When it comes to burgers, there’s truly something for everyone. The purists can go all-beef, topped with melty cheese and tucked into a toasted bun; those who want a twist can reach for a flavorful patty made from pork, turkey or even veggies, piled high with all the best fixings. No matter what you choose or how you top it, it’s sure to be delicious. And, making the perfect burger is easy as long as you’ve got the basics down — and a few good recipes you can rely on. That’s where we come in. We’ve rounded up all the variations you need for easy grilling, starting with our go-to burger. We season only the outside of each patty right before grilling to help a build a nice crust. Our trick for forming the patties is a real time saver, especially if you are cooking for a crowd. You can also form them the day before; place in an airtight container with parchment paper in between to help with party-day prep.

This is Bobby's standard, go-to burger how-to. Perfectly melted cheese and toasted burger buns are of the utmost importance.

Nothing beats a sizzling hot platter of fajitas--well, except maybe this burger! We took the fun of this Tex-Mex platter and turned it into a decadent burger that is loaded with peppers, onions and plenty of pepper jack cheese for some kick. Worcestershire sauce brings salty umami to both the guacamole and the burger patties.

Ground turkey burgers get a bad rap for being a little bit boring. But when dressed up with flavors of the Mediterranean like olives, capers, garlic and dill, and then stuffed with salty and tangy feta cheese, they become anything but. To maximize the flavor we made a quick tzatziki sauce and slathered it over toasted sesame buns, then topped the burgers with fresh tomato slices and crunchy lettuce.

While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.

The appeal of a smash burger is the way the craggy edges crisp and how quickly it cooks. For our double-patty version made on a Blackstone ® flat-top style grill, we tried several different techniques. While we loved pressing the patties into onions on the griddle, it left less surface area for the meat to caramelize. Our fix was to split the difference by pressing one patty into golden onions and cook one patty plain for maximum browning and crispiness. The result is the best of both worlds: a burger loaded with flavor and texture. We would not want it any other way.

Remember the old diet plate of cottage cheese, canned peach half and naked hamburger patty? How sad (and weird!) that combination seemed? In our take, you won't miss the bun--which we replaced with a clever version of the classic iceberg wedge--or the flavor, supplied by just enough bacon and blue cheese dressing. If you have a ripe red tomato on hand, top each burger with a slice.

This smoky, juicy burger is a three-in-one combination of a classic beef burger, a veggie burger and a bean burger. It's a delicious and easy way to cut down on meat while still getting lots of satisfying flavor. After you've tried this version, put your own spin on it by subbing in your favorite spice blend instead of the paprika, garlic and onion powder used here.

Oh, the smash burger. In our opinion, it’s the best style of burger out there. A thinly charred burger with shaved onions pressed into it, two slices of the best cheese and sauce dripping down your hands—come on! Some Oklahoma onion burger purists skip toppings altogether, but we're taking the history of this burger and expanding on it with a BBQ smoky slaw to add creamy, vinegary flavors and a crunchy texture that’s pure bliss.

Trisha's cheese-stuffed patties are a summer must-try. She recommends three different choices of cheese for the filling, proving just how easy it is to tailor this recipe based on your taste or what you have on hand.

How do you put together a burger bar without running back and forth from the kitchen to the grill? Easy: Cook everything (toppings included) outside. In this recipe, a sheet pan is the hero of the day, making the perfect surface for searing bacon at the same time you roast your mushrooms, peppers and onions.

The perfect meatless dish and pantry meal all in one! Black beans make great alternative patties AND they won't shrink duriing cooking.

A nod to Turkish kofta, ground beef laced with coriander, cumin and mint gets transformed into juicy burgers within minutes.

Turn the classic steakhouse salad into the bun for a burger served with bacon, tomato, onion and blue cheese dressing.

Like a complete picnic in one bite, this burger features homemade BBQ sauce and creamy coleslaw on top. Add potato chips if you're craving some extra crunch!

This is a classic burger that gets its crunch factor from a big handful of potato chips layered between the hamburger and the bun. The crispy chips combine with melty cheese, all of which soak into the juicy burger with each bite. Ready in just 25 minutes, it’s an easy and fun burger for folks of all ages.

