In Praise of Classic and Creative Burgers on The Kitchen

My Best BurgerHeres the thing about burgers: Even when theyre dressed down, with only the luscious patty as well as the slice of gooey cheese, theyre pretty satisfying. Extremely satisfying, actually. But when you dress them up with bold ingredients, the flavors as well as textures are intensified, making them all the some-more craveworthy. On this mornings mint part of The Kitchen,the expel showed off two new takes on burgers the single classic as well as the other creative. Both of them will keep you entrance behind for some-more all summer long. See below how the co-hosts did it.

Katie Lees My Best Burger lives up to the name. This tried-and-true between-the-bun creation is her signature for the reason:Its juicy, meaty as well as rich, as well as delivers the joy you crave. Her secret is to start with the brisket-chuck meat blend as well as then season it with garlic powder for the savory base. As shes griddling the patties, she blankets them with the duo of cheese slices cheddar as well as American which together guarantee melty, creamy results. Once the burgers are set, the all about the toppings, as well as for Katies, simplicity reigns supreme. Think onions, lettuce as well as tomatoes, plus frail pickles as well as the allegation of mayo.

Triple Cheese Griddle Burgers with Crispy Cherry PeppersNot the single to behind away from next-level creations, Jeff Mauro introduced his Triple Cheese Griddle Burgers with Crispy Cherry Peppersthis morning, as well as as you can tell from the picture above, these beauties are piled high with flavor as well as not the single but 3 patties. By gently smashing the patties as they cook, Jeff guarantees the crispy crust on them (and you know that those crispy bits next to bold taste). He covers each with the slice of white American cheese, then assembles the burgers on buttered buns. For his toppings, he balances bright, tangy preserved cherry peppers with the richness of his 18,000 Island Dressing, the mayo-based spread laced with preserved jalapenos as well as ketchup.

Tune in to The Kitchen on Saturdays at 11a|10c.