18 Hamburger Recipes to Put on Repeat
How do you like your hamburger? Plain, with ketchup? Loaded up with cheese and bacon? With a touch of heat, thanks to Hatch chiles? In this roundup, we’ve included all kinds of different burger recipes, from Bloody Mary-inspired burgers (horseradish, Worcestershire, and all) to our ultimate burger, which blends five—five!—different cuts of meat and gets simply topped with ketchup, mustard, lettuce, and tomatoes. Read on for those recipes, and even more hamburger recipes to try at your next barbecue.
Minetta Tavern’s namesake burger is made with a blend of beef short rib and brisket from local purveyor Pat La Frieda.
Classic Beef Burgers
Many restaurants claim to be the birthplace of the hamburger. Louis' Lunch, in New Haven, Connecticut, is a leading contender. Since 1900, the Lassen family has been grinding its beef daily, hand-shaping the patties to order and grilling the burgers in antique cast-iron broilers over an open flame. The ground beef formula uses five different parts of the chuck; a combination of chuck and sirloin makes a similarly meaty, juicy burger. The Louis' Lunch classic is topped with just onion and tomato, though the Lassens do offer a Cheddar cheese sauce. The version of that sauce here is spiked with beer.
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.
Cheddar-and-Onion Smashed Burgers
The secret to these burgers is "umami dust"—a blend of bonito flakes, dried kombu, and shiitake mushrooms.
Cheddar BLT Burgers with Tarragon Russian Dressing
Brushing these burgers with butter causes the natural sugars to caramelize, making the meat extra-delicious.
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.
Bloody Mary Burgers
F&W’s Justin Chapple seasons these juicy beef burgers with horseradish, tomato paste, hot sauce, Worcestershire and celery seeds.
Atomic Chile Jack Cheeseburgers
This burger gets its name from the incendiary ghost chile that’s used to season the meat as well as the pickled jalapeños and hot sauce.
Fleishers' Perfect Burger
For that perfect juicy-on-the-inside and crispy-on-the-outside burger patty, 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.
Pimento Cheeseburgers with Bacon Jam
“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.
F&W’s Ultimate Burger
Meat master Pat LaFrieda of LaFrieda Meat Purveyors worked with us to create the most delicious homemade burger blend, combining five cuts of meat into the juiciest, beefiest and most consistently delicious burger you’ll ever have.
Fried Green Tomato Double Cheeseburgers
“Anyone who loves a good burger has a soft spot for the Big Mac,” says chef Edward Lee. In his ode to the fast food classic, he swaps the middle bun for a crisp fried green tomato that absorbs all of the savory juices from the beef, melty cheese and sweet chile mayo. “More bread is just boring,” he says. “The fried tomato adds crunch and a mild acidity.”
“This recipe is for a classic, diner-style burger with all my favorite toppings,” Dennis Prescott writes. “Adding a mustard layer to the beef before frying creates the most insanely delicious crust—you’ll be an immediate convert.”
We’re beefing up the summertime BLT with these smash-burgers—thin beef patties that are pressed onto a ripping hot plancha, or flat-top griddle, so they cook quickly and develop a smoky crust. Without grill grates, the juices from the burgers stay on the griddle, keeping them moist.
Hatch Chile Smash Burgers
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. Don’t try to use ground beef with less than 15% fat; it’s crucial to delivering a juicy patty that doesn’t dry out when smashed.
Steak Burgers with au Poivre Special Sauce
A duo of briny green peppercorns and cornichons combined with a dash of cognac dress up store-bought mayo to create a creamy sauce that’s just sharp enough to cut through the fatty heartiness of these salt-crusted 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.
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.