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slideshows how to stuff a burger
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With crisp edges and a juicy bite, this may be the ultimate burger.
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This simple burger recipe comes from White Diamond, a now defunct slider joint in Linden, New Jersey.
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The dressing and pickles here are magic—they make the burger. Sometimes, I make full-size burgers with 7-ounce patties, but I generally prefer sliders. That way, you can eat more of everything else you serve on the side. The best burger meat comes from aged beef chuck that is freshly ground by your butcher.
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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.
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Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
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Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there—the method is almost ritualistic in what it requires you to do to get close to burger perfection. I've also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.
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Topped with crunchy cabbage and creamy egg salad and nestled between toasted brioche buns, these extra-crispy shrimp burgers are over-the-top in the best way.
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Articles
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Our editor in chief's idea of a perfect burger is simple, and all you need is a skillet.
Adam Rapoport
techniques
The perfect burger is simple, lacy-edged, and smashed. Bon Appétit editor in chief Adam Rapoport has mastered the craft.
Bon Appétit
Cooking
The answer? Beans or lentils, whichever you have around.
Rebecca Firkser
Cooking
The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
Cooking
Tiny burgers means you can eat more burgers.
Alyse Whitney
Culture
Bon Appétit
Videos
(128)
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Are you hungry for burgers, but don't know how to top it off? We'll show you the basics to a special sauce, and the best burger assembly to get you started!
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Bon Appétit joins burger scholar Chef George Motz, owner of Hamburger America, to see how the best smash burgers in NYC are made. Smash burgers got their name from the technique of smashing patties on a hot griddle to lock in flavor and create a crispy crust. Motz demonstrates how he makes The Chester, Oklahoma Fried Onion Burger, and his classic smash burger, which have made Hamburger America one of the most talked about burger spots in New York City.
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“I’ve been obsessed with burgers, easily for about 25 years now. I have...written five books, had three TV shows, and now a restaurant.” Today, Bon Appétit spends a day on the line with George Motz, burger scholar and owner of Hamburger America.
Get our recipe: Best-Ever Smash Burgers
Get our recipe: Best-Ever Smash Burgers
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Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.
Get the recipe: Best-Ever Smash Burgers
Get the recipe: Best-Ever Smash Burgers
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate a Minneapolis-style Juicy Lucy burger in the Bon Appétit Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
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Go inside Hart's in Brooklyn and learn how to make their signature Lamb Burger!