Burger

It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.

This simple burger recipe comes from White Diamond, a now defunct slider joint in Linden, New Jersey.

Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.

Lamb burgers are a great way to switch up burger night at home. Change is good, y’all! Lamb has more of an earthy, gamey flavor than beef, and it’s completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.

These tasty burgers have a little chile kick and are ideal to pop into a sealable container and take to work for lunch.

These mini burger patties are versatile and family-friendly. Make a big batch to freeze and then serve all week long as sliders, on grain bowls, in pita sandwiches, and more.

Let's just call this the ultimate burger and be done!

A good soak in buttery tomato sauce gives this ultra-juicy burger—a popular late-night Turkish street eat—its name.

Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, then tops it with a zesty Ginger-Lime Mayonnaise.

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.

This luxe burger gets its umami-packed richness from dry-aged steak. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter and you'll know it's worth every penny.

Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

Quinoa and red lentils cook in the same amount of time, right in the same saucepan, making these burgers super convenient.

Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there—the method is almost ritualistic in what it requires you to do to get close to burger perfection. I've also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.

You've been doing it in the car when nobody's looking...but you don't have to hide anymore. It's time to come clean—and this finger-licking-good burger is so much more satisfying than those greasy drive-through hockey pucks. Plus grass-fed beef is leaner and lower in calories than conventional beef. It even contains a unique fat that may help prevent cancer, diabetes, and heart disease. Talk about an afternoon delight.