24 Hamburger Recipes to Put on Repeat
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
How do you like your hamburger? Plain, with ketchup? Loaded up with cheese and bacon? With a touch of heat, thanks to Hatch chiles? In this roundup, we've included all kinds of different burger recipes, from Bloody Mary-inspired burgers (horseradish, Worcestershire, and all) to our ultimate burger, which blends five — five! — different cuts of meat and gets simply topped with ketchup, mustard, lettuce, and tomatoes. Read on for those recipes and even more hamburgers to try whenever the mood strikes.
Steak Burgers with au Poivre Special Sauce
A duo of briny green peppercorns and cornichons combined with a dash of cognac dress up store-bought mayo to create a creamy sauce that's just sharp enough to cut through the fatty heartiness of these salt-crusted burgers.
Fleishers' Perfect Burger
For that perfect juicy-on-the-inside, crispy-on-the-outside burger patty, butcher Bryan Mayer suggests keeping your uncooked patties extra cold and only salting them right before they hit the heat. Both tips ensure a super-tender burger, keeping those little bits of fat and moisture inside the beef.
Classic Beef Burgers
Many restaurants claim to be the birthplace of the hamburger. Louis' Lunch, in New Haven, Connecticut, is a leading contender. Since 1900, the Lassen family has been grinding its beef daily, hand-shaping the patties to order, and grilling the burgers in antique cast-iron broilers over an open flame. The Louis' Lunch classic is topped with just onion and tomato, though the Lassens do offer a cheddar cheese sauce. The version of that sauce here is spiked with beer.
Japanese-Style Chili Burgers with Yuzu Mayo
This burger is a two-hander, topped with Japanese-spiced chili, tomatoes, and shredded iceberg lettuce. Be careful not to overmix the beef before shaping it into patties — a light hand yields tender burgers.
Juicy Lucy Cheeseburger
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Juicy beef, gooey cheese, tangy pickles, and silky caramelized onions come together for this unforgettable burger, created at Matt’s Bar in Minneapolis, Minnesota.
MSG Smash Burgers
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Two juicy beef patties are sandwiched with buttery melted onions and a creamy special sauce in these smash burgers. Chef Johnny Spero of Bar Spero in Washington, D.C., affectionately refers to the seasoning as “dad salt,” a combination of kosher salt, black pepper, and MSG. The special sauce is smoky, nicely balanced with the salt and sherry, and has bits of zippy, crunchy cornichons throughout.
Bacon and Kimchi Burgers
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.
Crispy Comté Frico Cheeseburgers
Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers. For best results, don't flip the buns straight out of the oven; letting them cool keeps the cheese crispy at the edges and soft in the center.
Urdaburger
Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aïoli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, Oregon. Kalimotxo, a Spanish red wine and cola cocktail, is the inspiration for the marvelously mauve aïoli.
F&W's Ultimate Burger
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.
Fried Green Tomato Double Cheeseburgers
"Anyone who loves a good burger has a soft spot for the Big Mac," says chef Edward Lee. In his ode to the fast food classic, he swaps the middle bun for a crisp fried green tomato that absorbs all of the savory juices from the beef, melty cheese, and sweet chile mayo. "More bread is just boring," he says. "The fried tomato adds crunch and a mild acidity."
Hatch Chile Smash Burgers
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. Don't try to use ground beef with less than 15% fat; it's crucial to delivering a juicy patty that doesn't dry out when smashed.
Bloody Mary Burgers
Former F&W culinary director at large Justin Chapple seasons these juicy beef burgers with horseradish, tomato paste, hot sauce, Worcestershire, and celery seeds.
Classic Cheeseburgers
"This recipe is for a classic, diner-style burger with all my favorite toppings," cookbook author Dennis Prescott writes. "Adding a mustard layer to the beef before frying creates the most [incredibly] delicious crust — you'll be an immediate convert."
Cheddar BLT Burgers with Tarragon Russian Dressing
Chef Laurent Tourondel brushes burgers with butter while they’re on the grill. The natural sugars caramelize, making the meat extra delicious.
Pimiento Cheeseburgers with Bacon Jam
"This is like a bacon cheeseburger that went to heaven," says chef Edward Lee. The pimiento cheese and sweet bacon jam both melt into one dreamy, messy bite — this is not a burger for the faint of heart. Save any leftover spreads for an out-of-this-world grilled cheese sandwich.
Double Cheeseburgers, Los Angeles-Style
For these double cheeseburgers, chef Roy Choi mixes toasted sesame seeds into the mayo for extra flavor and texture. He also tops the burgers with a combination of fresh shiso leaves and butter lettuce, in addition to thinly sliced red onion and tomato.
Umami Burgers with Port and Stilton
Resist the urge to pile on any of the usual toppings — lettuce, tomato, ketchup. "The port is your condiment," explains restaurateur Adam Fleischman.
Smoked Gouda and Bacon Burgers with Barbecue Sauce
Founding chef Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet housemade barbecue sauce, and hot sauce-spiked onions. He's glad he did: It was an instant hit.
Avocado Burgers with Chile and Queso Fresco
This terrific burger from 2007 F&W Best New Chef April Bloomfield is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess.
Cheddar and Onion Smashed Burgers
The secret to these burgers from Umami Burger founder Adam Fleischman is "umami dust" — a blend of bonito flakes, dried kombu, and shiitake mushrooms.
Juicy Texas Burgers
These hamburgers from celebrity chef Bobby Flay combine two lone-star favorites: the flavors of barbecued brisket and a tangy coleslaw topping.
Spicy 50/50 Burgers
Mixing seasonings into ground beef can make the burgers tough if the meat gets overworked. Chef Michael Symon ingeniously solves the problem by combining seasoned hot Italian sausage with the ground chuck. The sausage gives this cheeseburger, which is adapted from Symon's 5 in 5 cookbook, great texture as well.
Vietnamese-Style Banh Mi Burgers
Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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