By removing the smoked hamburger patty when it’s 140 degrees F and then grilling to 160 degrees you’ll allow carry-over ...

If you're anything like me you love to spend grilling season flipping burgers ... same time a nice crust has formed on both sides of the patty over high heat. To form the patty, grab 1/3 pound ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. Johnny ...

She writes the weekly recipes for the print magazine as well as articles for PEOPLE Digital. Sabrina has been with PEOPLE since 2021. National Hamburger ... combines a beef patty, applewood ...