7 Must-Try Burger Recipes
Burgers. You might think they're overdone, especially around this time of year. It always seems like someone is coming out with the new over-the-top burger and has new tips for making the perfect burger. But that's the thing about them, they don't get old. And you don't get tired of them.
Burgers are always being reinvented in more ways than one, and each person seems to have their go-to recipe or hold fast to the way their mom or dad cooked them growing up. And that's what's so great about them, whether they're made from beef, turkey, chicken, or even chickpeas, stuffed with cheese, topped with lobster, or just ketchup and maybe a pickle, they all fall under the fabulous category of burgers. You can have them any way you like, and there are endless ways to make them.
So if you're looking to experiment and stray from your usual stand-by recipe, take a shot at one of the burgers below and let us know what you think.
This recipe upgrades the traditional patty melt by adding tangy caramelized onions and crispy prosciutto to the equation.
— Maryse Chevriere
Curried Chicken Burgers with Cherry Tomato Chutney
Ground chicken can taste bland and often has the texture that's tough to work with, but with the addition of curry powder, onions, and peas...
— Valaer Murray
Grilled Bison Burger with Peaches and Jalapeño
While bison might not be the grilling meat at the top of everyone's list, it should be. Especially when you try it with this recipe...
— Yasmin Fahr
Hummus Burgers with Spicy Yogurt Sauce
These delicious veggie burgers are a cheap alternative to traditional meat burgers thanks to the chickpeas.
— Molly Aronica
Gorgonzola-Stuffed Turkey Burgers
My roommate Mike makes a meat turkey burger. He adapted this from his mom's famous meatloaf...
— Alexis Anderson
I am kind of a burger snob. Blame it on a couple of amazing burgers I've had in Connecticut and Rhode Island...
— Allison Beck
Themed burgers can be dangerous. Use too many gimmicks, make things too complicated, and you run the risk of being all concept...
— Arthur Bovino