I Luv Burgers!

I LUV burgers (as well as Pizza and Wine!) and that's why I made this blog.  Here you will find 50 all time great burger recipes as well as burger videos.

I'll try and showcase the BEST burgers everywhere!

50 Burger Recipes

1. Classic - Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

2. Cheese - Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.

3. Blue Cheese - Make Classic Burger (No. 1). Spread soft blue cheese on the inside of the bun and melt in the oven.

4. Bacon Cheese - Put bacon strips on a parchment-lined baking sheet; put another pan on top. Bake at 400 degrees F, 10 minutes, then uncover and bake 10 more minutes. Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.

5. Bacon, Egg and Cheese - Make Classic Burger (No. 1). Melt 2 slices muenster on the bun in the oven. Serve the burger, a fried egg and bacon (No. 4) on the bun.

6. Caramelized Onion - Cook 2 sliced red onions in butter over low heat until caramelized, about 35 minutes; season with salt and pepper. Make Classic Burger (No. 1); top with the onions.

7. Sliders - Make Classic Burger (No. 1) as 2-ounce patties; cook 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.

8. Juicy Lucy - Make Classic Burger (No. 1), but shape the meat into 2 flat patties. Lay 2 slices American cheese between them and form the meat around the cheese before cooking.

9. 'Shroom - Cook 1 pound sliced mushrooms in butter until golden, then add 1 chopped garlic clove and 2 tablespoons Worcestershire sauce and cook until crisp; add fresh parsley. Make Classic Burger (No. 1); top with the mushrooms.

10. BLT - Cook 2 bacon slices in simmering water, 15 minutes. Drain and cool, then chop and mix with 4 ounces ground beef chuck. Shape and cook as directed for Classic Burger (No. 1); top with mayonnaise, lettuce and tomato.

11. Texas Bean - Make Classic Burger (No. 1). Top with refried beans, red onion, cheese sauce and corn chips.

12. Butter - Make Classic Burger (No. 1), but add butter to the skillet. Top with more butter and serve on a buttered bun.

13. Steamed - Make Classic Burger patty (No. 1); lay in a hot skillet, add sliced mushrooms and onions and season with salt. Pour in ¼ cup water, cover and steam 3 minutes. Top with sliced cheddar; steam 1 more minute. Serve on a soft bun.

14. English Cheddar - Combine 1/2 cup mayonnaise, 4 teaspoons Worcestershire sauce and 1 teaspoon hot mustard. Make Classic Burger (No. 1); top with 2 slices English cheddar in the last minute of cooking (cover to melt). Serve on a toasted English muffin with some mayonnaise sauce.

15. Huntsman - Make Classic Burger (No. 1). Add 2 thick slices Huntsman cheese in the last minute of cooking (cover to melt). Serve on a toasted English muffin.

16. Brie - Make Classic Burger (No. 1). Top with 2 slices brie in the last minute of cooking (cover to melt). Serve on brioche buns with whole-grain mustard, cornichons and watercress.

17. Chile - Make Classic Burger (No. 1), but mix 1 tablespoon diced roasted poblanos with the beef. Top with 2 slices cheddar in the last minute of cooking (cover to melt). Top with salsa verde and sliced chiles.

18. Miami - Make Classic Burger (No. 1), but shape into a rectangular patty. Pulse 1/3 cup mayonnaise with cilantro and scallions in a food processor and spread on a toasted Cuban roll. Serve the burger on the roll with fried plantains.

19. Everything Bagel - Brush a bun top with a beaten egg white and sprinkle with dried onion, salt, and poppy and sesame seeds. Bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with cream cheese, horseradish, tomato and red onion.

20. Trattoria - Make Classic Burger (No. 1); serve on an Italian roll spread with gorgonzola. Top with arugula, tomato and fried pancetta.

21. Panini - Cook a 4-ounce, 1/4-inch-thick Classic Burger (No. 1). Sandwich on ciabatta with pesto, provolone, prosciutto and roasted red peppers; grill in a panini press.

22. Asian - Brush a bun top with a beaten egg white; sprinkle with Japanese rice seasoning and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with mayonnaise.

23. Hoisin Burger - Make Classic Burger patty (No. 1). Mix 3 tablespoons hoisin sauce and 1 tablespoon each soy sauce, rice wine and honey; brush on the patty and broil 4 minutes per side, brushing with more sauce. Serve on an Asian-spiced bun (No. 22) with broiled scallions and mayonnaise.

24. Provencal - Brush a bun top with a beaten egg white, sprinkle with herbes de Provence and bake at 350 degrees F, about 5 minutes. Make Classic Burger (No. 1); serve on the bun with olive tapenade, tomato and mayonnaise.

25. Iberian - Brown sliced chorizo, garlic, onion and roasted red peppers in olive oil. Make Classic Burger (No. 1); serve on a roll with the chorizo topping and mayonnaise.

26. Grilled - Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side. Serve on a grilled bun.

27. Taco - Make Grilled Burger (No. 26), but sprinkle with cumin, oregano and chili powder before cooking. Serve on a soft bun with guacamole, salsa, sour cream, tortilla chips, lettuce and cheddar.

28. Bison - Make Grilled Burger (No. 26) with ground bison; grill 2 to 3 minutes per side. Serve on a toasted bun with onion dip.

