How to Make Hamburgers 10 Different Ways

The origins of the hamburger remain unclear even to food historians. The German city of Hamburg, however, remains central to many of this sandwich’s origin stories; though, some believe that European immigrants invented the burger in America. Origin aside, the hamburger, today, is prepared with regional and international variations. The basic beef patty is the star of a myriad of recipes that use a wide array of ingredients to elevate the burger to a culinary celebration for our taste buds.

Swiss Pan Burgers with Mushrooms and Rosemary

• 1 lb ground chuck
• 8 oz sliced button mushrooms
• 2 teaspoons dried rosemary
• 1 teaspoon minced garlic
• 3 tablespoons minced shallot
• 1 cup beef broth
• 4 slices swiss cheese
• 1 tablespoon Worcestershire sauce
• 2 tablespoons butter
• Salt and pepper
• 4 brioche buns

Create a mouthwatering burger topped by a mushroom and rosemary-infused pan sauce. To prepare this elegant burger, combine the beef, shallots, 1 teaspoon of the rosemary, Worcestershire sauce, and salt and pepper to create four patties. Saute the burgers in half the butter; when they’re nearly done to your liking, melt swiss cheese atop each. Set aside. Melt the rest of the butter in your skillet. Add the mushrooms, garlic, and remaining rosemary to the pan. Saute for a moment and then add the broth. Simmer for about five minutes, place the burgers on the buns and top each with the luscious pan sauce.

Black Bean Hamburger

• 1 lb ground chuck or ground round
• 1 can of black beans (drained and rinsed)
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ garlic powder
• ½ cup finely diced yellow onion
• 1 tablespoon ketchup
• Salt and pepper
• 4 buns

First, bake your black beans on a baking sheet for about 15 minutes to dry them out slightly. Then add them to a large bowl along with your ground chuck, cumin, chili powder, onion, garlic powder, and ketchup. Add salt and pepper to taste and mix thoroughly. Form four patties and grill them until they’re done to your liking. Top with your favorite condiments before serving.

Hawaiian Sliders

• 2 lbs ground chuck
• 8 slices of pineapple
• 8 slices of lettuce
• 1 pack of Hawaiian dinner rolls
• 4 slices of swiss cheese (cut each in half)
• ½ cup brown sugar
• Your favorite sweet barbecue sauce
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• Salt and pepper

Add Hawaiian flavors to these party-friendly sliders that wow with every bite. To prepare, you’ll need to combine your ground chuck with the brown sugar, onion powder, and garlic powder. Add salt and pepper to your preference and form the mixture into 8 small patties. Grill them and melt the half slice of swiss on each. Next, grill your pineapple slices until slightly caramelized on each side. Place each patty on a Hawaiian roll and top with a tablespoon of the barbecue sauce, grilled pineapple, and lettuce.

Caprese Burger

• 1 lb lean ground beef
• ¼ cup shredded parmesan cheese
• 2 teaspoons Italian seasoning
• ¼ fresh basil leaves
• 4 tomato slices
• 4 thick slices of mozzarella cheese
• Salt and pepper to taste
• 1 teaspoon minced garlic
• 1 teaspoon Worcester sauce
• 4 buns

Treat your taste buds to Italian flavors with this delicious Caprese-style burger. To make them, mix ground beef, parmesan, Italian seasoning, garlic, Worcestershire sauce, and salt and pepper. Form four patties and heat your skillet or grill. Prepare the burgers to your liking, adding the mozzarella; allow the cheese to melt slightly. Place each burger on a bun and top with a tomato slice and basil leaves. Enjoy.

Old-Fashioned Oven Burgers

• 1 lb ground chuck or ground round
• 1 egg
• ½ cup bread crumbs
• 1 tablespoon ketchup
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• Salt and pepper
• 1 tablespoon butter
• 8 slices of American cheese
• 4 brioche buns

These burgers bring the comfort of meatloaf and the melty goodness of cheese to a bun. To make, mix your beef, egg, bread crumbs, onion powder, garlic powder, paprika, salt, and pepper. Form into four nicely sized patties and fry them in the butter. Next, you’ll want to take a bun and top it with your burger and two slices of cheese; wrap it up in a piece of foil; repeat for the remaining burgers and bake in a 350-degree oven for about 15 minutes.

