How to make sure patties don't shrink on the grill, find the perfect slider bun, get slippery sauces to stay on and more.
By Lynn Andriani
7 of 11
Reconsider the Mushroom
In recent years, grain-based burgers formed with lentils, quinoa and more have become so popular that it's easy to forget about the reliably delicious portobello burger. Chef Spike Mendelsohn roasts the mushroom caps with thyme, makes mini sandwiches out of them with Cheddar and Muenster, and breads and fries each one lightly so their edges turn crisp.