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    The Best Burgers


    The Best Burgers

    • 15 Pins

    This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb — shoulder is best — highly seasoned and grilled rare. (Photo: Francesco Tonelli for The New York Times)

    This is a souped-up beef burger made with traditional steak tartare seasonings. (Photo: Francesco Tonelli for The New York Times)

    For this burger, you need fat. Pork shoulder is almost imperative for the correct balance of lean and fat. You need strong spices; as a starting point, you cannot beat fennel seeds and black pepper. And you need adequate salt, an essential in any good burger. (Photo: Francesco Tonelli for The New York Times)

    Japanese Burgers With Wasabi Ketchup by The New York Times | Photo: Tony Cenicola/The New York Times

    Light Brioche Buns. Click the link to get the complete recipe from NYTCooking.com. (Photo: Kevin Scanlon for The New York Times)

    Pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany, Chicago as well as Queens. (Photo: Evan Sung for The New York Times)

    These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger. If you sear them quickly they’ll be nice and moist. (Photo: Andrew Scrivani for The New York Times)

    Recipe: Mushroom and Beef Burgers by Martha Rose Shulman | Photo: Andrew Scrivani for The New York Times

    Recipe: Power Cheeseburger by Maura Egan and Christine Muhlke | Photo: James Wojcik for The New York Times

    Recipe: Japanese Burgers With Wasabi Ketchup | Photo: Tony Cenicola/The New York Times

    Recipe: The Comme Ça Burger | Photo: Kevin Scanlon for The New York Times

    Recipe: Curry-Spiced Lamb Burgers by Mark Bittman | Photo: Francesco Tonelli for The New York Times

    Recipe: Hamburgers (Tavern Style) by Sam Sifton | Photo: Andrew Scrivani for The New York Times

    • Southern Living - In Tennessee
      Southern Living - In Tennessee

      Looks delicious and simple. I like a bit of spice with my burgers. You should try the bleu cheese burger or the honey Dijon.... yummy!

    Recipe: Salmon Burgers by Mark Bittman | Photo: Andrew Scrivani for The New York Times

    • Jennifer Saam
      Jennifer Saam

      Yes, it is I.

    Recipe: Hamburgers (Diner Style) by Sam Sifton | Photo: Andrew Scrivani for The New York Times