Coffee-Rubbed Hamburger

• 1 lb Angus ground beef
• 2 tablespoons butter
• 1 tablespoon ground coffee
• ½ tablespoon brown sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 8 slices peppered bacon
• Salt and pepper
• 4 buns

The flavor of coffee deepens the rich taste of these delicious burgers. To make, mix the beef, garlic, and onion and form into four patties; season with salt pepper. Next, make a coffee rub using the coffee grounds and brown sugar and use it to coat each side of your patties. Melt your butter in a skillet and then fry each burger in it. When they’re done, place them on your bun and top with the bacon and your choice of condiments.

Three-Pepper Burger

• 1 lb ground beef
• 1 tablespoon cracked black pepper
• 1 seeded and sliced jalapeno
• 1 sliced roasted red pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt to taste
• 4 slices pepper-jack cheese
• Arugula lettuce
• 4 buns

Add some heat to your mouth with this pepper-lover’s three-pepper burger. To make, mix your beef, onion powder, garlic powder, black pepper, salt, and sliced jalapenos to a bowl and mix. Form into four patties and place on a heated grill. When the burgers are nearly done to your liking, top each with a few slices of roasted red pepper and a slice of cheese. When the cheese is melted through, place each burger on a bun and top with the arugula and any other condiments you prefer.

California Burger

• 1 lb ground chuck
• 4 slices swiss cheese
• 8 avocado slices
• 4 slices arugula
• 4 tomato slices
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper
• 4 oat buns

Avocado slices lighten and enliven this burger at the same time. To prepare, mix the chuck, onion powder, garlic powder, and salt and pepper to taste. Place formed patties on a heated grill and cook until they’re almost done to your liking. Top each burger with a slice of the cheese and finish cooking. After each is placed on a bun, add your arugula, tomato, and two slices of avocado to each. You can also vary this recipe by using an avocado spread if you prefer.

Stuffed Portobello Mushroom Burger

• 1 lb ground sirloin
• 4 portobello mushroom caps
• ½ lb shrimp
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 3 tablespoons sun-dried tomato pesto
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 4 thick slices provolone cheese
• Salt and pepper
• 4 buns

Portobello mushrooms are just begging for delectable toppings—and when stuffed—they, too, become a delectable topping for your perfect steak burger. To prepare, saute your shrimp (minus their tails) in the minced garlic and butter. Then, add the shrimp to your mushroom caps and top with a slice of cheese. Mix your sirloin, pesto, garlic powder, onion powder, oregano, basil, salt, and pepper and form into four burgers. Grill the burgers and the stuffed mushroom caps on either side of your grill. When they are done to your liking, top each patty with a mushroom cap and place on your bun.

Candied Bacon Cheeseburger

• 1 lb ground chuck or beef
• 4 slices mild cheddar cheese
• 12 slices bacon
• 1 tablespoon Worcestershire sauce
• 1/3 cup brown sugar
• 1 teaspoon ground black pepper
• Salt and pepper to taste
• 4 buns

If you love bacon, try this sweetened version of a bacon cheeseburger. First, make the candied bacon by coating each piece with your brown sugar and black pepper mixture. Lay the bacon in a single layer on a parchment-covered baking sheet pan. Cover the bacon with another layer of parchment and top with a second pan so that each piece is flattened between the parchment layers. Bake for 20-30 minutes in a 325-degree oven. Now, mix the beef, Worcestershire sauce, and salt and pepper. Form four patties and broil, grill, or fry them as you prefer. Melt a slice of cheddar on each when they’re nearly cooked and serve with the bacon and preferred condiments.