16 Tips for Cheeseburger Eating

Physicians group wants president to stop unhealthy photo ops

(NEWSER) - Part of being president is being photographed chowing down on burgers and hot dogs, but a group of DC doctors thinks President Obama needs to put a stop to the practice. “The White House would never set up a photo op of a president with a cigarette, so why show him eating foods that cause cancer?” says a director at the Physicians Committee for Responsible Medicine. More»

California chain in-N-Out Burger wins top honors

(NEWSER) - The people at Food & Wine , given the taxing task of singling out America's best burger, from roadside joints to posh restaurants serving Kobe beef burgers, have picked the top 25. First prize goes to cheeseburgers from West Coast chain In-N-Out Burger , famed for its made-to-order burgers of Harris Ranch beef—and its employee-centered personnel policies. The rest of the top 5:

• Minetta Tavern, New York City. Its Black Label Burger, made from a blend of dry-aged rib eye, skirt steak, brisket and short rib, is topped with caramelized onions.

Sadly, it's not as exciting as it sounds

(NEWSER) - Just in case KFC’s Double Down isn’t sufficiently artery-clogging for you, Carl’s Jr. has the solution: A footlong cheeseburger. Creatively dubbed the “Footlong Cheeseburger,” the $4 sandwich is being tested in at least one California restaurant, the Orange County Register reports. The good news: The sandwich actually sticks out of the to-go bag. The bad news: Rather than crafting an actual footlong burger, Carl's Jr. employs three normal-size patties. More»

From onion blossoms to overhyped chefs, these things need to go away

(NEWSER) - Asked to name the decade's worst dining trends, chefs and other food experts couldn't shut up. There were too many (including "mache, water sommeliers, organ-meat entrees, unisex bathrooms, bacon tattoos on chefs, over-flaunted kitchen burns, chefs tables") for Christopher Borrelli to list them all, but he hits the top 10 in the Chicago Tribune:

• Fried onion blossoms: Too sweaty, too greasy, too little onion, and too much fried stuff.
• The $40 entree: When your neighborhood bistro has hit these heights, it's time to say enough is enough.

Expert chefs discuss everything from meat to fixings

(NEWSER) - Ever since Daniel Boulud stuffed ground sirloin with truffles and foie gras, the hamburger has been elevated from guilty pleasure to true art. The New York Times got the experts’ advice for how to make a perfect burger:

• The meat: Steer clear of preshaped burgers or even pre-packaged meat, and don’t fear a higher-fat ratio like 70-30. Your best bet? Ask your butcher to grind a piece of brisket or chuck—or grind it yourself.