Your Summer Burger To-Do List

Get set for a season of burger loving with these 11 must-try recipes.
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This coming Memorial Day weekend marks the (unofficial) start of summer, and with that comes longer days, warmer nights and, perhaps most important, the beginning of grilling season. From smoky, saucy barbecue to snappy hot dogs and even treats for dessert, there's no shortage of savory and sweet items to grill this summer, but what we're most looking forward to is a juicy, meaty classic: the burger. Simple and classic, stuffed with cheese, piled high with potato chips, stacked with double patties, topped with green chiles — the opportunities for building the ultimate burger are endless, and lucky for all of us, we have more than three long months to enjoy every single one of them. Add all 11 of these must-try recipes to your Recipe Box, and don't miss out on a summer of burger loving.

Perfect Burger: The name of Bobby Flay's easy-to-do burger speaks for itself. He lets flavorful, properly cooked meat shine, turning out tried-and-true results. You'll be coming back to this recipe again and again.

Killer Inside-Out Burger with Worcestershire Tomato Ketchup: Just one bite into Guy Fieri's bacon-laced burger reveals a gooey-good surprise inside: melty, creamy Swiss cheese.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Griddle Burger with 18,000 Island Dressing and Quick Pickles: While you may have had Thousand Island dressing before, Jeff Mauro's souped-up spread puts those toppings to shame. His version boasts next-level flavor thanks to the bold addition of pickled jalapenos, Dijon and granulated garlic to the ketchup and mayonnaise.

Crunchburger (aka the Signature Burger): "This is the 'house' burger at Bobby's Burger Palace. It's a basic burger (I like it garnished with red onion, tomato, romaine lettuce and horseradish mustard) with crunch," Bobby says. "The crunch factor comes from a big handful of potato chips layered between the burger and the bun."

The Burger Bar: Look to Tyler Florence's help-yourself burger station to rescue you from a cookout with a crowd. Once you grill the patties and prep the toppings, everyone can build their burgers just how they like.

Double-Decker Turkey Patty Melt: You won't miss the beef when Alex Guarnaschelli is in charge with this piled-high turkey burger, featuring two patties and generous smears of Sriracha-spiked mayonnaise.

BT0612_green-chile-cheeseburger

BT0612_green-chile-cheeseburger

Throwdown's Green Chile Cheeseburgers

Photo by: Tara Donne ©Tara Donne

Tara Donne, Tara Donne

Throwdown's Green Chile Cheeseburgers: Leave it to Bobby, the master of Southwestern cuisine, to create this towering burger of taste and texture. Rich and creamy queso, a three-chile relish laced with cilantro, and homemade pickled onions — it's all happening on these five-star beauties.

Sliders: To make sure her mini burgers are flavored from the inside out, Ina Garten mixes the ground beef with thyme, fresh garlic and Dijon, then tops the grilled patties with nutty Gruyère cheese and serves them with peppery arugula on brioche buns.

Smashed Sausage and Peppers Burgers: Who says sausage and peppers are meant only for hot dog buns? Here Jeff reinvents the Italian classic into a burger by turning the sausage (your choice of sweet or hot) into patties and blanketing them with tender bell peppers and creamy mozzarella cheese.

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MEATLOAF_BURGER_012.tif

Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Tangy Meatloaf Burgers: In true meatloaf fashion, these quick-fix burgers from Food Network Magazine are made with a trio of meats — ground pork, beef and veal — and they're brushed with a sweet and savory ketchup-duck-sauce glaze.

Cedar Planked Burgers

Photo by: Tara Donne

Tara Donne

Cedar Planked Burgers: After quickly cooking the burgers over direct heat to achieve a crunchy crust on the meat, Bobby moves the patties to cedar planks over indirect heat to finish cooking, so they have time to absorb the smoky flavor of the wood. He rounds out the burgers with gooey cheddar, plus a red wine-chile barbecue sauce, and grilled mushrooms and onions.

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