recipes

31 Burger Recipes for a Summer’s Worth of Cookouts

Beef patties are great, but so are salmon ones, and lamb ones, and potato ones, and so many more.
Side view of a black bean burger with two thin patties layered with shredded lettuce tomato and special sauce on a plate...
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell Pearson

Grilling season is upon us, which means it’s time to deliver our best burger recipes to you and yours. But even if you don’t have a grill and can’t get to one, you don’t have to miss out on the fun. Below you’ll find smash burgers aplenty: a variation that does better in a cast-iron skillet (whether you heat that skillet on a grill or stovetop is totally up to you). So set aside thoughts of baking meatloaf and simmering meatballs. The next few months are about forming ground meat (or meat-free alternatives!) into hamburger patties and idling in the summer breeze—don’t forget the sesame buns.

You want toppings? How about some caramelized onions? Or whip up a classic slaw and set out a side of baked beans. Take the opportunity to turn that hamburger recipe into a cheeseburger recipe with feta or Swiss or pepper Jack or mozzarella or cheddar or good ol’ American cheese. For a condiment upgrade, gussy up a bottle of ketchup with tahini. Tartar sauce goes great with a shrimp burger—and even better with store-bought fries. Romesco for a lamb burger? BBQ sauce for a bacon burger? So many options await you.

Whether it’s made with ground beef, turkey, chicken, salmon, or plant-based ingredients, every burger on this list is not just a good burger, not just a great burger, but a perfect burger. (Debate is welcome; winner gets a homemade burger.)

  • Smash Burger Alfresco
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    1/31

    Smash Burger Alfresco

    We begin this burger recipe bonanza with a smash burger—so named for the method used to achieve extra-thin beef patties. All you need is a meat mallet or extra skillet and some biceps strength.

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  • Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
    2/31

    Easiest-Ever Grilled Veggie Burgers

    The vegan patties in this summertime recipe—made from black beans, shredded tofu, and quinoa—go straight from the mixing bowl to the grill without falling apart.

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  • Photo by Chelsie Craig, food styling by Anna Billingskog
    3/31

    The Basically Burger

    No grill? No problem. This burger is cooked on the stovetop and tastes just like your fast-food favorites—except so much better.

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  • Photograph by Damien Maloney
    4/31

    Dad’s Hamburger Sandwich

    Is it still a burger if it’s not on a bun? Somehow the fried egg, pickled red onions, and special sauce make us think you won’t be questioning it for too long.

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  • Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell Pearson
    5/31

    Black Bean Smash Burger

    Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with shredded iceberg lettuce.

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  • Peden + Munk
    6/31

    BLT Turkey Burgers

    We cracked the code on better turkey burgers: Skip the plain meat and pick up a pack of turkey sausage instead. The summery pickles, melty cheddar cheese, and crispy bacon don’t hurt, either.

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  • Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Elizabeth Jaime
    7/31

    Seared Squash and Halloumi Burgers

    Is it a burger, technically speaking? Debatable. What it definitely is: a vegetarian recipe that makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

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  • Christopher Testani
    8/31

    The BA Patty Melt

    A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. We like rye bread, which can stand up to the richness of cheese, caramelized onions, and juicy burger patty.

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  • Photo by Emma Fishman, Food Styling by Rebecca Jurkevich
    9/31

    Lamb Burgers With Yogurt Sauce and Arugula

    One reader from Vancouver wrote, “This recipe does not mess around. I subbed lamb for Impossible meat, and it worked so well. BA really nailed this one.” We’re blushing, Adrian.

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  • Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca
    10/31

    Vada Pav With Dry Coconut-Garlic Chutney

    Imagine a hearty, aromatic potato patty with a crisp chickpea flour exterior served on a soft, savory bun, and topped with coconut-garlic chutney. That’s what this is. And it’s incredible.

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  • Photograph by Maria Be, food styling by Thu Buser, prop styling by Marina Bevilacqua
    11/31

    Spiced Chicken Burgers

    You don’t need burger sauce for this one: Spiced with ginger, cayenne pepper, garam masala, and turmeric, these chicken patties have got flavor for days.

