Burger Mania

In homage to Americans’ favorite sandwich, we asked Chef Jorel Pierce of the TAG Restaurant Group to grill us up some of the best versions. Photography by Paul Miller

Parsnip Falafel Burger

“This is the burger to save for your one vegetarian day a week,” says Pierce. “Make sure you tell your friends that you are healthier than they are, because you probably are.” (Recipe on page 4.)

Parsnip Falafel Burger
Photo by Paul Miller

G&G Burger

“This Guard & Grace burger (whose toppings include English cheddar, candied bacon, and grilled onion) is all trimmed from prime NY strip, rib-eyes, and tenderloin,” says Pierce, “so you’re getting a lot of really good inner-muscular fat.”

Guard and Grace burger
Photo by Paul Miller

Basic Burger

“When I have a burger craving, this is what I choose: the basic cheeseburger, no sauce, great tomatoes, great beef, great American cheese,” says Pierce. “That’s the right way. I have one of these once a week, for sure.”

Basic burger
Photo by Paul Miller

Sliders

“These little TAG sliders are super popular; they’ve been on the menu for 10 years,” says Pierce. “On top of them are confit shallots: shallots with vinegar and sugar, cooked down really slow until they’re translucent—maybe an hour and a half, until they’re sticky and melty but still have a nice little crunch.”

Sliders
Photo by Paul Miller

Salmon Burger

“I love this burger because it’s all about the salmon,” says Pierce.“It’s not canned salmon, it’s not ground-up salmon, it’s not just a salmon filet acting as a burger. It’s just big coarse chunks of salmon, so you can taste the quality. You’ve never seen anything like this. It’s always ground-up patties.” (Recipe on page 4.)

Salmon burger
Photo by Paul Miller