50 Burger Recipes

Fire up the grill! Food Network Magazine created 50 sizzling burgers — enough to keep you satisfied all season long!

Photo by: Tina Rupp

Tina Rupp

1. Classic Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

2. Cheese Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.

3. Blue Cheese Make Classic Burger (No. 1). Spread soft blue cheese on the inside of the bun and melt in the oven.

FOODNETWORK_20100302_111.tif

FOODNETWORK_20100302_111.tif

Food stylist: Stephana Bottom Prop stylist: Pamela Duncan Silver ,Food stylist: Stephana Bottom Prop stylist: Pamela Duncan Silver

Photo by: Tina Rupp

Tina Rupp

4. Bacon Cheese Put bacon strips on a parchment-lined baking sheet; put another pan on top. Bake at 400 degrees F, 10 minutes, then uncover and bake 10 more minutes. Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.

 

5. Bacon, Egg and Cheese Make Classic Burger (No. 1). Melt 2 slices muenster on the bun in the oven. Serve the burger, a fried egg and bacon (No. 4) on the bun.

6. Caramelized Onion Cook 2 sliced red onions in butter over low heat until caramelized, about 35 minutes; season with salt and pepper. Make Classic Burger (No. 1); top with the onions.

FOODNETWORK_20100302_054.tif

FOODNETWORK_20100302_054.tif

Food stylist: Stephana Bottom Prop stylist: Pamela Duncan Silver

Photo by: Tina Rupp

Tina Rupp

7. Sliders Make Classic Burger (No. 1) as 2-ounce patties; cook 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.

 

 

FOODNETWORK_20100302_123.tif

FOODNETWORK_20100302_123.tif

Food stylist: Stephana Bottom Prop stylist: Pamela Duncan Silver

Photo by: Tina Rupp

Tina Rupp

8. Juicy Lucy Make Classic Burger (No. 1), but shape the meat into 2 flat patties. Lay 2 slices American cheese between them and form the meat around the cheese before cooking.

 

 

9. 'Shroom Cook 1 pound sliced mushrooms in butter until golden, then add 1 chopped garlic clove and 2 tablespoons Worcestershire sauce and cook until crisp; add fresh parsley. Make Classic Burger (No. 1); top with the mushrooms.

10. BLT Cook 2 bacon slices in simmering water, 15 minutes. Drain and cool, then chop and mix with 4 ounces ground beef chuck. Shape and cook as directed for Classic Burger (No. 1); top with mayonnaise, lettuce and tomato.

11. Texas Bean Make Classic Burger (No. 1). Top with refried beans, red onion, cheese sauce and corn chips.

12. Butter Make Classic Burger (No. 1), but add butter to the skillet. Top with more butter and serve on a buttered bun.

13. Steamed Make Classic Burger patty (No. 1); lay in a hot skillet, add sliced mushrooms and onions, and season with salt. Pour in ¼ cup water; cover and steam 3 minutes. Top with sliced cheddar; steam 1 more minute. Serve on a soft bun.

14. English Cheddar Combine 1/2 cup mayonnaise, 4 teaspoons Worcestershire sauce and 1 teaspoon hot mustard. Make Classic Burger (No. 1); top with 2 slices English cheddar in the last minute of cooking (cover to melt). Serve on a toasted English muffin with some mayonnaise sauce.

A hamburger topped with cheese on a toasted bun

Photo by: Tina Rupp

Tina Rupp

15. Huntsman Make Classic Burger (No. 1). Add 2 thick slices Huntsman cheese in the last minute of cooking (cover to melt). Serve on a toasted English muffin.

 

 

16. Brie Make Classic Burger (No. 1). Top with 2 slices Brie in the last minute of cooking (cover to melt). Serve on brioche buns with whole-grain mustard, cornichons and watercress.

17. Chile Make Classic Burger (No. 1), but mix 1 tablespoon diced roasted poblanos with the beef. Top with 2 slices cheddar in the last minute of cooking (cover to melt). Top with salsa verde and sliced chiles.

18. Miami Make Classic Burger (No. 1), but shape into a rectangular patty. Pulse 1/3 cup mayonnaise with cilantro and scallions in a food processor and spread on a toasted Cuban roll. Serve the burger on the roll with fried plantains.

19. Everything Bagel Brush a bun top with a beaten egg white and sprinkle with dried onion, salt, and poppy and sesame seeds. Bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with cream cheese, horseradish, tomato and red onion.

