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magazine fasteasyfresh grilled turkey burgers with cheddar and smoky aioli
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Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
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Consider these chicken tikka kebab–inspired burgers oozing with cheese the only burger you’ll want to enjoy all summer.
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If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
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Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.
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At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.
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One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.
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Molly Yeh’s turkey burgers are genuinely juicy, supremely crispy, flavored like falafel, and browned in a skillet for ultimate ease.
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Butterfly your sausages for maximized char.
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We're in the running for ASME's Best Magazine Cover of the Year contest! Vote for us!
Julia Bainbridge
techniques
It only takes one magic ingredient.
Rick Martinez
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Culture
Bon Appétit
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You won't even miss the fries.
Chris Morocco
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
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Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weigt-finish.today/recipe/sausage-meatball-sandwiches
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Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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Join Chris Morocco, Kendra Vaculin, Shilpa Uskokovic, Hana Asbrink, Rachel Gurjar, and Brad Leone in the Bon Appétit Test Kitchen as they each make their favorite Thanksgiving side dishes.
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey
Read more: 89 Thanksgiving Side Dishes That’ll Outshine the Turkey