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It's strong enough to withstand even the juiciest burger but still soft enough for a gratifying squish. Some people hate it, but I type of love it when a bun begins disintegrating simply a tad as I eat it resembles it's becoming one with the hamburger. I can't stand when toppings slip out of the bun.

( Putting them on the bottom bun, like Hamburger Center does above, can assist). The very best burger-makers out there understand how to contain them. Shredded lettuce helps, and a melty blanket of American cheese (yes, I said "American cheese," you snobs!) can work wonders at locking them down, too. Just recently, I was impressed by the easy resourcefulness of the Birch burger, which has actually diced onions placed on top of the patty first, then traps them there with a piece of cheese laid over top.

Congratulations, Birch group. Now that we're on the topic of onions: provide to me every time. I'll often opt for griddled or caramelized onions over raw. Their faint sweetness adds so much to the general taste. I do like the bite of a raw onion (diced, ideally) from time to time.

I'm extremely sorry to admit that. I'll normally pluck them off my hamburger and hand them over to a dependable dining buddy. I confess that a pickle-less hamburger can fall a bit flat. It needs that acid. That's why I like a house-made fast pickle: You know, the kind that taste like the chef whispered the word "vinegar" at a cucumber from a mile away, then lightly brushed it with a sprig of dill.

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And lastly, the dressings: Equal parts mustard, catsup and mayo, please. I require some tang, I need some sweetness. I require some zip. I will not balk at an aioli or other expensive spread, but I'm seldom looking for anything fancy under my bun. That's it. That's the perfect burger. Many on my list tick every box above, but honestly, a few of them do not.

Like I stated in my piece: A lot of hamburgers are good burgers, however some burgers are excellent. And I'm constantly on the hunt for more. I invite becoming aware of your favorite burgers. Despite the fact that I simply put out this list, I'm always thinking about upgrading it when something actually unique comes my way.

Freddy's Frozen Custard & Steakburgers

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With summer and warm weather condition comes an cravings for grilled food particularly burgers. Sure, you can eat hamburgers year-round, but there's absolutely nothing quite like a juicy patty hot off the grill, specifically if you can enjoy it in your own yard. Plus, when you're turning burgers in the house, you remain in control.

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And the alternatives are almost limitless. In addition to the traditional American beef and cheese on a bun combination, you can make burgers with various meat, poultry, or seafood, sandwich them in between all kinds of bread and rolls, and go crazy with garnishes. To kick off a summer we hope is filled with hamburgers and backyard time, we've gathered recipes and recommendations from chefs and food specialists, consisting of Andrew Zimmern, Giada De Laurentiis, Adam Richman, Serena Wolf, Martha Stewart and Jamie Purviance.

Freddy's Frozen Custard & Steakburgers

Banh Mi BurgerEvan SungAs the star of "Man vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman understands a thing or 2 about sandwiches and travel-inspired consuming. This pork hamburger, adjusted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Journeys," blends two of Richman's favorites, the traditional American burger and the Vietnamese banh mi.

Pork pt is simple to find in upscale supermarkets or online, however if you can't find it or just do not like it Richman insists this burger has a lot big taste, you can skip it. Giadzy"Absolutely nothing states summer like ripe tomatoes in a caprese salad or a hamburger right off the grill, so why not have the finest of both worlds?" asks TV personality, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on lightly grilled focaccia stresses the Italian theme, however regular hamburger buns also work. You truly can't go incorrect.