Giada has all the classic flavors of a Tex-Mex taco here — but in burger form. Better yet, they're done cooking in just 15 minutes.

If you're into project cooking and flexing your culinary muscles, this is the burger to make this summer. It take a bit of time and effort but you'll learn some new techniques — and end up with a chef-quality buger to boot!

Not all blended beef and vegetable burgers are sturdy — or flavorful enough — to stand up to the grill. Our version is packed with meaty mushrooms and sweet potato, and is crowned with bold toppings like pepper jack, charred poblanos, pickled jalapenos and a grilled-scallion mayo. A little egg and cornstarch help the patty stay together on its journey on and off the grates, resulting in a juicy burger everyone will love.

Whether it’s on the grill or in a pan these turkey burgers cook best when slightly charred and golden.

Fried bacon, chopped onion and sharp Cheddar — Sunny's got everything you like ON a burger and she's putting it IN a burger.

This stuffed cheeseburger is for blue cheese lovers. Blue cheese is mixed with soft butter and Dijon mustard, formed into a log, chilled, then sliced into rounds which are encased in ground meat. After gently cooking your burger to medium, you’ll have a gooey center of soft blue cheese and melted butter.

Every bite of these burgers is an explosion of sweet and savory flavor, thanks to the juicy pineapple and an umami-packed mayo spread.

Change up your next picnic with these flavorful lamb burgers. Prep the meat and cook the pasta ahead, so everything comes together quickly once you get to the grill at your picnic site. If you’d like to make this on a full-size grill at home, you can cook everything at once and remove the ingredients as they finish cooking.

For this take on a Juicy Lucy, we seasoned the meat with cumin and chipotle, then added tomato, chiles and scallions to the cheese center to mimic queso flavors. Try topping the burger with avocado or guacamole, or chipotle mayonnaise for an extra creamy kick.

Enjoy one of your favorite comforts food in burger form! The buffalo wing sauce is a simple way to get that classic spicy flair into the patty.

The name says it all! To create more flavor in your burgers “smash” the patties in a heated skillet to get it closer to the flames.

Kardea’s sky-high burgers are stacked with iceberg lettuce, fried onions, blue cheese dressing and bacon.

Ree’s chorizo patties are packed with flavor thanks to the addition of diced green chiles. Topped with crisp bacon and a sunny-side-up egg, these burgers are sure to become one of your new favorites.

A steakhouse-inspired sauce brings out the juicy flavors of this burger.

Sink your teeth into this juicy, thick burger – from the sea! The taste of tuna will melt in your mouth and your taste buds will tingle with the tangy and spicy chipotle mayo sauce.

The pastrami burger is a Utah staple, but it originated in California in the 1950s when Jewish locals started adding deli meat to burgers. Chef James Katsanevas served a version in Anaheim in the early ’70s, and a decade later his family opened Crown Burgers in Salt Lake City with a pastrami burger on the menu. It’s topped with Thousand Island dressing, better known in Utah as fry sauce.

Going the vegetarian route? Soak your portobellos in a balsamic vinegar blend, guaranteeing more flavor in every burger bite.

Proof that the simplest recipes are often the best. If you're looking for a classic recipe that you can tailor to your taste, this is the one.

Why have one burger when you can have two? Stack two Old Bay-seasoned patties together on a toasted English muffin for a doubly delicious bite.

Guy Fieri raises the bar when it comes to burgers. To achieve this gooey, cheesy, extra-juicy burger you’ll need two bricks. The pressure turns the burger into a panini -ike sandwich with a nice crispy crust.

Assemble a mighty burger with layers of cooked veggies, seasoned beef and slices of melted cheese. Yum!

Your Bundt pan is no longer just for cakes! We used it to create this giant, lovely hamburger bun and filled it with juicy patties and all your favorite burger toppings.

This sweet-and-savory burger is a must-try. It's bursting with delicious flavor thanks to the grilled pineapple, honey and teriyaki sauce.