✔ Updated · 45 burger ideas: classic, copycat, chicken, fish + veggie
Burger night is the easiest win in my kitchen, and these 45 hamburger recipes keep it exciting all year. Start with a juicy classic, then work your way through smash burgers, copycats, chicken, fish and veggie patties.
The best hamburger recipes to make at home are a classic grilled cheeseburger, a crispy smash burger, a cheese-stuffed Juicy Lucy, a mushroom Swiss burger and copycat favorites like the Big Mac and Whopper. For a basic burger, use 80/20 ground chuck, season with salt and pepper, shape 1/3-pound patties with a thumb dimple and cook to 160°F.
- Classic: cheeseburger, smash burger, Juicy Lucy, butter burger.
- Copycat: Big Mac, Whopper, Bacon King, Rodeo Burger.
- Lighter: turkey, chicken, Thai salmon and black bean burgers.
- Safety: beef and pork patties 160°F; chicken and turkey 165°F; salmon 145°F.
How to Make a Great Basic Burger
Every recipe below starts from the same few habits, so nail these and you're halfway there. Here's the trick my mum taught me: press a shallow dimple into the middle of each patty with your thumb, and it cooks flat instead of puffing into a meatball.
- Pick the right beef: 80/20 ground chuck. The fat is the juiciness, so skip extra-lean for beef burgers.
- Handle it gently: shape 1/3-pound patties about 3/4 inch thick and a little wider than the bun. Overworking makes them tough.
- Season the outside: salt and pepper both sides right before cooking, or use our homemade burger seasoning.
- Get the pan hot: grill or cast iron over medium-high heat, 4 to 5 minutes per side. Flip once and don't press the juices out.
- Check the temperature: ground beef and pork 160°F, ground chicken and turkey 165°F, salmon 145°F.
- Toast the bun: a buttered, toasted bun stops the juices turning it soggy. Then go wild with burger toppings.
Classic Beef Burgers
1. Classic Grilled Hamburger
The backyard original: a thick, juicy chuck patty with lettuce, tomato, onion and pickles on a toasted bun.
How: Season 1/3-lb chuck patties with salt and pepper; grill over medium-high 4 to 5 minutes a side to 160°F.
2. Classic Cheeseburger
Start simple and make it special with your cheese: sharp cheddar, American for the melt or pepper jack for a kick.
How: Add the cheese in the last minute of cooking and cover the pan so it melts over the edges.
3. Smash Burger
Thin patties smashed onto a screaming-hot pan for lacy, crispy, deeply browned edges. Stack two for a double.
How: Smash 2-oz balls of beef flat in a very hot skillet, cook 2 minutes, flip, add cheese, cook 1 minute more.
4. Juicy Lucy
The Minneapolis classic with the cheese sealed inside, so every bite gets a molten middle. Let it rest before biting!
How: Sandwich a slice of folded American cheese between two thin patties, pinch the edges to seal, cook to 160°F.
5. Butter Burger
Onions fried slowly in butter, a buttered toasted bun and a juicy patty. Not a diet burger, and proud of it.
How: Cook sliced onions in 2 tbsp butter until golden; top the burger with them and a little of the butter.
6. Oklahoma Onion Burger
Paper-thin onions smashed right into the patty, so they caramelize into a sweet, crispy crust.
How: Pile thin-sliced onion on a beef ball, smash onion-side down onto the griddle, flip after 2 to 3 minutes.
7. Whataburger-Style Patty Melt
Our copycat of the Texas favorite: two patties, grilled onions, pepper jack and creamy pepper sauce on Texas toast.
Get the recipe →8. Mushroom Swiss Burger
Garlicky sautéed mushrooms piled on a beef patty under a blanket of melting Swiss cheese.
How: Sauté sliced mushrooms in butter with garlic and thyme; spoon over the patty and top with Swiss to melt.
9. Bacon and Blue Cheese Burger
Crumbly blue cheese mixed right into the beef, plus crispy bacon on top, so every mouthful is bold.
How: Fold 1/3 cup crumbled blue cheese into 1 lb beef before shaping; top with bacon and more blue cheese.
10. The Works Burger
One of everything: cheese, bacon, burger sauce, lettuce, tomato, pickles, relish and pickled onions. Napkins required.
How: Build from the bottom: sauce, lettuce, patty with cheese, bacon, tomato, pickles, onions, then the lid.
Copycat Fast-Food Burgers
These are our copycat versions, inspired by the drive-thru favorites and made at home.
11. Big Mac Copycat
Two patties, the famous-style special sauce, shredded lettuce, cheese, pickles and onions on a three-part bun.
Get the recipe →
12. McDonald's-Style Cheeseburger
Thin seared patty, melty American cheese, ketchup, mustard, pickle and rehydrated onions. Simple and spot-on.
