Chef-Level Culinary Techniques for Superior Homemade Patties

It's durable enough to stand up to even the juiciest hamburger but still soft enough for a satisfying squish. Some people dislike it, however I kind of love it when a bun begins breaking down simply a little as I consume it's like it's turning into one with the burger. I can't stand when toppings slip out of the bun.

( Putting them on the bottom bun, like Hamburger Hub does above, can help). The best burger-makers out there understand how to contain them.

Kudos, Birch group. Now that we're on the topic of onions: provide to me every time. I'll nearly always go for griddled or caramelized onions over raw. Their faint sweetness includes a lot to the total flavor. I do love the bite of a raw onion (diced, ideally) from time to time.

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

Expert Outdoor Grilling Hacks

And finally, the condiments: Equal parts mustard, ketchup and mayo, please. I require some tang, I require some sweetness. I need some zip. I will not balk at an aioli or other expensive spread, however I'm seldom searching for anything fancy under my bun. That's it. That's the ideal burger. Many on my list tick every box above, but truthfully, a few of them don't.

Like I said in my piece: Most burgers are excellent hamburgers, but some burgers are fantastic. And I'm always on the hunt for more. I welcome finding out about your favorite hamburgers. Even though I just put out this list, I'm constantly considering upgrading it when something really unique comes my method.

Freddy's Frozen Custard & Steakburgers

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With summertime and warm weather comes an appetite for grilled food specifically burgers. Sure, you can consume burgers year-round, however there's absolutely nothing rather like a juicy patty hot off the grill, specifically if you can enjoy it in your own yard. Plus, when you're turning hamburgers in the house, you remain in control.

Steps to Master the Ultimate Flat-Top Burger

And the alternatives are just about endless. In addition to the classic American beef and cheese on a bun combination, you can make hamburgers with various meat, poultry, or seafood, sandwich them in between all sort of bread and rolls, and go crazy with toppings. To kick off a summer we hope is filled with burgers and yard time, we have actually gathered dishes and suggestions from chefs and food specialists, 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 knows a thing or two about sandwiches and travel-inspired eating. This pork burger, adjusted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Travels," mixes 2 of Richman's favorites, the traditional American burger and the Vietnamese banh mi.

Pork pt is simple to find in high end supermarkets or online, but if you can't find it or simply do not like it Richman insists this hamburger has so much huge taste, you can skip it. Giadzy"Nothing says summer season like ripe tomatoes in a caprese salad or a burger straight off the grill, so why not have the very best of both worlds?" asks TV character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on gently grilled focaccia highlights the Italian theme, but regular hamburger buns also work. You truly can't go incorrect.