Will Cook For Smiles
It might not be spring quite yet, but it’s getting closer — and that means that grilling season isn’t very far way either. So when it's time to shore up your barbecue game, what’s better than a burger fresh off the grill?
And while it’s good to have some tried-and-true recipes ready to go (and sometimes you just want a classic beef burger), it never hurts to experiment with something new. These 17 recipes for burger patties cover a lot of ground: from healthy to decadently not, from vegetarian to meat wrapped in meat, with flavours influenced by countries around the world.
There is truly something here for everyone, whether you’re a foodie, an experimentalist, or just someone who likes a good burger. Try them out on your cast-iron grill pan until it’s warm enough to take things outside, and then wow everyone during your first backyard party this spring.
17 Burger Recipes Everyone Can Enjoy
Mexican Chorizo And Garlic Shrimp Burger(01 of32)
You might not think shrimp works on a burger, but this recipe will change your mind.
Get the recipe at Lady and Pups.
Get the recipe at Lady and Pups.
Al Pastor Burger with Salsa Verde and Avocado(02 of32)
This taco-inspired burger, made with pork, is a perfect taste of summer — now or once the snow is actually gone.
Get the recipe at Nosh On It.
Get the recipe at Nosh On It.
Tandoori Chicken Burgers(03 of32)
Try this burger wrapped in garlic naan rather than with a regular bun for an extra bit of Indian flavour.
Get the recipe at Baked Bree.
Get the recipe at Baked Bree.
The Best Black Bean Burger(04 of32)
There’s a ton of fibre and folate in this vegetarian burger patty, thanks to the black beans.
Get the recipe at The Talking Kitchen.
Get the recipe at The Talking Kitchen.
Cheese Filled Burgers(05 of32)
Instead of putting cheese on the burger (or in addition to putting cheese on the burger), cook some into the patty itself as a delicious surprise.
Get the recipe at Domestically Speaking.
Get the recipe at Domestically Speaking.
Moose Burger(06 of32)
Moose is lean but has a ton of flavour — like beef but healthier. This recipe would work with other game meats too, like elk or venison.
Get the recipe at Reader's Digest.
Get the recipe at Reader's Digest.
Whiskey Burger(07 of32)
Try using a smoky whiskey, like Ron Swanson’s preferred Lagavulin, if you’re grilling the burger — it’ll complement the char nicely.
Get the recipe at Mantitlement.
Get the recipe at Mantitlement.
Beet Veggie Burger(08 of32)
What a difference a letter makes. We won’t try to convince you that this tastes like a regular burger, but it still tastes good.
Get the recipe at The Awesome Green.
Get the recipe at The Awesome Green.
Buffalo Chicken Burger(09 of32)
If you like buffalo wings, you’ll be a fan of this burger with a chicken patty covered in buffalo sauce and topped with ranch dressing.
Get the recipe at Will Cook For Smiles.
Get the recipe at Will Cook For Smiles.
Lamb & Hummus burger(10 of32)
With lamb, tomato, onion, and hummus, this burger will remind you of a shawarma. If you use a pita for a bun, double that.
Get the recipe at Simply Delicious Food.
Get the recipe at Simply Delicious Food.
Juicy Steakhouse Burger(11 of32)
Somewhat ironically, burgers are often the standout at steakhouses. The secret is a panade, a mixture of bread and milk that keeps the meat juicy. This recipe tells you how to replicate it at home.
Get the recipe at Once Upon A Chef.
Get the recipe at Once Upon A Chef.
Eggplant Parmesan Sliders(12 of32)
These mini patties of eggplant parm are a fun and vegetarian alternative to sliders.
Get the recipe at Just A Taste.
Get the recipe at Just A Taste.
Naked Salmon Burgers with Sriracha Mayo(13 of32)
Salmon is great brain food, and its fats are healthy — burgers that are good for you! They’re delicious too, with sriracha mayo on top.
Get the recipe at Skinny Taste.
Get the recipe at Skinny Taste.
Ultra Juicy Turkey Burgers(14 of32)
Ground turkey is lean, but the disadvantage of that is that turkey burgers can be a bit dry. This recipe solves that problem by broiling the patties.
Get the recipe at The Lean Clean Eating Machine.
Get the recipe at The Lean Clean Eating Machine.
Tuna Quinoa Patties(15 of32)
You might never think of adding quinoa and tuna together, but it adds a nice crunch to this filet-o-fish-style burger. As a bonus, it’s easily made with canned tuna.
Get the recipe at The Bitter Side of Sweet.
Get the recipe at The Bitter Side of Sweet.
Chicken Avocado Burgers(16 of32)
Heart-healthy avocado adds back some of the fat and moisture missing from lean ground chicken — the best of both worlds.
Get the recipe at Laughing Spatula.
Get the recipe at Laughing Spatula.
Pineapple Bacon Burgers(17 of32)
A burger wrapped in bacon is not exactly a diet-friendly food, but it sure sounds delicious.
Get the recipe at All Recipes.
Get the recipe at All Recipes.
