Savory Summer Dinner Inspiration for 2026

There is no end to the number of delicious burgers you can make, however here are 12 that will make your mouth water.

By J. Kenji Lpez-AltJ. Kenji Lpez-Alt writes a column for The New york city Times on food and science, and he develops dishes and appears in videos for NYT Cooking. He is also the developer and host of Kenji's Cooking Show on YouTube. This video and article become part of, our series on kitchen area basics.

Credit ... Adam CentrellaAs a professional chef, food author and cookbook author, I've invested the last 20 years of my profession carefully looking into and checking dishes, methods and widely accepted kitchen area wisdom to find out the whys of cooking. Over this time, I have actually run numerous burger joints and even composed a regular monthly column for Serious Consumes called the Hamburger Lab, in which I separated and tested every possible variable that can affect the taste and texture of a burger.

Here are the most essential pointers I've discovered for enhancing your hamburger experience, whether in the backyard or the kitchen area. Food Stylist: Simon Andrews.

Mastering Chef Flat-Top Methods in the Home

In bread, this can be a good idea, but with burgers, overhandling can develop an unwanted thick texture. (Integrating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also requires you to overwork the meat and sidetrack from the beef flavor, so avoid it.) Salting the exterior of your patties keeps their texture loose and tender.

This is a great thing in sausages, which need to have a company texture, however with burgers, you desire looseness. A burger needs to be tender, with plenty of pockets for juices and rendered fat to gather.

Freddy's Frozen Custard & Steakburgers

Whether you're making a huge burger on the grill or a crisp-edged smash hamburger on a griddle, browning is flavor, and high heat is essential. For thicker grilled or griddled hamburgers, wait till your pan or grill is hot before adding the patties, and prepare them until they're well browned on both sides.

This makes the most of taste while preserving juiciness. Preparing your buns ahead of time lets you get to consuming a lot quicker. Credit ... Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Don't let your patties relax on the cutting board (or even worse, a steam table). Burgers are at their best fresh from the fire, before any juices have actually had an opportunity to drip out.

Food Stylist: Simon Andrews. Food Stylist: Simon Andrews. Food Stylist: Simon Andrews.

Using Professional Flat-Top Styles in the Home

Upgraded May 7, 2026, 8:42 a.m. CTI've constantly been a burger enthusiast. Maturing, I 'd happily chew them down at sit-down dining establishments and from the drive-thru coming home from gymnastics practice. I 'd squish the soft bun and let catsup dribble down the sides over my fingers. If there were any little melty American cheese leavings stuck on the wrapper, I 'd drag my french fries through them (I still do this).

Capture me on the best day and I might admit that a cheeseburger is my preferred food. Really, I may state that on many days. And you may state the exact same. However even if you do, it's most likely we don't have the same concept of what makes the ideal burger.

Freddy's Frozen Custard & Steakburgers

I kept some old favorites, added some brand-new ones and continued to leave off the ones I understand people like however I just. Possibly I haven't attempted your favorite hamburger. Possibly I'm out to get you (simply joking).

Let me share with you what makes the best hamburger for me. Let's begin with the patty.

When I bite in, I require to see a little shimmer, some glistening from the beef and possibly a little grease diminishing the sides. When I see a smashburger on the menu, I always opt for a double patty. Smashburger or not, the patty needs to be scorched to help lock in the juices, however not too crusty.