Preparing Golden-Brown French Fries in Your Home

It's tough enough to stand up to even the juiciest hamburger but still soft enough for a gratifying squish. Some people dislike it, however I type of love it when a bun begins breaking down just a little bit as I eat it resembles it's turning into one with the hamburger. 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 know how to contain them.

Congratulations, Birch group. Now that we're on the subject of onions: give them to me whenever. I'll often go for griddled or caramelized onions over raw. Their faint sweetness includes so much to the total taste. I do enjoy the bite of a raw onion (diced, ideally) from time to time.

I'm extremely sorry to admit that. I'll typically pluck them off my hamburger and hand them over to a trusty dining companion. But I admit that a pickle-less hamburger can fall a bit flat. It requires that acid. That's why I like a house-made quick pickle: You know, 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.

Steps for Crispy Golden Fries

I need some tang, I need some sweet taste. I won't balk at an aioli or other elegant spread, however I'm hardly ever looking for anything fancy under my bun. That's the best burger.

Like I stated in my piece: Most burgers are great burgers, however some burgers are excellent. I welcome hearing about your preferred burgers.

Freddy's Frozen Custard & Steakburgers

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With summertime and warm weather comes an appetite for grilled food especially hamburgers. Sure, you can eat hamburgers year-round, but there's absolutely nothing quite like a juicy patty hot off the grill, especially if you can enjoy it in your own yard. Plus, when you're flipping hamburgers in the house, you're in control.

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And the alternatives are practically endless. In addition to the traditional American beef and cheese on a bun combination, you can make burgers with different meat, poultry, or seafood, sandwich them in between all type of bread and rolls, and go nuts with garnishes. To kick off a summer we hope is filled with burgers and yard time, we've collected recipes and guidance from chefs and food experts, consisting of 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 Finest Sandwich in America" on Discovery, Adam Richman knows a thing or more about sandwiches and travel-inspired consuming. This pork burger, adjusted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Travels," mixes 2 of Richman's favorites, the timeless American burger and the Vietnamese banh mi.

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

Serving the patties on lightly grilled focaccia emphasizes the Italian theme, however routine hamburger buns also work. You actually can't fail. As DeLaurentiis says, "These burgers are always a crowd pleaser." Grilled Turkey Kofta Burgers With Harissa Yogurt SauceSerena Wolf/ Serena Wolf"Turkey hamburgers get a bum rap for being dry and tasteless," describes Serena Wolf, the blog writer behind Domesticate Me and author of "The Dude Diet Plan: Clean(ish) Food for Individuals Who Like to Consume Dirty" and the upcoming "The Dude Diet Plan Dinnertime: 125 Clean(ish) Dishes for Weeknight Winners and Fancypants Dinners.