Smashed burgers, cheese burgers, turkey burgers, veggie burgers, we're pretty much crazy about all burgers.
First, you'll make some caramelized onions.
A homemade version that's truly worthy of the title of American Icon.
You need the bacon weave.
This chili has a saucy texture perfect for topping burgers, hot dogs, or fries.
These burgers strike a sweet-savory balance that's hard to resist.
Topped with tzatziki and pickled peperoncini.
A homemade hybrid of the Whopper and the Big Mac.
Quick skillet-cooked salmon burgers stuffed with dill, onions, and horseradish.
These burgers get a little andouille sausage, spicy remoulade, and blue cheese.
Charge up your chicken burgers with a serious dose of hot sauce. Cool the fire with the celery-blue cheese mayo.
Glaze your burger and top it with grilled bacon.
A burger with Spam, sweet pineapple, gooey Swiss, and spicy mayo.
Topped with a griddled slab of gooey cheese and spoonfuls of garlicky sauce.
Forget the ketchup, this thing has all the condiments it'll ever need.
The 10 commandments of burger-making.
Why cook your burger sous vide? Let @thefoodlab explain in his complete guide.
How coarsely should you grind burger meat? I tested meat ground to two distinct levels with three different types of burgers to find out.
We ordered everything on the (secret) menu.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.
We taste two of the newest entrants into the vegan meat substitute market.
Grind your own meat for juicier sausages and more flavorful burgers.