Burgers

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

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...

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...

These decadent beef burgers from Koren Grieveson of Avec in Chicago stay incredibly moist even when they're well ...

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....

In Greece (and in much of the Middle East and Asia), the meat of choice for grilling is lamb—either whole pieces...

These Gouda-stuffed Portobellos have more smoky flavor than most commercially available veggie burgers.

Many restaurants claim to be the birthplace of the hamburger. Louis' Lunch, in New Haven, Connecticut, is a leading c...

These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla. The Thai cucumb...

These succulent burgers were inspired by Carolina pulled pork (shredded slow-cooked pork shoulder). Instead of crisp ...

The cheeseburger is an American icon; this one acquires Tex-Mex overtones, thanks to jalapeño-laced Pepper Jack ...

These burgers get their kick from roasted green chiles—both as rajas (roasted chile strips) that are spooned on the b...

These burgers don't exist in Mexico, but they are flavored with spices and seasonings used in the various chile-b...

Scallops make incredibly juicy burgers despite their low fat content. Marcia Kiesel adds corn to her scallop burgers ...

"Although cooking hamburgers to at least 160°—or medium—prevents food-borne illnesses, it robs the...

The Inn at Little Washington's staff uses leftover sushi-quality tuna for these burgers, but they are just as goo...