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All-American Hamburgers With Red Onion Compote
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 recipes here, 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, or with juicy shrimp in these shrimp burgers. Or load up the toppings with these Japanese-Style Chili Burgers and the Urdaburger. We’ve got 22 recipes for you to make every burger night unique.
Cheddar-Stuffed Burgers with Pickled Slaw and Fried Shallots
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.
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.
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 on these BLT burgers extra-delicious.
Ginger-Sesame Pork Burgers with Slaw
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.
Cheddar-and-Onion Smashed Burgers
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. Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.
Minetta Burger
Minetta Tavern in New York City is known for its spectacular hamburgers. The restaurant’s namesake burger is topped with cheddar and caramelized onions — for the full experience, serve with pommes frites.
Nacho Burgers
These next-level burgers from Bobby Flay are topped with gooey cheese, salsa, and tortilla chips. Pair them with a bold, berry-rich Zinfandel.
Umami Burgers with Port and Stilton
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.
Italian-Sausage Burgers with Garlicky Spinach
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.
Lamb Burgers with Onion Soup Aioli
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.
Pimento Cheeseburgers with Bacon Jam
“This is like a bacon cheeseburger that went to heaven,” says chef Edward Lee. The pimento cheese and sweet bacon jam both melt into one dreamy, messy bite. Save any leftover spreads for an out-of-this-world grilled cheese sandwich.
Caprese Burgers
The delicious flavors of a caprese salad — basil, tomato, and mozzarella — are captured in these juicy burgers.
Smoked Gouda and Bacon Burgers with Barbecue Sauce
This smoky patty melt features smoked Gouda cheese, hot sauce-spiked onions, and sweet homemade barbecue 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.
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.
Ultimate Veggie Burgers
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.
Japanese-Style Chili Burgers with Yuzu Mayo
This burger is a two-hander, topped with Japanese-spiced chili, tomatoes, and shredded iceberg lettuce.
Urdaburger
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.
Shrimp Burgers
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.
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.
Next-Level Turkey Burgers with Lemon Aioli
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.
Chicken Burgers
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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