Advanced Cooking Techniques for Superior Hand-Pressed Patties

It's tough enough to stand up to even the juiciest burger but still soft enough for a rewarding squish. Some individuals hate it, however I sort of love it when a bun starts breaking down just a little as I eat it's like it's ending up being one with the hamburger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Hamburger Hub does above, can help). The best burger-makers out there understand how to include them.

Their faint sweetness adds so much to the total taste. I do enjoy the bite of a raw onion (diced, preferably) from time to time.

I'm very sorry to admit that. I'll generally pluck them off my hamburger and hand them over to a trusty dining buddy. But I admit that a pickle-less hamburger can fall a bit flat. It needs that acid. That's why I like a house-made quick pickle: You understand, the kind that taste like the chef whispered the word "vinegar" at a cucumber from a mile away, then gently brushed it with a sprig of dill.

Using Chef Flat-Top Styles in the Home

I require some tang, I need some sweet taste. I won't balk at an aioli or other elegant spread, however I'm rarely looking for anything expensive under my bun. That's the ideal hamburger.

Like I said in my piece: Many burgers are good burgers, but some hamburgers are excellent. And I'm constantly on the hunt for more. I welcome finding out about your preferred burgers. Despite the fact that I just put out this list, I'm always thinking about upgrading it when something really special comes my way.

Freddy's Frozen Custard & Steakburgers

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With summer and warm weather comes an appetite for grilled food particularly hamburgers. Sure, you can consume burgers year-round, but there's absolutely nothing rather like a juicy patty hot off the grill, especially if you can enjoy it in your own backyard. Plus, when you're flipping hamburgers in the house, you're in control.

Using Chef Flat-Top Methods in the Home

And the alternatives are just about unlimited. In addition to the timeless American beef and cheese on a bun combo, you can make burgers with various meat, poultry, or seafood, sandwich them in between all kinds of bread and rolls, and go bananas with garnishes. To begin a summer we hope is filled with burgers and backyard time, we've collected recipes and advice from chefs and food experts, 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 Finest Sandwich in America" on Discovery, Adam Richman understands a thing or 2 about sandwiches and travel-inspired eating. This pork burger, adapted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Travels," blends 2 of Richman's favorites, the timeless American hamburger and the Vietnamese banh mi.

Pork pt is simple to find in upscale grocery stores or online, but if you can't find it or just don't like it Richman insists this burger has a lot big taste, you can skip it. Giadzy"Nothing says summertime like ripe tomatoes in a caprese salad or a hamburger straight off the grill, so why not have the best of both worlds?" asks TV character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on gently grilled focaccia highlights the Italian theme, however routine hamburger buns also work. You actually can't go wrong. As DeLaurentiis states, "These hamburgers are always a crowd pleaser." Grilled Turkey Kofta Burgers With Harissa Yogurt SauceSerena Wolf/ Serena Wolf"Turkey burgers get a bum rap for being dry and unappetizing," explains Serena Wolf, the blog writer behind Domesticate Me and author of "The Dude Diet: Clean(ish) Food for People Who Like to Eat Dirty" and the upcoming "The Dude Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners.