Burgers

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...

Chef Way David Burke deep-fries his "angry" (spicy) onions at David Burke's Primehouse. At David Burke at...

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

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

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

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

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

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

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

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