29. BBQ - Make Grilled Burger (No. 26). Brush with barbecue sauce in the last minute of cooking.

30. Texas - Make Grilled Burger (No. 26). In the last minute of cooking, brush with barbecue sauce and top with sauteed onions, pickled jalapeños, crisp bacon and 2 slices jack cheese (cover to melt). Top with mayonnaise.

31. Chipotle - Make Grilled Burger (No. 26). Add 2 slices jack cheese in the last minute of cooking (cover to melt). Mix 1/4 cup mayonnaise, 1 tablespoon minced chipotles in adobo and a splash of lemon juice. Serve the burger on a roll with chipotle mayonnaise and avocado.

32. Chipotle Corn - Toss corn kernels and sliced bell pepper with lemon juice, olive oil and salt. Make Grilled Burger (No. 26), but sprinkle with ground cumin before cooking. Serve on a crusty bun with chipotle mayonnaise (No. 31), the corn salsa, onion, tomato and cilantro.

33. Deep-Fried - Deep-fry a 6-ounce beef chuck patty in 360 degrees F canola oil with onion and pickle slices until crisp. Drain on paper towels. Serve on a potato bun.

34. Thai Pork - Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Make Grilled Burger (No. 26) with ground pork; baste with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

35. Smashed Onion - Season a thick onion slice with salt and pepper; cook in a hot cast-iron skillet until browned on the bottom. Flip, separating the rings, then cover with a handful of ground beef. Smash into a patty and brown on both sides. Serve on a crusty bun.

36. French Onion - Brush a bun top with a beaten egg white; sprinkle with fresh thyme and bake at 350 degrees F, about 5 minutes. Make Smashed Onion Burger (No. 35) and top with 2 slices gruyère (cover to melt). Serve on the herbed bun.

37. Scallop Sliders - Sear sea scallops in butter, 2 minutes per side. Mix 1/4 cup mayonnaise and 1 teaspoon hot chili sauce. Serve the scallops on mini buns with the spicy mayonnaise and avocado.

38. Creole Crab - Mix 1 cup sliced cabbage, 1/4 cup each sliced red onion and chopped parsley, 3 tablespoons mayonnaise and 1 tablespoon each Creole mustard, lemon juice and honey; season with cayenne and salt. Fry your favorite crab cakes. Serve on rolls with the Creole slaw.

39. Turkey - Mix 1 pound ground turkey, 1 grated green apple, 1/2 cup minced scallions, 1/4 cup panko, and salt and pepper. Form into four 1-inch-thick patties, make an indentation in the centers and cook 4 to 5 minutes per side on an oiled grill. Serve on whole-wheat buns.

40. Thanksgiving - Make Turkey Burgers (No. 39). Mix 1/4 cup each honey mustard and mayonnaise; brush on toasted potato buns. Serve the burgers on the buns with lettuce, onion and a slice of canned cranberry sauce.

41. Mediterranean - Make Turkey Burgers (No. 39). Serve on grilled multigrain bread; top with goat cheese, olives, grape tomatoes and arugula tossed with vinaigrette.

42. Greek Lamb Mix 1 1/2 pounds ground lamb, 1/3 cup each yogurt and feta, 1 teaspoon each garlic, mint, lemon zest and salt, and a pinch of red pepper flakes. Shape into four 1-inch-thick patties. Brush with oil; grill 4 to 5 minutes per side. Serve in pitas with onion, tomato, cucumber and tzatziki.

43. Middle Eastern Mix Greek yogurt with a dash of chili oil and a pinch of salt. Make Greek Lamb Burgers (No. 42); serve on flatbread with the yogurt sauce.

44. Salmon - Dice 3/4 pound wild salmon; puree half with 2 scallions. Mix with the remaining diced salmon, 1/4 cup breadcrumbs and 4 ounces chopped smoked salmon. Shape into 2 patties; cook as directed for Classic Burger (No. 1). Serve on sesame buns with sautéed spinach and mayonnaise mixed with mustard.

45. Chicken - Mix 1 1/4 pounds ground chicken with ½ cup each grated onion and panko, 1 minced garlic clove, 1 teaspoon chopped thyme, and salt and pepper. Shape into four 1-inch-thick patties and chill. Brush with oil and cook 4 to 5 minutes per side on an oiled grill. Serve on sesame buns.

46. Pesto Chicken - Make Chicken Burgers (No. 45). Top with sliced mozzarella in the last minute of cooking (cover to melt). Mix equal parts pesto and mayonnaise, and brush on toasted rolls. Serve the patties on the rolls with tomato and arugula.

47. Saltimbocca Make Chicken Burgers (No. 45). Top with sage, sliced fontina and prosciutto in the last minute of cooking (cover to melt). Top with olive oil and parsley and serve on onion rolls.

48. California - Mix 1 1/4 pounds ground chicken, 1/2 cup panko, 2 teaspoons Worcestershire sauce, 1 tablespoon Greek yogurt and salt. Shape and cook as directed for Chicken Burgers (No. 45). Serve on whole-grain bread with sprouts, cucumber, tomato and avocado.

49. Portobello - Peel 2 portobello mushroom caps; season with salt. Sandwich 2 slices muenster between the caps and secure with toothpicks. Dip in beaten eggs, then in panko; fry in hot oil until crisp. Remove the toothpicks. Serve on a soft bun with pickles and tomato.

50. Veggie - Fry a store-bought veggie burger; top with mozzarella in the last minute of cooking (cover to melt). Serve on a roll with basil, tomato, salt, pepper and olive oil.