<http://schema.org/articleBody>
"Beef up your burger game this summer! Our food experts are sharing their juiciest tricks for the perfect patties (and what to pile on top of them).   1. Pick pork. Sherry Rujikarn, assistant food editor, goes small with her big-flavor burgers. Her signature sliders are a riff on Thai pork satay, and they&amp;#039;re irresistible. The secret: Martin&amp;#039;s Party Potato Rolls. &amp;quot;They&amp;#039;re the ideal slider buns \u2014 not too big, not too small, soft and squishy, yet sturdy,&amp;quot; says Sherry. To make them: In a large bowl, mix ground pork, red curry paste, fish sauce, garlic, cilantro, and finely chopped lemongrass; form into slider-size patties and grill until cooked through. Serve on slider buns with a smear of red curry mayo (just mayo, lime juice, and briefly stir-fried red curry paste), quick-pickled cucumbers and shallots, and some chopped peanuts for crunch. 2. Stuff it savory. If you&amp;#039;re like our Kitchen Appliance and Technology department director, Sharon Franke, who loves a super-savory burger, give her favorite flavor combination a try: &amp;quot;A core of blue cheese! Caramelized onions on top!&amp;quot; says Sharon.   3. Add some heat. Emily Weinberger, kitchen products analyst, has an ooey-gooey patty idea worth stealing. &amp;quot;My favorite burger ever is my Chipotle Cheddar Burger \u2014 my family goes gaga for them,&amp;quot; Emily says. To make them: In a large bowl, mix 1 pound ground beef, 1 tablespoon chopped chipotle peppers in adobo sauce, about 1/2 cup good-quality shredded cheddar cheese (preferably aged), and salt and pepper. Form into patties; grill until desired doneness. Serve on sesame seed buns with pickles, tomatoes, radicchio, and ketchup. 4. Buy better buns. &amp;quot;I&amp;#039;m a sucker for brioche buns,&amp;quot; says Trich Clasen, test kitchen editorial assistant. &amp;quot;They&amp;#039;re usually HUGE, which makes for the ideal bun-to-burger ratio, plus I love lots of toppings \u2014 regular burger buns just can&amp;#039;t handle it!&amp;quot; 5. Try an umami bomb. &amp;quot;I&amp;#039;m usually a purist when it comes to my burgers,&amp;quot; says Cathy Lo, associate food editor. &amp;quot;But when I&amp;#039;m craving something more, I love adding minced fresh ginger and soy sauce to the meat mixture for an extra umami boost.&amp;quot;   6. Don&amp;#039;t snub singles. As for me, it&amp;#039;s all about the cheese. Nothing fancy. I&amp;#039;m talking layer upon layer of the gooiest, meltiest cheese you can find \u2014 KRAFT SINGLES! Now I realize my secret burger ingredient was also my secret grilled cheese ingredient, but it really is just the best thing ever. The only other cheese that&amp;#039;s ever come close to my Krafties is whatever deliciousness Sean Brock stacks on his ridiculously amazing burgers at Husk Nashville (shown above). Erin Phraner is an associate food editor in the Good Housekeeping test kitchen. NEXT: The 6 Commandments of Cooking the Perfect Burger \u00BB "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/advice/a25073/best-burger-secrets/>