The brainchild of RnR Scottsdale, this creative burger recipe was the winning one at the 35th Annual Scottsdale Culinary Festival’s Burger Battle. Extra steps need to be taken to create spiced bacon, a tangy onion jam, and the Brussels sprouts, but it all comes together to offer a juicy cheeseburger that makes eating your vegetables easy.
Even the Greeks know their burgers, and Pillsbury does right by them by creating this authentic turkey burger recipe using their frozen French loaves as buns.
Packed with premium protein, essential fatty acids, iron, calcium, fiber, and trace minerals, this burger isn’t too hard on the eyes, either. Different grains and spices come together to create an incredibly flavorful vegetarian burger that fulfills your daily nutrition needs, too.
Feeding the Southwest, this fast-food chain is known for its juicy grilled burgers, and their Western Bacon Cheeseburger topped with crispy onion rings is among their top-selling items and a favorite among celebrities such as Zac Efron and Padma Lakshmi. Thankfully for us, the chain shared their popular menu item’s recipe with us last year, solidifying its place on our Best Burgers list.
This recipe is not another boring vegetarian variation of a burger. Flavored with cumin, paprika, and mint, ground chickpeas are tossed with crunchy walnuts before they are seared to perfection. Topped with a cool and refreshing mint raita, these chickpea burgers could even satisfy the most carnivorous burger fan.
These chicken sliders are given a large dose of flavor with green onions, tarragon, parsley, and garlic mixed in. Pillsbury creates a peppery, sweet mustard that is a perfect complement to the herby sliders.
The inspiration for this recipe came from the homemade pretzel bun and cheese sauce, because hey, what goes better with those things a juicy, fat brat? The authors of Wicked Good Burgers create their own brat recipe by using ground pork and veal and seasoning it with ginger, nutmeg, and beer for an authentic version.
This recipe was created on behalf of the National Peanut Board by resident health expert Jennifer Iserloh. As a trained chef and nutritionist, Iserloh wanted to feed America’s obsession for burgers by creating one that incorporated the superfood peanuts. "Burgers are an all-American obsession," she says. "Cooking with superfoods means you can have the best of both worlds: your burger fix and top nutrition."
Don’t let the name of this burger scare you — the only killer on the plate of Marble Lane’s secret "off-the-menu" burger in New York City is the taste, created from a tender beef patty topped with Comté cheese, a thick, juicy slice of tomato, avocado, and a fried egg. We liked stabbing our burgers with a knife as well because we thought it helped keep the mile-high creation together.
We’ve heard of mushroom burgers as a vegetarian alternative but have never thought of adding mushrooms to the beef of a burger. Cooking mushrooms with garlic, thyme, and red wine will make you feel as if you’re creating a luxurious French dish, but what results is a flavorful, healthy burger topped with a fried egg and a truffle, Parmesan, and arugula mixture. Oh, and, the mayonnaise-mustard-ketchup condiment is not to be overlooked either.
We liked this burger recipe because it made it easy to create a vegetarian variety with sweet potato without the burgers falling apart. This recipe has you bake the burgers — made with black beans, sweet potatoes, and a handful of seasonings — before topping them with lime juice-coated avocado slices, tomato, onion, and coleslaw.
Surveying this recipe’s ingredients, you’ll see why chef Alex Garcia of AG Kitchen in NYC pegged it as both a representation of Manhattan and Latin America. It’s got all of the things New Yorkers love about a burger: Cheddar cheese, bacon, lettuce, tomato, and red onion, and a hint of Latin flair with guacamole.
Located in Hollywood, 25 Degrees knows their burgers — the name is meant to signify the temperature difference between a medium-rare and well-done burger. Their Number One burger is, you guessed it, the number one burger served at the iconic and classic burger joint, and chef Tim Goodells shared the recipe with us.
A fruity complement to turkey is not a new concept — we’ve been eating cranberry sauce with our Thanksgiving turkey for ages, but the thought of creating a fruity condiment to complement turkey burgers surprised us, in a good way. Buttermilk biscuits, pomegranate molasses, and a cool creamy mayonnaise mixture make this turkey burger one of our favorites.
Whenever we see umami our mouths start to water, and this recipe gets even better with a bison burger and rich roasted mushrooms. Nutritional yeast is added to the bison blend to give it a unique and tender texture, and grated Parmigiano-Reggiano is added at the finish for a sharp bite. The best part? The recipe was written with the help of a doctor, so it’s all-natural and good for you, too.
The authors of Wicked Good Burgers are very clearly barbecue experts, and this recipe incorporates all of their skills into a brisket burger. Seasoned with a unique barbecue rub and topped with a pit sauce for the finish, this concoction had us wanting to make a lot more burgers out of brisket.
