TIME Food & Drink

The Hands-Off Way to Create Ideal Burger Patties

All you need is ground beef and two takeout container lids

One of F&W’s top burger commandments is thou shalt not overwork the ground beef. If you take too much time to form the patty, the heat from your hands emulsifies the fat and results in tough, chewy burgers. In this week’s episode of Mad Genius Tips, F&W Test Kitchen hamburger helper Justin Chapple demonstrates his easy hands-off approach to forming a perfect patty. All you need is ground beef and two takeout container lids.

For more smart cooking hacks, watch all of F&W’s Mad Genius Tips videos.

This article originally appeared on Food & Wine.

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TIME Food & Drink

Why You Should Spiralize Your Hot Dogs This Summer

And add some DIY condiments

Cutting hot dogs into a spiral isn’t just fun—it makes the hot dog better, because it gets crispier on the grill and condiments like relish and mustard fall into the meaty grooves. In this week’s episode of Mad Genius Tips, F&W Test Kitchen grilling guru Justin Chapple reveals an easy way to spiralize your hot dogs using a sharp knife and a wooden skewer.

Here, three great DIY toppings for spiral hot dogs:

Chicago-Style Salsa
In a bowl, toss 1 finely chopped Persian cucumber with 1/2 cup celery leaves, 1/2 cup quartered cherry tomatoes, 1/4 cup thinly sliced peperoncini, 1/4 cup thinly sliced red onion, 1/4 cup sweet pickle relish and 2 tablespoons olive oil. Season with salt and pepper; serve on hot dogs.

Apricot Mostarda
In a saucepan, combine 1/2 cup each of apple cider vinegar and water with 1 cup chopped dried apricots, 2 tablespoons sugar, 1 minced shallot and 1 minced garlic clove. Bring to a boil, then simmer over moderate heat, stirring occasionally, until the apricots are soft and coated in a light syrup, 7 to 10 minutes. Stir in 2 tablespoons whole-grain mustard and 1 tablespoons Dijon mustard. Season with salt and let cool; serve on hot dogs.

Pickled Pepper Slaw
In a bowl, toss 1 cup sliced sweet and/or hot pickled peppers with 1/2 cup shredded romaine, 2 tablespoons olive oil and 1/4 cup each chopped parsley and dill. Season with salt and pepper; serve on hot dogs.

For more smart cooking hacks, watch all of F&W’s Mad Genius Tips videos.

This article originally appeared on Food & Wine.

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TIME

Grilling Tips for Your Summer Barbecue

Become the grill master

  • Fennel-Garlic Chicken Legs

    Food And Wine
    Con Poulos June Grilling

    Tip: Cut slits for better flavor.

    To get the most from a marinade—like the fennel-garlic one used for the chicken here—slash the skin and meat so the flavors can seep in.

    Go to recipe.

  • Juicy Grilled Tomatoes

    Con Poulos

    Tip: Grill tomatoes in a foil packet.

    The only way to grill tomatoes without losing their delicious juices is in a foil packet. Flavor the tomatoes with any fresh herbs or aromatics, then use them in a briny summer clam chowder or crostini.

    Go to recipe.

  • Harissa Chicken

    Con Poulos

    Tip: Add smoky ingredients.

    Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.

    Go to recipe.

  • Grilled Glazed Salmon

    Con Poulos

    Tip: Add sweet glazes at the end.

    As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.

    Go to recipe.

  • Smoky Glazed Asparagus

    Quentin Bacon

    Tip: Use mayo in marinades.

    Chef Nate Appleman swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here, he offers a marinade for asparagus that is also fabulous on broccoli and fennel.

    Go to recipe.

  • Middle Eastern Lamb Skewers

    Quentin Bacon

    Tip: Tenderize in onion juice.

    Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern-style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.

    Go to recipe.

    Read the rest of this article at Food & Wine.

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TIME Food & Drink

6 Best Cheeses for Burgers

Getty Images

Go beyond cheddar

As chefs Michael Chiarello and Sang Yoon discuss in their Chefs in Conversation video, there are a lot of ways to screw up a burger. One way to make sure you’re treating a burger right is to top it with really great cheese. Here, the six best cheeses for burgers.

