Summer means meat. And specifically, it means hamburgers.
Serious Eats has spent years dissecting the burger. We’ve explained beef blends. We’ve written guides for toppings. We’ve got a library of tips that goes deep, really deep, into the physics of patty formation. Below? A list. Our favorites. From smash to thick-cut, from copycats to original creations, it’s all here. No filler.
The Classic Smash
Crust. That’s the goal.
Smashed burgers deliver maximum juiciness and that dark, beefy exterior. It’s science, mostly, but it tastes like victory.
Wisconsin Butter Burgers
Go to Solly’s in Milwaukee. Order their house specialty. Watch cardiologists faint.
It’s a four-ounce sirloin. It comes with stewed onions. And it is topped with a full tablespoon or two of Badger State Gold. That spreadable butter stuff. It’s event-worthy. It’s dangerous. It’s exactly what you want.
Double-Crust Smash
Kenji changed the math.
Instead of one 4-ounce patsy, we cook two 2-ounce ones. More surface area means double the crisp, browned edge. We stack them with a slice of cheese trapped in the middle. Moisture stays in. Crunch stays out. It works.
Oklahoma-Style Onions
Think Jersey slider. Then add more onions.
Like, a lot more. The thin patties cook through while the onions melt down into the meat. Flavor infusion via volume. Simple, but effective.
The Juicy Lucy
Cheese inside? Yes.
Minnesota’s contribution to the annals of greasy greatness. The cheese is encased in the beef. Ooey, gooey, risky if you don’t press gently. Served on a bun with pickles and grilled onions. It’s a molten lava cake, but with beef.
Better Than Whoppers
Burger King gets the idea, but not the execution.
Griddle thin patties. Focus the heat on one side to build the crust. Keep the interior juicy. Layer better ingredients. It’s the Whopper concept, cleaned up.
Animal Style In-N-Out
You don’t need California for this.
Caramelized onions. Two patties. American cheese. Mustard. Special sauce. Assemble it at home. The sauce is the trick. If you nail that, you’re good.
Shack Hack
Press the meat into the pan.
Hard. You want contact points. That’s where the crust happens. The original Shack Burger uses this method to get that flavor. Add your own version of Shack Sauce. Problem solved.
The Big Mac Fix
Marmite. Short rib. Better buns.
Our version starts with the original structure but improves every weak point. We use ground short rib for richness. We add umami to the sauce. It respects the original while acknowledging it’s a bit… bland.
Bacon for Breakfast, Lunch, Dinner
Everything is bacon fat.
The patties? Griddled in bacon grease. The onions? Fried in it. The sauce? Infused with it. The topping? A literal weave of crispy bacon strips. Is this healthy? No. Is it amazing? Absolutely.
Oven-Baked Thickness
Want medium-rare thick? Skip the sous-vide machine.
Use the oven. Low and slow until you hit the right temperature. Then sear it hot. Fast. You get that deep pink center without drying it out. Science, again.
Korean Bulbogi Mix
Korean beef flavors meet American grill marks.
Bulgogi seasoning. Kimchi mayo to cut the fat. Pickled daikon for the acid crunch. It bridges cultures on a bun. And it’s delicious.
Teriyaki Tacos… of Beef
Don’t burn the sauce.
Grill the meat first. Then brush the teriyaki on. Toward the end. If you put it on early, you get black charred sugar. Not good. Finish it off. Add mayo and cabbage. Freshness balances the sweetness.
The Cemita Burger
Daniel made a Mexican sandwich out of burger parts.
Sesame bun. Refried beans. Oaxaca cheese. Pápalo leaf, that pungent herb. It’s unexpected. It’s chaotic. It tastes like a food truck dream.
Is Wagyu Worth It?
Probably not.
We tested it. Ground wagyu is expensive and often overhyped. Does it make a better burger? Maybe a little richer, sure. But the cost per pound makes it a luxury, not a necessity. We gave the recipe anyway, though. Because why not?
