger America.
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
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Bon Appétit joins burger scholar Chef George Motz, owner of Hamburger America, to see how the best smash burgers in NYC are made. Smash burgers got their name from the technique of smashing patties on a hot griddle to lock in flavor and create a crispy crust. Motz demonstrates how he makes The Chester, Oklahoma Fried Onion Burger, and his classic smash burger, which have made Hamburger America one of the most talked about burger spots in New York City.
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Looking for a hearty lunch? Try this sub!
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There’s no occasion too small for flavor this big.
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Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Get the recipe: Best-Ever Smash Burgers
Get the recipe: Best-Ever Smash Burgers
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes lentil veggie burgers.
Get the recipe: Lentil Burgers (And check out our Easiest-Ever Veggie Burgers while you’re at it.)
Get the recipe: Lentil Burgers (And check out our Easiest-Ever Veggie Burgers while you’re at it.)
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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Bon Appétit Test Kitchen favorite, Chris Morocco, joins in on the blended burger trend with this mouth-watering smashburger recipe.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches
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Join Carla Music in the Bon Appétit Test Kitchen as she makes corn chowder. To make this recipe vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.
Get the Recipe: BA’s Best Corn Chowder
Get the Recipe: BA’s Best Corn Chowder
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Go inside Hart's in Brooklyn and learn how to make their signature Lamb Burger!
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While you can make a burger out of almost anything -- chicken, turkey, fish, plants -- most people think beef when they think burgers. Well, at least that's what Amiel Stanek thinks. He's here today to show you every way to cook hamburgers using chuck beef. You can't go wrong with a classic cast-iron skillet burger, but don't write off other... let's say less orthodox techniques, like Hibachi grilled or ironed. Seriously, the ironed burger is actually really good.
The one true way: Best-Ever Smash Burgers
The one true way: Best-Ever Smash Burgers
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Our best beef chili's got three cuts of beef—no beans allowed.
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Join DeVonn Francis in the Bon Appétit Test Kitchen as he makes an eye-opening breakfast smash burger to get you going in the morning. When some simple fruit and oatmeal won't be enough to get you out of bed, consider treating yourself to this crunchy, savory, gooey sausage burger.
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious https://bit.ly/3GyNmAb
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across Bon Appétit and Epicurious https://bit.ly/3GyNmAb
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Spice up your super bowl appetizers with our buffalo wing recipe!
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Join professional chefs Susan Kim, Rachel Gurjar, Chrissy Tracey, Jessie YuChen, Harold Villarosa, and Chris Morocco in the Bon Appétit Test Kitchen as they make their go-to burger recipes.
Read More: Our 31 Best Burger Recipes
Read More: Our 31 Best Burger Recipes
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Are you hungry for burgers, but don't know how to top it off? We'll show you the basics to a special sauce, and the best burger assembly to get you started!
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Presented by Mushroom Council | For the second year in a row, Mushroom Council teamed up with Bon Appetit's Test Kitchen Director, Chris Morocco, to challenge home cooks to make their best blended burger. Three finalists rose to the top with impressive submissions. Tune in to find out who the lucky winner of $10,000 is!
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In this episode of "Kids Try Food", the kids try burgers from around the country. For this taste test, the kids react to the Jucy Lucy from Minnesota, the Frita Cubana from Miami, Hawaii's infamous Loco Moco, the Impossible burger made in California, New Mexico's Green Chili burger, North Carolina's Slaw Burger, White Castle's original sliders, Montana's Nutburger, Iowa's Loose Meat Sandwich, and Colorado's Pueblo Slopper.
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Nicola Bailey, a cheesemonger at Eataly in New York City, takes us behind the scenes to demonstrate and explain every tool she uses to prepare and present their famous charcuterie selections. From machetes and industrial meat slicers to mozzarella paddles and harp wires, see everything the pros use day in, day out.
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We show you how to make beef larb.