10 Best Hamburger Recipes That Will Make Your Backyard The New Favorite Restaurant

Nothing hits quite like a good burger, right? Whether you’re firing up the grill on a Saturday or just need dinner sorted on a random Tuesday, these ten burger recipes are total game changers. I’ve made each of these more times than I can count, and trust me, they never disappoint.

1. Mushroom Swiss Burger

Ingredients:

1 lb ground beef (80/20 blend)
8 oz mushrooms, sliced
2 slices Swiss cheese
2 hamburger buns
2 tbsp butter
1 tbsp Worcestershire sauce
Salt and pepper to taste
Lettuce leaves
1 clove garlic, minced

Instructions:

Step 1: Season your ground beef with salt, pepper, and Worcestershire sauce, then form into two patties about 3/4 inch thick.

Make a little indent in the center with your thumb. This keeps them from puffing up like a meatball while cooking. Nobody wants a burger shaped like a baseball.

Step 2: Heat a skillet over medium high heat and cook your patties for about 4 minutes per side for medium doneness.

The edges should get crispy and brown. Smells amazing already, doesn’t it? During the last minute, add a slice of Swiss on top of each patty and let it melt. If it’s not melting fast enough, drop a tiny splash of water in the pan and cover it quickly.

Step 3: While the burgers rest, melt butter in the same pan and toss in your sliced mushrooms with garlic.

Cook them for about 5 minutes until they’re golden and soft. I used to skip this step and just throw raw mushrooms on top. Big mistake. Cooked mushrooms are a thousand times better. Season them with a pinch of salt.

Step 4: Toast your buns in the pan for about 30 seconds, then stack everything up.

Bottom bun, lettuce, burger with melted Swiss, a big pile of those buttery mushrooms, top bun. Done. The mushrooms make this burger feel fancy without any extra work.

2. Turkey Burger

Ingredients:

1 lb ground turkey (93% lean)
1/4 cup breadcrumbs
1 egg
2 hamburger buns
2 slices cheddar cheese
Lettuce, tomato, red onion for topping
2 tbsp mayonnaise
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Instructions:

Step 1: Mix ground turkey with breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a bowl until just combined.

Don’t overwork it or your burgers will turn out tough and dry. I learned this the hard way. Just mix until everything’s incorporated, then stop. Form into two patties.

Step 2: Heat a lightly oiled skillet or grill to medium heat and cook patties for about 5 minutes per side.

Turkey needs to be cooked all the way through, so don’t rush this. You’re looking for an internal temp of 165°F if you have a thermometer. No pink in the middle. Add cheese during the last minute if you want it melty.

Step 3: Toast your buns and spread a little mayo on both sides.

This is my favorite part, honestly. The mayo keeps the bun from getting soggy and adds that creamy richness turkey sometimes lacks. You can use any sauce you like, but mayo just works here.

Step 4: Build your burger with lettuce on the bottom, then the patty, tomato, red onion, and the top bun.

Turkey burgers can be bland if you’re not careful, but with all these toppings and seasonings, this one’s anything but boring. Add pickles if you’re into that. I always am.

3. Bacon Cheeseburger

Ingredients:

1 lb ground beef (80/20 blend)
6 strips bacon
2 slices American cheese
2 hamburger buns
Lettuce, tomato, pickles, red onion
2 tbsp ketchup
2 tbsp mustard
Salt and pepper to taste

Instructions:

Step 1: Cook your bacon in a skillet over medium heat until crispy, about 8 minutes total.

Flip it halfway through. Remove and drain on paper towels. Don’t dump that bacon grease. You’re going to cook the burgers in it, and that’s where the magic happens.

Step 2: Season beef patties with salt and pepper, then cook them in the bacon fat for about 4 minutes per side.

Yeah, this is indulgent. But it’s a bacon cheeseburger, so we’re going all in. The beef soaks up all that smoky flavor from the bacon grease. During the last minute, lay a slice of cheese on each patty and let it melt.

Step 3: Toast the buns in the same skillet, then spread ketchup and mustard on both sides.

You can mix the ketchup and mustard together if you want that classic burger sauce vibe. I do this every time now. Just makes it easier to spread.

Step 4: Assemble with lettuce, patty with cheese, three strips of bacon per burger, tomato, pickles, onion, and top bun.

This is the burger that never gets old. I make this one every Sunday during football season. It’s messy, it’s big, and it’s perfect.

4. Smash Burgers

Ingredients:

1 lb ground beef (80/20 blend)
4 slices American cheese
4 small hamburger buns or slider buns
2 tbsp butter
Pickles and diced onions for topping
Salt and pepper
Optional: burger sauce (mayo, ketchup, mustard mixed)

Instructions:

Step 1: Divide beef into four loose balls, about 4 oz each, and season generously with salt and pepper.

