Our 23 Best Burger Recipes (2024)

Whether it's a weeknight dinner or weekend cookout, we always love having burgers on the table. So we've gathered some of our favorite burger recipes, from cheddar-stuffed burgers to Hatch Chile Smash Burgers. Swap out the protein in your patties with flavor-packed Italian sausage in these Italian-Sausage Burgers with Garlicky Spinach, with juicy seafood in these shrimp burgers, or load up the toppings with these Japanese-Style Chili Burgers and the Urdaburger. We have an array of recipes to keep every burger night unique.

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Our 23 Best Burger Recipes (1)

Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aioli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, OR.

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Next-Level Turkey Burgers with Lemon Aioli

Our 23 Best Burger Recipes (2)

The secret to chef Dan Kluger's super-moist turkey burgers? A quick brown sugar brine. Add a sofrito of onion, garlic, and jalapeño and top with a zingy lemon aioli and sweet barbecue sauce, and you've got a next-level turkey burger.

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Ultimate Veggie Burgers

Our 23 Best Burger Recipes (3)

These veggie burgers from Food & Wine's Kelsey Jane Youngman hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko.

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Hatch Chile Smash Burgers

Our 23 Best Burger Recipes (4)

This spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment and take this burger to the next level. Our Hatch Chile Salsa replaces the acidity of ketchup with just enough heat to keep things interesting.

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Japanese-Style Chili Burgers with Yuzu Mayo

Our 23 Best Burger Recipes (5)

This burger is a two-hander, topped with Japanese-spiced chili, tomatoes, and shredded iceberg lettuce.

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Rajma (Kidney Bean Curry) Veggie Burgers

Your quest for the perfect veggie burger is over. Mashed rajma (curried kidney beans) or canned beans get an umami burst with the addition of grated Parmesan and a melty slice of sharp cheddar cheese — and don't skimp on the piles of toppings. They make this already wonderful burger even more special.

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Crispy Comté Frico Cheeseburgers

Our 23 Best Burger Recipes (7)

Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers.

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Caprese Burgers

Our 23 Best Burger Recipes (8)

The delicious flavors of a caprese salad — basil, tomato, and mozzarella — are captured in these juicy burgers.

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Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots

Our 23 Best Burger Recipes (9)

Chef Kyle Bailey makes these cheese-stuffed "Juicy Lucy" burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns.

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F&W's Ultimate Burger

Our 23 Best Burger Recipes (10)

Meat expert Pat LaFrieda of LaFrieda Meat Purveyors worked with us to create the most delicious homemade burger blend, combining five cuts of meat into the juiciest, beefiest and most consistently delicious burger you'll ever have.

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Bacon-and-Kimchi Burgers

Our 23 Best Burger Recipes (11)

Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi, and a spicy homemade sauce.

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Cheddar BLT Burgers with Tarragon Russian Dressing

Our 23 Best Burger Recipes (12)

Chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat on these BLT burgers extra-delicious.

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Ginger-Sesame Pork Burgers with Slaw

Our 23 Best Burger Recipes (13)

Former F&W senior associate recipe developer Melissa Rubel Jacobson adds scallions, fresh ginger, garlic, and sesame oil to ground pork to make juicy burgers. They're ready in just 25 minutes.

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Nacho Burgers

Our 23 Best Burger Recipes (14)

These next-level burgers from Bobby Flay are topped with gooey cheese, salsa, and tortilla chips. Pair them with a bold, berry-rich Zinfandel.

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Minetta Burger

Our 23 Best Burger Recipes (15)

New York City institution Minetta Tavern has become known for its spectacular hamburgers. The restaurant's namesake burger is made with a blend of beef short rib and brisket from the nearly century-old local purveyor Pat LaFrieda.

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Umami Burgers with Port and Stilton

Our 23 Best Burger Recipes (16)

For this burger, resist the urge to pile on classic toppings like lettuce, tomato, and ketchup. "The port is your condiment," Adam Fleischman says. The wine is reduced and drizzled on top of Stilton-topped burgers for flavor-packed results.

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Lamb Burgers with Onion Soup Aioli

Our 23 Best Burger Recipes (17)

Instead of putting caramelized onions on these tasty lamb burgers, Food & Wine's Justin Chapple whisks onion soup mix into mayonnaise for a very playful and delicious spread.

