Saveur Cooks Authentic American - Editors Of Cook's Illustrated Magazine [45]
Kaiser roll Bulky, with a fluffy interior perfect for juicy burgers.
Caramelized onions Give burgers a rich, decadent note.
Sesame seed bun Soft and fragrant, the iconic burger platform.
Pickled beets An earthy alternative to sweet pickles.
Olive tapenade Lends burgers a briny, Mediterranean quality.
Potato roll This sweet pillowy roll makes the softest of buns.
Brie Takes on a silky texture and a rich aroma when melted.
Onion roll Studded with onion, brings flavor to simple burgers.
Red onion A crisp, spicy, and robust addition.
Limburger This strong washed-rind cheese adds pungency.
Bacon Cured pork of all types adds a smoky taste.
Cornichons Lends a slightly sour flavor and snap.
Sautéed mushrooms Bolsters a burger’s savory qualities.
Pineapple rings Introduces a refreshing, tangy sweetness.
Pretzel roll Salty, chewy; great with strong-flavored toppings.
Blue cheese Bold tartness balanced by a creamy texture.
Coleslaw Cool and creamy, gives crunch to burgers.
French roll A white, dense interior with a crisp crust.
Alfalfa sprouts Their fresh, grassy taste pairs well with beef.
Toasted bread Dense-textured bread is classic for a patty melt.
Emmentaler A Swiss cheese with a luscious, even melt.
Pepper Jack Flecked with jala-peños, this lends a spicy edge.
Ciabatta roll Thick-crusted; supports the juiciest of burgers.
Tomato A bright, sweet presence between burger and bun.
Peperoncini These brined peppers bring mild heat.
Patty Melt
This lunch counter favorite—ground beef, caramelized onions, and melted cheese between slices of rye bread—is easy to make at home. Beyond the sliced bread that replaces the standard hamburger bun, what sets the patty melt apart is the fact that the whole thing, bread and all, is buttered and fried in a skillet after the patties have been cooked, for a result that’s half grilled cheese, half burger.
1½ lbs. ground beef Kosher salt and freshly ground black pepper, to taste
5 tbsp. canola oil
2 medium yellow onions, halved and thinly sliced
12 slices rye bread
12 thin slices cheddar, Swiss, or American cheese
8 tbsp. unsalted butter, softened Pickles, for serving (optional)
Serves 6
1. Season the beef with salt and pepper. Divide the meat into six ¼ -inch-thick patties that are slightly wider and longer than the bread slices. Set aside.
2. Heat 2 tbsp. oil in a 12-inch cast-iron skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 10-12 minutes. Transfer the onions to a bowl; wipe out the skillet. Working in 3 batches, heat 1 tbsp. oil in the same skillet over high heat. Add 2 burger patties and cook, flipping once, until well browned, about 4 minutes total. Repeat with remaining patties. Transfer the patties to a plate.
3. Top each of 6 bread slices with some of the onions, a cheese slice, and a burger patty. Top each burger with a cheese slice and a piece of bread. Using a butter knife, spread butter over the top and bottom of each sandwich.
4. Heat a 12-inch nonstick skillet over medium heat. Working in 3 batches, cook the sandwiches, flipping once, until golden brown and warmed throughout, about 6 minutes. Serve with pickles, if you like.
Chicken Fried Steak
There’s more than one way to cook a chicken fried steak, that Texan creation of cube steak pounded out thin and tender, dipped in a buttermilk batter, and fried until it forms a thick, crunchy crust. Our favorite one comes from the Finish Line Café in Paradise, Texas, where they serve it smothered in a thick cream gravy.
2 cups plus 3 tbsp. flour
2 tsp. paprika Freshly ground black pepper and kosher salt, to taste
1 cup buttermilk
1 tsp. Tabasco, plus more to taste
1 egg
4 4-6-oz. cube steaks, pounded to ¼ -inch thickness Canola oil, for frying
3 tbsp. unsalted butter
2 cups milk
Serves 4
1. Heat the oven to 200°F. Put a baking sheet fitted with a rack inside. In a shallow dish, whisk together