Boy, Cooking Light loves hamburgers!
May is both National Hamburger Month and National Barbecue Month. Never wanting to miss an opportunity to stir up a food turf war, I asked the staff: When hosting a backyard summer cookout, which is it: Hamburger? or Barbecue?
Hamburgers took it home in an almost-clean sweep. (Only one person voted for BBQ.)
Editors even shared a few of their favorite recipes and toppings.
"Jalapeño cream cheese has a special place in my heart as a topping." -- Dréa Zacharenko, Designer
"I'm a burger guy from way back. I love grinding my own, from a mix of skirt and ribeye. They come out super juicy and flavorful. Once you grind your own burgers, you'll never go back to store-bought ground beef." -- Tim Cebula, Senior Food Editor
"Burgers, hands down. Tomato, onion, Dijon. Maybe some cheese, maybe not. But it has to be on a toasted bun. This is crucial. The burger is (hopefully) going to be juicy. Same for the tomato. You need a toasted bun to avoid a soggy mess." -- Phillip Rhodes, Executive Managing Editor
So which is preferred in your home: Hamburger or BBQ?