Burger

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.