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Shawn McClain of Spring and the new Green Zebra in Chicago blends Dungeness crab with Korean kimchi and panko (Japane...

These moist and spicy burgers are from Zov Karamardian, the chef and owner of Zov's Bistro in Tustin, California....

Josh DeChellis of Manhattan's Japanese-inspired Sumile flavors these incredibly simple but hugely satisfying beef...

Guillermo Pernot of ¡Pasión! in Philadelphia (an F&W Best New Chef 1998) learned the best way to cook b...

This spicy burger, served with a cooling yogurt sauce, is Suvir Saran's take on lamb vindaloo, the classic Indian dis...

Marc Vetri, the chef and owner of Vetri in Philadelphia, believes that many of his favorite Italian ingredients—homem...

Donald Link of Herbsaint in New Orleans got the inspiration for this richly flavored homemade sausage burger from Caj...

James Boyce of Studio in the Montage resort in Laguna Beach, California, is a hard-core mountain biker. His devotion ...

Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled...

The Good News White turkey meat is leaner than dark, but if all you can find at the market is mixed white and dark gr...

This burger has all the components of a BLT—they're just not configured in the usual way. Crumbled bacon and intense ...

The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese an...

Last August we invited readers to send us their best recipe for our burger competition. We're pleased to announce the...

This supermoist, flavorful and healthy fish burger is the runner-up recipe from the 2004 Food & Wine Readers' Bur...

The Good News The red lentils in these spicy, Indian-inspired vegetarian burgers don't need to be soaked and cook sup...

Chowchow, a vibrant vegetable-and-pickle relish, is rumored to have been introduced to the United States by Chinese r...

Grace Parisi uses a lemongrass wet rub in her Asian twist on the tuna burger, spiked with smoky bacon. Slideshows: M...

Working a little scallion paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff...

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