A mustardy burger made with duck breast and topped with lettuce, fresh pickled fennel, and prune mayonnaise.
By grinding meat fresh and handling it with care, you create a much lighter, almost fluffy patty full of internal nooks and crannies that are essential for capturing the dripping juices that can make even a lean burger taste juicy and moist.
A thick and juicy patty made with home-ground beef cooked over a grill.
The ultimate bacon cheeseburger with beef cooked in bacon fat, a bacon fat mayonnaise, onions caramelized in bacon fat, buns toasted in bacon fat, and a crisp bacon weave topping.
Seasoned turkey burgers with plenty of herbs, dressed with caramelized shallots, dijon mustard, and arugula.
A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling.
A grilled hamburger topped with lobster salad and crispy bacon.
An Oklahoma classic, it's a slider in style, but with way more onions, which help the thin patties of beef cook up extra juicy and flavorful.
An homage to the Smoke Stack burger from Shake Shack, this big, fat, grilled burger gets topped with American cheese, crisp bacon, grilled onions, and a spicy and tangy bacon and pickled cherry pepper relish.
The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same.
Big burgers with a creamy yogurt-feta sauce flavored with garlic and lemon, topped with a crunchy cucumber-tomato relish.
Pepperoni Garlic Bread Burgers (Grilled Cheeseburgers with Pepperoni Sauce Serve on Garlic Bread Rolls)
Burgers covered in provolone cheese under a blanket of a hot-and-tangy pepperoni sauce and parmesan cheese, all served on a hamburger bun toasted in garlic butter.
What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.
Learn how to make classic smashed cheeseburgers with a deep brown, beefy crust.
The classic New Orleans sandwich of cold cuts and olive salad meets the burger in this delicious mash-up
A barbecue sauce-glazed juicy burger with crisp grilled bacon, grilled onions, and cheddar cheese.
A juicy burger glazed with a sweet soy reduction, topped with cheese, kimchi, and quick pickled carrots and cucumbers.
A fat patty of grilled beef draped with a melty, oozy slice of pepper jack cheese, topped with roasted green chilis, and a handful of pickled jalapeños, served on a hearty bun with a generous swipe of chipotle mayonnaise. This is the burger that bites back.
It's time to board a small charter flight to Polynesia, the land of Spam and pineapples. Why Spam and pineapple? Because it's a delicious combo that hits the rich/fresh/sweet flavors and the crisp/moist textures. Who wouldn't want that on a burger? Add a couple of slices of Swiss cheese along with a nice spoonful of sriracha-mayonnaise and the burger explodes with spice and goo—which is why a toasted English muffin and all its juice-catching nooks is such a great choice here (though regular burger buns would be mighty tasty too).
Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins.
After tasting these, you'll never look at veggie burgers the same way again.
Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad, or fried into crisp little patties for these Farro and Mushroom Burgers.
Even the most ardent burger purists, in my experience, will acquiesce once in a while to a lamb burger. Though beef accented with nothing but a little salt and pepper will always be king, there is something about the gamy richness of a lamb burger that is impossible to dislike. While turkey burgers and other healthy alternatives tend to pale in comparison, lamb actually holds its own.
For best result, use freshly ground beef with at least 80 percent fat. Try this recipe for our Blue Label Burger Blend. Sliders can be cooked in a 12-inch cast iron or stainless steel skillet in batches of six if you don't have an electric griddle.
This recipe will work with any aged, semi-hard cheese like Comté, Cheddar, or Tomme.