Choosing the Best Meats for Tasty Burgers

It's tough enough to withstand even the juiciest hamburger but still soft enough for a gratifying squish. Some people dislike it, but I kind of love it when a bun begins disintegrating simply a little bit as I eat it resembles it's turning into one with the burger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Burger Center does above, can help). The best burger-makers out there know how to include them.

Kudos, Birch team. Now that we're on the subject of onions: offer them to me every time. I'll generally choose griddled or caramelized onions over raw. Their faint sweetness adds a lot to the general flavor. Though I do love the bite of a raw onion (diced, ideally) from time to time.

I'm really sorry to confess that. I'll usually pluck them off my hamburger and hand them over to a dependable dining companion. I confess that a pickle-less burger can fall a bit flat. It needs that acid. That's why I love a house-made fast pickle: You understand, the kind that taste like the chef whispered the word "vinegar" at a cucumber from a mile away, then gently brushed it with a sprig of dill.

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I require some tang, I need some sweetness. I will not balk at an aioli or other expensive spread, but I'm hardly ever looking for anything elegant under my bun. That's the perfect burger.

Like I stated in my piece: Many hamburgers are excellent hamburgers, but some hamburgers are terrific. And I'm constantly on the hunt for more. I invite finding out about your favorite burgers. Despite the fact that I simply put out this list, I'm constantly considering updating it when something actually special comes my method.

Freddy's Frozen Custard & Steakburgers

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With summer season and warm weather comes an hunger for grilled food particularly hamburgers. Sure, you can consume burgers year-round, but there's nothing rather like a juicy patty hot off the grill, particularly if you can enjoy it in your own yard. Plus, when you're turning burgers at home, you remain in control.

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And the options are practically limitless. In addition to the traditional American beef and cheese on a bun combo, you can make burgers with various meat, poultry, or seafood, sandwich them in between all sort of bread and rolls, and go insane with garnishes. To start a summertime we hope is filled with hamburgers and backyard time, we've collected dishes and suggestions from chefs and food experts, including Andrew Zimmern, Giada De Laurentiis, Adam Richman, Serena Wolf, Martha Stewart and Jamie Purviance.

Freddy's Frozen Custard & Steakburgers

Banh Mi BurgerEvan SungAs the star of "Guy vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman understands a thing or more about sandwiches and travel-inspired consuming. This pork burger, adjusted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Travels," mixes two of Richman's favorites, the timeless American burger and the Vietnamese banh mi.

Pork pt is simple to find in upscale grocery stores or online, however if you can't discover it or simply do not like it Richman insists this burger has so much big flavor, you can skip it. Giadzy"Absolutely nothing states summer season like ripe tomatoes in a caprese salad or a hamburger right off the grill, so why not have the best of both worlds?" asks TV personality, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on lightly grilled focaccia highlights the Italian theme, however regular hamburger buns also work. You really can't fail. As DeLaurentiis states, "These burgers are always a crowd pleaser." Grilled Turkey Kofta Burgers With Harissa Yogurt SauceSerena Wolf/ Serena Wolf"Turkey burgers get a bum rap for being dry and unappetizing," discusses Serena Wolf, the blogger behind Domesticate Me and author of "The Guy Diet: Clean(ish) Food for People Who Like to Consume Dirty" and the upcoming "The Guy Diet Plan Dinnertime: 125 Clean(ish) Dishes for Weeknight Winners and Fancypants Dinners.