23 unique hamburger recipes to try this summer

A lot goes in to making the perfect burger. For some, it's how the patty is cooked—juicy on the inside, crisped edges on the outside and perfectly seasoned. For others, it's all about the toppings. With these unique hamburger recipes, you can have all that and then some. 

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Good Eats: 23 unique hamburger recipes
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Good Eats: 23 unique hamburger recipes

Bacon Burgers on Brioche Buns by Food & Wine

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Southwest Burgers with Pepper Jack Cheese and Avocado Salsa by Blogging Over Thyme | Laura Davidson

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Chianti Burgers with Caramelized Onions by Food & Wine

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Blue Ribbon Barbecue Chicken Cheeseburgers by Food & Wine

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Torta Burgers with Refried Beans, Sharp Cheddar & Pickled Peppers by Big Girls Small Kitchen | Cara Eisenpress

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Cheddar BLT Burgers with Tarragon Russian Dressing by Food & Wine

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Bite-Size Bulgogi Burgers by Kitchen Daily Editors

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Bacon Burgers with Cilantro Yogurt Sauce by Food & Wine

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Buffalo Burgers by Campbell's Kitchen

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Double Cheeseburgers, Los Angeles-Style by Food & Wine

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Grilled Cheese Bun Burgers by Oh, Bite It | Amy Erickson 

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Turkey Burgers with Spicy Pickle Sauce by Food & Wine

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Fresh and Juicy Veggie Burgers by Food & Wine

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Bacon Goat Cheese Burgers with Honey and Arugula by Cooking and Beer | Justine Sulia

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Rosemary-Lemon Turkey Burgers with Brie, Raspberry Jam & Arugula by The Kitchen Prep | Dianna Muscari

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Inside Out Cheeseburger by Kraft Singles

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Healthified Cowboy Turkey Burgers & Ranch Slaw by The Skinny Fork | Amanda Plott

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Chimichurri-Style Burgers by Kitchen Daily Editors

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Singles Sliders by Kraft Singles

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Vietnamese-Style Banh Mi Burgers by Food & Wine

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Beef Burgers with Sweet-n-Smoky Ketchup by Food & Wine

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Wild West Picante Burgers by Campbell's Kitchen

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Grilled Maui Burgers by Campbell's Kitchen

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Practice your meat to cheese to bread ratio with a simple bacon burger or kick things up to the gourmet level with a rosemary-lemon turkey burger topped with brie, raspberry jam and arugula.

Some things to keep in mind when whipping up any of these hamburger recipes is to make sure that the meat is totally cooked all the way through. In fact, an undercooked burger is more dangerous than undercooked steak. And skip the salt when it comes to seasoning. Even the smallest amount of salt added to your raw hamburger mix can mess with the texture.

Check out our favorite hamburger recipes in the slideshow above and for more grilling recipes, check out the slideshow below!

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Good Eats: Summer recipes
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Good Eats: Summer recipes

Oven Baked Barbecue Brisket

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Beer and Ranch Chicken and Potato Kebabs

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Reese's Ice Cream Sandwich Cake

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The Ultimate Shrimp 'Boil'

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Chili Cheese Dogs with Sweet Potato Fries

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Star Spangled Blueberry Mojito

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Heirloom Tomato and Beet Salad

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Roasted Potato Salad with French Lentils and Veggies

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Shrimp Tostadas

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Strawberry Chamomile Paloma

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Jalapeño Popper Pigs in a Blanket

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Smoky Beef Ribs with Sriracha BBQ Beer Sauce by Drool-Worthy | Sarah Mason

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Baked Parmesan Zucchini

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Berry Pizza with Whipped Ricotta

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4 Ways to Make Guacamole

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Peach Donuts

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Hot Dogs with Cheddar and Sautéed Apples by Food & Wine

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Summer avocado pasta salad by Best Bites

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Cheddar BLT Burgers with Tarragon Russian Dressing by Food & Wine

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Grilled Potato Salad with Scallion Vinaigrette by Food & Wine

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Blackberry Gimlet

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Tomato Tulips by Best Bites

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Maple Dijon Salmon Skewers by Food & Wine

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Strawberry Rhubarb Hand Pies by The Girl in the Little Red Kitchen | Susan Palmer

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Cucumber Basil Watermelon Salad by Best Bites

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Grilled Cucumbers and Eggplant by Food & Wine

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3 Twists on Chicken Wings by Best Bites

  1. Epic dry rub baked chicken wings
  2. Stick and crispy Asian chicken wings
  3. Crispy seasoned chicken wings

Get the recipes here.

