Top 10: Fast Burgers
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.
Double-Pork, Double-Cheese Burgers
Sang Yoon first learned the benefits of making burgers with more than one kind of meat when he tried a beef-pork patty at a little corner stand in Atlanta. For his impressive version, he uses chopped smoky bacon to enrich ground pork. Just before the burgers are done, he tops them with Camembert (for creaminess) and Gorgonzola (for more creaminess, as well as pungency).
The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
Italian-Sausage Burgers with Garlicky Spinach
Using sausage in burgers is a smart shortcut, because the meat is already seasoned.
Tuna Niçoise Burgers
This tuna burger offers the flavors of a Niçoise salad, on a bun.
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.
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.
Beef-and-Lamb Burgers with Cheddar and Caper Remoulade
The caper remoulade can be refrigerated in an airtight container for up to 3 days.
Scallop and Corn Bacon Burgers with Spicy Mayo
Scallops make incredibly juicy burgers despite their low fat content. Marcia Kiesel adds corn to her scallop burgers for a bit of sweetness and crunch. To keep the burgers moist, don’t overcook them; there should be a thin layer of barely cooked scallop at the center.
Brown-Rice Veggie Burgers
This recipes pairs well with a zippy, lemony Albariño.