Our 33 Best Burger Recipes

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.

Inspired by a best-selling dish at Blue Ribbon restaurants in New York City, owners Eric and Bruce Bromberg recently opened Bromberg Bros. Blue Ribbon Fried Chicken. The menu includes a knockout chicken burger: “We’ll pit our chicken burger against your beef burger any day,” they say.

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.

At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they’re on the grill. The natural sugars caramelize, making the meat extra-delicious.

Tangy, creamy pimento cheese is an excellent addition to a burger, but it tends to slide off a hot meat patty. Solve that problem by stuffing the patty with pimento before you cook it.

Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy Asian-flavored burger.

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.

Inspired by the sliders at White Manna in Hackensack, New Jersey, 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.

These little burgers are extra juicy because they’re made with a mixture of meats, including ground chuck and short rib. The accompanying onion rings are unbelievably crispy, thanks to the club soda in the batter.

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.

The only thing better than a cheeseburger is one topped with nacho cheese sauce, salsa and tortilla chips.

Bacon, avocado and Russian dressing upgrade this burger to new heights.

These juicy mini cheeseburgers are delicious served with delectable sweet potato fries.

In Saint-Pascal, a village two hours north of Quebec City, the burger topping of choice is Kraft Catalina dressing. Frédéric Morin and David McMillan create a tangy homemade version with tomato, vinegar, paprika, garlic and hot sauce.

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.

The Moroccan flavors in these burgers—shaped into ovals instead of the usual rounds—include cumin, harissa and garlic. The sauce: a delectable mix of mayonnaise, caraway seeds and more harissa.

Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. “The port is your condiment,” explains Adam Fleischman.

For a twist on the classic beef burger, try these Thai-inspired grilled chicken burgers with a spicy, umami peanut sauce.

Using sausage in burgers is a smart shortcut, because the meat is already seasoned.

Tyler Florence uses a custom blend of ground prime rib, brisket, skirt steak and tenderloin for his burger. He tops it 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.

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.

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.

Combine two American staples by ladling red chile and quality mozzarella on your next burger.

Chef Sang Yoon, who makes some of America’s best burgers, flavors his succulent pork patty with Spanish ingredients like piquillo peppers and serrano ham. “Spain,” he says, “performs miracles with pork.”

Grilled chile relish and creamy goat cheese give a nice creamy-and-spicy contrast to this XXL hamburger.

Ground buffalo has an intense meaty but not gamy flavor. Since the meat is so lean, it’s best to cook the burgers rare.

“This is like a bacon cheeseburger that went to heaven,” says chef Edward Lee, of Whiskey Dry in Louisville. The pimento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of heart (quite literally). Save any leftover spreads for an out-of-this-world grilled cheese sandwich.

Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her green version with Anaheim and serrano chiles to add bright flavor to grilled lamb burgers.

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

This spicy burger, served with a cooling yogurt sauce, is Suvir Saran’s take on lamb vindaloo, the classic Indian dish.

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.

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