Advanced Culinary Techniques for Juicier Hand-Pressed Patties

It's sturdy enough to withstand even the juiciest burger but still soft enough for a gratifying squish. Some people hate it, however I kind of love it when a bun starts breaking down just a tad as I consume 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 Center does above, can help). The best burger-makers out there understand how to contain them.

Their faint sweetness adds so much to the total taste. I do like the bite of a raw onion (diced, preferably) from time to time.

I'm really sorry to admit that. I'll normally pluck them off my burger and hand them over to a reliable dining buddy. I confess that a pickle-less burger can fall a bit flat. It requires that acid. That's why I enjoy 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.

Crafting Golden-Brown French Fries in Your Home

The condiments: Equal parts mustard, catsup and mayo, please. I need some tang, I need some sweetness. I require some zip. I won't balk at an aioli or other fancy spread, but I'm seldom searching for anything elegant under my bun. That's it. That's the ideal hamburger. Lots of on my list tick every box above, however truthfully, a few of them do not.

Like I stated in my piece: The majority of hamburgers are excellent hamburgers, but some hamburgers are great. I invite hearing about your preferred burgers.

Freddy's Frozen Custard & Steakburgers

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

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And the choices are just about endless. In addition to the timeless American beef and cheese on a bun combination, you can make hamburgers with various meat, poultry, or seafood, sandwich them in between all kinds of bread and rolls, and go crazy with garnishes. To kick off a summertime we hope is filled with burgers and yard time, we have actually collected dishes and advice from chefs and food experts, 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 "Male vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman understands a thing or 2 about sandwiches and travel-inspired eating. This pork hamburger, adapted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Journeys," mixes two of Richman's favorites, the timeless American burger and the Vietnamese banh mi.

Pork pt is simple to find in high end grocery stores or online, however if you can't discover it or simply don't like it Richman insists this hamburger has so much huge taste, you can avoid it. Giadzy"Absolutely nothing says 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 character, cookbook author and restaurateur Giada DeLaurentiis.

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