FOOD & NUTRITION

Magazine names each state’s iconic burger

Ohio’s burger with Cincinnati-style chili and cheddar cheese.

Burgers. There are so many options, so many toppings, so many condiments. The permutations are endless.

And everyone has a favorite. Some are simple and elegant classics, others might seem a bit suspicious in their exuberant creativity.

Taste of Home, the country’s No. 1 cooking magazine ‍with more than 10 million subscribers, is celebrating the burger in its latest special edition, “America the Tasty.” “Burgers on Parade” features an iconic representative for each state, from sea to shining sea.

What does Ohio‘s burger look like, according to the Taste of Home test kitchen?‍ It features Cincinnati-style chili, famous for its sweet spices like cinnamon and cloves, topped with cheddar. They seem to have skipped the spaghetti that would then make this a three-way burger, though you could certainly also add the pasta, the onions, and the beans if you had your heart set on making yourself a five-way.

The magazine recommends the following guidelines for preparing the burger base: “a little salt, pepper, bbq seasoning, breadcrumbs and love rolled with the ground meat, then cooked on a grill.” It‘s up to you whether you top it off Ohio-style or, perhaps, take a scenic and savory tour of other states.

Our neighbors showcase a wide array of flavors. Michiga‍n‘s Cherry Cheddar variety features Pinconning cheddar and a spoonful of tart cherry jam. Indiana offers the Breadbasket, with two slices of Wonder bread, potato salad, and Sechler’s pickles. Kentucky‘s Hot Brown has layers of crispy bacon, thick slices of tomato, and grated Pecorino cheese. West Virginia‘s burger‍ is covered with chow-chow, the crunchy vegetable relish. And Pennsylvania showcases Pittsburgh‘s famous Primanti Brothers-style sandwiches, ‍serving the burger on thick slices of Italian bread topped with french fries, oil-and-vinegar coleslaw, and tomatoes.

Take a tasty trip from Alaska to Iowa and from Maine to Alabama. How many different states can your taste buds travel through this summer?

Contact Mary Bilyeu at mbilyeu@theblade.com or 419-724-6155 or on Twitter @foodfloozie.