By adding two flourishes to a simple grilled turkey burger, Bobby Flay makes it fantastic. First he melts slices of smoky Gouda cheese onto the meat, then he spreads toasted buns with a sweet-spicy sauce of mustard, horseradish and honey.
Working a little scallion paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger.
The ideal hamburger combines the fattiness of chuck with the rich, beefy flavor of sirloin. Grace Parisi uses equal parts of both cuts in her mix, a foundation you can transform into all sorts of variations. If you have the time, grind your own meat after salting it overnight: It’s an extra step that makes the burger truly superb.
Turkey burgers are a popular lunch at Gwyneth Paltrow’s house, where she serves them on toasted brioche buns. She usually adds a topping or two, like Swiss cheese and a few pickled jalapeños. Jarred barbecue sauce adds a ton of flavor to the burgers and helps keep them from drying out.
This burger has all the components of a BLT—they’re just not configured in the usual way. Crumbled bacon and intense sun-dried tomatoes are mixed into a garlicky mayonnaise, which gets slathered on a juicy burger. The lettuce part, arugula, adds a crunchy, peppery hit.
Pepper Jack Cheeseburgers with Jalapeño-Cumin Sauce
The cheeseburger is an American icon; this one acquires Tex-Mex overtones, thanks to jalapeño-laced Pepper Jack cheese. Mixing the cheese right into the ground beef keeps the burgers incredibly moist, even when they’re cooked to medium. The only problem is a tendency for the burgers to stick to the grill, so be sure to oil the grate well before cooking.