Advanced Culinary Techniques for Superior Hand-Pressed Burgers

It's tough enough to withstand even the juiciest burger but still soft enough for a satisfying squish. Some individuals dislike it, however I kind of love it when a bun begins breaking down just a little as I consume it's like it's becoming one with the hamburger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Hamburger Center does above, can help). The best burger-makers out there understand how to include them.

Congratulations, Birch group. Now that we're on the subject of onions: provide them to me each time. I'll often choose griddled or caramelized onions over raw. Their faint sweetness includes so much to the overall flavor. Though I do enjoy the bite of a raw onion (diced, ideally) from time to time.

I'm really sorry to admit that. I'll typically pluck them off my burger and hand them over to a trusty dining companion. I admit that a pickle-less hamburger can fall a bit flat. It needs that acid. That's why I like a house-made fast 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 need some tang, I need some sweet taste. I won't balk at an aioli or other fancy spread, however I'm seldom looking for anything expensive under my bun. That's the perfect burger.

Like I said in my piece: A lot of burgers are great burgers, but some burgers are fantastic. And I'm constantly on the hunt for more. I invite becoming aware of your favorite burgers. Even though I just put out this list, I'm constantly considering updating it when something truly unique comes my way.

Freddy's Frozen Custard & Steakburgers

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With summertime and warm weather comes an hunger for grilled food especially burgers. Sure, you can eat burgers year-round, but there's absolutely nothing rather like a juicy patty hot off the grill, especially if you can enjoy it in your own backyard. Plus, when you're flipping burgers at home, you remain in control.

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And the options are simply about unlimited. In addition to the timeless American beef and cheese on a bun combo, you can make burgers with different meat, poultry, or seafood, sandwich them in between all kinds 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 dishes and guidance from chefs and food professionals, 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 more about sandwiches and travel-inspired consuming. This pork burger, adapted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Travels," blends two of Richman's favorites, the traditional American hamburger and the Vietnamese banh mi.

Pork pt is easy to find in high end grocery stores or online, however if you can't discover it or simply do not like it Richman insists this hamburger has so much big taste, you can avoid it. Giadzy"Nothing states summer like ripe tomatoes in a caprese salad or a burger right off the grill, so why not have the very best of both worlds?" asks television character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on lightly grilled focaccia stresses the Italian theme, however routine hamburger buns also work. You actually can't go incorrect.