There is only one ingredient that is used in every burger recipe. It is not the all-beef patty (burgers can be made from pork, ostrich, bison, portobello, soy, lamb, turkey); it’s not the sesame seed bun (there is baguette, millet loaf, no bun at all); it’s not the special sauce, lettuce, cheese, pickles, onions, etcetera, etcetera. All are optional. It’s salt. You cannot make a great burger without it. I’ve never seen a recipe that didn’t call for anywhere from a pinch to a teaspoon. Yet rarely if ever does a recipe name specifically which salt might be the best one for the job. Salt should improve a burger in three ways. It should expand the fullness and complexity of the meat’s own flavor by lending complementary mineral depth. It should produce a layering of flavors, presenting more or less of itself unpredictably with every bite. It should lend a crunch of texture that calls attention to itself by contrasting with the succulence of the meat and signaling the flavor dynamics of the sandwich to your mind and your palate. In other words, it should do its work, do it in a disciplined manner, and communicate the work it has done effectively. Sel gris is chunky, moist, and packed with fresh minerals—perfect for the job.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?