Mastering Professional Flat-Top Styles in the Home

It's strong enough to stand up to even the juiciest hamburger but still soft enough for a gratifying squish. Some people hate it, but I sort of love it when a bun starts breaking down just a little as I eat it resembles it's turning into one with the burger. I can't stand when toppings slip out of the bun.

( Putting them on the bottom bun, like Hamburger Hub does above, can help). The best burger-makers out there understand how to include them. Shredded lettuce assists, and a melty blanket of American cheese (yes, I stated "American cheese," you snobs!) can work marvels at locking them down, too. Just recently, I was impressed by the simple ingenuity of the Birch hamburger, which has diced onions placed on top of the patty first, then traps them there with a slice of cheese laid over top.

Their faint sweet taste adds so much to the total flavor. I do enjoy the bite of a raw onion (diced, preferably) from time to time.

I'm very sorry to admit that. I'll normally pluck them off my hamburger and hand them over to a trusty dining buddy. However I confess that a pickle-less hamburger can fall a bit flat. It needs that acid. That's why I love a house-made quick 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 need some sweetness. I won't balk at an aioli or other fancy spread, however I'm rarely looking for anything fancy under my bun. That's the perfect hamburger.

Like I said in my piece: A lot of burgers are good hamburgers, however some burgers are fantastic. I invite hearing about your preferred hamburgers.

Freddy's Frozen Custard & Steakburgers

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With summer and warm weather condition comes an hunger for grilled food specifically burgers. Sure, you can eat hamburgers year-round, however there's absolutely nothing quite like a juicy patty hot off the grill, specifically if you can enjoy it in your own yard. Plus, when you're flipping burgers in your home, you're in control.

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And the choices are practically unlimited. In addition to the classic American beef and cheese on a bun combination, you can make burgers with different meat, poultry, or seafood, sandwich them between all type of bread and rolls, and go bananas with garnishes. To begin a summertime we hope is filled with burgers and backyard time, we've collected recipes and recommendations from chefs and food experts, 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 "Man vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman understands a thing or 2 about sandwiches and travel-inspired eating. This pork hamburger, adjusted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Travels," mixes 2 of Richman's favorites, the traditional American hamburger and the Vietnamese banh mi.

Pork pt is simple to discover in high end grocery stores or online, but if you can't discover it or just don't like it Richman insists this hamburger has a lot big taste, you can avoid it. Giadzy"Nothing says summer like ripe tomatoes in a caprese salad or a burger 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 highlights the Italian style, but routine hamburger buns also work. You actually can't go incorrect.