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Plain old burgers? No such thing. With Raichlen's Burgers, the doors to burger mastery are flung wide open. There’s the all-American version (seasoned with little more than salt and pepper), but there’s also a New Mexican Green Chile Burger, an Herb Butter Burger, a Oaxacan-Spiced Turkey Burger, a veggie burger and a tuna burger. It’s 25 of the world’s best—featuring the Really Big Bosnian Burger!—from bestselling Barbecue! Bible author Steven Raichlen.
Burger heaven awaits.
you are ready to grill. 34 2. Skewer the slender green peppers and tomato quarters crosswise on flat metal skewers. 3. Set up the grill for direct grilling and preheat it to high. 4. When ready to cook, brush and oil the grill grate. Place the skewered peppers and tomatoes on the hot grate and grill them until brown and tender, 4 to 6 minutes per side. Place the lamb patties on the grate and grill them until nicely browned and cooked through, 3 to 5 minutes per side for medium to
18. If you like a bacon cheeseburger, use a good smokehouse bacon, like Nueske’s. Nischan cures his own bacon. For cheese, he uses a farmhouse Cheddar from Grafton, Vermont. 19. Think seasonal. In the winter, Nischan forgoes tomatoes for caramelized onions. 20. Make a contribution. Paul Newman funded and Nischan runs the Wholesome Wave Foundation (www.wholesomewave.org), which among many other good works doubles the value of food stamps to help their users be able to shop at farmers’ markets.
fire up our grills most frequently for is the classic American hamburger. Last year, Americans consumed billions—nearly 150 burgers a year for every man, woman, and child. America’s romance with hamburgers began in New York City in the 1800s, when food stands began selling “steaks cooked in the Hamburg style”—between two slices of bread—to German-speaking sailors and immigrants, often from Germany’s largest port, Hamburg. The exclusive NYC restaurant Delmonico’s featured “Hamburg Steak” on its
melting richness felt on my tongue.) Despite Kobe’s reputation (and name recognition), many other cattle districts in Japan—Saga, for example—are equally revered for their beef. In 1976 a handful of wagyu cows were brought to the United States, launching a superpremium beef industry that supplies steak houses with Kobe-style beef. (Sorry, if it doesn’t come from Kobe, Japan, it’s not Kobe beef.) Unfortunately, there are no precise industry standards for diet, marbling, or aging that dictate just
cup) 1½ pounds ground beef sirloin or chuck Coarse salt (kosher or sea) and freshly ground black pepper 4 hamburger buns 2 tablespoons olive oil New Mexican Salsa Verde (recipe follows) 1. Place the chile strips in a serving bowl and stir in the Cheddar. Cover and refrigerate until ready to use. 2. Wet your hands with cold water and divide the ground beef into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty. Place the patties on a plate lined