In this class, Grace and Richie shared some top-level secrets to help elevate your burger game just in time for summer. We featured our two new salmon burger flavors—sun-dried tomato & basil and fire-roasted veggie—plus some tips on making your own salmon burgers from scratch. We also showed you some quick and easy sides to complement those exciting flavors!
About the Article
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.