Heres the thing about burgers: Even when theyre dressed down, with just the luscious patty as well as the slice of slimey cheese, theyre flattering satisfying. Extremely satisfying, actually. But when you skirt them up with confidant ingredients, the flavors as well as textures have been intensified, making them all the more craveworthy. On this mornings brand-new episode of The Kitchen,the cast showed off two new takes upon burgers the single classic as well as the other creative. Both of them will keep you coming back for more all summer long. See next how the co-hosts did it.Katie Lees My Best Burger lives up to its name. This tried-and-true between-the-bun creation is her signature for the reason:Its juicy, meaty as well as rich, as well as delivers the comfort you crave. Her secret is to start with the brisket-chuck meat blend as well as afterwards deteriorate it with garlic powder for the delicious base. As shes griddling the patties, she blankets them with the duo of cheese slices cheddar as well as American which together promise melty, creamy results. Once the burgers have been set, its all about the toppings, as well as for Katies, morality reigns supreme. Think onions, lettuce as well as tomatoes, as well as crisp pickles as well as the smear of mayo.Not the single to back divided from next-level creations, Jeff Mauro introduced his Triple Cheese Griddle Burgers with Crispy Cherry Peppersthis morning, as well as as you can tell from the picture above, these beauties have been piled high with flavor as well as not the single but 3 patties. By gently smashing the patties as they cook, Jeff guarantees the crispy crust upon them (and you know that those crispy bits equal confidant taste). He covers each with the slice of white American cheese, afterwards assembles the burgers upon buttered buns. For his toppings, he balances bright, tangy pickled cherry peppers with the richness of his 18,000 Island Dressing, the mayo-based spread laced with pickled jalapenos as well as ketchup.Tune in to The Kitchen upon Saturdays at 11a|10c.


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