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“I like to use soy sauce in pizza dough and burgers,” says chef Tim Cushman of Boston’s O Ya. “It fills in flavor hol...

Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her gree...

For these rich crépinettes (sausage patties), Marcia Kiesel riffs on a favorite French pairing—spicy pork sausag...

Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatb...

To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla...

“I love meat loaf, but I hate that it’s cooked all the way through,” says Jamie Bissonnette. For these burgers, serve...

These sweet-and-spicy glazed pork burgers are just as easy to make as plain beef burgers, but so much more flavorful....

Bill Kim’s thin, triple-stacked burgers, loaded with ginger, lemongrass, cilantro and basil, are inspired by a lemong...

Roy Choi’s burgers look like the American classic, but get an Asian twist with toasted sesame seeds in the mayo and f...

This veggie-packed burger is made with chickpeas, artichokes, olives, asparagus and quinoa, then topped with melted c...

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