Don’t pack them tight. You want them loose so when you smash them, they spread out easily. Heat a cast iron skillet or griddle over high heat until it’s smoking hot. This is key.

Step 2: Place a beef ball on the hot skillet and immediately smash it flat with a sturdy spatula.

Press down hard for about 10 seconds. You’re trying to get as much surface contact as possible for that crispy crust. Don’t move it around. Just let it sit and sizzle for about 2 minutes. The edges will get lacy and crispy. That’s what you want.

Step 3: Flip the patty, add cheese immediately, and cook for another minute.

The cheese will melt perfectly in that time. Remove and repeat with the remaining beef balls. Smash burgers cook fast, so stay close. I’ve burned a few by wandering off to check my phone.

Step 4: Butter and toast your buns, then stack two patties per burger with pickles, onions, and sauce if using.

These are thin, so doubling up gives you the perfect meat to bun ratio. The crispy edges are honestly the best part. My go to whenever I’m craving a diner style burger at home.

5. BBQ Burger

Ingredients:

1 lb ground beef (80/20 blend)
1/4 cup BBQ sauce, plus more for topping
4 strips bacon
2 slices cheddar cheese
2 hamburger buns
Pickled red onions
Lettuce
1 tsp smoked paprika
Salt and pepper to taste

Instructions:

Step 1: Cook bacon until crispy, set aside, then mix ground beef with 1/4 cup BBQ sauce, smoked paprika, salt, and pepper.

Form into two patties. The BBQ sauce goes right into the meat here, which keeps everything juicy and adds flavor from the inside out. I skip this step sometimes and just brush it on top, but mixing it in is better.

Step 2: Grill or pan fry the patties over medium high heat for about 4 minutes per side.

Brush extra BBQ sauce on top during the last minute of cooking. Add cheddar cheese and let it melt. The sauce will caramelize a little on the edges and get sticky. So good.

Step 3: Toast your buns and layer with lettuce, the patty with cheese, bacon, and a generous pile of pickled red onions.

If you don’t have pickled onions, just use raw. But the pickled ones cut through all that rich BBQ flavor perfectly. I make a jar of them every week now just to have on hand.

Step 4: Drizzle a little more BBQ sauce on top if you want it extra saucy, then close it up.

This one’s messy. Grab extra napkins. The sweet and smoky combo with the tangy onions is unbeatable. I crave this burger at least once a month.

6. Classic Beef Hamburger

Ingredients:

1 lb ground beef (80/20 blend)
2 hamburger buns
Lettuce, tomato, onion, pickles
2 tbsp ketchup
2 tbsp mustard
2 tbsp mayonnaise
Salt and pepper to taste

Instructions:

Step 1: Season ground beef with just salt and pepper, then gently form into two patties.

Keep it simple. Don’t add a bunch of stuff to the meat. A classic burger is all about the beef. Press a small dimple in the center so they cook evenly.

Step 2: Cook patties in a hot skillet or on a grill for about 4 minutes per side for medium.

Don’t press down on them with your spatula. I know it’s tempting, but you’re just squeezing out all the juices. Let them be. Flip once and you’re done.

Step 3: Toast the buns lightly, then spread mayo on the bottom, ketchup and mustard on the top.

This is the setup I grew up with. Classic. You can mix all three into a sauce if you want, but I like keeping them separate. Adds different flavors in each bite.

Step 4: Build with lettuce, tomato, onion, pickles, and the patty, then top it off.

Sometimes the simplest burger is the best burger. No fancy toppings, no weird sauces. Just a solid, delicious classic that hits every time.

7. Cheeseburger

Ingredients:

1 lb ground beef (80/20 blend)
4 slices American cheese
2 hamburger buns
Lettuce, tomato, pickles, onion
2 tbsp burger sauce (or ketchup and mayo mixed)
Salt and pepper to taste

Instructions:

Step 1: Season beef with salt and pepper and shape into two patties with a slight indent in the middle.

Nothing fancy here. Just good beef, good seasoning. Heat your skillet or grill to medium high and get ready to cook.

Step 2: Cook the patties for 4 minutes on the first side without touching them.

Flip, then immediately add two slices of cheese per patty. Cook for another 3 to 4 minutes. The cheese will melt down over the edges and get a little crispy where it touches the pan. That’s the good stuff.

Step 3: Toast your buns and spread burger sauce on both halves.

If you don’t have burger sauce, just mix equal parts ketchup and mayo. Add a tiny squeeze of mustard if you want. Done. Easiest sauce ever and it tastes like the ones from your favorite burger joint.