Cauliflower Steaks with Herb Salsa Verde by Food & Wine

Get the recipe here.

Tomato and Watermelon Poke by Chef Richard Blais

Ingredients: 

  • 2 each large heirloom tomatoes
  • 3 cups diced watermelon
  • 1 avocado
  • 1 lime, juiced
  • ½ tsp Morton® Fine Sea Salt
  • ½ cup pine nuts
  • ½ cup citrus ponzu
  • 1 tbsp sesame oil
  • 1 tbsp sliced green onions
  • 1 ½ cups prepared seaweed salad
  • 1 tbsp sesame seeds
  • 1 tsp Morton® Coarse Sea Salt

Directions: 

Optional: Compress watermelon by placing in a vacuum sealed bag and removing all air and sealing closed. This compresses the juices in the watermelon and makes it look just like tuna poke.

Set oven to 350°F. Lay pine nuts in a single layer on a baking tray and toast in oven until golden brown, about 4 minutes. Remove and set aside to cool.

Dice tomatoes into medium sized pieces. Remove the skin and seed of the avocado and dice into medium sized pieces. Mix with the juice of 1 lime and Morton® Fine Sea Salt. Fold in watermelon, tomato, ponzu, sesame oil, and green onions.

Divide poke into 4 bowls. Top with seaweed salad, pine nuts, and sesame seeds. Finish with a sprinkle of Morton® Coarse sea salt.

Golden Peach Slushy

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Black-Eyed-Pea Salad by Food & Wine

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Pineapple & Ginger Coconut Cream Popsicles by Beard + Bonnet | Mary van der Kruik

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Bacon Burgers with Cilantro-Yogurt Sauce by Food & Wine

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Apple Cole Slaw with Poppy Seed Dressing by Kitchen Joy | Amanda Joy McGovern

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Chocolate-Peanut Butter Moon Pies by Food & Wine

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Crispy Buttermilk Fried Chicken by Food & Wine

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Hydrating Watermelon Detox Water by Best Bites

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Chipotle Rubbed Grilled Salmon Tacos by Food & Wine

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Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes by Carrie's Experimental Kitchen | Carrie Farias

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Deviled Salmon by Food & Wine

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Grilled Sirloin Steak with Cilantro-Sesame Marinade by Curtis Stone 

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Potato Salad with Hummus-Yogurt Dressing by Food & Wine

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Grilled Peaches with Vanilla Cream & Walnuts by Fit, Fun & Delish! | Ana Frias

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Roasted Veggie Potato Salad by An Edible Mosaic | Faith Gorsky

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Grilled Chocolate Sandwiches with Caramel Sauce by Food & Wine

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Picante Glazed Chicken Wings by Campbell's Kitchen

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Creamy Potato Salad with Eggs, Peas and Chives by Weeknight Wonders | Ellie Krieger

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Watermelon Rum Punch by Jelly Toast | Emily Caruso

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Grilled Skirt Steak with Fruit-and-Green-Tomato Salsa by Food & Wine

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Grilled Leeks with Shishito Romesco by Food & Wine

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Lavender Lemonade by Best bites

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Fresh Grilled Corn and Tomato Salad by This Silly Girl's Life | Dana DeVolk

ADD TO RECIPE BOX

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Lemon Blackberry Cake by Fork and Beans | Cara Reed

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Bacon and Green Onion Pasta Salad by Erren's Kitchen | Erren Hart

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Bacon Goat Cheese Burgers with Honey and Arugula by Cooking and Beer | Justine Sulia

Get the recipe here.

Macaroni and Cheese with a Crusty Crunch by Kitchen Daily Editors

Get the recipe here.

Maple Mustard Glazed Tofu Skewers from House Foods

Ingredients: 

  • 2 pkg. House Foods Tofu Extra Firm
  • 4 Tbsp. pure Vermont maple syrup
  • 4 Tbsp. stone ground mustard
  • 1 ½ Tbsp. apple cider vinegar
  • 2 Tbsp. extra virgin olive oil
  • ¾ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 12 wooden skewers, soaked in water for 15 minutes before using

Directions:

Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes. 

Meanwhile, in a medium bowl, whisk the maple syrup, mustard, cider vinegar, olive oil, garlic powder, salt, and pepper.

