Food
Alex Guarnaschelli’s Triple Decker Burgers | The Kitchen | Food Network
Alex covers her burgers with a mixed of caramelized vegetables and rich, velvety cheese 🤤
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Triple Decker Burgers with Roasted Vegetables and Cheese Sauce
RECİPE COURTESY OF ALEX GUARNASCHELLİ
Level: Intermediate
Total: 1 hr 15 min
Active: 55 min
Yield: 4 servings
Ingredients
Vegetables:
2 medium carrots, roughly chopped
2 large stalks celery, roughly chopped
2 medium red onions, roughly chopped
2 tablespoons canola oil
Kosher salt
2 large dill pickles, chopped, plus 2 tablespoons pickle juice
3 tablespoons ketchup
Cheese Sauce:
1 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon low-sodium soy sauce
1 teaspoon hot sauce, preferably Tabasco
1 large clove garlic, grated
1 cup shredded sharp Cheddar
6 slices American cheese, torn in pieces
Burgers:
1 1/2 pounds ground beef (preferably chuck or sirloin)
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 seeded hamburger rolls, toasted
1 small red onion, sliced thinly and soaked in ice water
Directions
Roast the vegetables: Preheat the oven to 375 degrees F.
In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don’t clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and “smash” slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.
Cook’s Note
This vegetable “condiment” was introduced to me by one of colleagues, Ian Halbwachs. He roasted the vegetables until they became like what you would find at the bottom of roasting pan with a large cut of meat, almost candied. To me, they give the burger a slight roast beef quality. I stir in some chopped pickles, pickle juice and ketchup and add a cheese sauce to give it a fancy diner vibe.
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Alex Guarnaschelli’s Triple Decker Burgers | The Kitchen | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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Guy Fieri visits Rainbow Drive-In in Honolulu, HI, where they serve up Hawaiian comfort food, including a classic Loco Moco piled high with a beef patty, brown gravy and a fried egg.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Rainbow Drive-In: https://www.rainbowdrivein.com
Follow them: https://www.instagram.com/rainbowdrivein
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Goes Loco for Loco Moco 🥚🌴 Diners, Drive-Ins and Dives | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
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Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶️ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶️ WEBSITE: https://www.foodnetwork.com
▶️ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶️ FACEBOOK: https://www.facebook.com/FoodNetwork
▶️ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶️ TIKTOK: https://www.tiktok.com/@foodnetwork
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@jg2699
December 17, 2023 at 1:32 pm
Looks great, but I hate hockey puck burgers. I need them to be the circumfrence of the bun, if not wider.
@allstopblue5717
December 17, 2023 at 1:32 pm
Disgusting. If you want the body of Alex, feel free to cook and eat this burger. Not a single person on this panel eats that garbage if not on camera other than Alex herself. She’s a phenomenal chef, but good lord the amount of weight she’s gained right in front of our eyes over the years makes me sad. It’s even more sad when you look into her obese young daughter.
@robertmarshalljr3750
December 17, 2023 at 1:32 pm
My favorite video on YouTube, Alex is the reason I'm interested in food. The sass, the finesse just the best ever
@pahanin2480
December 17, 2023 at 1:32 pm
I’d take a Big Mac over that any day
@KingMias
December 17, 2023 at 1:32 pm
she stays ignoring katie im soo dead 💀 😭😭🤣😂
@catwoman1256
December 17, 2023 at 1:32 pm
One of the best cooks on food network is by far Alex <3 she’s amazing and a total master of cooking
@karmicvibes5056
December 17, 2023 at 1:32 pm
Alex is so gross to look at .
@catherineharris27
December 17, 2023 at 1:32 pm
I 💙 Alex! She has fire 🔥 and she is a badass in and out of the kitchen. Excuse my French but you can't deny it!
@aquamarine7705
December 17, 2023 at 1:32 pm
You are promoting unhealthy eating and heart attack
@angelsnailcare8093
December 17, 2023 at 1:32 pm
Amazing❤Chef Alex
@budphillips9301
December 17, 2023 at 1:32 pm
This is a complete hot mess. Alex is so busy with her carrots, she completely ignores the fact that she burnt the burgers. Save the carrots for pot roast, that sauce looks runny, the burger to bun ratio is off, and those buns have a very uneven toast. Fail
@mikeg7394
December 17, 2023 at 1:32 pm
It's sad how my 2 formerly favorite chefs have prostituted themselves on this show. Nothing to see here anymore, the food network is the new McDonald's and they are the clowns. Long live Bobby Flay and Ina Garten, they never sold out. So sad.
@pharossymphony
December 17, 2023 at 1:32 pm
So glad to see Iron Chef Alex Guarnaschelli doing her thing on the Kitchen.
@theartofcrochetbychandra3079
December 17, 2023 at 1:32 pm
OMG 😱🍽😋😂😂😂
@tacobelltaurus
December 17, 2023 at 1:32 pm
Burgers DO NOT need American cheese!!
@janinecox256
December 17, 2023 at 1:32 pm
Looks a bit messy but delicious!
@aaronbrodie94
December 17, 2023 at 1:32 pm
OMG now this a triple burger!!!🍔🍔🍔
@hestergreen2031
December 17, 2023 at 1:32 pm
They need to share what they cook. Everything looks outstandingly delicious. Everyone is hungry from watching
@sherrijohnston2862
December 17, 2023 at 1:32 pm
Food porn
@carolbenson6524
December 17, 2023 at 1:32 pm
No one can take a bite of a burger this big☹🤔☹🤔
@deleteitchat.4798
December 17, 2023 at 1:32 pm
I absolutely adore Alex, all of her food always looks stunning and she’s so passionate about her food and everything she’s doing and does generally, I love her.
She’s amazing 💖
@taurusnbr1
December 17, 2023 at 1:32 pm
Heey, that was a double decker, not triple. Looks amazing
@mrbear1302
December 17, 2023 at 1:32 pm
Burger to bun ratio is off big time. Burger must be as wide as bun!
@backpackmatt
December 17, 2023 at 1:32 pm
5:45 Ice-Water Onions……Mmmmmmmmmm 🙂
@julieparker5029
December 17, 2023 at 1:32 pm
Alex, you are an absolutely awesome chef! I love to watch you cook. Those burgers are over-the-top.
@Ellie80681
December 17, 2023 at 1:32 pm
This is just a total mess. The burgers are too small and all burnt. Just nasty.
@melanierodgers7794
December 17, 2023 at 1:32 pm
Could you make those patties smaller next time?
@melanierodgers7794
December 17, 2023 at 1:32 pm
Good to see someone that isn't scared to use RAPEseed oil
@dorothyzbornak9974
December 17, 2023 at 1:32 pm
I LOVE me some Alex, so talented, such a great chef, but this “thing” looks absolutely revolting. 😵💫🤢🥴
@lincolnkerlee548
December 17, 2023 at 1:32 pm
It’s beyond unnecessary
@lincolnkerlee548
December 17, 2023 at 1:32 pm
Do they really have to make the most dumbest noises ever it’s like they are seeing a chef cook for the first time it’s beyond stupid
@37napa
December 17, 2023 at 1:32 pm
1:18 Low heat and neglect? Sounds like my marriage.