It’s Always Time for Burgers

By Sandy Hu
The latest from Inside Special Fork

The Fourth of July may have come and gone, but burgers are on my menu year-round. They’re easy on the budget, quick to fix, and convenient to eat, with meat and veggies tucked in a hand-held bun.

When I travel on business and need room service, I usually choose a burger because they’re consistently good and always reasonably priced. Some of the other menu items may sound enticing but there’s no guarantee the hotel can meet expectations.

If you saw the recent New York Times story, Sam Sifton maintains that the best burgers are not cooked directly on the grill, but in a cast iron pan so the burger cooks in its own fat.

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Slip Slidin’ Away

By Lori Powell

We know already that I love burgers. But even more than that, I love little burgers because they have so many benefits. They are tiny so you don’t overeat…well, as long as you limit the number. And they are quick to cook.

If you find yourself, as I did last night, with not an idea in your head as to what to cook for dinner, don’t overlook that last bit of ground beef /bison/chicken/ turkey in your fridge or freezer and remnants of Cheddar or other cheese of your choice. And who doesn’t have pickles in the house?

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