This over-the-top burger, adorned with truffles and foie gras and drenched in demi-glace, deserves a dry stout with a hefty, silky body but a crisp finish. Get the recipe for Rossini Burger »

Patty Melt

These burgers—topped with a tangy mix of feta, arugula, olives, and sun-dried tomatoes—are seasoned with a combination of herbs that provide a lively flavor reminiscent of lamb gyro sandwiches. Get the recipe for Lamb Burger »

For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges.

Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won’t need ketchup. See the recipe for Pimento Cheese Burger »

Sloppy Joe was named for a cafe cook in Sioux City, Iowa. See the recipe for Sloppy Joe »

These spicy burgers are topped with roasted New Mexico chiles and two kinds of cheese.

A riff on a breakfast plate, these burgers get a wonderfully spicy flavor from an even mix of ground beef and chorizo. Get the recipe for Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo »

This burger, inspired by one created in Modernist Cuisine co-author Nathan Myhrvold’s culinary lab, is topped with a tangy cream and vermouth sauce. Adding egg yolks to freshly ground meat makes for a supremely rich burger. Get the recipe for the Ultimate Grilled Cheeseburger »

Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.

This Dominican-style hamburger is topped with sautéed cabbage, onion, and tomato and doused in a Worcestershire-spiked ketchup-mayonnaise blend known as salsa golf. Get the recipe for Chimi Burger »