Our 22 Best Burger Recipes

Chef Kyle Bailey makes these cheese-stuffed "Juicy Lucy" 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.

Chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat on these BLT burgers extra-delicious.

Former F&W Senior Associate Recipe Developer Melissa Rubel Jacobson adds scallions, fresh ginger, garlic, and sesame oil to ground pork to make juicy burgers. They're ready in just 25 minutes.

Inspired by the sliders at White Manna in Hackensack, New Jersey, Umami Burger founder Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle. Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.

Minetta Tavern in New York City is known for its spectacular hamburgers. The restaurant's namesake burger is topped with cheddar and caramelized onions — for the full experience, serve with pommes frites.

These next-level burgers from Bobby Flay are topped with gooey cheese, salsa, and tortilla chips. Pair them with a bold, berry-rich Zinfandel.

For this burger, resist the urge to pile on classic toppings like lettuce, tomato, and ketchup. "The port is your condiment," Adam Fleischman says. The wine is reduced and drizzled on top of Stilton-topped burgers for flavor-packed results.

Using sausage in burgers is a smart shortcut, because the meat is already seasoned. Here, former Food & Wine editor Grace Parisi makes her burgers with sweet or hot Italian sausages, tops them with provolone cheese, and serves them on ciabatta rolls with garlicky spinach and sun-dried-tomato pesto.

Instead of putting caramelized onions on these tasty lamb burgers, Food & Wine's Justin Chapple whisks onion soup mix into mayonnaise for a very playful and delicious spread.

"This is like a bacon cheeseburger that went to heaven," says chef Edward Lee. The pimento cheese and sweet bacon jam both melt into one dreamy, messy bite. Save any leftover spreads for an out-of-this-world grilled cheese sandwich.

The delicious flavors of a caprese salad — basil, tomato, and mozzarella — are captured in these juicy burgers.

This smoky patty melt features smoked Gouda cheese, hot sauce-spiked onions, and sweet homemade barbecue sauce.

Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers.

Your quest for the perfect veggie burger is over. 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 — and don't skimp on the piles of toppings. They make this already wonderful burger even more special.

These veggie burgers from Food & Wine's Kelsey Jane Youngman hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. 

This burger is a two-hander, topped with Japanese-spiced chili, tomatoes, and shredded iceberg lettuce.

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.

This hearty shrimp burger is a nod to the classic New Orleans po'boy, but without the hassle of pulling out the deep fryer. The trick here is putting half the shrimp into a food processor to use as a binder for the burger, meaning that the patty has more shrimp flavor. 

This spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment and take this burger to the next level. Our Hatch Chile Salsa replaces the acidity of ketchup with just enough heat to keep things interesting. 

The secret to chef Dan Kluger's super-moist turkey burgers? A quick brown sugar brine. Add a sofrito of onion, garlic, and jalapeño and top with a zingy lemon aioli and sweet barbecue sauce, and you've got a next-level turkey burger.

Flavored with scallions, parsley, basil, and lemon zest, these chicken burgers are delicious enough to stand alone, but for a fuller meal, serve them with coconut rice and a green salad, or on brioche with harissa-honey mayo.