Burgers

Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile–ancho chile...

By adding two flourishes to a simple grilled turkey burger, Bobby Flay makes it fantastic. First he melts slices of s...

At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natura...

"Chopped steaks are really just glorified hamburgers," Marcia Kiesel says. "It's a ground meat patty, but you eat it ...

Most veggie burgers are a pale imitation of the all-beef original, but even with ordinary black beans in place of Ran...

Pairing Note The lamb in this juicy burger adds a complex flavor, but the tangy remoulade created a pairing conundrum...

Because they’re small and oval-shaped, Turkey’s kköfte are like a cross between a meatball and a hamburger. Thes...

Skillet truck's pride is its juicy burger, made with fatty Kobe-style beef and topped with Cambozola cheese (a creamy...

Bobby Flay created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw."

The ideal hamburger combines the fattiness of chuck with the rich, beefy flavor of sirloin. I use equal parts of both...

Sang Yoon first learned the benefits of making burgers with more than one kind of meat when he tried a beef-pork patt...

A great hamburger starts with great ground beef, says David Walzog, executive chef at SW Steakhouse at Wynn Las Vegas...