Get the recipe →
13. Travis Scott Burger Copycat
A Quarter Pounder-style patty with bacon, lettuce and two slices of cheese, inspired by the famous meal.
Get the recipe →
14. Whopper Copycat
A big flame-grilled-style patty with mayo, ketchup, pickles, onion, lettuce and tomato on a sesame bun.
Get the recipe →
15. Big King Copycat
Two patties, a middle bun and a tangy Thousand Island-style King sauce. A Big Mac rival in your kitchen.
Get the recipe →
16. Bacon King Copycat
Two quarter-pound patties, thick-cut bacon and plenty of American cheese. Go big or go home.
Get the recipe →
17. Rodeo Burger Copycat
A cheap-and-cheerful classic: beef patty, crispy onion rings and smoky BBQ sauce on a sesame bun.
Get the recipe →
18. Angry Whopper Copycat
The fiery one: jalapeños, crispy onion petals, pepper jack and a spicy angry sauce.
Get the recipe →Gourmet and Global Burgers
19. Steak and Peppercorn Burger
A juicy patty served with a bowl of creamy peppercorn sauce for dunking. Steakhouse vibes, burger price.
How: Simmer cracked black pepper, a splash of broth and cream until thick; serve alongside for dipping.
20. Raclette Burger
A blanket of melted raclette cheese poured over the patty, with pickles to cut the richness. Gloriously messy.
How: Melt raclette slices in a small pan or under the broiler and scrape them over the cooked patty.
21. Jalapeño Rarebit Burger
Rarebit is posh cheese on toast; here a mustardy cheese sauce and pickled jalapeños top a smashed patty.
How: Whisk sharp cheddar into a little warm milk with mustard and Worcestershire; spoon over and add jalapeños.
22. Brazilian Burger
Bacon, bright chimichurri, avocado mayo and a pinch of cumin in the beef. Big flavor, every bite.
How: Add 1/2 tsp cumin to the beef; top with bacon, chimichurri and mayo mashed with ripe avocado.
23. Bulgogi Burger
Korean-inspired: beef seasoned with soy, a little sugar, garlic and gochujang, topped with a quick cucumber pickle.
How: Mix 1 lb beef with 2 tbsp soy, 1 tbsp brown sugar, garlic and 1 tbsp gochujang; top with kimchi or pickles.
24. Hawaiian Teriyaki Burger
Sticky teriyaki glaze, a slice of charred pineapple and Swiss cheese. Sweet, salty and summery.
How: Brush the patty with teriyaki in the last 2 minutes; grill pineapple rings until marked and stack them on.
25. Beetroot and Horseradish Burger
Inspired by Sunday roast beef: a thick beef patty with sweet roasted beet slices and creamy horseradish.
How: Top the burger with sliced roasted beets and a spoonful of horseradish mixed with sour cream.
26. Double Swiss Chili Burger
Two patties and two slices of Swiss, with a punchy relish of cornichons, green chilies and onion.
How: Chop cornichons, green chilies and onion; stir in a splash of vinegar and a pinch of sugar; rest 20 minutes.
27. New York Deli Burger
A nod to the deli counter: pastrami, Swiss, tangy sauerkraut-style cabbage and horseradish sauce on rye.
How: Top the patty with warm sliced pastrami and Swiss; serve on toasted rye with horseradish mayo.
28. Loco Moco
Hawaii's comfort classic: a beef patty on rice, smothered in brown gravy and crowned with a fried egg.
How: Serve the patty over steamed rice, ladle over brown gravy and top with a runny fried egg.
Saucy Burgers and Fun Twists
29. Sloppy Joe Burger
A cheeseburger smothered in rich, tangy sloppy joe sauce. Eat it with a knife and fork, no shame.
Get the recipe →30. Piggy Burger
A beef patty topped with a thick layer of BBQ pulled pork and crunchy slaw. Double the meat, double the fun.
How: Warm pulled pork in BBQ sauce, pile it on the cooked patty and finish with coleslaw.
31. Cheeseburger Tacos
All the cheeseburger flavor in crispy taco shells. Set out the fillings and let everyone build their own.
How: Brown 1 lb beef with onion; fill taco shells and top with cheddar, shredded lettuce, pickles and burger sauce.
Chicken, Turkey, Fish and Game Burgers
32. Zinger-Style Chicken Burger
Our KFC-inspired copycat: a spicy, extra-crispy fried chicken fillet with mayo and lettuce.
Get the recipe →
33. Spicy Crispy Chicken Sandwich
A crunchy fried chicken fillet with spicy glaze and pickles, inspired by Burger King.
Get the recipe →34. Lime and Chili Chicken Burger
A chicken breast marinated in lime, chili and oil, then grilled. Light, zingy and great with avocado.
How: Marinate a flattened chicken breast for at least 1 hour; grill until the center reaches 165°F.
