Burgers



An amazing burger starts long before it hits the grill. To ensure that your patty is extra juicy, ask your butcher for freshly ground meat with a good amount of fat. Then make sure you don't pack the meat too firmly or your burgers will be tough. According to April Bloomfield-the unofficial queen of burgers and co-owner of Salvation Burger-building a great burger requires some reverence for the process: "A lot of chefs say they don't want to make burgers, but we cook burgers the way we cook steaks. We're very precise with them." Once your expertly cooked burger comes off the grill, it's time for the toppings, which can go as far as your creativity takes you. F&W's guide to burgers helps you every step of the way, from mixing the right ratio of meats to piling on the toppings.

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Crispy Comté Frico Cheeseburgers
Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers. For best results, don't flip the buns straight out of the oven; letting them cool keeps the cheese crispy at the edges and soft in the center. Sommelier and Wine Director Carlos Solorzano-Smith of Matsuhisa in Aspen, Colorado, suggests pairing this burger with a bottle of Bordeaux for a next-level experience: "The rich flavor of cheeseburgers goes great with a medium to full-bodied Bordeaux, thanks to their tannins and aromas of black fruits," he says.
This Is the Secret to the Best Homemade Veggie Burgers
Seven vegetables and grains fill our ultimate veggie burger with texture, color, and flavor.
Ultimate Veggie Burgers
Rating: Unrated
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These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined.
Rajma (Kidney Bean Curry) Veggie Burgers
Your quest for the perfect veggie burger is over. Agrawal’s version, adapted from a recipe in Lukas Volger’s cookbook, Veggie Burgers Every Which Way, is absolutely delicious. Mashed rajma (curried kidney beans) or canned beans get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese. Eggs and toasted breadcrumbs bind the mixture together, ensuring it will hold together in the pan. And don’t skip the piles of toppings. They make this already wonderful burger even more special.
We're Putting Spanish Ham on Our Burgers Until Further Notice
Javier Canteras' tapas-inspired hamburger with Kalimoxto aioli is Basque Country on a bun.
Urdaburger
Rating: Unrated
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Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aioli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, OR. Kalimotxo, a Spanish red wine and cola cocktail, is the inspiration for the marvelously mauve aioli.
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More Burgers

Steak Burgers with au Poivre Special Sauce

Nothing compares to the flavor of meat the day it was ground, and grinding meat at home allows you to choose your own flavors. Located on the cow adjacent to the richly marbled rib eye, chuck steak has a similar tenderness and fat profile at a lower cost, making it a great mix-in for hamburgers. A duo of briny green peppercorns and cornichons combined with a dash of cognac dress up store-bought mayo to create a creamy sauce that’s just sharp enough to cut through the fatty heartiness of these salt-crusted burgers.