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.
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, and fiber, this burger looks as good as it is good for you. Grains and spices come together to create an incredibly flavorful vegetarian burger.
These chicken sliders get a big punch of flavor from green onions, tarragon, parsley, and garlic. Pillsbury also creates a peppery, sweet mustard that is a perfect complement to these herbacious sliders.
The inspiration for this recipe came from the homemade pretzel bun and cheese sauce, because hey, what goes better with those things than a juicy brat? The authors of Wicked Good Burgers create their own brat using ground pork and veal and seasoning it with ginger, nutmeg, and beer.
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.
We like this burger recipe because it makes 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.
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 justify this All-American recipe by saying "if one of something is good, two is better, right?" We couldn’t agree more. They use their "smash" technique to create a juicy, crispy crust for their bison burgers by adding balls of the meat mixture to the pan and gently smashing them into patties with their spatula.
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 has us wanting to make a lot more burgers out of brisket.
Ideal for those who suffer from food allergies, these mini burgers highlight the simple yet delicious grilled portobello mushroom. Top them 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 the juicy Cheddar cheeseburger.
Sometimes it’s the simple things in life that make all the difference, like these basic bacon cheeseburgers that use Swiss cheese instead of American or Cheddar. It’s just the right amount of flare to make these burgers unique and memorable.
A quick peek at the ingredients of this burger and you’ll quickly realize why it’s called the $100 burger; there are lots of decadent ingredients in this recipe like the Meyer lemon aioli, truffle and mushroom cream, and lobster tail. If you don’t have a meat grinder, ask your butcher to grind the blend of brisket, foie gras, and shortribs for you.
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.
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. 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.
The White Castle slider has been around since 1921. 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. This recipe is our very own creation of the fast-food icon.
Authors Mike DeSimone and Jeff Jenssen of The Fire Island Cookbook got their inspiration for these sliders from the miniature appeal of the White Castle Slider. Their cooking technique is a little different from the fast-food chain’s (they grill theirs), but they more than make up for it by topping them with crispy onion rings and rich blue cheese.
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.
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.
This burger includes a tender sirloin patty made with shallots and spicy chili powder and 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.
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 then top them with classic provolone cheese, marinara sauce, and fresh basil. We’ve heard of meatballs subs, but we love this burger recipe because it stays 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 because it's topped with a fried egg. The delicious combination of goat cheese and beets is included too making this a burger we'll make 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 the Duxbury, Massachusettes oyster farm. The authors of Wicked Good Burgers top this one with perfectly fried oysters and tartar sauce.
If you’re craving seafood and need a quick fix, try chef David Burke’s lobster burger. It’s loaded with shrimp and lobster meat and enhanced with classic flavors like lemon and butter.
Chef Richard Blais created this burger recipe with mushrooms in mind; they're not only included in the seasoning, mayonnaise, and ketchup, but in the burger blend as well.
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 isn't usually used to make burgers, explains Barton Seaver, author of Where There’s Smoke, because the fat in the meat can create an unfavorable flavor or mouthfeel. He resolves the issue by substituting some of the fat with olive oil, and pairs his lamb burgers with other like-minded Mediterranean ingredients such as preserved lemons and ground pistachios.
Named one of the 10 "Best New Restaurants in America," by GQ in 2009, Serpas in Atlanta 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 is one seriously delicious burger. It has a proprietary beef-blend patty mixed with homemade "Sai Oor" curry paste and is topped with homemade cilantro-lime mayonnaise and green papaya kraut.
If you’re wondering why they named this burger the Ultimelt, maybe the fact that it’s sandwiched in between two gooey grilled cheese sandwiches will settle it for you!
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.
Tender shallots are cooked down and braised in white-wine vinegar to create a topping for this tender patty. 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. Executive editor Arthur Bovino's take on a French jus, he serves his onion-topped cheeseburger with a side of French onion soup for dipping. We think it’s absolutely genius.
This juicy beef burger flavored with scallions, soy sauce, and sesame oil is served on the crunchy ramen noodle-bun it’s named for. The Asian-inspired flavors are rounded out with spicy sriracha ketchup.
Though this might look like your average beef burger served on a Kaiser roll with lettuce and tomato, one bite will convince you otherwise. This burger has a delicious surprise — a tangy, salty, melted feta cheese-middle.
How could we not include this genius creation on our best burgers list? A green chile relish is the perfect topping for a flavorful burger patty topped with cheese. Now we just have to try not to eat one every day!
Not only is this burger delicious and beautiful to look at, but it’s good for you, too. Diced tuna steak is mixed with celery and red bell pepper, flavored with lemon juice and cilantro, and crisped-up with panko breadcrumbs. 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.