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It's strong enough to stand up to even the juiciest hamburger but still soft enough for a gratifying squish. Some people hate it, however I kind of love it when a bun begins breaking down just a little bit as I eat it resembles it's turning into one with the hamburger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Burger Hub does above, can assist). The finest burger-makers out there understand how to include them. Shredded lettuce assists, and a melty blanket of American cheese (yes, I stated "American cheese," you snobs!) can work marvels at locking them down, too. Recently, I was impressed by the simple ingenuity of the Birch burger, which has diced onions put on top of the patty first, then traps them there with a piece of cheese laid over top.

Their faint sweetness adds so much to the overall taste. I do love the bite of a raw onion (diced, preferably) from time to time.

I'm extremely sorry to admit that. I'll generally pluck them off my hamburger and hand them over to a dependable dining buddy. But I confess that a pickle-less hamburger can fall a bit flat. It requires that acid. That's why I like a house-made quick pickle: You understand, the kind that taste like the chef whispered the word "vinegar" at a cucumber from a mile away, then gently brushed it with a sprig of dill.

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I need some tang, I need some sweetness. I will not balk at an aioli or other elegant spread, but I'm hardly ever looking for anything elegant under my bun. That's the ideal burger.

Like I said in my piece: The majority of hamburgers are good burgers, however some hamburgers are terrific. I welcome hearing about your preferred burgers.

Freddy's Frozen Custard & Steakburgers

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With summer season and warm weather comes an appetite for grilled food particularly hamburgers. Sure, you can eat burgers year-round, however there's absolutely nothing rather like a juicy patty hot off the grill, specifically if you can enjoy it in your own yard. Plus, when you're flipping burgers in your home, you're in control.

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And the options are simply about endless. In addition to the classic American beef and cheese on a bun combination, you can make hamburgers with different meat, poultry, or seafood, sandwich them in between all kinds of bread and rolls, and go insane with toppings. To begin a summer we hope is filled with burgers and yard time, we have actually collected recipes and suggestions from chefs and food professionals, consisting of Andrew Zimmern, Giada De Laurentiis, Adam Richman, Serena Wolf, Martha Stewart and Jamie Purviance.

Freddy's Frozen Custard & Steakburgers

Banh Mi BurgerEvan SungAs the star of "Man vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman understands a thing or more about sandwiches and travel-inspired eating. This pork burger, adapted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Journeys," blends 2 of Richman's favorites, the timeless American hamburger and the Vietnamese banh mi.

Pork pt is easy to discover in high end supermarkets or online, however if you can't find it or simply don't like it Richman insists this hamburger has so much huge taste, you can skip it. Giadzy"Absolutely nothing says summer season like ripe tomatoes in a caprese salad or a hamburger right off the grill, so why not have the very best of both worlds?" asks television personality, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on gently grilled focaccia emphasizes the Italian style, but routine hamburger buns likewise work. You actually can't fail. As DeLaurentiis states, "These burgers are constantly a crowd pleaser." Grilled Turkey Kofta Burgers With Harissa Yogurt SauceSerena Wolf/ Serena Wolf"Turkey hamburgers get a bum rap for being dry and tasteless," describes Serena Wolf, the blog writer behind Domesticate Me and author of "The Guy Diet: Clean(ish) Food for People Who Like to Eat Dirty" and the upcoming "The Man Diet Plan Dinnertime: 125 Tidy(ish) Recipes for Weeknight Winners and Fancypants Dinners.