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magazine open face crab burgers
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4.0
(4.2)
Recipes
With minimal filler, tons of crab, and bold spice, these crab patties are the ones to beat.
3.6
(3.63)
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Recipes
With crisp edges and a juicy bite, this may be the ultimate burger.
4.6
(4.63)
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
4.5
(4.5)
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Culture
If so, you're a hero.
Recipes
This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.
3.0
(3)
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Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.
3.6
(3.58)
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Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
4.5
(4.53)
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It's all about that special sauce.
4.4
(4.43)
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Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.
4.4
(4.36)
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5.0
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Articles
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Restaurants
Snow crab season was canceled in Alaska this year after nearly 10 billion crabs disappeared. Seafood chains and independent restaurants alike are scrambling to adjust.
Sam Stone
Culture
Bon Appétit
Restaurants
In this year's burger game, simplicity reigned supreme.
Andrew Knowlton
Culture
Let's talk burgers.
Bon Appétit
Restaurants
Shake Shack burgers are irresistibly photogenic. Here are 4 ways to make your Instagram shots of them even better
Danielle Walsh
Culture
To give you some Memorial Day menu inspiration (and to shake you out of any burger rut you may be in), we turned to Canadian barbecue expert Ted Reader.
Julia Bainbridge
Videos
(300)
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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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We challenged resident Bon Appétit supertaster Chris Morocco to recreate a Minneapolis-style Juicy Lucy burger in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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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 Test Kitchen Manager Brad Leone is back for Episode 29 of "It's Alive," and this time he's cooking crabs on the beach in Alaska. Brad shows you how to steam and eat fresh crabs, and whips up a miso sambal butter dip on the side. Thanks again to the folks at https://akhomepack.com for making it possible. Make sure to check out part 1 if you haven't: https://www.youtube.com/watch?v=7T4NutUazJE
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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.