There are so many ways to season, build, and serve a burger. Sometimes we want something simple and classic, but on other days we want to load up on the toppings, make a homemade condiment, or even stuff the burger patty with melty cheese. Find your new favorite burger recipe by cooking your way through all these delicious variations.
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. Cook Mode …
Is this the best burger on the Internet? We think so. 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 …
A quick brine produces super-moist burgers with chin-dripping juices. The brining also helps the burgers cook faster, so flip them often to help them cook evenly and prevent charring. Cook Mode (Keep screen awake) 8 cups warm water 2/3 cup plus 1 teaspoon kosher salt, divided, plus more 1 tablespoon …
These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined. Cook Mode (Keep screen awake) 4 cup water 1 tablespoon …
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. Cook Mode (Keep screen awake) 1 cup Kewpie mayonnaise 1/2 cup ketchup 1 tablespoon bottled yuzu …
Your quest for the perfect veggie burger is over. Agrawal's version, adapted from a recipe in Lukas Volger's cookbook, Veggie Burgers Every Which Way, is absolutely delicious. Mashed rajma (curried kidney beans) or canned beans get an umami burst with the addition of grated Parmesan and a melty …
Don’t settle for any old burger. These thick pub burgers are loaded with beer-braised mushrooms, cheddar, and a swipe of garlicky mayonnaise. Jump to recipe Summer calls for cookouts, and we love these thick, pub-style burgers, topped with sautéed mushrooms, white cheddar cheese, and a smear of …
This hearty shrimp burger is a nod to the classic New Orleans po’boy, but without the hassle of pulling out the deep fryer. The trick here is putting half the shrimp into a food processor to use as a binder for the burger, meaning that the patty has more shrimp flavor. Here, we used Old Bay …
Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers. For best results, don't flip the buns straight out of the oven; letting them cool keeps the cheese crispy at the edges and soft in the center. Sommelier …
These double-stacked smash burgers are piled high with caramelized onions, jalapeños, and an umami-loaded burger sauce. Caramelized onions and jalapeños take these double-stacked smash burgers to the next level. Inspired by Oklahoma onion burgers, this recipe calls for paper-thin slices of onion to …
In this play on the classic Italian salad, Grace Parisi kneads basil pesto into ground beef before grilling, then tops the burgers with mozzarella, sliced tomatoes, and even more pesto. Cook Mode (Keep screen awake) 2 cups basil leaves 1/4 cup salted roasted almonds 1 garlic clove 1/2 cup extra-virgin …
Juicy beef, gooey cheese, tangy pickles, and silky caramelized onions come together for an unforgettable burger. Jump to recipe Before you ask, extra-melty American cheese is a must for this iconic burger from Minneapolis, which is easier to make than you might think. Try to source half-sour pickles …
F&W's Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy burger. Cook Mode (Keep screen awake) 1 1/2 pounds ground pork 2 scallions, thinly sliced 1 tablespoon finely grated fresh ginger 1 large garlic clove, minced 1 1/2 teaspoons Asian sesame oil Kosher salt and …
Meat expert 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. Cook Mode (Keep screen awake) 1 pound beef chuck, sliced 3/4 inch wide …
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. Slideshow: More Burger Recipes Cook Mode (Keep screen awake) 1/4 cup sambal oelek (Indonesian chile sauce) 1/4 cup mayonnaise 1/4 cup ketchup 4 …
At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.Plus: 20 Smart Tips for Everyday Grilling More Burger Recipes Cook Mode (Keep screen awake) 1/2 cup mayonnaise 1/3 cup ketchup 1 …
Of all the burger recipes F&W has run (more than 100), and of the six from chef Bobby Flay, this one is the over-the-top best, with juicy meat, gooey cheese, salsa and tortilla chips. Slideshow: F&W’s Best Burger Recipes Cook Mode (Keep screen awake) 3 tablespoons red wine vinegar 1 tablespoon …
Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture. Slideshow: More Great Burgers …
Instead of putting caramelized onions on these tasty lamb burgers, Food & Wine’s Justin Chapple whisks onion soup mix into mayonnaise for a very playful and delicious spread. Slideshow: More Burger Recipes Cook Mode (Keep screen awake) 1/2 cup mayonnaise 1 tablespoon prepared onion soup mix, such as …
This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess. Cook Mode (Keep screen awake) 6 ounces ground fatty brisket (see Note) 6 ounces ground short rib 6 ounces ground …
Cookbook author Leah Koenig's secret for the juiciest chicken burgers is grinding chicken breasts in the food processor, which guarantees the freshest blend and the best texture for these moist, tender burgers. Cutting whole chicken breasts into chunks and pulsing them in the food processor yields …
Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet housemade barbecue sauce and hot sauce-spiked onions. He’s glad he did: It was …
Using sausage in burgers is a smart shortcut, because the meat is already seasoned.Plus: F&W's Grilling Guide More Great Burgers Cook Mode (Keep screen awake) 10 ounces baby spinach 2 tablespoons extra-virgin olive oil, plus more for brushing 2 garlic cloves, minced 1 teaspoon anchovy paste (optional) 1 …
