burgerCOVER AND FEATURE PHOTOGRAPHY BY MARK BOUGHTON; STYLING BY TERESA BLACKBURN time!PRODUCED BY ALISON ASHTON merica sure likes its burgers. Most of Bacon Mac ’n’ us gobble an estimated three burgers Cheese Burger a week. That’s a U.S. total of 50 billion “Is this a cheeseburger? Is it mac ’n’ a cheese? It’s an award-winning Burger Bash burgers a year! You can hike your burger game champion!” says Food Network star Guy this summer with our twists from Guy Fieri (of Fieri (Diners, Drive-Ins and Dives and course your cheeseburger needs mac ’n’ cheese on Guy’s Grocery Games) of this over- the-top creation adapted from his it), Martha Stewart (let’s double the cookbook Guy Fieri Family Food. fun with chickpea and lamb pat- Visit Prepare and refrigerate the mac ’n’ Parade.com/ ties), Alex Guarnaschelli (a brisket cheese and Donkey Sauce up to two burgers days in advance, and fry the onions a few burger with slaw) and other top to get all of the hours ahead. This recipe makes more mac chefs. They’ll be the stars of your recipes. than you’ll need for the burgers, but the next cookout! leftovers freeze well for a cheesy supper another night—or another round of burgers. Brisket Burger With Red Cabbage Slaw Colorful, tangy slaw provides a nice counterpoint to rich brisket patties in these burgers from Alex Guarnaschelli, executive chef of Butter restaurant in New York City, judge on Chopped, defending champion on Iron Chef Gauntlet and host of Food Network’s online series Fix Me a Plate. Don’t have a meat grinder at home? Ask the butcher to grind the brisket for you. To make the slaw: In a large bowl, combine 4 cups shredded red cabbage, ½ cup thinly sliced dill pickles, 2 Tbsp seeded, minced jalapeño and 1 Tbsp pickle juice. In a separate bowl, whisk ¼ cup sour cream, ¼ cup apple cider vinegar, 1 Tbsp kosher salt, 1 Tbsp sugar and 1 tsp black pepper. Add to cabbage mixture; toss to coat. Refrigerate until ready to use. Chicken and Vegetable Heat a large skillet over medium-high. Add 2 Tbsp canola oil, 2 chopped celery Burger With the Works stalks, 1 peeled and chopped carrot and 1 chopped medium red onion. Stir in salt Grated zucchini ensures these chicken burgers, from the to taste. Cook 8–10 minutes or until vegetables are tender and slightly caramelized. cookbook Mostly Plants by sisters Dana, Tracy and Lori and Southwest Veggie Burger Transfer to a bowl; refrigerate until cool. mom Corky Pollan (sisters and mom of famed food activist With Chipotle Mayonnaise To make the burger: Preheat grill to medium-high. Michael Pollan), stay nice and moist. Chickpea and Lamb Sliders Grind 1 (4-lb) piece brisket with a medium-size “hole” on grinder. In a large and Pickled Onions “If you’re serving meat eaters and vegetarians alike, keep it simple and bowl, combine brisket, ½ cup toasted bread crumbs, ½ cup mayonnaise and These burgers, adapted from popular food blogger John Kanell’s grill an assortment of miniature burgers—some lamb, some chickpea— salt to taste. Stir in vegetables. Form into 8 (¾-inch-thick) patties. Preppy Kitchen, are a flavorful vegetarian option made with quinoa and offer the same toppings with warm pita bread for both,” says Martha Place patties on hottest part of grill. Cook, undisturbed, 2 minutes. Turn a and black beans. You can prepare the pickled onions up to 1 week Stewart of these tasty, Mediterranean-style sliders adapted from her quarter turn; cook 2 more minutes. Flip and top evenly with 8 oz thinly sliced ahead and refrigerate. new cookbook, Martha Stewart’s Grilling. cheddar cheese; cook 2 minutes for rare to medium-rare. Place 8 halved sesame continued on page 8 seed hamburger buns cut side down on coolest part of grill 1–2 minutes, or until toasted. Spread cut sides of buns evenly with 4 Tbsp softened salted butter. Go to Parade.com/meatless to find plant-based fast-food burgers nationwide. Place each patty on a bottom bun half; top with slaw and top bun half. Serves 8. BRIAN ACH/GETTY IMAGES FOR WOODBRIDGE BY ROBERT MONDAY; GARY GERSHOFF/GETTY IMAGES PREPPY KITCHEN; FOOD NETWORK; ANDERS KRUSBERG/TELEVISION FOOD NETWORK 6 | MAY 26, 2019 MAY 26, 2019 | 7 from page 7 Jalapeño Popper Burger These gooey stuffed burgers from Food Net- work Star finalist and Chop Happy blogger chef Jason Goldstein look spectacular, yet are simple to make. “Combin- ing my two faves—crunchy and spicy jalapeño poppers and juicy, mouthwatering burgers—seemed like a match made in heaven,” says Goldstein. We agree! Preheat grill or grill pan to high. Seed and finely chop 1jala - peño. In a medium bowl, combine 2 oz softened cream cheese, ½ cup shredded cheddar cheese, 2 finely chopped green onions and half of jalapeño with a fork. In a large bowl, with your hands, combine 1 lb 80% lean ground beef, remain- ing jalapeño, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Divide into 4 portions. For each burger, poke an indent in the middle and add about 1 Tbsp cream cheese mixture; wrap meat around and form into a patty. Press a small divot in center (to help pre- vent patties from shrinking). Grill burgers 3 minutes. Flip, top each with 1 slice cheddar cheese; grill 3 minutes or until desired de- gree of doneness. Spread cut sides of 4 toasted hamburger buns with ketchup or sriracha. On each bun bottom, stack a burger, 2 slices cooked bacon, potato chips and top bun half. M-Unit Serves 4 FOOD NETWORK/HALL PR 8 | MAY 26, 2019.