Don't Push Down On The Meat(18 of32)
Consider this the cardinal rule of cooking burgers. "It squeezes out the juices, and the juices are the flavor," says Jeff Weinstein, founder and owner of The Counter burger restaurants. "Would you rather have a juicy product that took an extra minute or a non-juicy product that came a little faster?"Photo from toolmonkytaco, Flickr. (credit:Flickr: toolmonkytaco)
Buy Good Meat(19 of32)
Weinstein likes to have his butcher custom grind his meat -- he asks for a sirloin steak or rib-eye with a meat-to-fat ratio between 75-25 and 80-20. Even if you just go to your supermarket's meat section, don't fall for the trap so many people do, assuming the leanest meat is the best. "It'll be cardboard by the time you're done."Photo from Danielle Scott, Flickr. (credit:Flickr: Danielle Scott)
Chill The Meat FIrst(20 of32)
Before you even form the patties, put the meat in the fridge for a half hour or so. You don't want your body heat to melt away the fat as you shape it; getting it colder helps it withstand the treatment. Weinstein even washes his hands in cold water before working with it to reduce their temperature. (credit:Alamy)
Use A Scale(21 of32)
Unless you want people griping about unequal treatment, or you have a practiced eye for meat, use a scale to balance even amounts in each burger. Even Weinstein does. (credit:Getty Images)
Don't Overwork The Meat(22 of32)
People tend to ball up the meat as they form their patties. Don't do that; less handling is better. The more you push down and compress, the tougher the meat will be.Photo from VirtualErn, Flickr. (credit:Flickr: VirtualErn)
Use Both Hands To Form The Perfect Patty(23 of32)
Pull the meat apart into equal pieces, then pat down into a patty on a hard surface with one hand while forming the rough edge with the other. Resist the urge to slam down! Some people use the caps of big mayonnaise jars instead, which is fine. Weinstein prefers a thickness of 3/4 of an inch to an inch.Photo from quinn.anya, Flickr. (credit:Flickr: quinn.anya)
Dimple The Patty(24 of32)
When beef patties cook, they contract, and can leave you with a rounded, uneven burger. Push a little well into the center of the meat, about an inch or two around and a quarter-inch deep. The burger will be perfectly flat when they're finished cooking.Photo from quinn.anya, Flickr. (credit:Flickr: quinn.anya)
Use The Right Buns(25 of32)
Too many people put all their efforts into the meat without remembering that the bun forms more than half the burger. Try for a meat-to-bun ratio of 1:1. Buns about 4 inches to 4-1/2 inches round are generally good. You don't want a super-thick burger overhanging the buns -- but rather to get a taste of every element -- meat, bun, toppings -- in every bite.Photo from ugod, Flickr. (credit:Flickr: ugod)
Get The Grill Really Hot(26 of32)
"The hotter the better," Weinstein says. "You're trying to sear or char the meat really quickly so you have nice color on the outside and flavor from the barbecue on it." Weinstein likes to put wood chips in his grill for added smoke flavor.Photo from Dinner Series, Flickr. (credit:Flickr: Dinner Series)
Be Generous With Salt And Pepper(27 of32)
Add the spices just before it goes on the grill, and don't be sparing. Weinstein says he doesn't like to add salt before this stage because he doesn't want the salt drying the burger out. (credit:Corbis)
Put It On And Leave It Alone(28 of32)
Place the burger on the grill well-side up, then leave it alone. "The biggest mistake people make is pushing the burger around because they want to look like a grill master," Weinstein says. "Stick it down and leave it. You want to touch the burger three to four times at most. You'll know if you have a sear if it comes right off. If it sticks to the grill, you haven't let it sear long enough."Photo from toolmonkytaco, Flickr. (credit:Flickr: toolmonkytaco)
Get A Nice Criss-Cross Pattern(29 of32)
Here's the secret to that nice pattern people love so much: After you get the first sear, do a quarter turn, leave it alone for a little longer -- a total of 5 to 6 minutes for that first side. Then flip it, cooked-side down, leave it another three to four minutes, then do another quarter turn, let it get its marking, then take it off the grill.Photo from adactio, Flickr. (credit:Flickr: adactio)
Put On The Cheese Before It Leaves The Grill(30 of32)
Add cheese after your last flip or turn, while the burger's still on the grill. It'll start to melt slightly and be nicely oozing by the time it gets to the table.Photo from Bruce McKay Yellow Snow Photography, Flickr. (credit:Flickr: Bruce McKay Yellow Snow Photography)
Rest The Meat(31 of32)
After you take it off the heat, let the burger rest and redistribute its juices --for two to three minutes -- just like you would any steak. This way it won't immediately lose its juices at the first bite.Photo from gabrielsaldana, Flickr. (credit:Flickr: gabrielsaldana)
Have Plenty Of Toppings On Hand(32 of32)
Everyone's got a different idea about what tops the perfect burger. Besides the standards -- lettuce, tomatoes, pickles -- try at least five or six other, less common options. Consider pepperoncini, jalapenos, or dried cranberries and break out of the American-cheddar-Swiss triumvirate of cheeses. Think havarti, Manchego or brie.Photo from brendan-c, Flickr. (credit:Flickr: brendan-c)