Burger

Served on a bun or pita, this sweet potato and grilled cheese burger will lighten up your summer barbecue.

A healthy take on a classic diner burger

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

These pork burgers—inspired by Southeast Asian dumplings—are an ideal weeknight meal. The sweet and spicy mayo acts as both a dressing for the slaw and a sauce for the burger.

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.

It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.

Macerating red onions in balsamic vinegar with a big pinch of sugar helps soften the onions and sweetens them right up.

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.

This simple burger recipe comes from White Diamond, a now defunct slider joint in Linden, New Jersey.