Beach BBQ Burger
This is the sweet-savory burger of your dreams. The two meat mixture is key here: The sirloin and has clean, distinctive flavor, while the chuck provides fattiness and keeps the burger juicy.
Make sure to process the mushrooms just until coarsely chopped (about 4 pulses) so they match the texture of the ground beef. The mushroom mixture will look a little wet in the pan at first; take the time to let as much liquid as possible cook out for a richer patty that will hold its shape when seared in the pan.
Caviar Burgers with Caviar Mayo
Rich ground-beef patties studded with caviar make for the ultimate in surf and turf--and decadence.
The Best "Beefy" Vegan Burgers
This umami-rich burger is unabashedly attempting to imitate a beef burger in flavor, texture, and appearance. Mushrooms and grains form the bulk of the burger--the mushrooms are tender, and the grains stay firm to give the impression of protein which has been cooked. The fat helps coat the separate elements so that it holds together nicely and isn't piecey like most veggie burgers. The patty absorbs lots of grill flavor to deliver a charred, smokey patty just like a traditional beefy backyard burger.
Spiced Beef Burger
Middle Eastern kofta kebabs (spiced ground lamb or beef shaped around skewers) are delicious, but a bit of a project. Here, a similar spice blend flavors a weeknight-friendly burger.
Parmesan Buffalo Burgers with Balsamic Ketchup
Kick off your summer party grilling with Parmesan Buffalo Burgers with Balsamic Ketchup. Ground buffalo has fewer calories and half the fat of lean beef but boasts big meaty flavor. And slow-roasted tomatoes in the Balsamic Ketchup intensifies their sweetness.
Burgers with Green Tomato Mayonnaise
This is a fabulous new way to add even more tomato flavor to a great burger. Try the tangy, chunky mayo on fish sandwiches and crab cakes too.
Serrano Pepper Burgers
Florida Georgia Line's songwriter friend Craig Wiseman shared his recipe with the band. The secret? Grill-roasted peppers that add spicy heat and a touch of sweetness and smoke to juicy burgers. Use your favorite peppers, including milder Anaheim, Cubanelle, bell, or poblano.
Time: about 15 minutes, plus 30 minutes of resting time.
Tyler Florence's burgers are extra juicy and flavorful because they're made with brisket, but chuck works too (don't use extra-lean meat or the burgers will be dry).
Bloody Mary Burgers
Inspired by the classic cocktail, these bold-flavored burgers make a fantastic brunch entrée. For an extra umami kick, whisk 1 to 2 teaspoons vodka into the sauce.
Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumber
Quick pickles add tangy crunch to our fresh riff on the cheesesteak sandwich. Avoid overworking the meat when you mix and shape the patties; you run the risk of making them tough.
Pimiento Cheese-Bacon Burgers
Let ground beef stand at room temperature for 10 minutes before grilling.
Gold Nugget Burger
If you like your burgers on the rare side, buy the ground beef from a high-quality source. You may also use ground beef with a higher fat content.
Caramelized Onion–and–Blue Cheese Mini Burgers
Small but loaded with flavor: Caramelized onions, blue cheese, arugula, and sirloin fill your mouth with sweetness and pungency.
Spicy Cheddar-Stuffed Burgers
These burgers feature cheddar cheese that melts between two patties instead of on top of one. However, mixing chipotle pepper purée with the ground meat before stuffing the patties adds a deliciously spicy kick to the burgers themselves. Have tomatoes, red onion, lettuce, mustard, and mayonnaise on hand for guests to dress the hamburgers as they please.
Tennessee Burger with Bourbon and BBQ Sauce
We describe the Tennessee Burger with Bourbon and BBQ Sauce as a Southern triple threat--loaded with bacon, BBQ, and bourbon.
Sloppy Joe Carolina-Style Burgers
Eat these over-the-top burgers with a knife and fork, or set out a pile of napkins. Add fresh crisp texture and flavor by mounding slaw atop the burgers. Serve extra slaw on the side, or save it for another day.
Italian Meatball Burgers
These saucy, family-friendly burgers might be best eaten with a knife and fork. If you'd like to go bunless, serve over spaghetti with extra sauce. We enjoyed these with a side of macaroni salad.
Grilled Blue Cheese Burgers
Korean Barbecue Burgers
These burgers are based on bulgogi, a traditional Korean barbecue specialty of marinated sirloin. If you prefer more authentic flavor, just top with a splash of rice vinegar and kimchi, the spicy-hot pickled vegetable condiment available at Asian markets. Serve with rice crackers.
Fajita Turkey Burgers
Put together these fajita-inspired turkey burgers for a speedy supper after a late-afternoon or early-evening workout. Use prechopped onion and bell pepper, if you prefer, so the burgers come together even more quickly. Garnish with fresh lettuce, tomato, and red onion, if desired.
Bacon-Wrapped Barbecue Burgers
Bacon brings the flavor, while avocado brings the chill. Enjoy the fusion of a BLTA sandwich and a burger by combining them together for the ultimate sandwich experience.
SoCal Guacamole Burger
Our SoCal Guacamole Burger is creamy-rich on the top and sprout-crunchy on bottom. This Southern California burger blends the region's produce-forward approach with Latin flair on a lean sirloin patty.
These juicy burgers are a nice alternative to hamburgers. Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you're serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.
Shrimp Burgers With Sweet 'n' Spicy Tartar Sauce
Recipes for shrimp burgers, a favorite food of Southern shrimping towns, are often a big secret. Here we divulge our version, which is chunky and spicy with some Cajun flair.
