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.
Chicken Burgers with Spicy Peanut Sauce
Italian-Sausage Burgers with Garlicky Spinach
Using sausage in burgers is a smart shortcut, because the meat is already seasoned.
Crunchy Pork Kimchi Burgers
Grace Parisi combines pork and kimchi in panko-coated cakes and serves them with an umami-rich soy-sesame mayonnaise. The patties make great burgers, especially with bread-and-butter pickles.
Turkey Burgers with Smoked Gouda
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.
Tuna Niçoise Burgers
This tuna burger offers the flavors of a Niçoise salad, on a bun.
Brown-Rice Veggie Burgers
Thai Turkey Burgers
These Thai turkey burgers are spiced with jalapeños and Sriracha. Beer is an obvious pairing but experimenting with different wines could prove fun.
Cheddar BLT Burgers with Tarragon Russian Dressing
Chef Laurent Tourondel brushes burgers with butter while they’re on the grill. The natural sugars caramelize, making the meat extra-delicious.
Pimento Cheese-Stuffed Burgers
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.
Asian-Style Pork Burgers
Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy Asian-flavored burger.
Barbecue-Glazed Turkey Burgers
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.
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.
In this play on the classic Italian salad, Grace Parisi kneads basil pesto into ground beef before grilling, then tops the burgers with mozzarella, sliced tomatoes and even more pesto.
Double-Decker Burgers with Goat Cheese
Smoky Tuna and Bacon Burgers with Lemongrass Aioli
Grace Parisi uses a lemongrass wet rub in her Asian twist on the tuna burger, spiked with smoky bacon.
The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
The focaccia adds to the Italian flavor of these juicy burgers. However, bread selections are endless—toasted country bread, onion rolls, or whatever you like.
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.