Best Recipes Ever: Burgers
Thai Tuna Burgers with Ginger-Lemon Mayonnaise
Lamb Burgers with Cilantro-Yogurt Sauce
This spicy burger, served with a cooling yogurt sauce, is Suvir Saran’s take on lamb vindaloo, the classic Indian dish.
Sausage and Broccoli Rabe Burgers
Chef Marc Vetri believes that many of his favorite Italian ingredients—homemade sausage, broccoli rabe and Fontina cheese—go wonderfully with pasta, but make even better burgers.
Turkey Burgers with Spicy Pickle Sauce
These lean-but-luscious turkey burgers are perfect beach party fare.
Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots
Kyle Bailey makes these cheese-stuffed burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns.
Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi and a spicy homemade sauce.
Double Cheeseburgers, Los Angeles-Style
Roy Choi’s burgers look like the American classic, but get an Asian twist with toasted sesame seeds in the mayo and fresh shiso leaves on top of the lettuce.
This iteration of Michael Symon’s crazy-delicious Lola burger—part hamburger, part breakfast sandwich—was adapted from his cookbook, Michael Symon’s Live to Cook.
Minetta Tavern has become known for its spectacular hamburgers. The restaurant’s namesake burger is made with a blend of beef short rib and brisket from the nearly century-old local purveyor Pat La Frieda.
Vietnamese-Style Banh Mi Burgers
Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots and sprigs of cilantro are wonderful.
The delicious flavors of a caprese salad—basil, tomato and mozzarella—are captured in these juicy burgers.
Italian-Sausage Burgers with Garlicky Spinach
Using sausage in burgers is a smart shortcut, because the meat is already seasoned.
Umami Burgers with Port and Stilton
Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment" explains Umami Burger's Adam Fleischman.
BLT Burger with Garlicky Mayonnaise
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.
Green-Chile Burgers with Fried Eggs
Once prepared, the green chile relish can be refrigerated for up to 3 days.
Fleishers' Perfect Burger
For that perfect juicy-on-the-inside and crispy-on-the-outside burger patty, head educational butcher at Fleishers' Craft Butchery in New York City, Bryan Mayer, suggests keeping your uncooked patties extra cold and only salting them right before they hit the heat. Both tips ensure a super-tender burger, keeping those little bits of fat and moisture inside the beef.
Zucchini Burgers with Roasted Garlic Tzatziki
These zucchini-loaded veggie burgers are too tender for the grill grate, so they're cooked on a griddle, but they get a great kick from smoked paprika.
Mexican Avocado Burgers
This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess.
Spicy 50/50 Burgers
Mixing seasonings into ground beef can make the burgers tough if the meat gets overworked. Chef Michael Symon ingeniously solves the problem by combining seasoned hot Italian sausage with the ground chuck. The sausage gives this cheeseburger, which is adapted from Symon's 5 in 5 cookbook, great texture as well.
Michelle's Turkey Burgers with Lemon Mayonnaise
Spike Mendelsohn first made turkey burgers for the Obamas at the 2009 Easter Egg Roll on the White House lawn. He then created a version for the First Lady; at Good Stuff, he serves it with Swiss cheese and calls it the Michelle Melt. A portion of all proceeds goes to DC Central Kitchen, which helps feed the homeless.
Bacon Burgers on Brioche Buns
The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.
Chianti Burgers with Caramelized Onions
Chef Matteo Gambi gives the quintessential American burger Tuscan flourishes, like caramelized onions, sage, melting Pecorino and a square of focaccia in place of a bun. A gingery homemade ketchup adds a modern twist.
Green Goddess Turkey Burgers
This tasty turkey burger from F&W's Justin Chapple gets its great flavor from anchovy, scallions and lots of fresh herbs.
Spicy Tuna Burgers with Soy Glaze
"I like to use soy sauce in pizza dough and burgers," says chef Tim Cushman of Boston's O Ya. "It fills in flavor holes that salt doesn't."
Crispy Chicken Burger with Coleslaw and Chipotle Mayo
These deliciously messy burgers are crispy, juicy and creamy all at once.