June 30, 2011
"When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders. [But] the sausage adds a great spice and moistness, making them in the jelly roll pan makes it really simple and, when you finish with the fresh tomatoes, basil and olive oil/balsamic, it makes for the perfect bite. " --Susan Salerno, who writes the food blog Simply Cooking 101 , from Henderson, Nev. Italian Caprese sliders Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
June 9, 2012
The cooks have spoken, so now it's time for the readers to vote. We had more than 70 entries in our annual Battle of the Burgers, and now it's up to you to cut that number down to just the top 20. Visit latimes.com/food to find out more. After we've tallied the reader votes, we'll take the best recipes into the Los Angeles Times Test Kitchen to come up with our favorite burgers. The winners will be invited to visit the Test Kitchen, and their recipes will be published in the Saturday section in time for the Fourth of July.
May 27, 2013 |
Have you submitted your recipe for our 2013 Battle of the Burgers yet? If you're still working on it, this Memorial Day is the perfect time to hone your entry -- and snap a photo. In the meantime, check out the competition with this submission from Lindsay Ames in Vancouver, Canada: "This burger is not just a piece of meat on a bun. It's an experience for the senses. It's got everything you could want in a meal housed under one sweet, delicious bun. Salty and sweet, hot and cold, soft and crunchy, spicy and refreshing.
May 4, 2013 |
Jeffrey Weinstein once swept through 19 Denver restaurants in six hours, a feat that most people would characterize as gluttony. Weinstein calls it research. Eating out is more than a hobby for the founder and co-chief executive of the Counter, a growing Culver City chain of build-your-own-burger eateries. In its 10 years, the company has been mentioned on "The Oprah Winfrey Show," adored by reviewers and touted as one of the forefathers of the so-called better burger craze. Weinstein, a culinary school grad, spends his time at the helm reading cookbooks, determining whether his Midwest menus are ready for spicy Sriracha sauce (yes)
April 27, 2012 |
The cast and crew on ABC's "Desperate Housewives" got the perfect parting gift from Eva Longoria: burgers and fries in which to drown their sorrows. Longoria, who has played high-strung fashionista Gabrielle Solis for eight seasons, treated her coworkers to a Fatburger lunch truck on the show's final day of shooting Thursday. "Thank you Fatburger for making the last day on the set of Desperate Housewives special!" she tweeted , rocking a purple cocktail dress and comfy boots.
October 13, 2011 |
Truffles shaved onto wild-caught yellowtail sashimi or kanpachi nigiri splashed with black caviar might begin your omakase at Got Sushi? Or the chef might enrobe supple ribbons of pristine snapper in creamy cured uni brightened with the sharp citrus snap of yuzu and house-made soy sauce. Close your eyes and for a moment it's easy to forget that this tiny sushi bar is squeezed into a corner of King's Burgers, a fully operational burger joint in Northridge. With its vintage beige leatherette tuck 'n' roll booths and faux wood grain Formica tabletops, the classic setting is visually perfect for a place known for enormous breakfast burritos and fully loaded pastrami burgers.
June 22, 2012 |
That McDonald's burger from your neighborhood drive-thru is never quite as luscious-looking as its juicy, dripping, not-quite-doppelganger in advertisements. Now customers can see why in a new behind-the-scenes video produced by the fast-food giant. Hope Bagozzi, director of marketing for McDonald's Canada, walks viewers through the studio magic used over several hours to plump and primp a Golden Arches burger to its mouthwatering max. First, Bagozzi picks up a Quarter Pounder with cheese -- likely made within 60 seconds -- from a street-side McDonald's for comparison.
June 30, 2012 |
To any real fan, a hamburger is never "just a burger. " A great burger is a work of art, passionately thought out and painstakingly executed. It's the very extension of the grill master's identity. And, of course, determining what makes a burger great can stir as much passion as choosing our next president. So with the smells of charcoal and propane beginning to perfume backyards across the country, we challenged L.A. Times burgermeisters everywhere to submit their recipes in our second annual Battle of the Burgers.
January 15, 2013 |
A disturbing discovery has led some consumers to wonder "Where's the beef?" in their supermarket burgers. The Food Safety Authority of Ireland said it had discovered horse and pig DNA in burgers sold by grocery stores in Ireland and the United Kingdom, according to reports. The finding includes a burger sold by global supermarket chain Tesco that contained 29% horse meat, according to the Associated Press . U.K.-based Tesco -- one of the world's largest food retailers and known in the U.S. under its Fresh & Easy brand -- apologized for the horse meat-laden burger and pulled store brand burgers from groceries in Britain and Ireland, according to AP. A meat processor in County Monaghan was cited by Ireland's Agriculture Minister Simon Coveney for the horse meat burger find, which Coveney told state broadcaster RTE was "totally unacceptable.
January 16, 2012 |
In South Africa, restaurant chain Wimpy is welcoming blind customers -- by serving them burgers with words in Braille spelled out on their buns with sesame seeds. In a viral YouTube video promoting its in-store Braille menus, the company shows the seeds being meticulously placed onto the bread with tweezers before being baked. Diners at three Braille organizations were then given the 15 burgers, which were marked with descriptions such as “100% pure beef.” Fast-food advertising has always been heavy on the gimmicks and envelope-pushing.