Ideal for those who suffer from food allergies, these mini burgers show off the simple beauty of a grilled portobello mushroom: the smokiness of the grill and the tang of a balsamic marinade. Topped with red onion and tomato, and you’ll practically forget you’re eating a vegetarian burger.
Created by chef Michael Lomonaco of New York City’s Porter House, this burger recipe won our hearts because of the simple onion jam he makes to top his burger. The onions are sautéed and reduced in a rich red wine to create a flavorful condiment for Lomonaco’s juicy Cheddar cheeseburger.
Sometimes it’s the simple things in life that make all the difference, like with these basic bacon cheeseburgers that use Swiss cheese rather than more common choices like American or Cheddar. It’s just the right amount of flare to make these burgers unique and memorable in our books.
A quick peek at the ingredients of this burger and you’ll quickly realize why it’s called the $100 burger. Every type of decadent ingredient that could be considered is in this recipe. Topping it with a lemon aioli? Make it a Meyer lemon aioli instead, and add a little truffle to your portobello mushroom cream, as well. It’s all finished off with a ring of lobster tail so that no expense is spared. If you don’t have a meat grinder, ask your butcher to grind the blend of brisket, foie gras, and shortribs for your burger.
We’ll never get tired of Michael Psilakis' Greek-variations of classic dishes, and his Kefi lamb burger is no exception. A combination of dried parsley, oregano, and dill lends pleasant herbal flavors to the patty, and a well-dressed salad with feta makes the perfect topping.
Named after a dear friend of Short Order’s owners Amy Pressman and Bill Chait, this is their signature burger on the menu of their farm-to-table diner-style establishment in Los Angeles. While the cheeseburger recipe is not complex, we think you’ll make the spicy mayonnaise over and over again.
While he’s usually known for his classic brasserie fare at his Los Angeles Comme Ça, chef David Myers has received quite a bit of attention for his house burger — so much so that his West Hollywood location has devoted an entire night of the week (Tuesday) to burgers. The burger is traditionally prepared with all of the classic trimmings, but it’s the spicy mayonnaise with ketchup, cayenne, and chili powder mixed in that keeps us going back to it.
Originated in 1921, the White Castle slider is said to be the first burger ever created when founder Walt Anderson flattened a ball of meat on his griddle to get it to cook faster. We can't deny our love for a beef patty topped with onions and a pickle, so we had to include it on our list, and this recipe is our very own creation of the fast-food icon.
As much as we hate to insult the healthy white meat, sometimes a turkey burger needs a little help in the taste department, which is exactly what Gaby Dalkins, author of Absolutely Avocados,did with this recipe. Her bacon-cotija guacamole is the perfect, flavorful complement to the juicy turkey burgers, and we’re convinced that we’ll be using it for a lot more than our burgers.
This recipe brings together the key elements of a Jewish deli — all in a burger. Homemade Russian dressing and a unique pastrami burger make one of our favorite deli sandwiches into a burger creation, and one of our picks for the 50 best.
This burger includes a tender sirloin patty made with shallots and spicy chili powder topped with all of the trimmings — and then some. We like to think of this as a beef burrito slammed inside a hamburger bun, with salsa, jalapeños, and Monterey Jack cheese.
As editor-in-chief of Grilling.com, Clint Cantwell knows his barbecue –— especially when it comes to burgers. While we would take any burger recipe from him, his Roquefort-stuffed venison burger caught our eye because of its ease of preparation and the elegance of its ingredients. Tender venison patties are stuffed with the decadent cheese and topped with truffle-infused portobello mushrooms and balsamic-flavored ketchup to make this burger a must and one of our picks for the best out there.
If you’re a sucker for the Italian specialty, you’ll like Cooking Light’s meatballs-in-a-burger recipe. They use light turkey meat flavored with basil, oregano, and fennel seeds to create patties and top them with classic provolone cheese, marinara sauce, and fresh basil. We’ve heard of meatballs subs, but we loved this burger recipe because it stayed true to the beauty of a burger while offering all of the delicious tastes of the Italian dish.
An elegant variation of a classic cheeseburger, this burger from Better Homes and Gardens packs an extra punch of protein by topping theirs with a fried egg. The favorable combination of goat cheese and beets is included in this burger and makes it one that we’ll like trying every now and then when we’re looking to mix things up.
