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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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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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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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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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There’s no occasion too small for flavor this big.
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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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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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Here are five massive sandwiches you need to try. Eat a Tipsy Texan at the Franklin Barbecue, a Pastrami and Cole Slaw sandwich at Langer's in Los Angeles, a Roast Pork Hoagie at John's Roast Pork in Philadelphia, and more from around the US.
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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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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Amiel Stanek, Alex Delany, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry sandwiches. Tuna melts, shrimp salad sandwiches and Brad's untitled cold meatloaf masterpiece, oh my!
Read more: Our Best Sandwich Recipes
Read more: Our Best Sandwich Recipes
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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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Today, actor Glen Powell sits down with Bon Appétit to eat his favorite meals and talk all things acting, fitness and Texas. Join Powell as he discusses the confidence boost he received from Denzel Washington early on in his career to running tips from Tom Cruise—all while tucking into his favorite foods.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
Glen just announced the launch of his first-ever brand venture, Smash Kitchen - a line of organic pantry staples designed to modernize the American pantry.
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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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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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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 Chef Harold Villarosa as he demonstrates the proper technique for slicing different cuts of beef, poultry, and pork. Unkle Harold lays out the hows and whys behind serving up different kinds and cuts of meat, relaying all the know-how you need to present your proteins like a pro.
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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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See how the meat is made! See how that meat goes into the sandwich. This dank vid takes a tour through 5 sammies brah, you won't even believe how tasty it looks, brah.
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We challenged chef Harold Villarosa to make a fast-food-style burger in the Bon Appétit test kitchen better than those from three major chains. Unkle Harold's first job in the U.S. was at a McDonald's in Manhattan—will his past experience help him rise to the challenge?
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
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Join Andy Baraghani, Carla Lalli Music, Priya Krishna, Rick Martinez, Gaby Melian, Sohla El-Waylly, Christina Chaey and Amiel Stanek and at home as they make 8 different freezer meals. Turn those frozen hot dogs and tortillas into delicious mala hot dog tacos. Or take that frozen seafood and make yourself a nice chowder.
Read more: 39 Freezer Meals That Are Ready Before You Need Them
Read more: 39 Freezer Meals That Are Ready Before You Need Them
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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 asked 20 chefs at top New York restaurants what their secret weapon ingredient is. Discover which ingredients, from seasoning and spices to freshly ground beef, make the food so delicious at NYC’s favorite restaurants.
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Join pro chefs Brad Leone, Harold Villarosa, Tiana Gee, Chris Morocco, Kendra Vaculin and DeVonn Francis as they debate the merits of 11 common cooking tips and tricks in the Bon Appétit Test Kitchen. Does adding oil to your pasta water prevent the noodles from sticking? Does the crispiest bacon start with a completely cold pan? Find out which bits of wisdom our pro chefs are in accord with and which ones they reject on this episode of Test Kitchen Talks.
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Join Gaby, Amiel, Priya, Chris, Molly, Brad, Carla and Andy in the Bon Appétit Test Kitchen as they answer your burger questions. What is the best fat percentage in a burger mixture? Does the meat cook more evenly if you poke holes in it first?
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers