August: Cast-Iron Burgers
Two secrets to the perfect burger are contained in this recipe: Salt the meat and let rest so the salt can penetrate, and
shape lightly into patties that just barely hold together for a tender final product. A horseradish-mustard-mayo-ketchup sauce
and bacon-caramelized onion relish for toppings don't hurt, either. These take a bit longer than your standard burger, but
the magnificent results are worth it.
View Recipe: Cast-Iron Burgers
NextJuly: Phyllo Pizza with Feta, Basil, and Tomatoes
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