Burgers are such a classic American staple that it can sometimes seem like they require little effort to pull off. The truth is, making a perfect patty demands attention to easy-to-overlook details.

Leftover burger patties can seem dry and unappealing compared to their juicy start, but using them for this twist will have ...

Guy Fieri gave me his top tricks for making a perfect burger at ... Then, I smashed the burger with a spatula. Following Fieri's advice, I let my patty crisp up to "get all that delicious ...

We compared cheeseburgers from McDonald's, Burger King, Wendy's, Sonic Drive-In, and Checkers. Sonic's burger impressed us ...

One of my favorite burger experiences involves an ultra-thin beef patty topped with chili sauce and white American cheese on a plush bun. I’d devour these at The Hot Grill, a truly iconic local ...

In our current burger-saturated era, where even the mighty millennial hamburger joint faces a backlash, a quieter, more nuanced classic awaits its renaissance: the patty melt.

At chef Nathan Zammit’s Geelong restaurant Smashville (and its offshoot in Melbourne’s Il Mercato Centrale), smash burgers reign supreme. This style of burger sees balls of ground beef pressed into ...

“To get the perfect consistency,” she says ... of food and beverage believes a true smash burger is always a double. “One patty is too thin,” she says, “and it gets lost in the ...

I waited until my patty reached 140 degrees Fahrenheit ... So how would Fieri's recipe stand up to the likes of Peter Luger? Fieri's "perfect" burger lives up to its name.