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It's tough enough to stand up to even the juiciest hamburger but still soft enough for a satisfying squish. Some people dislike it, but I type of love it when a bun begins breaking down simply a little as I consume it's like 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 Burger Center does above, can help). The very best burger-makers out there understand how to contain them. Shredded lettuce assists, and a melty blanket of American cheese (yes, I stated "American cheese," you snobs!) can work wonders at locking them down, too. Recently, I was impressed by the easy ingenuity of the Birch burger, which has diced onions put on top of the patty first, then traps them there with a piece of cheese laid over top.

Kudos, Birch team. Now that we're on the subject of onions: give them to me whenever. I'll often opt for griddled or caramelized onions over raw. Their faint sweet taste adds so much to the general taste. I do love the bite of a raw onion (diced, preferably) from time to time.

I'm extremely sorry to confess that. I'll normally pluck them off my hamburger and hand them over to a trusty dining companion. But I admit that a pickle-less burger can fall a bit flat. It requires that acid. That's why I love 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 require some sweet taste. I won't balk at an aioli or other fancy spread, however I'm hardly ever looking for anything elegant under my bun. That's the ideal hamburger.

Like I stated in my piece: Most burgers are great burgers, but some hamburgers are fantastic. 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 considering updating it when something truly unique comes my method.

Freddy's Frozen Custard & Steakburgers

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With summertime and warm weather condition comes an appetite for grilled food especially hamburgers. Sure, you can eat hamburgers year-round, however there's absolutely nothing quite like a juicy patty hot off the grill, especially if you can enjoy it in your own backyard. Plus, when you're turning burgers in the house, you remain in control.

Selecting High-Quality Beef for Tasty Burgers

And the options are almost endless. In addition to the classic American beef and cheese on a bun combo, you can make hamburgers with different meat, poultry, or seafood, sandwich them in between all kinds of bread and rolls, and go bananas with toppings. To begin a summer we hope is filled with hamburgers and backyard time, we've gathered dishes and recommendations from chefs and food specialists, 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 "Male vs. Food" and "Adam Richman's The very best Sandwich in America" on Discovery, Adam Richman knows a thing or 2 about sandwiches and travel-inspired consuming. This pork burger, adjusted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Journeys," blends 2 of Richman's favorites, the traditional American burger and the Vietnamese banh mi.

Pork pt is simple to find in high end grocery stores or online, but if you can't discover it or simply don't like it Richman insists this burger has so much huge flavor, you can avoid it. Giadzy"Nothing says summertime like ripe tomatoes in a caprese salad or a hamburger right off the grill, so why not have the very best of both worlds?" asks TV character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on lightly grilled focaccia emphasizes the Italian style, but routine hamburger buns also work. You truly can't go wrong.