20. Trattoria Make Classic Burger (No. 1); serve on an Italian roll spread with gorgonzola. Top with arugula, tomato and fried pancetta

21. Panini Cook a 4-ounce, 1/4-inch-thick Classic Burger (No. 1). Sandwich on ciabatta with pesto, provolone, prosciutto and roasted red peppers; grill in a panini press.

22. Asian Brush a bun top with a beaten egg white; sprinkle with Japanese rice seasoning and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with mayonnaise.
 

A hamburger covered with sauce topped with

Photo by: Tina Rupp

Tina Rupp

23. Hoisin Burger Make Classic Burger patty (No. 1). Mix 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine and honey; brush on the patty and broil 4 minutes per side, brushing with more sauce. Serve on an Asian-spiced bun (No. 22) with broiled scallions and mayonnaise.
 

24. Provencal Brush a bun top with a beaten egg white, sprinkle with herbes de Provence and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with olive tapenade, tomato and mayonnaise.

25. Iberian Brown sliced chorizo, garlic, onion and roasted red peppers in olive oil. Make Classic Burger (No. 1); serve on a roll with the chorizo topping and mayonnaise.

26. Grilled Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side. Serve on a grilled bun.

27. Taco Make Grilled Burger (No. 26), but sprinkle with cumin, oregano and chili powder before cooking. Serve on a soft bun with guacamole, salsa, sour cream, tortilla chips, lettuce and cheddar.

28. Bison Make Grilled Burger (No. 26) with ground bison; grill 2 to 3 minutes per side. Serve on a toasted bun with onion dip.

29. BBQ Make Grilled Burger (No. 26). Brush with barbecue sauce in the last minute of cooking.

30. Texas Make Grilled Burger (No. 26). In the last minute of cooking, brush with barbecue sauce and top with sauteed onions, pickled jalapeños, crisp bacon and 2 slices jack cheese (cover to melt). Top with mayonnaise.

31. Chipotle Make Grilled Burger (No. 26). Add 2 slices jack cheese in the last minute of cooking (cover to melt). Mix 1/4 cup mayonnaise, 1 tablespoon minced chipotles in adobo and a splash of lemon juice. Serve the burger on a roll with chipotle mayonnaise and avocado.
 

A hamburger topped with herbs, corn, peppers and red onions on a square yellow plate

Photo by: Tina Rupp

Tina Rupp

32. Chipotle Corn Toss corn kernels and sliced bell pepper with lemon juice, olive oil and salt. Make Grilled Burger (No. 26), but sprinkle with ground cumin before cooking. Serve on a crusty bun with chipotle mayonnaise (No. 31), the corn salsa, onion, tomato and cilantro.

 

33. Deep-Fried Deep-fry a 6-ounce beef chuck patty in 360 degrees F canola oil with onion and pickle slices until crisp. Drain on paper towels. Serve on a potato bun.

A chicken sandwich topped with herbs, carrots and red onions on a small square light green plate

Photo by: Tina Rupp

Tina Rupp

34. Thai Pork Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Make Grilled Burger (No. 26) with ground pork; baste with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

 

35. Smashed Onion Season a thick onion slice with salt and pepper; cook in a hot cast-iron skillet until browned on the bottom. Flip, separating the rings, then cover with a handful of ground beef. Smash into a patty and brown on both sides. Serve on a crusty bun.

36. French Onion Brush a bun top with a beaten egg white; sprinkle with fresh thyme and bake at 350 degrees F, about 5 minutes. Make Smashed Onion Burger (No. 35) and top with 2 slices Gruyère (cover to melt). Serve on the herbed bun.

37. Scallop Sliders Sear sea scallops in butter, 2 minutes per side. Mix 1/4 cup mayonnaise and 1 teaspoon hot chili sauce. Serve the scallops on mini buns with the spicy mayonnaise and avocado.
 

A sandwhich made of chicken topped with coleslaw on a small white plate with dark blue edging

Photo by: Tina Rupp

Tina Rupp

38. Creole Crab Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablespoon each Creole mustard, lemon juice and honey; season with cayenne and salt. Fry your favorite crab cakes. Serve on rolls with the Creole slaw.

 

39. Turkey Mix 1 pound ground turkey, 1 grated green apple, 1/2 cup minced scallions, 1/4 cup panko, and salt and pepper. Form into four 1-inch-thick patties, make an indentation in the centers and cook 4 to 5 minutes per side on an oiled grill. Serve on whole-wheat buns.

40. Thanksgiving Make Turkey Burgers (No. 39). Mix 1/4 cup each honey mustard and mayonnaise; brush on toasted potato buns. Serve the burgers on the buns with lettuce, onion and a slice of canned cranberry sauce.

41. Mediterranean Make Turkey Burgers (No. 39). Serve on grilled multigrain bread; top with goat cheese, olives, grape tomatoes and arugula tossed with vinaigrette.

42. Greek Lamb Mix 1 1/2 pounds ground lamb, 1/3 cup each yogurt and feta, 1 teaspoon each garlic, mint, lemon zest and salt, and a pinch of red pepper flakes. Shape into four 1-inch-thick patties. Brush with oil; grill 4 to 5 minutes per side. Serve in pitas with onion, tomato, cucumber and tzatziki.

43. Middle Eastern Mix Greek yogurt with a dash of chili oil and a pinch of salt. Make Greek Lamb Burgers (No. 42); serve on flatbread with the yogurt sauce.
 

FOODNETWORK_20100302_135.tif

FOODNETWORK_20100302_135.tif

Food stylist: Stephana Bottom Prop stylist: Pamela Duncan Silver

Photo by: Tina Rupp

Tina Rupp

44. Salmon Dice 3/4 pound wild salmon; puree half with 2 scallions. Mix with the remaining diced salmon, 1/4 cup breadcrumbs and 4 ounces chopped smoked salmon. Shape into 2 patties; cook as directed for Classic Burger (No. 1). Serve on sesame buns with sautéed spinach and mayonnaise mixed with mustard.
 

45. Chicken Mix 1 1/4 pounds ground chicken with ½ cup each grated onion and panko, 1 minced garlic clove, 1 teaspoon chopped thyme, and salt and pepper. Shape into four 1-inch-thick patties and chill. Brush with oil and cook 4 to 5 minutes per side on an oiled grill. Serve on sesame buns.

46. Pesto Chicken Make Chicken Burgers (No. 45). Top with sliced mozzarella in the last minute of cooking (cover to melt). Mix equal parts pesto and mayonnaise, and brush on toasted rolls. Serve the patties on the rolls with tomato and arugula.

47. Saltimbocca Make Chicken Burgers (No. 45). Top with sage, sliced fontina and prosciutto in the last minute of cooking (cover to melt). Top with olive oil and parsley and serve on onion rolls.
 

A sandwich made with an unidentifiable meat and accompanied by tomatoes, apples and sprouts

Photo by: Tina Rupp

Tina Rupp

48. California Mix 1 1/4 pounds ground chicken, 1/2 cup panko, 2 teaspoons Worcestershire sauce, 1 tablespoon Greek yogurt and salt. Shape and cook as directed for Chicken Burgers (No. 45). Serve on whole-grain bread with sprouts, cucumber, tomato and avocado.

 

49. Portobello Peel 2 portobello mushroom caps; season with salt. Sandwich 2 slices muenster between the caps and secure with toothpicks. Dip in beaten eggs, then in panko; fry in hot oil until crisp. Remove the toothpicks. Serve on a soft bun with pickles and tomato.

50. Veggie Fry a store-bought veggie burger; top with mozzarella in the last minute of cooking (cover to melt). Serve on a roll with basil, tomato, salt, pepper and olive oil.

Keep Reading

Next Up

Chefs' Burger Picks

Food Network stars name their top burger spots.

25 Chefs' Burger Secrets

Top creators of some of America's top burgers share their best tips.

Bobby Flay: The Real Burger King

Bobby Flay has three new burger joints, a new burger cookbook and — lucky for us — all the secrets to building a perfect burger.

50 Condiments



Dress up burgers, hot dogs and more with fun and fast toppings from Food Network Magazine.

50 Milkshakes

Make fun new milkshakes from Food Network Magazine all summer long.

Rosé: Pink Without Blushing

Once you get past rosé wine’s frivolous, heart-shaped-bed hue, the deliciousness of the wine will win you over.

How to Make Perfect Burger Patties

Make your burger just the way you like it.

How to Make a Perfect Burger: A Step-by-Step Guide

Here are the tips you need for cooking the best possible burgers in your own backyard.

7 Tips for Healthy & Delicious Burgers

You can have your beef and eat it too. With these seven tips, find out how to trim calories while getting big flavor from your burger.

50 Slaw Recipes

Food Network Magazine dreamed up dozens of new twists on the classic summer side.