The Hovergrill is a great way to get the coals up high on a Weber Kettle. You can also use bricks to raise the lower charcoal grate. On a gas grill, turn one or two burners on high and leave the others off. Locate the spot on the surface where the temp is close to 225°F (107°C). That’s where the meat will go. When the food grate is hot, clean it well with a wire brush or another tool. Cook. Place wood chips or pellets on the coals or, if you are using gas, in a packet or aluminum pan as close to the hot burner as possible (read my article on The Science of Wood). Place the burgers on the indirect side. If you are cooking bacon to place on top, put 2 strips per burger on the grill in the indirect zone near the burgers. Close the lid and leave everything alone.

At this point, place two slices of cheese on each burger, add a few splashes of water and immediately cover the pan tightly. Cook until the cheese is completely melted, about 30 seconds. Building up that steam is the key to his genius trick: It completely and evenly melts and enrobes the patty in cheese every time. Flay recommended soft “squishy” buns, so there isn’t a huge mouthful of bread with eat bite. “A burger is a sandwich and is meant to be eaten as such. Rolls tend to break up the burger and the next thing you know, you need a knife and fork. Burgers should never have to be eaten with a knife and fork. A soft bun molds itself around the contents,” he said. Flay loves the kind of with sesame seeds and toasts them lightly before placing the burger on the buns. “People are putting way too many things on their burgers – the whole burger thing has gotten out control,” Flay said. So he likes to keep things simple with classic toppings like dill pickles, lettuce and ketchup, but does highly recommend one key creative addition: potato chips. “One must always ‘crunchify’ a burger,” Flay said.

Right up there with paisley shirts and slow cookers, fondue burst onto the scene in the 1970s. And, just like paisley and slow cookers, it’s back. The original fondue chain restaurants are long gone, but new ones have opened in their place. The menus remain pretty much the same; only the prices have changed. Disastrous attempts at home fondue parties are a thing of the past. Version 1.0 fondue parties featured sad attempts at homemade fondue. It required a Herculean effort just to score the Swiss cheeses — Emmental and Gruyere, and when you did, there was the problem of getting the glop in the pot to transform into anything resembling fondue. Unlike most packaged products, boxed fondue is the genuine article — imported from Switzerland, premixed with Emmental, Gruyere and wine — all typically for less than $10. Warm it on the stovetop for a few minutes and transfer to a fondue pot to create restaurant-quality cheese fondue.

taosburgersandbeer.com If you’re looking for unique burger recipes, this Italian-come-Japanese fusion burger is the recipe for you. Basil, teriyaki sauce, and parmesan cheese come together to flavor the ground beef here, and although that sounds like a very random combination, we promise they work in perfect harmony! The teriyaki sauce offers a deliciously savory taste and also helps to caramelize the burger crust. Will you be trying this one out? This is the most foolproof, awesome burger recipe that vegetarians, vegans, and carnivores will love. Vegetarian and vegan burgers often fall apart on the grill, but these cook beautifully and are really hearty. Made with black beans, fresh parsley, paprika, ground cashews, green onions, and brown rice, the patties themselves are moist but not mushy and absolutely packed with flavor. For even more protein, you could switch out the brown rice for cooked quinoa! What’s more comforting, cozy, and homely than a burger?

7. Once toasted remove from the skillet and compile the burgers with your desired toppings and sauces. 1. Divide the meat into four equal pieces. Use your hands to form each piece into roughly 6″ discs. 2. Salt each patty generously and sprinkle pepper if desired. Place the patties in a broiler pan with the rack positioned about 3 inches from the flame. Cook for 3 minutes. Flip, and continue to cook until cooked through, 3-4 minutes more. If desired, add a slice of cheese on top of each patty about 1 minute before it is done, allowing the cheese to melt. 4. Remove the burgers and set aside on a platter. Place each bun onto the broiler pan and broil until lightly toasted, about 2 minutes. 5. Once toasted removed and compile the burgers with your desired toppings and sauces. 1. Heat the BBQ to 400 F. Be sure the grill is clean to prevent flare ups. 2. Divide the meat into four equal pieces.