35. Asian Chicken Burger
Ground chicken with lemongrass, cilantro, sesame oil and a good squeeze of sriracha.
How: Mix 1 lb ground chicken with the flavorings and 1/4 cup panko; chill 20 minutes, then cook to 165°F.
36. Spiced Turkey Burger
Lean turkey kept juicy with chipotle and grated onion, topped with a fresh pea and yogurt smash.
How: Add 1 tbsp chipotle sauce and grated onion to 1 lb turkey; cook to 165°F; blend peas, cumin and yogurt for the topping.
37. Thai Salmon Burger
Flaked salmon, sweet potato and red curry paste, with a lime-dressed slaw. Brilliant with leftover or canned salmon.
How: Mash 2 cups flaked salmon with 1 cup mashed sweet potato and 1 tbsp curry paste; pan-fry until golden and 145°F inside.
38. Crispy Fish Burger
A breaded white fish fillet with tartar sauce and cheese, inspired by the Big Fish sandwich.
Get the recipe →39. British Chippy Burger
Fish and chips in a bun: battered cod, mushy peas and tartar sauce. Open the windows, it's worth it.
How: Fry a battered cod fillet until crisp; spread the bun with mushy peas and add tartar sauce and a squeeze of lemon.
40. Elk Burger
Lean, rich game meat kept juicy with a little added fat. A great change from beef.
Get the recipe →Veggie and Plant-Based Burgers
41. Black Bean Burger
Smoky, hearty black bean patties that hold together and crisp up beautifully in the pan.
How: Mash 2 cans drained, patted-dry black beans with breadcrumbs, an egg, cumin and smoked paprika; pan-fry 4 minutes a side.
42. Falafel Burger
Herby chickpea falafel patties with tahini sauce, pickled onions and crunchy salad.
How: Blitz soaked chickpeas with parsley, garlic, onion and cumin; shape into patties and pan-fry until crisp.
43. Portobello Mushroom Burger
A whole grilled portobello cap stands in for the patty. Meaty, juicy and ready in 10 minutes.
How: Brush caps with balsamic, oil and garlic; grill 4 to 5 minutes a side and top with provolone.
44. Garden Veggie Burger
Zucchini, eggplant, carrot and red onion bound into crisp patties and topped with chunky tomato salsa.
How: Grate and squeeze the vegetables dry, mix with breadcrumbs, egg and cheese, then pan-fry 4 minutes a side.
45. Plant-Based Whopper-Style Burger
Our copycat of the Impossible Whopper: a plant-based patty with all the classic Whopper toppings.
Get the recipe →What to Serve With Burgers
Fries are a given, but onion rings, a crunchy slaw or corn on the cob make burger night feel like a cookout. Browse our best sides for burgers for more ideas, and if you have leftover burger mix, turn it into an impossible cheeseburger pie.
Common Burger Mistakes
- Using lean beef: 90/10 or leaner turns dry fast. Save it for turkey-style recipes with added moisture.
- Pressing with the spatula: it squeezes out the juice. The only burger you smash is a smash burger, and only in the first 30 seconds.
- Flipping too often: one flip gives the best crust.
- Guessing doneness: color isn't a reliable test for ground meat. Use a thermometer: 160°F for beef, 165°F for poultry.
- Skipping the rest: give patties 2 to 3 minutes so the juices settle, especially a cheese-stuffed Juicy Lucy.
Frequently Asked Questions
What is a basic burger recipe?
Keep it simple: shape 1 1/3 pounds of 80/20 ground chuck into four 3/4-inch patties, press a thumb dimple in each, season well with salt and pepper and cook over medium-high heat 4 to 5 minutes per side until 160°F inside. Rest briefly and serve on toasted buns.
What do you put in hamburger meat to make it juicy?
Fat does most of the work, so start with 80/20 ground chuck. A little grated onion or a splash of Worcestershire sauce adds moisture and flavor. For lean meats like turkey, mix in grated onion, a spoonful of mayo or a little olive oil.
What temperature should burgers be cooked to?
Cook ground beef, pork and lamb burgers to 160°F, ground chicken and turkey burgers to 165°F, and salmon burgers to 145°F. Check with an instant-read thermometer pushed into the side of the patty, since color alone is not reliable.
How long do you cook burgers on each side?
A 3/4-inch patty takes about 4 to 5 minutes per side over medium-high heat on a grill or in a skillet. Thin smash burgers need only about 2 minutes on the first side and 1 minute after flipping. Always confirm with a thermometer.
What are some good hamburger ideas for dinner?
Try a mushroom Swiss burger, a Juicy Lucy stuffed with cheese, a Hawaiian teriyaki burger with pineapple, a loco moco over rice, or cheeseburger tacos for a fun twist. Copycat Big Macs and Whoppers are always a hit with the family.
