If you're looking for burger recipes, tips and tricks, look no further than the man who wrote the book on the subject: Food Network chef, host, judge and author Bobby Flay. Whether he's hosting a BBQ Brawl or staring down a Triple Threat, Bobby has spent decades topping burgers with pimento cheese and spiced-up pickled onions.

Sometimes you need to take it easy, and that's where Bobby's Perfect Burger comes in. A juicy, seasoned six-ounce patty, draped in melty American cheese on a toasted bun, serves up the simple and delicious.

You might be drooling over your next burger fix, but don't rush to the grill just yet. Check out Bobby's best tips for a perfect burger for how-to's on shaping, searing and getting that perfectly melty cheese every time.

There's never a bad time for a burger, and nobody knows it better than Bobby. His cookbook, Bobby Flay's Burgers, Fries, and Shakes, has over 100 recipes for burgers, fries, sauces and shakes. The best-selling author gives you everything you need from a BBQ beginner to a cookout connoisseur.

If you ever put potato chips on a sandwich as a kid, this is the burger for you. The signature burger at Bobby's Burger Palace starts with a juicy six-ounce patty, melty cheese and a healthy handful of potato chips.

If you're looking mind-blowing burgers. fries and spoon-bending milkshakes, Bobby's Burger Palace restaurants bring Bobby's signature recipes straight to your table.

School might be out during the summer, but Bobby’s Bangin’ Burgers course is in session year-round. Far from the cafeteria food you remember, Bobby takes you through all the tools, ingredients and prep you'll need to make an A+ burger.

Save the tuna salad for your next trip to the beach. These protein-packed burgers start with a swim in chpotle-spiced dressing before diving under a citrusty tapenade aioli.

Bobby's signature Southwestern style is on full display with this riff on New Mexico's green chile cheeseburgers. Bobby brings the bold with serrano, poblano and hatch chile relish, while melty queso and sweet pickled onions will have you saying hooray for Santa Fe.

Sauteed sweet red peppers and bright Spanish onions balance out Bobby's tribute to cheesesteaks. If you're looking for a more authentic experience, swap out the melty provolone for the gooey, bright-orange cheese spread famous in Philly.

Normally, Bobby would advise against pressing your burger. But in his take on Miami's pressed Cuban sandwich, it's a requirement! Smoky ham and pungent Swiss cheese top off the signature South Florida sando before crisping up in a panini press.

Blended with a smoky BBQ rub and basted with a spicy, scratch-made sauce, this burger is one you'll remember. Bobby tops this one with cool, creamy coleslaw to balance the heat for a big bite of Texas.

Smoky poblano peppers star here in this homage to the green chile burgers of New Mexico. Bobby's love for crunch continues with blue corn tortilla chips, and a healthy serving of queso melts it all together.

"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily, poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."

If you're looking for authentic Southern-Italian fare, head to Arthur Avenue in the Bronx borough of New York City. If you can't make it, Bobby has burger-fied the experience for you with crunchy fontina frico and Fra Diavolo-inspired spicy ketchup.

A crown of avocado relish adorns the head of this beautifully grilled beauty. And since LA doesn't do iceberg lettuce, peppery watercress takes its place in this West Coast-inspired burger.

Inspired by a foraging trip in Washington State, Bobby breaks down wild mushrooms into a savory sautee you won't soon forget. Bobby does not recommend hunting for your own mushrooms, but do search your local supermarket for a mushroom medley.

Smoky BBQ sauce, crispy bacon, sharp cheddar and, oh yeah — onion rings! Bobby's Wild West-inspired turkey burger brings the kitchen sink to your next cookout.

"This recipe proves that cedar plank cooking is not just for salmon anymore," says Bobby, and we agree. "Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue."

Bobby mixes these burgers with a Louisiana-inspired spice rub for flavor, then tops them with Cajun Tasso ham and tangy remoulade sauce. Crispy potato chips deliver a salty, crispy crunch that'll have the good times rolling at your next cookout.

A burger where the name says it all. Sweet grilled onions, zippy horseradish mustard and even more melty yellow and white cheddar bring this burger to the next level. While the burgers rest, toast the rolls in the same spot on the grill to bring extra flavor to these perfect patties.

Inspired by the traditional Mexican dish, Bobby is transforming the fork-and-knife affair into a savory breakfast sandwich. Crispy fried eggs, crumbly cotija and roasted tomatillo salsa are the perfect excuse to wake up early.

Bobby's towering tribute to breakfast is here. Taking all of the best that morning meals have to offer and putting it in the palm of your hand, nobody will be sleeping in when you're serving these.

Inspired by the bold flavors of the Mexican state, Oaxaca, this is the burger that could ruin all other burgers for you. As if the sweet heat of habenero pickled onions wasn't enough, Bobby tops it off with a rich, earthy mole sauce and sweet mango.

Bobby's beautiful Burger 101 riffs on the classic All-American with molten queso. If you're using silced cheese, though, Bobby provides a walkthrough on how to steam the burgers to achieve the melt of your dreams.

The famous "Carolina caviar" itself starts in these Georgia-inspired burgers. Add sweet, grilled Vidalia onions and double-smoked bacon on a toasty roll, and every bite is a trip to the South.