BLT Chicken Burgers
Poultry burgers have a reputation for being dry and bland, but jazzed up with sharp cheddar, parmesan, and garlic—and then topped with crisp bacon, juicy tomatoes, and lettuce—they're boldness in a bun.
Hoisin-Glazed Salmon Burgers with Pickled Cucumber
Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would lettuce for herby freshness.
Flattening the patties before cooking allows for more browning in the pan and more coverage on the toasted bread slices.
Cherry and Brie Burgers with Rosemary and Grilled Onion
These are only quarter-pounders, but they look heftier because the meat is mixed with ground dried cherries (a powerful antioxidant) and a little bulgur. The seasonings and cheese take the cherries in a savory direction, keeping the burgers from being too sweet.
"New" New Mexican Green Chile Cheeseburgers
Black bean patties make a savory, delicious alternative to beef. A poblano pepper can stand in for the Cubanelle.
Cabernet-Balsamic Burgers with Sautéed Mushrooms & Onions
Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist.
Cilantro Burgers with Sriracha Mayo
Chopped cilantro flavors the beef, while whole sprigs take the place of the usual lettuce. Sriracha has rightfully become an all-purpose condiment--its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces.
Asian Tuna Burgers
This burger has some of the same flavors as a popular sushi roll. Be sure to process the tuna using quick pulses to prevent the meat from being overworked and overheated by the blade.
Pistachio, Lamb, and Beef Burgers
Arabic spices meet the Persian touch of pistachios in the kefta (skewered ground meat) at Mamnoon in Seattle, where the food combines the owners' Syrian, Lebanese, and Persian heritage with chef Garrett Melkonian's Armenian background. We opted for an easier version: burgers.
Pacific Northwest Burger
Made with glazed grilled salmon, our Pacific Northwest Burger embodies the crunch, sweetness, pepper, and tang that's indicative of the West coast.
New England Turkey Burger
Caramelized onions that have simmered in hoppy Sam Adams beer top our New England Turkey Burger while shaved Vermont Cheddar adds tang and richness to the meat.
Lamb Burgers with Feta-Mint Spread
We combine ground lamb with lean ground sirloin for a less fatty patty; you can also use all sirloin. Try our grilled asparagus spears in place of fries: They get deliciously charred in the pan.
Great Plains Burger
The Great Plains Burger delivers deep corn essence in two ways—one is right in the patty with corn chips crumbled into bison meat, and the second is with a sweet, creamy fresh-corn mayo that brightens up the whole burger.
Hoisin Pork Burgers with Pickled Vegetables
Use hoisin sauce to amp up the great flavor in these pork burgers and serve with pickled vegetables.
Bacon, Peach, and Basil Burgers
We recommend ground sirloin here because it's lean, which causes fewer flare-ups on the grill. Chopped pickled jalapeños and their juice ramp up the flavor, while bacon, goat cheese, and tangy-sweet chutney balance the heat.
Hands-on 30 min., Total 30 min.
Blackened Grouper Burgers with Red Cabbage Slaw
Grouper gets a new makeover in these flavorful grilled burgers. Serve with tartar sauce and cabbage.
The secret ingredient to this flavorful burger recipe is fish sauce. Add the sauce to the ground beef before pressing into patties.
Tuna "Poke" Burger Lettuce Wraps
Clocking in at under 300 calories, these tuna burgers feature sesame seeds that brown beautifully when cooked.
For these extremely flavorful, deluxe burgers, Noah von Blöm, chef at Arc restaurant in Costa Mesa, California, mixes ground rib-eye with boneless short ribs and bacon. Then he sizzles the patties in a cast-iron skillet set in the coals of a wood fire. At the restaurant, each one weighs a full pound. "People get up from their tables to take pictures," he says. (Our version is a still-mighty half-pound.) Although you can build a wood fire as von Blöm does, for this grill-friendly version, he suggests charcoal briquets and fruit wood chunks.
Look for ground pork at the meat counter at the supermarket. We recommend a blend that's not too fatty, such as an 8 5/15 mix of lean pork to fat.
Turkey Burger With Artichoke-Goat Cheese Spread
A lighter take on a traditional beef burger, these turkey burgers are each under 300 calories.
Smoked Gouda Burgers with Horseradish Butter, Grilled Onions, and Arugula
Gouda fans rejoice! These burgers have the wonderful cheesy flavor of gouda with the added punch of horseradish to make each bite a memorable addition to any cookout.
Red Beans-and-Rice Veggie Burgers
Stirring the rice as it cooks releases the starch that helps hold the veggie patties together. Want to go beyond vegetarian? Top these burgers with grilled shrimp or sausage.
Carolina Chicken Burgers with Ancho Slaw
Using lean ground chicken will make your next burger experience a lighter and lower calorie affair.
Tex-Mex Turkey Burgers
Grab a bag of tortilla chips and a can of black beans to serve alongside the burgers, and whip up a batch of margaritas for a festive cocktail; find your favorite recipe at southernliving.com/margaritas.
20-Minute Black Bean Burgers
Try using half of a spare whole-grain hamburger bun in place of the bread slice. These burgers also work with any other canned bean variety. Pile it high with red onion, creamy avocado, and a juicy tomato slice.
Buffalo Quinoa Burgers
This is the kind of satisfying, protein-rich veggie burger everyone will love, kicked up with a splash of hot sauce.
Light the grill for crowd-pleasing, mini turkey burgers — because size doesn't always have to matter. Patty on water rolls and top with pepperoncini peppers, if desired.