15 Burger Recipes That Go Beyond Lettuce, Tomato, and Pickle

Fire up the grill or skillet for smashburgers, nacho burgers, and more.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published May 20, 2025
Devan Grimsrud
Close up view of a homemade smashburger.
Nick Evans

Growing up in Minnesota, I spent many a summer day and evening out in the backyard, sitting next to my grandpa near the grill and enjoying the heat and smoke with a glass of lemonade. My grandpa's favorite thing to grill was salmon, but as a picky eater and stubborn granddaughter, I would often request either a burger or hot dog. I usually got what I wanted, but of course the salmon was also there, my family always urging me to try it, me always politely refusing, burger already in my mouth.

As an adult, I've had many fewer summer evenings around the grill but never lost my taste for a good burger. These 15 are my favorites, using ground beef, turkey, chicken, bison, and even black beans, so there's something for everyone—even a picky granddaughter. And while there are plenty of choices for grillers, you'll find options to cook indoors on the stove and even the air fryer.

If you want to branch out even more with your burgers this summer, try some creative toppings, and don't forget to read up on how to grill the best burgers—a little refresh is never a bad idea!

  • Bacon Cheeseburger

    Best bacon cheeseburger set on a wood board outside.

    Simply Recipes / Mike Lang

    "When it comes to the cheese, I always use two slices and orient them offsetting 45 degrees. When stacked, they form an 8 point star. This allows the cheese to equally cascade around all sides of the burger when it melts." —Mike Lang, Recipe Developer

  • Smashburger

    Close up view of a homemade smashburger.

    Simply Recipes / Nick Evans

    "The best beef to use for a Smashburger is ground chuck, which should have a fat content in the 15-20 percent range. Using a higher fat beef is nice because as the fat melts it further caramelizes the burger while cooking. Also, fat is flavor! You can use a leaner cut if it’s all you can find, but it’s worth it to ask your butcher to grind up some fresh if you can." —Nick Evans, Recipe Developer

  • Grilled Mushroom Swiss Burger

    Side view of a mushroom and swiss burger on a plate with chips outside.

    Simply Recipes / Lori Rice

    "You can easily skip the dried mushrooms if you don't have any on hand, and you can easily substitute button mushrooms, or any other mushrooms, for the shiitakes if you want." —Elise Bauer, Founder

  • Spicy Buffalo Chicken Burgers

    The top bun set to the side of the BEST spicy buffalo chicken burger.

    Simply Recipes / Nick Evans

    "You don’t want to overcook your chicken burgers. Use a thermometer and cook to an internal temperature of 165˚F." —Nick Evans, Recipe Developer

    Continue to 5 of 15 below

  • Turkey Zucchini Burger with Garlic Mayo

    Turkey Zucchini Burger with Garlic Mayo

    Simply Recipes / Elise Bauer

    "These turkey burgers don't have a binder in them so are best cooked gently on the stovetop rather than the grill. If you would prefer to grill them, I recommend squeezing out some of the excess moisture from the grated zucchini, and adding some mayonnaise to the burger mix. The egg in the mayonnaise will help bind the burger while it cooks, and the oil in the mayo will help the burgers stay juicy." —Elise

  • Black Bean Smash Burgers

    Black Bean Smash Burger on a Plate with French Fries, and in the Background, a Plate with More Burgers and a Tray with More Fries

    Simply Recipes / Alison Bickel

    "If you use your food processor to chop the veggies, grind the tortilla chips, and mix up the patties, the only thing you have to chop is pickles for the sauce." —Grace Elkus, Recipe Developer

  • Blue Cheese Burgers

    Blue Cheese Burger on a Plate

    Simply Recipes / Annika Panikker

    "Use your favorite blue cheese here. Nothing fancy required; save those for the cheese board. Pre-crumbled blue cheese will work in this recipe, but since it does not melt as well as blue cheese you crumble yourself, it's not preferable." —Elise

  • Nacho Burgers

    Overhead view of an avocado burger with a side of fries.

    Simply Recipes / Nick Evans

    "When shaping the burgers put a divot or indentation in the middle. As the burger grills it will shrink and fill in that divot so that you have an even burger (without a funny looking bulge.)" —Nick Evans, Recipe Developer

    Continue to 9 of 15 below

  • Herbed Turkey Burger

    Side view of a turkey burger.

    Simply Recipes / Cambrea Bakes

    "Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too." —Elise

  • Jamaican Jerk Burgers

    A side shot of a jamaican jerk burger
    Elise Bauer

    "Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk mixture." —Elise Bauer, Founder

  • Spicy Turkey and Zucchini Burger

    Spicy Turkey and Zucchini Burger

    Simply Recipes / Elise Bauer

    "Both turkey and zucchini can be a little dull flavor-wise, but you when boost them with herbs and spices like mint, cilantro, garlic, cumin, and cayenne, they are anything but." —Elise

  • Bison Burger

    Bison Burger

    Simply Recipes / Elise Bauer

    "Do not overwork the meat, it will result in a tough burger." —Elise

    Continue to 13 of 15 below

  • Jim’s Famous A.1. Hamburger Recipe

    Side view of a hamburger with toppings.

    Simply Recipes / Lori Rice

    "Lean ground beef may be healthier, but the best burgers have a little fat in them. The high heat of the grill tends to dry out your meat. So, a little fat keeps your burgers juicy and moist. We recommend an 80/20 mix of ground chuck or sirloin, which means 80% lean beef and 20% fat." —Elise

  • Danish Pork Burgers

    A plate of Danish pork burgers ready to eat

    Simply Recipes / Elise Bauer

    "These burgers aren't hamburgers made out of ground pork. They are more like large, flattened Swedish meatballs." —Elise

  • Air Fryer Hamburgers

    Air Fryer Burger on a Plate with Onion Rings

    Simply Recipes / Nick Evans

    "If you have some extra space around your air-fryer basket, you can add your burger buns and toast them in the air fryer for a minute or two. It’s okay if the buns are even at an angle. They will toast just fine!" —Nick Evans, Recipe Developer

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