The New York Times heads into the kitchen at Filipino restaurant Jeepney in NYC to uncover the secret behind chef Miguel Trinidad’s Chori burger. Trinidad crafts the patty with ground beef and longanisa (cured pork sausage), and glazes it with spicy banana ketchup.
Watch the NYT‘s video below to see the making of the Filipino-inspired burger.
Here’s some more stuff we loved from today:
Quiz: What’s your perfect lunch bowl? [Bon Appetit]
Adam Platt reviews Narcissa in the Standard East Village. [Grub Street]
VICE Munchies hits the town with Miami chef Michael Scwhartz. [VICE]
PETA wants to turn serial killer’s childhood home into a vegan restaurant. [Daily Meal]