Step 4: Stack it up with lettuce, tomato, pickles, onion, and your double cheese patty.

The double cheese is key. One slice is never enough. Two slices makes it feel like a real cheeseburger. This is the one I make most often because it’s foolproof and always delicious.

8. Spicy Jalapeño Burger

Ingredients:

1 lb ground beef (80/20 blend)
2 fresh jalapeños, sliced
2 slices pepper jack cheese
2 hamburger buns
Lettuce, tomato
2 tbsp chipotle mayo or spicy aioli
1/2 tsp cayenne pepper
Salt and pepper to taste

Instructions:

Step 1: Mix ground beef with cayenne pepper, salt, and pepper, then form into two patties.

If you really love heat, add some diced jalapeños directly into the meat. I do this sometimes and it’s fire. Literally. But so good.

Step 2: Cook patties over medium high heat for about 4 minutes per side.

During the last minute, add pepper jack cheese and let it melt. While the burgers cook, you can quickly sauté the jalapeño slices in a little oil until they’re soft and slightly charred, about 2 minutes. Or just use them raw if you want maximum spice.

Step 3: Toast the buns and spread chipotle mayo on both sides.

The creamy, smoky mayo cools down the heat just enough. If you can’t find chipotle mayo, mix regular mayo with a little hot sauce and a squeeze of lime. Works great.

Step 4: Build with lettuce, tomato, the patty with melted pepper jack, and a pile of jalapeños on top.

This burger has serious kick. If you’re sensitive to spice, use half a jalapeño or skip the cayenne. But if you love heat like I do, this one’s perfect. Grab a cold drink, you’ll need it.

9. Blue Cheese Burger

Ingredients:

1 lb ground beef (80/20 blend)
1/2 cup crumbled blue cheese
2 hamburger buns
Lettuce, red onion
2 tbsp balsamic glaze or reduction
Salt and pepper to taste

Instructions:

Step 1: Season beef with salt and pepper, form into two patties, and create a small well in the center of each.

Stuff each well with about 2 tablespoons of crumbled blue cheese, then seal the meat around it. This keeps the cheese inside the burger so it melts into gooey pockets of flavor. Game changer.

Step 2: Cook patties over medium heat for about 5 minutes per side.

Don’t cook these on super high heat or the outside will burn before the inside is done. Medium heat gives the cheese time to melt without overcooking the beef. You’ll see a little cheese oozing out. That’s fine. That’s perfect, actually.

Step 3: Toast your buns and drizzle a little balsamic glaze on the bottom bun.

The sweet balsamic cuts through the funky, salty blue cheese beautifully. If you don’t have balsamic glaze, you can reduce regular balsamic vinegar in a pan for a few minutes until it thickens. Super easy.

Step 4: Add lettuce, the stuffed patty, red onion, and another drizzle of balsamic, then close it up.

Blue cheese is polarizing, I know. But if you like it, this burger is incredible. Rich, savory, a little tangy. I make this one when I want something that feels fancy but is still just a burger.

10. Veggie Burger

Ingredients:

1 can black beans, drained and mashed
1/2 cup breadcrumbs
1/4 cup grated carrot
1/4 cup corn kernels
1 egg
2 hamburger buns
Lettuce, tomato, avocado slices
2 tbsp mayo or vegan mayo
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste

Instructions:

Step 1: In a bowl, mash black beans with a fork until mostly smooth but still a little chunky.

Add breadcrumbs, carrot, corn, egg, cumin, smoked paprika, salt, and pepper. Mix everything together until it holds its shape. If it’s too wet, add more breadcrumbs. If it’s too dry, add a splash of water.

Step 2: Form into two patties and refrigerate for at least 15 minutes.

This step is important. Skipping it means your patties might fall apart in the pan. I’ve had that happen. Not fun. The fridge time helps everything bind together.

Step 3: Heat a lightly oiled skillet over medium heat and cook patties for about 4 minutes per side until golden and crispy.

These won’t brown like beef, but they’ll get crispy edges and hold together nicely. Don’t flip them too early or they might break. Let them cook undisturbed until they release easily from the pan.

Step 4: Toast the buns, spread mayo on both sides, then layer with lettuce, tomato, avocado, and the veggie patty.

This burger is hearty and flavorful even without any meat. The black beans give it protein and the veggies add texture. I make these for friends who don’t eat meat and they always ask for the recipe.

Final Thoughts

There you go. Ten burgers that cover every craving, every mood, every day of the week. Whether you want classic, spicy, loaded with toppings, or totally meatless, you’ve got options now. Try one this week and let me know which one becomes your favorite. I’m always curious to hear what people think.