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  • Photo by Alex Lau, Styling by Sue Li
    12/31

    Salmon Burgers With Pickled Cucumbers

    The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn’t too smooth when processing so the patties can hold their shape.

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  • Photograph by Shawn Michael Jones, Food Styling by Spencer Richards, Prop Styling by JoJo Li
    13/31

    Breakfast Smash Burgers

    This little burger patty is made with ground lamb—and garlic and smoked paprika and salt and black pepper. And this burger recipe doesn’t involve your average hamburger buns, either. It’s brioche time, babe.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    14/31

    Lentil Burgers

    You can make these lentil-based patties four days before your party (or weeknight dinner) to cut down on your day-of prep time (and make room for a cocktail).

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    15/31

    Sunny Side Burger With Salsa Verde

    What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

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  • Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua
    16/31

    Chicken-Bacon Smash Burgers

    You thought only beef burgers could get smashed? Nope. In this recipe, ground chicken balls get the same treatment. Next, they’re topped with thinly sliced red onion and jalapeño. And finally, a poem: Cook burgers in bacon fat, never look back.

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  • Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.
    17/31

    Crispy Golden Shrimp Burgers

    Topped with crunchy cabbage and nestled between toasted brioche buns, these shrimp burgers get their extra-crispy status from panko, or Japanese bread crumbs, and high heat.

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  • Romulo Yanes
    18/31

    The BA Burger Deluxe

    This recipe proves that just five ingredients—ground beef chuck, salt, black pepper, American cheese, and potato rolls—and five steps can get you to burger heaven. Read more in our guide to grilling burgers.

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  • Peden & Munk
    19/31

    Double RL Ranch Burger

    Of course Ralph Lauren’s signature burger sauce contains mayonnaise, ketchup, relish, cornichons, onion, Worcestershire sauce, garlic powder, onion powder, and hot sauce. The man has style and taste.

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  • Photo by Chelsie Craig, styling by Claire Saffitz
    20/31

    Extra-Juicy Turkey Burgers

    Adding mashed avocado to your meat mixture sounds a little weird, we know; it results in a turkey burger that doesn’t shrink dramatically, stays flatter, cooks more evenly, and, miraculously, stays juicy.

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  • Laura Murray
    21/31

    Juicy Lucy Sliders

    We’re obsessed with Juicy Lucys, cheese-filled burgers that originated in Minnesota. Here’s our recipe for sliders—appetizers that you can make super-decadent by melting some butter in the skillet before toasting the potato rolls.

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  • Matt McGrath
    22/31

    Poutine on the Ritz Burger

    If you’re feeling really “ritzy,” ask your local butcher to grind a couple of well-marbled cuts for you and make a signature burger blend.

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  • Peden + Munk
    23/31

    Spiced Lamb Burger

    These lamb burgers are grilled inside a pita pocket. Parsley, coriander, cumin, cinnamon, salt, and pepper flavor the meat mixture, which is stuffed in the pita just before hitting the heat.

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  • Alex Lau
    24/31

    Mushroom-Barley Veggie Burger

    There’s no imitation protein in this veggie burger, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it.

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  • Alex Lau
    25/31

    Lamb-Bacon Burgers With Spicy Aioli

    Admit it: Plum tomatoes can be disappointing. Good thing, then, that this recipe includes a trick for concentrating their flavors and turning them into something with a much more pleasing flavor and texture.

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  • Alex Lau
    26/31

    Diner Burger & Fries

    We know this is all about the burgers, but can we talk about these fries for a minute? Yukon gold potatoes cut into ¼" sticks is our ideal fry size; finer than a steak fry, but heartier than a shoestring.

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  • 29/31

    Tuna Burgers

    A chicly simple combination of tuna, scallions, ginger, and garlic gets you these fish burgers. Serve them on lightly toasted buns or, if you want to go low-carb, some mixed greens.

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  • Alex Lau
    30/31

    Stellar Quinoa Burger

    With mashed sweet potato as a binder, quinoa for protein, and mushrooms for that sink-your-teeth-in meatiness, this veggie burger beats anything in the frozen foods aisle (and is probably lower in saturated fat too).

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