Slideshow: A Hamburger Tuesday: Worcestershire Sauced, Stuffed, Short Rib, and More

New Zealand Angus Burger from Charlotte
New Zealand Angus Burger from Charlotte

"This monster has two New Zealand Angus beef patties cooked to medium rare and slathered in Stilton and Dutch Maasdam cheese. It was covered in 'Scorpion' hot sauce and sandwiched between two toasted sesame buns with aioli and salad."—Charlotte Broadbent / The Oyster Weekend

[Photograph: Charlotte Broadbent]

Stuffed Beef and Pork Burger from Marco
Stuffed Beef and Pork Burger from Marco

"Patty made of ground beef and pork, filled with American cheese, on a simple toasted white bun. Topped off with a slice of American cheese, lightly fried onions, a slice of tomato, some diced lettuce and ketchup. The skewer was needed to keep it all in place!"—Marco Peters

[Photograph: Marco Peters]

Never Eat Alone Burger from Dean Nieporte
Never Eat Alone Burger from Dean Nieporte

"Make these burgers and you will always have a friend. First, combine one teaspoon of each salt and fresh pepper with one tablespoon of Worcestershire sauce and one tablespoon of good olive oil. Next, add this mixture to one pound of 80/20 ground chuck and form it into three patties. Chill the patties, then grill to your desired temperature. Top with your favorite toppings and enjoy."—Dean Nieporte

[Photograph: Dean Nieporte]

Short Rib Skillet Burgers from Brown
Short Rib Skillet Burgers from Brown

"Here are my home ground 100% short rib skillet burgers. I do a blend of chuck/brisket/short rib for the grill but a charcoal or gas grill does not compare to a short rib burger cooked in the skillet (it would be hard to control the flame-ups on the grill with 100% short rib due to the fat content so skillet is a must). I try to make them about once a month and cook them rare or medium rare. The short rib is so rich and flavorful that the only topping needed is a slice of cheese. I will add a slice of my home-grown Pink Berkeley Tie-Dye tomatoes from Wild Boar Farms when in season. I give all credit to J. Kenji L√≥pez-Alt. as he has taught me everything I know about making the perfect burger."—MediumRaw

[Photograph: Brown]