“A perfect burger means a harmonious balance of the bun with the patty. Personally, I love burgers to have a 5 oz smashed patty with a slight char around it. I like mine well-seasoned with salt, garam masala (Pakistani/Indian allspice), fresh garlic and some heat from fresh green chillies. The bun (a sesame or potato bun- 4” ideally) should be generously buttered and toasted before you start building your ideal combination of condiments and garnishes. My favorite way to top a burger is with tikka mayo and cilantro. Grilled veggies are also a great addition!” – Maryam Ghaznavi, owner of Malika Canteen and Ma’am Saab in Charleston, South Carolina
“Place a smashed patty (about 6 oz) on the griddle to achieve a nice crust. Finish by adding melted cheddar cheese, roasted garlic aioli and caramelized onions. You must use Martin’s Potato Rolls, spread Hellmann’s on both sides of the roll and cook until golden brown – this is the key. The best patty is made from a special blend I worked on with Master Purveyors which features 5 types of prime beef. Delicious every time.” – Sylvain Delpique executive chef at Dowling’s at The Carlyle in New York City, New York
“My favorite burger is a smashburger. I love it on a squishy potato bun with raw red onions, shredded crunchy lettuce, a velvety cheese sauce made of some type of smokey cheese, banana peppers, kimchi or even Haitian Pikliz. I loathe dill pickles but still think it needs that acidic sting. For sauces, I go for something that is spicy and sweet like gochujang aioli or honey mustard.” – Tristen Epps, executive chef at Ocean Social by Chef Tristen Epps in Miami, Florida
“The way I love my burgers is a double smash patty on a flat top or griddle so the meat cooks in its own fat. Place it on a potato bun with cheddar cheese, BBQ sauce, and sautéed mushrooms and onions. That’s my go to!” – Jimmy Pastor, chef at Whiskey Joe’s Bar & Grill in Key Biscayne, Florida
“I’m traditionally a burger purest. I like my burgers medium rare with cheese, lettuce, pickles, mayo and mustard — simple, no eggs or other embellishments.” – David “Chef Fig” Figueroa, the President and Co-Founder of Melinda’s Foods
“Obviously there are many different styles of burgers so toppings vary in my opinion. When it comes to a steakhouse or bar burger that has a thick patty, I love bleu cheese and onion jam.When it comes to a smashburger (like what we serve at our restaurant) I prefer just kosher dill pickles and special sauce.” – Matt McIvor, owner of Proudly Serving in Los Angeles, California
“For toppings, my no-fail combo is: roasted poblano peppers, grilled onions, muenster cheese, and cumin mayo. And don’t forget about the buns, I always like to think a warm bun is like a warm plate—vital to making a good burger great —so set them on your grill for a few minutes before serving.” – Brad Wise, executive chef/owner at TRUST Restaurant Group in San Diego, California
“My favorite burger has a Japanese twist to it. I use a house made steam bun and then I combine Wagyu beef and foie gras. I cook this over the intense heat of the binchotan charcoal. The kabayaki sauce caramelizing over the coals is simply magical. I top that with American cheese, jalapeno relish for some heat, quick pickles and kewpie mayo. The combination of the different flavors is like heaven in your mouth!” – Nick Dixson, chef and owner of Lincoln Tavern & Restaurant in Boston, Massachusetts
“I personally love a burger with cheddar cheese, topped with caramelized onion, mustard, tomato and lettuce on a crispy brioche bun on the outside and soft on the inside.” – Antonio Bachour, chef/owner of Tablé in Miami, Florida
“First rule of thumb is to select the best protein that your budget allows. I only cook Brandt Beef patties for my family due to their impeccable flavor and sustainable practices. I start by firing up the charcoal, then season the patties with salt and pepper only. If the beef is good, you won’t need anything more. I fully support the idea of cooking burgers to each of my family members’ preference versus just cooking all the patties at the same temp. Of course, I do not eliminate the request for a well-done burger as well. In my home, sauce is only a barrier to good meat, so I top my burgers with only two large pieces of bacon and enjoy!” – DuVal Warner, Kitchen Manager at Ranch 45 in San Diego, California
“Raw white onion, American cheese, and pickles. That’s it!” – Juan Garrido, executive chef at Joliet and Tropezon in Miami, Florida
“A burger is a simple yet versatile dish, and although sometimes there is no need to mess with a classic, it’s nice to play with small details. I like to add American cheese over indirect heat so that it melts and then build the burger over a buttered toasted brioche bun, creamy garlic sauce, bacon jam (my favorite thing ever) and sautéed button mushrooms.” – Roxana Garcia, chef at Fox’s Lounge in South Miami, Florida
“I can’t resist a smash burger with secret sauce on a potato bun. Picture a sizzling hot beef patty, smashed to perfection with sweet onions searing on a hot griddle to lock in all the juices and flavor. As it cooks, the aroma fills the air with a tantalizing scent that makes your stomach growl in anticipation. Then, it’s topped with a slice of gooey melted American cheese that oozes over the edges of the patty. The burger is topped with a generous dollop of special sauce, a creamy and tangy blend of ingredients that elevates every bite to a new level of deliciousness. The burger is served on a soft, toasted potato bun that’s the perfect vessel for all the juicy goodness.” – Adrianne Calvo, owner of Chef Adrianne’s Vineyard Restaurant & Bar in Miami, Florida
“Last time I was in Chicago I had one of the best burgers in my life at River Roast!! Two 4 ounce patties smashed flat, caramelized onions, thick cut smoky bacon, avocado, bib lettuce, beefsteak tomato, melted cheddar all on a perfectly toasted bun served with a cold IPA. It was my breakfast and lunch! Next time I go that will be my first stop.” - Justin Plank, chef at Terralina Crafted Italian in Disney Springs, Orlando
“At home, it’s a simple mushroom and Swiss type of thing on sliced bread; patty melt style. Smashed burger patty that’s aggressively seasoned with salt and lots of black pepper. Mushrooms cooked with garlic and Worcestershire, and the funkiest Swiss cheese I have around. Slice of tomato, and an offensive amount of mayonnaise.” – Chad Johnson, executive chef for Bern’s Company in Tampa, Florida
“It’s got to have high quality beef, preferably a coarse grind 70/30 blend. Cast-iron seared double patty burgers with quality cheddar melted in between and on top and served on a toasted potato bun with smoked garlic aioli and comeback sauce, plus crisp romaine heart, and raw vidalia onion.” – Chef Kirby Farmer, chef of Wm. Farmer and Sons in Hudson, New York
“In my eyes, the perfect burger is topped with caramelized cipollini onions, Roquefort cheese and extra crispy shallots. Combining these ingredients creates the perfect balance of flavor and it will never disappoint.” – Ben Rablat, chef/owner of Silverlake Bistro & La Fresa Francesa in Miami, Florida
“My personal favorite way to top a burger is making a bacon & onion jam with spicy mustard then melting white American cheese on top to seal all the flavors together.” – Fernando Sanchez, executive chef at Forbici Modern Italian in Tampa, Florida
“I am a little more classic. Brioche bun, lettuce, tomatoes, spiced pickles, onion, cheddar and white American cheese, 50/50 mayo and ketchup ratio. The bun should be grilled and seasoned. Medium rare burger, well-seasoned (with a combination of paprika, salt, black pepper, and garlic powder). There you have it! My weekend burger!” – Raymond Ortiz, chef at Next Level Brands in Tampa, Florida.