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Shrimp Burgers

Our 23 Best Burger Recipes (18)

This hearty shrimp burger is a nod to the classic New Orleans po'boy, but without the hassle of pulling out the deep fryer. The trick here is putting half the shrimp into a food processor to use as a binder for the burger, meaning that the patty has more shrimp flavor.

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Chicken Burgers

Our 23 Best Burger Recipes (19)

Flavored with scallions, parsley, basil, and lemon zest, these chicken burgers are delicious enough to stand alone, but for a fuller meal, serve them with coconut rice and a green salad, or on brioche with harissa-honey mayo.

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Cheddar-and-Onion Smashed Burgers

Our 23 Best Burger Recipes (20)

Inspired by the sliders at White Manna in Hackensack, New Jersey, Umami Burger founder Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.

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Avocado Burgers with Chile and Queso Fresco

Our 23 Best Burger Recipes (21)

This terrific burger is sprinkled with a spice mix halfway through grilling. Garnishes of crema and avocado add rich creaminess.

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Smoked Gouda and Bacon Burgers with Barbecue Sauce

Our 23 Best Burger Recipes (22)

This smoky patty melt features smoked Gouda cheese, hot sauce-spiked onions, and sweet homemade barbecue sauce.

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Italian-Sausage Burgers with Garlicky Spinach

Our 23 Best Burger Recipes (23)

Using sausage in burgers is a smart shortcut, because the meat is already seasoned. Here, former Food & Wine editor Grace Parisi makes her burgers with sweet or hot Italian sausages, tops them with provolone cheese, and serves them on ciabatta rolls with garlicky spinach and sun-dried-tomato pesto.

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Our 23 Best Burger Recipes (2024)


What is the secret to juicy burgers? ›

Making a juicy, flavorful hamburger starts with using the ideal beef-to-fat ratio. In this case, we recommend an 80/20 ratio—that's 80% beef to 20% fat; just enough fat to make it juicy. You can use a 90/10 ratio if you like, but remember that the leaner the beef, the less flavor and juice you'll get to enjoy later on.

What seasoning does Gordon Ramsay use on burgers? ›

Season all sides of the patties generously. In a small mixing bowl, stir together the mayo, Sriracha sauce and salt together. Set aside. Oil the meat well on both sides and place onto the medium heat side of the grill.

Why add eggs to hamburgers? ›

Egg yolk acts as a binder and adds flavor

After forming it into a patty, he explains that the egg actually helps bind the meat together, and adds an incredibly rich flavor to the burger patty. As a good rule of thumb, it's best to add one yolk per pound of ground beef.

When to put Worcestershire sauce on burgers? ›

Cook the burgers in a cast iron pan with butter and a splash of Worcestershire sauce until golden brown and slightly charred on the first side. Flip the burgers, add more butter, splash more Worcestershire, and cook the burgers until golden brown and very slightly charred on the second side.

What to add to ground beef for burgers? ›

Mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic in a large bowl using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill grate. Grill patties until browned and no longer pink, about 5 minutes per side.

Why do my burgers come out tough? ›

First thing, do not overwork your meat. It makes it dense, which can become tough and chewy after cooking. Second, experiment with different thicknesses. Thicker burgers tend to be juicier than thinner.

What combination of meat makes the best burger? ›

Selecting the best meat for burgers

A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor). Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).

How to make burgers like a pro? ›

The burgers will shrink slightly as they cook, so you want the raw patties to skew a little larger than the buns onto which they'll eventually land. Make a small dimple in the center of the patty—this indentation will prevent your burger from puffing up like a balloon, ensuring an even and picturesque patty.

What makes a burger so tasty? ›

Beef is delicious on its own – it is a high-quality protein that is tender, juicy, and full of natural flavor. The most important tip for making the perfect burgers is to keep it simple. You don't need a bunch of mix-ins, or you're just masking the flavor of the beef. Remember it's not a meatloaf, but a burger.

How do you make hamburger patties taste better? ›

Worcestershire sauce adds tang to beef.

"Balancing that with a little olive oil is just going to add a little more fat and texture to meat when it hits the grill, and help prevent it from sticking." This sauce can be added directly into ground meat to make burger patties more moist and flavorful.


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