Cut the tofu into 1-inch thick slices, then cut again into 1-inch cubes. Place the tofu in the maple-mustard sauce and toss to coat the tofu. Cover and chill for 30 minutes to 1 hour, tossing occasionally.

Thread the tofu on wooden skewers that have been soaked beforehand.

Lightly brush the grates of your gas grill with oil. Heat the grill flames over medium heat. Once hot, add the tofu skewers and grill until browned and crispy, 12 to 15 minutes, turning occasionally to brown them on all sides. Brush the skewers liberally with any remaining maple-mustard sauce in the last 5 minutes of grilling.

Southwest Burgers with Pepper Jack Cheese and Avocado Salsa Blogging Over Thyme | Laura Davidson

Get the recipe here.

Pasta Salad by Made To Be A Momma | Katie Wyllie

Get the recipe here.

Double Cheeseburgers, Los Angeles-Style by Food & Wine

Get the recipe here.

Outdoor Grilled Cheese Sandwich with Pesto and Heirloom Tomatoes by Curtis Stone

Get the recipe here.

Blondie Cake by Kitchen Daily Editors

Get the recipe here.

Grilled Steak Sliders with Chimichurri Sauce by Hip Foodie Mom | Alice Choi

Get the recipe here.
Grilled Chicken Thighs with Spicy Miso Mayo by Food & Wine

Get the recipe here.

Grilled Pizza Dough with Veggies and Almond Ricotta by Beard + Bonnet | Mary van der Kruik

Get the recipe here.

Grilled Shrimp with Black-Eyed Peas and Chimichurri by Food & Wine

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Healthified Cowboy Turkey Burgers & Ranch Slaw by The Skinny Fork | Amanda Plott

Get the recipe here.

Mixed Berry Wine Spritzer by Fork and Beans | Cara Reed

Get the recipe here.

Pasta Salad with Salmon, Peas and Herbs by Weeknight Wonders | Ellie Krieger

Get the recipe here.

Cape Code Blueberry Pie by Kitchen Daily Editors

Get the recipe here.

Pasta Salad with Grilled Sausages and Peppers by Food & Wine

Get the recipe here.

Homemade Honey-Chipotle BBQ Sauce by Feed Me Phoebe | Phoebe Lapine

Get the recipe here.

Apple-Glazed Barbecued Baby Back Ribs by Food & Wine

Get the recipe here.

Creamy Mango-Avocado Salsa by Gail Simmons

Ingredients: 

  • 2 large ripe mangos, chopped into 1/2-inch pieces
  • 1 1/2 large ripe avocados, chopped into 1/2-inch pieces
  • 1 lime, zested and juiced
  • 1/4 cup chopped cilantro, plus more whole leaves for serving
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1 teaspoon kosher salt, plus more for serving
  • Freshly ground black pepper
  • 1 16-ounce container Hood Cottage Cheese with Cracked Pepper
  • Extra-virgin olive oil, for serving
  • Blue corn tortilla chips, for serving

Directions: 

In a large bowl, gently toss together the mango, avocado, lime zest and juice, cilantro, jalapeño, red onion, salt, and several grinds of black pepper. 

Place the Hood Cottage Cheese with Cracked Pepper in a large shallow serving bowl (or divide among 4 to 6 smaller shallow bowls).

Create a well in the middle by pressing and spreading the back of a large spoon into the middle of the cottage cheese while turning the bowl in the opposite direction. Pile the mango salsa into the center of the well.

Drizzle a teaspoon or two of olive oil over the salsa and cottage cheese. Garnish with a few whole cilantro leaves and a pinch more salt on top. Serve alongside tortilla chips.

Whipped Beet Ricotta Dip with Lemon Zest by Meiomi Wines

Ingredients:

  • 1 large red beet (about ½ pound), scrubbed
  • 2 cups of ricotta
  • Salt to taste
  • Lemon zest (for garnish)
  • Poppy seeds (for garnish)

Instructions:

  1. Trim beet top and root, and boil in its skin until cooked through (a fork should slide easily into the center of beet, 20-30 minutes.)
  2. Let sit until cool enough to handle. Peel beet by wrapping with paper towel and wiping off skin, which will slip off easily.
  3. Process beet and ricotta in a food processor until silky smooth. Season with salt to taste.
  4. Transfer to a serving bowl. Garnish with a dollop of ricotta, lemon zest and poppy seeds and pair with a glass of delightfully dry Meiomi Rosé.
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