FRY SAUCE Go to any burger joint in the Midwest and ask for fry sauce, and you’ll get a little tub of pink, creamy goo to dip your fries in or slather on your burger At its most basic, it’s a mix of mayo and ketchup I like to liven mine up with a few spices and some pickle juice MAKES ABOUT ⅔ CUP ½ cup mayonnaise, preferably homemade (here) 2 tablespoons ketchup 1 tablespoon yellow mustard 1 tablespoon kosher dill pickle juice 1 teaspoon sugar Pinch of cayenne pepper Combine all the ingredients in a bowl and whisk until smooth The sauce will keep in a covered container in the fridge for up to 2 weeks BIG, FAT, JUICY GRILLED BURGERS Crusty on the outside, medium-rare and juicy in the middle, a good grilled pub-style or backyard burger is what most of us think of when we think of the archetypal hamburger, whether that’s accurate or not Because of their hefty girth, it’s relatively simple to develop ... GRILLED BURGERS Crusty on the outside, medium-rare and juicy in the middle, a good grilled pub-style or backyard burger is what most of us think of when we think of the archetypal hamburger, whether that’s accurate or not... what most of us think of when we think of the archetypal hamburger, whether that’s accurate or not Because of their hefty girth, it’s relatively simple to develop