How To Grill A Better Burger: Celebrity Chef Recipes

By: Jeff Vogel, posted May 26, 2009 at 9:00 am

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Now that it’s officially burger season again, Parade Magazine wrote a cover story featuring Bobby Flay called “Great Outdoor Eating: Grill A Better Burger,” where Chef Flay gives us some of his more interesting and colorful takes on the classic burger like the Pimento Cheese & Bacon Burger and the Green-Chili Burger.  Parade also gives us a rundown of other celebrity chef burgers from Emeril Lagasse, Paula Deen, Mario Batali and more.

Boston chef Todd English, whose “Rat Pack Burger” recipe takes an Italian approach, acknowledges

Burgers are the epitome of American cuisine. They can be dressed up or dressed down, which makes them so versatile and appealing to everyone. Everything about a burger says ‘fun,’ and the creative ways to build a burger are endless.

Creative and interpretive burgers are showing up on menus around the country and with these easy-to-follow recipes from star chefs, they can show up on your home grill too.

But we have to ask: what was wrong with the regular old-fashioned hamburger?  When we crave a burger, you can bet it’s not some fancy-pants nouveau burger; it’s a ground beef patty charred on the outside and juicy on the inside with all the traditional fixings.  If it ain’t broke, don’t fix it.

What do you think?  Do you like your burgers traditional or interpretive?  Tell us in the comments.

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  4. - The Spotted Pig Burger, Simply Grilled To Perfection
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  • Ben
    I like straight forward but robust. Royal Tavern Angus Burger is a great example--high quality meat, flavorful cheese, great bread, and a hot pepper. It's not your thin McDonald's patty, but it still tastes like a burger not some haute BS.
  • cc
    I can go high brow or low brow. But I, with the rare fast food exception, do prefer my burgers to be handmade and with the option of medium rare...so many places have those frozen patties where one's only option is totally well-done and flavor-less.

    The most fancy burger I had was at the now defunct Brasserie Perrier: really great beef, shredded short ribs, fois gras (!) and truffle cheese: http://mealsihaveeaten.blogspot.com/2008/03/hot....

    In my own barbequeing I always marinate my meat with a combo of stuff, including green olives and a little garlic.
  • Ben Greenberg
    @cc,

    You bring up an interesting point with the options for doneness. I've noticed a disturbing trend where bars and restaurants that, I am 99% sure, use frozen, premade patties offering the option to have the burger cooked less than well done. This is actually dangerous because this is the kind of beef product that ends up carrying e coli and other nasties. Always ask if the meat is fresh before ordering anything other than well done.
  • Josh
    "What do you think? Do you like your burgers traditional or interpretive?"

    How about one of each? Not necessarily a basis of comparison, just if you don't enjoy interpretative, you have ol' reliable?
  • Gas Grill Reviews
    Bobby Flay is the master of grilling. I like a nice traditional burger though.
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