Cheddar
Perhaps the most popular option behind American cheese, salty cheddar holds up to strong flavors like the barbecue sauce on these incredible chicken burgers or the bacon and Russian dressing on these BLT burgers.

Brie
Ultra-gooey, creamy Brie takes any burger to the next, luxe level. Try it melted on top of these bacon burgers or stuffed into these scallion-flecked burgers.

Goat Cheese
Tangy goat cheese is a lighter choice for cheese. It’s great on these salty, sweet, piquant green-chile bacon burgers or these simple but super-filling double-decker burgers.

Smoked Gouda
Smoked Gouda and smoky barbecue sauce are a perfect match. Try the pairing on these messy burgers from Slows Bar-B-Q. It’s also a perfect complement to spicy horseradish on these flavorful turkey burgers.

Monterey Jack
This is one of the best cheeses for melting, which makes it perfect for a super-gooey cheese sauce like the one on Bobby Flay’s nacho burgers. Thanks to its mild flavor, Monterey Jack can also handle bold Italian flavors like those in Michael Symon’s 50/50 burgers made with hot Italian sausage and ground chuck.

Stilton
Pungent, salty and stinky, Stilton is for real cheese lovers and big, bold burgers like these topped with an insanely good port reduction. Or try it in small doses, like on these mini cheeseburgers topped with onion jam.

This article originally appeared on Food & Wine.

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TIME Food & Drink

7 Minty Non-Julep Cocktails for the Kentucky Derby

2012-cocktails-HD-flight-of-fancy-2012-cocktails-c-flight-of-fancy
Lucas Allen Flight of Fancy

Mint goes well with a number of spring drinks

Place your bets—Derby weekend is upon us! During the two-day event at Churchill Downs, fans drink more than 120,000 mint juleps. It’s a great cocktail, but there are so many other ways to incorporate mint into bracing spring drinks. Here, 7 minty non-juleps to drink at your Kentucky Derby celebration.

1. Rosemary-Mint Highball
Tequila is the base for this fragrant drink.

2. Pomelo-Mint Mojito
This refreshing take on the classic mojito is made with pomelo, an Asian citrus fruit that resembles a thick-skinned grapefruit.

3. Cucumber Mint Creole
The classic Creole cocktail—gin, lemon juice and sherry—is the basis for this drink.

4. Flight of Fancy
This cocktail calls for homemade mint soda—use it right away to impart a grassy freshness.

5. Lemony Fresh Herb Coolers
The unusual combination of fresh basil, cilantro, mint and tarragon makes for a delightfully refreshing beverage.

6. Pepper Delicious
The herby flavors of the gin combined with the mint and pepper in this cocktail will be a revelation for the non-gin drinker.

7. Old Faithful Punch
Grapefruit adds a sweet-tart flavor to this citrusy large-batch drink.

This article originally appeared on Food & Wine.

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TIME Food & Drink

The Funnel Cake Ice Cream Sandwich Is the Dessert Mashup of Your Dreams

Ice Que

Worth every calorie

We’re getting ready for summer a little early around here with the discovery of what might be the new warm-weather it snack: the Funnel Cake Ice Cream Sandwich. It comes to us courtesy of John Park and his new shaved icery, Ice Que, in Alhambra, California. Park puts vanilla-mascarpone ice cream topped with strawberry jam between two funnel cake patties for a result that eager Yelpers already suggest is worth a trip to the LA suburbs.

Parks sells the funnel cakewiches for $6.50 every Thursday from 5 to 8 p.m. If demand takes off (and honestly, how could it not), they’ll become available more regularly.

We fully expect that by June, half the ice cream shops in the country will be trying to duplicate this, so stop by and get the original. If we’ve learned anything from the countless Cronut imitators, it’s that the knockoffs never beat the real thing.

This article originally appeared on Food and Wine.

TIME Food & Drink

How to Make a Cadbury Egg Omelet

Watch and be amazed—or horrified

The scientists at FWx labs recently acquired a PolyScience Anti-Griddle that flash freezes foods on a surface that drops to 30 below zero. The machine obviously has a vast array of capabilities, but when we see a griddle we think eggs.

For our first experiment, we decided to see if it’s possible to make an omelet out of the insides of Cadbury Creme Eggs for Easter. The answer is a resounding yes! Watch and be amazed, or horrified, as your teeth fall out.

