Better Heat Control for Better Seared Burgers

It's durable enough to stand up to even the juiciest burger but still soft enough for a rewarding squish. Some people hate it, however I type of love it when a bun starts disintegrating simply a little as I eat it resembles it's turning into one with the burger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Hamburger Center does above, can help). The very best 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 marvels at locking them down, too. Recently, I was impressed by the basic resourcefulness of the Birch hamburger, which has actually diced onions put on top of the patty first, then traps them there with a piece of cheese laid over top.

Kudos, Birch group. Now that we're on the subject of onions: provide them to me every time. I'll usually opt for griddled or caramelized onions over raw. Their faint sweet taste includes a lot to the overall taste. I do like the bite of a raw onion (diced, ideally) from time to time.

I'm very sorry to admit that. I'll usually pluck them off my hamburger and hand them over to a trusty dining buddy. I admit that a pickle-less hamburger can fall a bit flat. It needs that acid. That's why I like 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.

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I require some tang, I need some sweetness. I will not balk at an aioli or other fancy spread, but I'm seldom looking for anything fancy under my bun. That's the perfect hamburger.

Like I said in my piece: The majority of burgers are great hamburgers, but some burgers are excellent. And I'm constantly on the hunt for more. I welcome hearing about your favorite hamburgers. Even though I simply put out this list, I'm always thinking about upgrading it when something really unique comes my way.

Freddy's Frozen Custard & Steakburgers

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With summer season and warm weather condition comes an appetite for grilled food particularly hamburgers. Sure, you can eat burgers year-round, but there's nothing quite like a juicy patty hot off the grill, particularly if you can enjoy it in your own backyard. Plus, when you're flipping burgers at home, you remain in control.

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And the options are simply 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 bananas with garnishes. To kick off a summertime we hope is filled with hamburgers and backyard time, we have actually gathered dishes and recommendations from chefs and food professionals, 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 "Guy vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman knows a thing or 2 about sandwiches and travel-inspired consuming. This pork hamburger, adapted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Travels," blends 2 of Richman's favorites, the traditional American burger and the Vietnamese banh mi.

Pork pt is easy to find in high end grocery stores or online, however if you can't find it or simply don't like it Richman insists this hamburger has so much huge taste, you can avoid it. Giadzy"Absolutely nothing states summer season like ripe tomatoes in a caprese salad or a hamburger straight 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 highlights the Italian theme, however regular hamburger buns likewise work. You truly can't go incorrect.