Using Professional Flat-Top Styles in the Home

It's sturdy enough to stand up to even the juiciest burger but still soft enough for a rewarding squish. Some people dislike it, but I kind of love it when a bun begins breaking down just a little bit 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 Hamburger Hub does above, can help). The finest burger-makers out there understand how to contain them.

Congratulations, Birch team. Now that we're on the topic of onions: provide to me every time. I'll usually choose griddled or caramelized onions over raw. Their faint sweetness includes a lot to the general taste. I do love the bite of a raw onion (diced, ideally) from time to time.

I'll typically pluck them off my hamburger and hand them over to a trusty dining companion. I confess that a pickle-less burger can fall a bit flat.

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And lastly, the condiments: Equal parts mustard, ketchup and mayo, please. I need some tang, I need some sweetness. I require some zip. I will not balk at an aioli or other fancy spread, however I'm hardly ever searching for anything fancy under my bun. That's it. That's the ideal hamburger. Numerous on my list tick every box above, but honestly, a few of them do not.

Like I said in my piece: Many burgers are excellent burgers, however some hamburgers are great. And I'm always on the hunt for more. I invite finding out about your favorite burgers. Although I simply put out this list, I'm constantly 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 hunger for grilled food particularly hamburgers. Sure, you can consume burgers year-round, but there's nothing rather like a juicy patty hot off the grill, specifically if you can enjoy it in your own yard. Plus, when you're turning hamburgers in the house, you're in control.

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And the choices are practically unlimited. In addition to the timeless American beef and cheese on a bun combination, you can make burgers with various meat, poultry, or seafood, sandwich them between all kinds of bread and rolls, and go insane with toppings. To kick off a summer we hope is filled with burgers and yard time, we've gathered dishes and suggestions from chefs and food specialists, consisting of 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, adjusted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Travels," mixes two of Richman's favorites, the traditional American hamburger 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 finest of both worlds?" asks TV personality, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on lightly grilled focaccia emphasizes the Italian theme, but regular hamburger buns also work. You actually can't go incorrect. As DeLaurentiis states, "These burgers are constantly a crowd pleaser." Grilled Turkey Kofta Burgers With Harissa Yogurt SauceSerena Wolf/ Serena Wolf"Turkey hamburgers get a bad rap for being dry and unappetizing," describes Serena Wolf, the blogger behind Domesticate Me and author of "The Guy Diet: Clean(ish) Food for People Who Like to Consume Dirty" and the upcoming "The Guy Diet Dinnertime: 125 Clean(ish) Recipes for Weeknight Winners and Fancypants Dinners.