(Note: If you are trying to melt and freeze Cadbury Creme at home, know that we did microwave the gooey, gooey insides for 20 seconds before chilling.)

This article originally appeared on FWx.

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TIME Food & Drink

How to Deep-Fry Cadbury Eggs and Revolutionize Your Easter

deep-fried-cadbury-eggs
Amy Erickson

The beauty of this fried egg lies in its simplicity

With Easter less than a week away, drugstores around the country are hard-selling Cadbury Creme Eggs, but they’re a divisive candy. Some chocolate lovers find them disgustingly sweet and impossibly messy, while others can’t imagine spring without them and even eat them as omelets. Well, they just got even more extreme, thanks to Amy from Oh Bite It, who has fried everything from lattes to Sriracha.

The beauty of this fried egg—as with most of her ideas—lies in its simplicity. Just wet the edges of an egg roll wrapper and wrap it tightly around the Cadbury egg. Make sure the seams are sealed tightly (you don’t want oil shooting and ruining the chocolate), fry in 350-degree oil until golden and enjoy. If deep-frying can’t get a Cadbury hater on board, we don’t know what will.

You can see an illustrated step-by-step rundown over at OH, Bite It.

This article originally appeared on FWx.

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TIME Food & Drink

8 Wonderful New Ways to Use Nutella

You won't be disappointed

Take a moment and celebrate the wonderful and insane ways people have found to pack more hazelnut spread into everything. Here are eight to stimulate that part of your brain that only gets excited by Nutella.

 

  • Nutella Mug Cake

    Nutella mug cake
    Cliff Smith

    Need the easiest, fastest way to get a Nutella fix that doesn’t involve spooning it out of a jar like a lunatic? This mug cake from Live Love Pasta is your answer. And if mug cakes are your thing, there are plenty more.

  • Nutella Burger

    Dessert pizza we were familiar with, dessert burgers not so much. Thanks to PopSugar for figuring out this Nutella patty.

  • Nutella Lasagna

    nutella lasgna
    Courtesy of Robicelli's

    We don’t actually know how many calories are in this monster from Robicelli’s in Brooklyn. We’d guess about 12 million. It is the ultimate Nutella indulgence.

  • Nutella Pasta

    If you find that lasagna completely unmanageable (and we can’t really blame you), you can make the slightly more demure stuffed Nutella pasta from Roti & Rice.

  • Nutella Pizza

    nutella pizza
    Amy Erickson/Oh, Bite It!

    We’re still waiting for a place to pop up in New York that sells this stuff by the slice. In the meantime, you’ll have to make it yourself.

  • Nutella Milk Shake

    Yeah, we were bored with vanilla, chocolate and strawberry, too. And with the toasted marshmallows it’s like liquid s’mores, but better.

  • Nutella Popsicles

    popsicles
    Deb Perelman/Smitten Kitchen

    Unfortunately, it is the middle of winter, but you can tuck this Nutella popsicle recipe with bananas and pistachios in your pocket for a hot July day.

  • Nutella Fondue

    Wondering what to do with that fondue set your parents bought back in the ’70s and for some reason gave to you? Wonder no more.

    This article originally appeared on FWx.

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TIME Food & Drink

Guinness-Flavored Potato Chips Have Arrived

guinness chips
Carolyn Jenkins / Alamy

Two flavors are available

What do you think of when you think of Irish cuisine? Beer and potatoes? Sterotypes aside, you’re also kinda right, and these two are fantastic.

Shockingly, it’s taken us until 2015 to finally discover: Guinness potato chips. These unique crisps (as chips are called on the other side of the pond) are actually a British product, coming from Burts British Hand Cooked Potato Chips.

Two flavors are available: original Guinness and Guinness Rich Beef Chili. Both get their dark beer essence by being flavored with a “unique blend of roasted barley and hops.” According to Foodbeast, which gave the product a try at the Fancy Food Show, the results were “not bad at all.” They “taste pretty much like the bittersweet stout from Ireland.”

Throw in a bottle of Jameson and a Thin Lizzy album and you’ve pretty much got the whole of Ireland covered.

[h/t Foodiggity]

This article originally appeared on FWx.

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