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Over the years, we here at Serious Eats have published quite a few hamburger recipes, as well as explainers on all sorts of burger-related subjects, from how to create your own premium beef blend to a guide on toppings and a handy collection of general burger-making tips. Below, we’ve assembled our favorite hamburger recipes, including a series of upgraded fast food copy-cat recipes developed by Kenji. Whether you’re after a thin, crispy smash burger or an extra-thick medium-rare patty, we have a recipe for you.
Classic Smashed Burgers
These classic smashed cheeseburgers offer maximum juiciness and a deep brown, beefy crust.
The Ultimate Smash Cheeseburger
For this upgrade on our classic smash burger, Kenji tweaked the recipe to produce twice the amount of crisp, browned crust. By cooking two 2-ounce patties instead of one 4-ounce patty, we get double the amount of crust, while a slice of cheese in between the patties keeps things moist.
Oklahoma-Style Onion Burgers
An Oklahoma classic, these burgers are made with a similar method to that of a classic North Jersey-style slider, but with way more onions, which help the thin patties of beef cook up extra juicy and flavorful.
Homemade Burger King Whopper-Style Cheeseburgers
This Whopper-style recipe improves the flame-grilled classic with better ingredients, better layering, and a better patty cooking technique: griddling thin patties through mostly from one side gives maximum crust development and browning while still leaving it nice and juicy.
In-N-Out’s Double-Double, Animal Style
Make your own version of In-N-Out’s Double-Double Animal Style burger with caramelized onions, two patties, American cheese, pickles, mustard, and special sauce.
The Fake Shack (or the Shack Burger at Home)
We’ve got everything you need to make your own Shack Burger at home, including a homemade version of Shack Sauce.
A Better Big Mac
Our deluxe take on the Big Mac starts with the great original concept and adds patties made from ground short rib, a touch of Marmite to the special sauce, and several incremental improvements to the bun, toppings, and the cooking process.
The Ultimate Bacon Cheeseburgers
This burger is for the bacon-obsessed. Beef patties are griddled in bacon fat, then dressed with bacon-infused special sauce, smothered with onions fried in bacon fat, and topped with a crisp bacon weave.
Sous Vide Burgers
For larger burgers, sous vide cooking is a wonderful method of ensuring that your burger comes out with an unparalleled level of juiciness every single time.
Thick and Juicy Burgers
If you’re after a nice and thick burger and don’t want to break out an immersion circulator, the oven is your friend. Here, large patties are slowly baked in a low oven to a perfect medium rare and then seared in a skillet to finish.
Really Awesome Black Bean Burgers
These vegetarian burgers are packed with lightly dehydrated black beans, feta cheese, sautéed chiles, chopped cashews, and panko breadcrumbs. The resulting patties have a complex, satisfying flavor with a robust texture that even carnivores love. For a similarly nuanced approach to constructing a vegan-friendly substitute for ground beef, check out Kenji’s recipe for homemade vegan burgers.
Grilled Korean-Style Bulgogi Burgers With Kimchi Mayo and Pickled Daikon
When we want the flavors of Korean bulgogi and the grilling method of a burger, there’s an easy solution: combine them. The spicy kimchi mayo really ties this sandwich together.
Teriyaki Burgers
To ensure a nicely browned crust and avoid burning the sauce, burger patties are grilled first and then repeatedly painted with teriyaki sauce toward the end of cooking. More teriyaki sauce is added during assembly, along with mayo and shredded cabbage.
Cemita Burger With Refried Beans, Chipotle Mayo, Avocado, and Oaxacan Cheese
For this mash-up of the iconic Mexican sandwich, Daniel nests burger patties on a sesame bun with traditional cemita accoutrements, including frijoles refritos, queso Oaxaca, and deliciously pungent papalo.
Wagyu Burgers
Ground wagyu is often not all it’s cracked up to be, but even if you get the real deal, does it make a worthy hamburger? We attempt to answer this question, whilst offering a recipe and general tips on cooking wagyu patties.
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