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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Ultimate Veggie Burgers

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.

Urdaburger

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

Japanese-Style Chili Burgers with Yuzu Mayo

This burger is a two-hander, topped with Japanese-spiced chili, tomatoes, and shredded iceberg lettuce. Be careful not to overmix the beef before shaping it into patties; a light hand yields tender burgers.