If you haven’t heard of Island Creek Oyster Company, it’s about time you did, and this burger is the perfect way to discover it. To pay homage to the Duxbury, Mass., oyster farm, the authors of Wicked Good Burgers devised this tasty burger recipe that’s topped with perfectly fried oysters and a tartar sauce. We like it so much because of the way they time the recipe — they even tell you when to start heating your oil for the oysters while you’re creating the burger.
Along with going to watch some good football, Kansas City Chiefs fans can’t wait to get to the stadium to wrap their hands around this burger. A creamy onion spread and crispy fried onions make this burger exactly what it says it is, awesome.
Lamb meat is not usually used to make burgers, explains author Barton Seaver of Where There’s Smoke, because the fat in the meat is not a favorable flavor or mouthfeel, making it difficult to create a juicy patty. He resolves this issue by substituting some of the fat taken out of the meat with olive oil, and pairs his lamb burgers with other like-minded Mediterranean ingredients such as preserved lemons for flavor and ground pistachios for texture and aroma.
Named one of the 10 "Best New Restaurants in America," by GQ in 2009, Serpas in Atlanta, GA receives a lot of its praise for its custom-blend beef patty served on a homemade brioche bun. Topped with Monterey Jack cheese, crispy bacon, and a spicy mayonnaise, Serpas’ double beef patty represents everything we love about a classic cheeseburger — diner style. It’s seared to perfection on a flattop griddle and served on a buttery toasted bun.
This Cuban-inspired burger is out of this world. Topped with roasted pulled pork, a chimichurri mayonnaise, and homemade chicharrones, we need a nap after enjoying one of these babies.
This burger won our praises because of its ridiculous factor. If you’re wondering why they named it the Ultimelt, maybe the fact that it’s sandwiched in between two gooey grilled cheeses will settle it for you. We don’t think it needs anymore explanation than that for why it made this list.
We don’t think anyone would argue with us when we say that Bobby Flay knows his burgers, and this one showcases his love of Southwestern fare with roasted poblano peppers, pickled red onions, and queso cheese. Not only is this burger a best recipe in our books, but it also won the People’s Choice award at the 2013 South Beach Wine & Food Festival’s Burger Bash event.
If you’re an experimental cook, then this burger recipe is for you. Using the sous vide technique, the authors of Wicked Good Burgers devised this recipe so that the interior of the burger is cooked to just the right temperature and the exterior is not overdone. Once they’re cooked in a hot water bath, they can be finished on your choice of a skillet or grill and topped with their delicious special sauce.
This recipe seems simple in nature, but when you look closer you’ll see there are extra steps taken to make sure that a classic such as a Cheddar cheeseburger is treated well and tastes good. Tender shallots are cooked down and braised in white-wine vinegar to create a topping to a tender patty mixed with minced garlic. A little bit of mayonnaise and peppery arugula are all that are needed to complete this unassuming yet delicious burger.
Most of our in-house recipes included on this list are meant to replicate a famous or well-known recipe, but this one was created entirely on its own, which is why it made the list. Executive editor Arthur Bovino recalls a French jus when he serves his onion and cheeseburger with a side of French onion soup for dipping, and we think it’s absolutely genius.
How could we not include this genius creation on our best burgers list? While the sight of it alone caught our attention, it wasn’t until we tried it that we realized how truly special this burger creation is. A green chile relish is the perfect topping to a flavorful burger patty topped with a slice of cheese. We agree with authors Andy Husbands, Chris Hart, and Andrew Pyenson of Wicked Good Burgers when they recommend not to eat one every day, though.
Not only is this burger delicious and beautiful to look at, but it’s good for you, too. Diced tuna steak is given color from celery and red bell pepper, flavor from lemon juice and cilantro, and crisp from panko. Topped with a velvety layer of avocado, a spicy wasabi mayonnaise, and a tart cucumber pickle, it satisfies our basic cravings for a burger while exciting our taste buds with new and exotic flavors.
Created by blogger Genet Hogan of Raised on a Roux, these sliders pay homage to their New Orleans hometown with spicy Andouille sausage mixed with ground chuck, green onions, garlic, and Worcestershire sauce. They wouldn’t be complete, though, without a topping of cheese sauce made with cream, Cheddar, and Jack cheese.
Taste of Home puts a Mediterranean spin on a classic burger by adding fresh ingredients like chopped basil to the beef blend. Topped with a sun-dried tomato mayonnaise, it’s a great variation of a traditional burger and among our favorites.
We wouldn’t turn down a reputable magazine’s test kitchen recipe on any day of the week, but this one really stole our hearts because of its international appeal. Flavored with fresh ginger, cilantro, green onions, and sesame oil, these burgers have an Asian-meatball quality to them, and are topped with lime-based coleslaw for a bright flavor and crunchy texture.