195 burger recipes

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

Cream cheese jalapeno hamburgers stuff a jalapeno popper filling right inside the patty, sealed between two layers of beef and grilled so the molten center stays put. Juicy stuffed burgers for the grill.

Greek hamburgers seasoned with oregano, red wine, garlic, olive oil, and Dijon mustard mixed right into the meat. Topped with fried onions and ready in 20 minutes.

Old-fashioned skillet hamburgers seasoned with dry mustard, paprika, Worcestershire, and lemon juice, topped with butter and a quick pan sauce. Diner-style and bunless.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.

New Mexico green chile cheeseburgers stack spice-rubbed sirloin patties with melted cheddar and a roasted Anaheim and poblano chile sauce. The Southwestern burger that puts ketchup to shame.

Leftover turkey and bacon cheeseburgers bound with eggs and cracker crumbs, pan-fried and topped with American cheese. A smart way to repurpose Thanksgiving turkey into a weeknight dinner.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Flavorful hamburgers with horseradish, Dijon mustard, sour cream, and paprika worked into the patty. A punchy four-ingredient seasoning blend that turns ground beef into something worth coming back for.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

Open-faced oven-baked hamburgers spread on buns with mustard, onion, and ground beef. Ready in 20 minutes and freezer-friendly for quick weeknight dinners.

Stuffed beef patties with Swiss cheese and ham sealed inside lean ground beef. Ice water in the meat keeps the burgers juicy while the cheese melts into a gooey center.