We are glad it's summer and grilling time again. These burgers are a favorite of my family - everyone volunteers to help prepare these hamburgers with their spicy festive flavor.
Although I prefer natural lump charcoal for its smokey flavor, there are times when I need to fire up the gas grill for convenience sake.
My friends stared at me curiously when I first created this burger because I was spreading vanilla frosting on the buns.
This is a favorite burger of my family and anyone that we happens to be at dinner.
I have a Swiss/German heritage and that is what made me decide to invent a Swiss burger.
This burger has all the comforts and flavors of a southern kitchen.
Chicago has always been near and dear to my heart. When my husband and I first got married we lived about an hour from Chicago so we would often go into the city on weekends for dinner.
The outskirts of Philly are teeming with country farms offering a wide range of seasonal produce. In getting into the autumn months apples and (especially) mushrooms reign supreme!
After living in Georgia for a few years, I wanted to create a recipe that brought me back south.
The first roadtrip my partner and I took was a whirlwind weekend driving from Chicago to Athens, Georgia to see one of our favorite bands reunited for a one night-only show.
I am fortunate to be the protector of several of my Norwegian grandmother’s worn and note-filled cookbooks.
This burger features ingredients found in popular gourmet salads while enhancing the hearty beef flavor of an American favorite.
The hamburger is a German inspired food that Americans eat in abundance.
California flavors inspired this delicious burger: real California cheeses, avocados and pistachios.