Latest news with #burgers
Yahoo
13 hours ago
- Business
- Yahoo
Smashburger® Lands at Detroit Metro Airport, Expanding Non-Traditional Footprint
New location brings crave-worthy burgers, breakfast wraps, and unbeatable value to DTW DETROIT, July 30, 2025 /PRNewswire/ -- Smashburger®, a leading fast-casual better burger brand, is expanding its non-traditional footprint with a new location at Detroit Metropolitan Wayne County Airport (DTW). This opening underscore the brand's continued growth in travel hubs and commitment to delivering crave-worthy burger experiences to guests on the go. Located near Gate B19 in the McNamara Terminal the restaurant will be open daily from 7 a.m. to 9 p.m. In addition to Smashburger's classic offerings, the DTW location offers a travel-friendly breakfast menu designed for those on the move—featuring bacon, egg & cheese breakfast sandwiches and new grab-and-go breakfast wraps, perfect for fueling up before an early morning flight. "Detroit is a city with deep culture and energy, and we're proud to bring our bold, best-in-class burgers to its travelers," said Jim Sullivan, President at Smashburger. "This opening reflects our commitment to making Smashburger more accessible in high-traffic, high-opportunity spaces like airports, arenas, and beyond." Travelers on the go through DTW will have the chance to indulge in Smashburger's breakfast menu and signature menu, featuring a variety of Certified Angus Beef® burgers and chicken sandwiches including: Classic Smash All American Smash Bacon Stack Smash Crispy Chicken Sandwich Chicken Smash Burger Veggie Smash Chicken Caesar Salad And more on-the-move options like Chicken Tenders, Tots, and fresh coffee to enjoy around the airport. The DTW location is operated in partnership with SSP America, SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, "At SSP America, we're committed to bringing cool, authentic restaurants to airports that reflect the tastes travelers crave," said Natalie Greene, Senior Director, Brands and Concepts at SSP America. "Smashburger's bold flavors and modern take on the classic American burger make it a standout addition to DTW—offering the quality, speed, and comfort travelers crave." Smashburger now ranks among the top 15 most loved food brands in U.S. airports (Yelp) and is on pace to open 12 to 15 non-traditional locations in 2025. For more information about Smashburger, visit About Smashburger® Smashburger® is a leading fast-casual better burger restaurant known for its Certified Angus Beef® burgers that are smashed on the grill to sear in the juices and seal in the flavor. In addition to burgers, Smashburger® offers grilled or crispy chicken sandwiches, black bean burgers, fresh salads, signature side items such as Brussels sprouts and SmashFries®, and hand-spun shakes. Founded in 2007 in Denver, Colorado, Smashburger is recognized as a 2023 Stevie American Business Award winner for Achievement in Product Innovation, named one of the 2023 Top Workplaces by The Denver Post and ranked as one of Fast Casual's top 20 brands in its 2023 Top 100 Movers & Shakers Award. The brand has 203 corporate and franchise restaurants operating in 31 states and seven countries. To learn more, visit About SSP AmericaSSP America is a division of SSP Group, is a leading global operator of food and beverage outlets in travel locations employing around 49,000 colleagues in over 3,000 units across 37 countries. We specialise in designing, creating and operating a diverse range of food and drink outlets in airports, train stations and other travel hubs across six formats: sit-down and quick service restaurants, bars, cafés, lounges, and food-led convenience stores. Our extensive portfolio of brands features a mix of international, national, and local brands, tailored to meet the diverse needs of our clients and customers. The SSP America team is driven by a shared vision to bring authentic restaurant experiences to every airport in North America. Our employees have a passion for exceptional food served by people who believe in heartfelt hospitality. Our airport partners trust SSP America to deliver a world-class portfolio of brands with broad passenger appeal and lasting commercial viability. Our brand heroes trust us to bring a taste of place to their hometown airport. To learn more visit View original content to download multimedia: SOURCE Smashburger
New York Times
6 days ago
- Lifestyle
- New York Times
Make Better Burgers
Good morning. I've been putting in the miles this summer, driving north and south, east and west, 400 miles to pine trees, Ellsworth Schist and the nice folks at Left Bank Books in Belfast, Maine, and more than that to northern Ohio (shouts to Kim's Grocery!). Most recently, I laid down an easy 100 to Tivoli, N.Y. and the excellence of an Italian sub at Club Sandwich on Broadway. I see the road before me and think about food as I drive. Most often, recently, that's meant burger reverie. You can, of course, get great hamburgers on the road. Try the Red Rooster on Route 22 in Brewster, N.Y., or the Fat Boy on Bath Road in Brunswick, Maine. But behind the wheel, I dream most often of being home in front of the grill, cooking patties for my family and myself, in advance of a nap in an Adirondack chair, free of deadlines and appointments. Kenji López-Alt has been of great assistance in this regard. He's put together a terrific new Cooking 101 guide to cooking burgers, and accompanied it with recipes that deliver blue-ribbon results. I like his instructions for a smash burger (above), worth doubling up if you're hungry. (I cook that one on a griddle on my grill, though you could certainly use a cast-iron pan in the kitchen.) Also, his diner-style burger to recall the crusty, beef-forward one served at J.G. Melon in Manhattan, and his backyard burger, dimpled at the center, thick and tender, with a smoky char. I serve each of these beneath cloaks of cheese, on toasted potato buns, with a swipe of mayonnaise (Duke's or bust!) and a couple of bread-and-butter-pickle chips and Melissa Clark's lemon potato salad with mint on the side. I hope you'll join me in making one or more of these this weekend. Want all of The Times? Subscribe.
