A Ultimate Guide to Smashed Grilling Success

It's durable enough to withstand even the juiciest burger but still soft enough for a satisfying squish. Some people dislike it, but I type of love it when a bun starts disintegrating just a little bit as I consume it's like it's ending up being one with the burger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Burger Hub does above, can assist). The finest burger-makers out there know how to include them. Shredded lettuce helps, and a melty blanket of American cheese (yes, I stated "American cheese," you snobs!) can work wonders at locking them down, too. Recently, I was impressed by the basic ingenuity of the Birch burger, which has actually diced onions put on top of the patty first, then traps them there with a slice of cheese laid over top.

Congratulations, Birch group. Now that we're on the subject of onions: give them to me each time. I'll usually opt for griddled or caramelized onions over raw. Their faint sweet taste adds so much to the total flavor. I do enjoy the bite of a raw onion (diced, preferably) from time to time.

I'm extremely sorry to admit that. I'll usually pluck them off my hamburger and hand them over to a dependable dining buddy. I confess 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 understand, 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.

Chef-Level Cooking Techniques for Superior Hand-Pressed Burgers

And finally, the condiments: Equal parts mustard, ketchup and mayo, please. I require some tang, I require some sweet taste. I require some zip. I won't balk at an aioli or other fancy spread, but I'm hardly ever searching for anything expensive under my bun. That's it. That's the perfect burger. Lots of on my list tick every box above, but truthfully, a few of them don't.

Like I said in my piece: A lot of burgers are excellent burgers, but some hamburgers are fantastic. And I'm constantly on the hunt for more. I welcome finding out about your preferred burgers. Despite the fact that I simply put out this list, I'm always thinking about upgrading it when something really special comes my method.

Freddy's Frozen Custard & Steakburgers

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With summer and warm weather condition comes an hunger for grilled food particularly burgers. Sure, you can eat hamburgers year-round, however there's nothing quite like a juicy patty hot off the grill, especially if you can enjoy it in your own backyard. Plus, when you're turning burgers in the house, you're in control.

Advanced Culinary Techniques for Superior Homemade Burgers

And the alternatives are almost limitless. In addition to the classic American beef and cheese on a bun combination, you can make hamburgers with different meat, poultry, or seafood, sandwich them between all kinds of bread and rolls, and go insane with toppings. To kick off a summer season we hope is filled with hamburgers and yard time, we've gathered recipes and suggestions from chefs and food professionals, 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 very best Sandwich in America" on Discovery, Adam Richman knows a thing or 2 about sandwiches and travel-inspired eating. This pork burger, adjusted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Journeys," blends 2 of Richman's favorites, the timeless American hamburger and the Vietnamese banh mi.

Pork pt is easy to find in upscale grocery stores or online, but if you can't find it or simply do not like it Richman insists this burger has so much big taste, you can skip it. Giadzy"Absolutely nothing says summertime like ripe tomatoes in a caprese salad or a hamburger straight off the grill, so why not have the best of both worlds?" asks television character, cookbook author and restaurateur Giada DeLaurentiis.

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