Grilling season is now in full swing, so kick it off with one of these epic, over-the-top burger recipes! Whether you like a thin griddled patty, a big juicy bistro burger, or a completely meat-free burger, we have something for you.
Mediterranean Turkey Burgers
Bursting with flavor from fresh dill, olive oil,and garlic, these Mediterranean-inspired turkey burgers from Ahead of Thyme are the perfect summer meal. The cool, creamy tzatziki sauce replaces the mayo, elevating the ordinary burger to extraordinary. You can make the patties up to three months in advance and freeze them to enjoy whenever the mood strikes!
Pork and Green Chile Burger
This Goodtaste original burger uses canned green chiles to add a bit of heat to the juicy pork patty. The key to getting a perfectly seared burger? Place your cast-iron skillet right on the grill. It provides a flat, even surface for a perfectly browned crust AND allows the pork patties to cook in their own fat for maximum flavor.
Juicy Lucy Sliders
Inspired by the famous “Juicy Lucy” burger that hails from Minnesota, these mini sliders from Bon Appétit are stuffed with melty cheese that oozes out when you bite into them.
Best-Ever Veggie Burgers
These hearty veggie burgers are made with barley, black beans, mushrooms, and cashews. Garlic, onion, and smoky paprika add flavor, while an egg yolk and oats keep it all together. Though you can serve these on a bun, How Sweet Eats says they’re even better in a crisp lettuce wrap.
Insanity Burger
This sloppy but oh-so-good burger from the Jamie Oliver blog involves brushing the patty with a mixture of mustard and hot sauce for maximum flavor and crispy sides. He also makes a sauce with mayo, ketchup, chipotle pepper hot sauce, and sliced iceberg lettuce for a creamy and slightly crunchy topping.
Shake Shack–Style Burgers
From the squishy potato bun to the melty American cheese, everything about this burger is classic. Inspired by the iconic Shake Shack burger, the Food Network slathers these thin, crispy patties with a ketchup, mayo, and mustard sauce spiked with a bit of pickle brine.
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