By Food & Wine
Updated March 31, 2015
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Inside-Out Roquefort Cheeseburgers

If August equals hamburgers to you, here's where you'll learn how to make a burger out of almost anything—pork, lamb, beef, turkey, tuna, crab, portobellos, salmon. Lots of the most innovative recipes here come from chefs, so be sure to try the Sausage and Broccoli Rabe Burgers from Marc Vetri of Philadelphia's Vetri (an F&W Best New Chef 1999) and the Sirloin Burgers with Wasabi Mayo and Ginger-Pickled Onions from Josh DeChellis of New York City's Sumile.

and the recipes