New York Times
23-07-2025
- General
- New York Times
4 Rules for Better Burgers
The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success. One tip: Cooking thinner burgers largely on one side helps with their browning and flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Published July 23, 2025 Updated July 23, 2025 As a professional chef, food writer and cookbook author, I've spent the last two decades of my career rigorously researching and testing recipes, techniques and widely accepted kitchen wisdom to fire out the whys of cooking. Over this time, I've operated multiple burger joints and even wrote a monthly column for Serious Eats called the Burger Lab, in which I isolated and tested every possible variable that can affect the flavor and texture of a burger. You know what I found? With good seasoning, a nice hot fire and a well-dressed bun, even a frozen precooked burger patty can end up tasting decent. But that doesn't mean you can't aim for something better. By The New York Times Cooking Here are the most important tips I've found for optimizing your burger experience, whether in the backyard or the kitchen. Working ground beef too much can cause it to become dense. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Ground beef is an amalgamation of proteins, fat and water: The more you work or knead it, the more those proteins tend to bond, forming a protein matrix that adds chewiness and structure. In bread, this can be a good thing, but with burgers, overhandling can create an unwanted dense texture. (Incorporating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also forces you to overwork the meat and distract from the beef flavor, so skip it.) Salting the outside of your patties keeps their texture lose and tender. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Salt breaks down muscle proteins and helps them to link up more easily. This is a good thing in sausages, which should have a firm texture, but with burgers, you want looseness. A burger should be tender, with plenty of pockets for juices and rendered fat to collect. Seasoning only their exteriors ensures optimal texture and gives your burgers a nice salty crust to bite into. Browning your patties deeply maximizes flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Whether you're making a big burger on the grill or a crisp-edged smash burger on a griddle, browning is flavor, and high heat is key. For thicker grilled or griddled burgers, wait until your pan or grill is hot before adding the patties, and cook them until they're well browned on both sides. For thinner patties or smash burgers, I let them spend most of their time on their first side, so they cook almost all the way through and develop a deep brown crust, before flipping and cooking the second side for just a moment. This maximizes flavor while maintaining juiciness. Preparing your buns ahead of time lets you get to eating so much faster. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Don't let your patties sit around on the cutting board (or worse, a steam table). Burgers are at their best fresh from the fire, before any juices have had a chance to drip out. Instead, make sure your buns are toasted to minimize time between cooking and scarfing. Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
CBS News
16-07-2025
- Entertainment
- CBS News
Vidalia Onion Dip recipe
Rania Harris and Katie are at the grill this week! They are making burgers and topping them with this delicious dip. Vidalia Onion Dip Ingredients Directions: Heat the oil with the butter and a large skillet. Add the garlic and about one generous cup of the onions and sauté them over medium high heat until soften, but do not brown. This should take about 3 to 5 minutes. Sprinkle with the sugar and thyme. Drizzle in the stock and the sherry and simmer until the liquid is reduced to 1 tablespoon, about two minutes. Remove from heat and allow to cool to room temperature. Combine the cream cheese and sour cream and a mixing bowl and whip together on high-speed until light and fluffy. Add the cooled onion mixture and stir to blend in on low speed. Stir in 1 tablespoon chives and the remaining raw chopped onion and seasoned to taste with salt as needed. Spoon into a serving bowl and top with add additional chives. This dip is a wonderful topping for hamburgers or on baked potatoes. It's a great spread for bagels topped with thinly sliced smoked salmon. I also love it served with really thick, crisp potato chips. Makes: 2 cups
The Independent
14-07-2025
- General
- The Independent
These flavor-packed pork burgers were inspired by Indian street food
These flavor-packed burgers are a spin on a spiced pork sausage from Goa in southern India, based on the garlicky, European-style chouriço introduced by Portuguese settlers. To combat the humidity of the region and prolong the shelf life of the sausage, the meat is heavily salted and flavored with a mixture of spices and tangy vinegar. Goan sausage is ubiquitous in southern India, where you can find it sold at street food carts and high-end restaurants alike, sometimes baked into a bun or minced and stuffed between layers of fried naan. In this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we take inspiration from those burger-like sandwiches, using a combination of grated garlic, garam masala, cumin, paprika and cayenne to give the all-pork patties deep, complex flavor and a rusty hue. Grating the garlic ensures it melts into the meat without any distracting bits. Instead of naan, we use classic hamburger buns. Egg and panko bread crumbs help the patties keep their shape. Don't undermix the pork mixture; be sure to combine it well so the breadcrumbs and seasonings are evenly distributed. These burgers are especially delicious topped with yogurt, torn fresh mint leaves and thin slices of cucumber or tomato. Indian-Spiced Pork Burgers Start to finish: 35 minutes Servings: 4 Ingredients: ⅔ cup panko breadcrumbs ¼ cup plain whole-milk yogurt, plus more to serve 5 teaspoons garam masala 5 teaspoons sweet paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper 2 large egg yolks 2 medium garlic cloves, finely grated Kosher salt and ground black pepper 1 pound ground pork 2 tablespoons grapeseed or other neutral oil 4 hamburger buns, toasted Directions: In a large bowl, combine the panko, yogurt, garam masala, paprika, cumin, cayenne, egg yolks, garlic, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water. Using a fork, mash the mixture into a smooth paste. Add the pork and mix with your hands until evenly combined. Form into 4 patties, each about 4 inches in diameter, place on a large plate and refrigerate for 15 minutes. In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the burgers and cook until well browned, 7 to 8 minutes. Flip, reduce to medium-low and continue to cook until the patties are well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes. Transfer to a clean plate, tent with foil and let rest for 5 minutes. Serve on the buns with additional yogurt on the side.
