In Praise of Classic and Creative Burgers on The Kitchen

Stick with the traditional fixings, or go big and bold.
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The Kitchen shoot 4/21/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Photo by: Soo-Jeong Kang

Soo-Jeong Kang

Here's the thing about burgers: Even when they're dressed down, with just a juicy patty and a slice of gooey cheese, they're pretty satisfying. Extremely satisfying, actually. But when you dress them up with bold ingredients, the flavors and textures are intensified, making them all the more craveworthy. On this morning's brand-new episode of The Kitchen, the cast showed off two new takes on burgers — one classic and the other creative. Both of them will keep you coming back for more all summer long. See below how the co-hosts did it.

Katie Lee's My Best Burger lives up to its name. This tried-and-true between-the-bun creation is her signature for a reason: It's juicy, meaty and rich, and delivers the comfort you crave. Her secret is to start with a brisket-chuck meat blend and then season it with garlic powder for a savory base. As she's griddling the patties, she blankets them with a duo of cheese slices — cheddar and American — which together promise melty, creamy results. Once the burgers are set, it's all about the toppings, and for Katie's, simplicity reigns supreme. Think onions, lettuce and tomatoes, plus crisp pickles and a smear of mayo.

The Kitchen shoot 4/21/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Photo by: Soo-Jeong Kang

Soo-Jeong Kang

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

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