Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chef-Inspired Burgers to Make All Summer

June/July 2018 Issue
Article Image

Wake up your backyard BBQ with these stellar burger recipes from renowned chefs. Their homemade toppings, meat (or meatless) options and fresh buns will take your burger from tasty to unforgettable. And if the weather makes your BBQ a washout, no worries: plenty of these burgers can be cooked stovetop.

  • Spicy Mexican Burger

    Spicy Mexican Burger

    This burger by Joe Isidori from Black Tap Craft Burgers & Beer is so flavorful you almost don’t need any toppings, but the pepper jack cheese, chipotle mayo, lettuce, pickles, and tomato take it right over the top.

    Get the Recipe

  • salmon burger

    Salmon Godzilla Burger

    This burger is so named for its towering appearance: a scallion-and-soy-spiked salmon patty topped with shiitake mushrooms, tempura crispies, lettuce, and smoky mayo. Troy Guard of Denver's TAG Burger Bar and the TAG Restaurant Group recommends making extra crispy topping; it’s a tasty snack on its own.

    Get the Recipe

  • Tofu Sweet Potato Burger

    Buddha Karma Burger

    Here’s an inventive take on a veggie burger from Chicago Diner’s Jose Martinez. The sweet potato and tofu patty is seasoned deliciously with curry and topped with chimichurri.

    Get the Recipe

  • Ham Burger

    “Ham” Burger with Onions and Gruyère

    Chris Cosentino, chef-owner of San Francisco’s Cockscomb, has come up with an ingenious idea: a real ham burger. Brining the pork for up to two days makes this burger spectacular; if you’re lucky, you’ll have leftover ham (excellent for meatballs or dumplings).

    Get the Recipe

  • Recipe

    Jucy Lucy Turkey Burgers

    This burger—two patties surrounding  molten cheese core—was inspired by the specialty at Matt’s Bar in Minneapolis, Minnesota. The creamy, tangy avocado spread is terrific on all kinds of burgers and can be made ahead (thanks to the lime juice and vinegar, it won’t readily discolor).

    Get the Recipe

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Videos Recipes

| View All


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.