Make These 20 Easy Hamburger Recipes Because, Let's Face It, 90% of the Time What You Really Want Is a Burger (2024)

Build a better burger with these delicious ideas for succulent patties, fresh toppings, sauces, and more

When my editor asked me to put together this collection of Sunset’s hamburger recipes, I was more than ready—I am a burger addict. In a good week, I probably eat three or four burgers, mostly all from Burgers 99 in Los Angeles, though when traffic hits I head over to Burgers Never Say Die or Goldburger. I love the hamburger’s versatility, the way the toppings complement the patty (gimme thick-cut bacon!), or the way no two burger spots have a “special sauce” that tastes the same. At home I’ll whip up an In-n-Out-style double-double patty, add citrus and garlic to plain mayo, and top with bacon, grilled onions, homemade pickles, and ketchup. I know my burger is ready when it barely fits in my hands.

Whether your dependency rivals mine or not, you deserve a great, easy hamburger whenever the craving hits. That’s why I’ve pulled together Sunset’s best burger recipes—to help you find the perfect one. The protein is flexible, so you’ll find not only beef but lamb and veggie burgers, with patty additions like feta cheese or dried cherries, and toppings ranging from the classics to a big slab of brie. Plus, there’s a whole selection of “specialty burgers” that take our favorite hand-held meal to new realms and beyond.

  • Beef Burgers
  • Lamb Burgers
  • Veggie Burgers
  • Specialty Burgers
  • Classic Burger Sides

Beef Burgers

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The Classic Burger

Sink your teeth into a delicious restaurant-style, hamburger recipe made from leanbeef. Skip the prepackaged patties and take the extra time to craft up your own, and that little extra effort will be worth it. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking untilcheesebegins to melt. This recipe works equally well on both gas and charcoalgrills. For more great grilling tools, including the always excellent Lodge cast iron skillet, check out thisroundupof Sunset favorites.

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The Hatch Burger

At Umami Burger restaurants across the U.S., these juicy, full-flavored, mildly spicy burgers are seasoned with Umami Dust and Umami Master Sauce. Soy sauce makes a good substitute! Whip these up when you’re looking for a classic burger with an added bite. The sauce, made of roasted green chilis and mayo, will become your go-to sandwich spread from here on out.

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Camembert Burgers

Earthy and rich, these fabulous burgers were created by Susan Herrmann Loomis, an American who runs the On Rue Tatin cooking school in Normandy. The recipe is adapted from one in her new book,French Grill:125 Refined & Rustic Recipes, a collection of recipes and tips perfect for us Western cooks, too.

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Ultimate Burgers

Tyler Florence’s burgers are extra juicy and flavorful because they’re made with brisket, but chuck works too (don’t use extra-lean meat or the burgers will be dry). The toppings are what set this burger apart from your basic burger. With sauteed mushrooms, caramelized onions, and horseradish mayo, this burger is bursting flavor with every bite.

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Cherry and Brie Burgers with Rosemary and Grilled Onion

These burgers are only quarter-pounders, but they look heftier because the meat is mixed with ground dried cherries (a powerful antioxidant) and a little bulgur. The seasonings and cheese take the cherries in a savory direction, keeping the burgers from being too sweet.

Lamb Burgers

1 of 5Annabelle Breakey

Idaho Lamb Burgers

These lamb burgers are paired with a shredded potato pancake between its brioche bun, making fries unnecessary!

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2 of 5Maren Caruso

Pistachio, Lamb, and Beef Burgers

Arabic spices meet the Persian touch of pistachios in the kefta (skewered ground meat) at Mamnoon in Seattle, where the food combines the owners’ Syrian, Lebanese, and Persian heritage with chef Garrett Melkonian’s Armenian background. We opted for an easier version: burgers.

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3 of 5Annabelle Breakey

Lamb Burgers

These juicy burgers are a nice alternative to hamburgers. Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you’re serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.

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4 of 5Annabelle Breakey

Mediterranean Burgers

Add Mediterranean flavor to your burgers by adding feta cheese, oregano, rosemary, and lemon zest into ground lamb. Then spread a kalamata olive paste onto the buns to add brightness and extra flavor.

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5 of 5Ann Stratton

Honey-Rosemary Lamb Sandwich

Serve up a delicious lamb sandwich to your hungry crew this weekend. The unique blend of flavors makes this lamb sandwich recipe memorable, and indulgent!

Veggie Burgers

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1 of 5Annabelle Breakey

SoCal Veggie Burgers

Pile up your favorite veggie burger patties with lots of vegetables, homemade hummus and slaw, and tuck the works into lettuce “buns.” Use extra hummus as a dip for vegetables or as a sandwich spread.

2 of 5Leigh Beisch

Tofu Burgers

Jeremy Wolf never makes these tofu burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

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3 of 5Annabelle Breakey

Lentil Veggie Burgers

Scared to try a veggie burger? This one will make you a believer. Packed with lentils and healthy veggies, we promise you will never even miss the meat.

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4 of 5James Carrier

Portabella Burgers

The hearty portabella mushroom is reminiscent of a classic beef burger due to how it chars on the outside and stays moist on the inside. Add spices and herbs to the outside of the mushroom cap for added flavor, and for more convenience buy them pre-trimmed.

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5 of 5Eva Kolenko

Zucchini Burgers

We’ve given the veggie burger a serious upgrade, with browned mushrooms, nuts, and spices in the shredded zucchini patties, and raw zucchini ribbons on top for freshness. Double or triple the recipe and stick the extras in the freezer for convenient future use!

Specialty Burgers

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1 of 5Annabelle Breakey

New Mexico Green Chile and Frito Burgers

Chiles spice up these burgers three ways: grilled and placed atop the patty, in the pepper jack cheese, and in the chipotle mayo. If you have access to fresh Hatch chiles from New Mexico, which are meaty and full-flavored, by all means use them, but feel free to substitute readily available Anaheims or use canned chiles.

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2 of 5Annabelle Breakey

Northwest Crabcake Burgers

Seafood bounty meets the Northwest’s growing artisanal pickle trend and a fresh herb salad in these burgers. You can find ready-made crabcakes at the deli section in most grocery stores and sometimes in the freezer case, or make your own. Salmon cakes also work well here.

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3 of 5Annabelle Breakey

Hawaiian Pig-Out Burgers

Grilled sweet and salty Spam and pineapple and Maui onion make these pork burgers a standout. If you can’t find Hawaiian sandwich rolls, cut thick slices of Hawaiian sweet bread from a loaf. Serve with classic macaroni salad and any drink with an umbrella.

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4 of 5Annabelle Breakey

Korean Kimchi Burgers

Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store. Pair the burgers with a beer with balanced malt and hops like Saigon Export.

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5 of 5Annabelle Breakey

Italian Burgers

These burgers get a distinctive tang from giardiniera, an Italian mix of pickled vegetables. If you can’t find it at the store, chop up olives and pickles instead.

Classic Burger Sides

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1 of 4Annabelle Breakey

Russet Frites

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.

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2 of 4Annabelle Breakey

Yukon Gold Chips

If you’re more into chips than fries, these crispy chips made from Yukon gold potatoes will become your new favorite side for any burger or sandwich.

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Quick Dill Pickles

These pickles are super easy and can be enjoyed the next day and stored for up to a month. The simple brine can be used for any sturdy vegetable you can get your hands on.

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4 of 4James Carrier

Special Slaw

With a medley of flavors reminiscent of Thousand Island dressing, this slaw is just as good on its own as it is smothering the classic Western burger.

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Make These 20 Easy Hamburger Recipes Because, Let's Face It, 90% of the Time What You Really Want Is a Burger (2024)
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