44 Chefs Share What They Think Makes The Perfect Burger

Memorial Day weekend has arrived. Pair that with the fact that May is National Burger Month and National Burger Day, which is celebrated every May 28, falls right smack in the middle of the holiday weekend that signals the start of summer — it fittings absolutely fitting for you to be craving a juicy burger. With more than 73% of Americans considering grilling to be a must-do summer activity, there’s a pretty high chance there’s a fresh off the grill burger in everyone’s near future.

Whether you opt for a classic burger or something with a bit more pizzaz, there are infinite ways to enjoy the handheld delight. Griddled and smashed or grilled and juicy, topped with a little or as many toppings as you’d like, burgers are a quintessential food of summer — though if we’re being honest, we know we all devour them all year long.

In honor of National Burger Month, 44 chefs from around the country are sharing their tips for what they think makes a perfect burger.

“A perfect burger means a harmonious balance of the bun with the patty. Personally, I love burgers to have a 5 oz smashed patty with a slight char around it. I like mine well-seasoned with salt, garam masala (Pakistani/Indian allspice), fresh garlic and some heat from fresh green chillies. The bun (a sesame or potato bun- 4” ideally) should be generously buttered and toasted before you start building your ideal combination of condiments and garnishes. My favorite way to top a burger is with tikka mayo and cilantro. Grilled veggies are also a great addition!” – Maryam Ghaznavi, owner of Malika Canteen and Ma’am Saab in Charleston, South Carolina

“Place a smashed patty (about 6 oz) on the griddle to achieve a nice crust. Finish by adding melted cheddar cheese, roasted garlic aioli and caramelized onions. You must use Martin’s Potato Rolls, spread Hellmann’s on both sides of the roll and cook until golden brown – this is the key. The best patty is made from a special blend I worked on with Master Purveyors which features 5 types of prime beef. Delicious every time.” – Sylvain Delpique executive chef at Dowling’s at The Carlyle in New York City, New York

“My favorite burger is a smashburger. I love it on a squishy potato bun with raw red onions, shredded crunchy lettuce, a velvety cheese sauce made of some type of smokey cheese, banana peppers, kimchi or even Haitian Pikliz. I loathe dill pickles but still think it needs that acidic sting. For sauces, I go for something that is spicy and sweet like gochujang aioli or honey mustard.” – Tristen Epps, executive chef at Ocean Social by Chef Tristen Epps in Miami, Florida

“The way I love my burgers is a double smash patty on a flat top or griddle so the meat cooks in its own fat. Place it on a potato bun with cheddar cheese, BBQ sauce, and sautéed mushrooms and onions. That’s my go to!” – Jimmy Pastor, chef at Whiskey Joe’s Bar & Grill in Key Biscayne, Florida

“I’m traditionally a burger purest. I like my burgers medium rare with cheese, lettuce, pickles, mayo and mustard — simple, no eggs or other embellishments.” – David “Chef Fig” Figueroa, the President and Co-Founder of Melinda’s Foods

“Obviously there are many different styles of burgers so toppings vary in my opinion. When it comes to a steakhouse or bar burger that has a thick patty, I love bleu cheese and onion jam.When it comes to a smashburger (like what we serve at our restaurant) I prefer just kosher dill pickles and special sauce.” – Matt McIvor, owner of Proudly Serving in Los Angeles, California

“For toppings, my no-fail combo is: roasted poblano peppers, grilled onions, muenster cheese, and cumin mayo. And don’t forget about the buns, I always like to think a warm bun is like a warm plate—vital to making a good burger great —so set them on your grill for a few minutes before serving.” – Brad Wise, executive chef/owner at TRUST Restaurant Group in San Diego, California

“My favorite burger has a Japanese twist to it. I use a house made steam bun and then I combine Wagyu beef and foie gras. I cook this over the intense heat of the binchotan charcoal. The kabayaki sauce caramelizing over the coals is simply magical. I top that with American cheese, jalapeno relish for some heat, quick pickles and kewpie mayo. The combination of the different flavors is like heaven in your mouth!” – Nick Dixson, chef and owner of Lincoln Tavern & Restaurant in Boston, Massachusetts

“I personally love a burger with cheddar cheese, topped with caramelized onion, mustard, tomato and lettuce on a crispy brioche bun on the outside and soft on the inside.” – Antonio Bachour, chef/owner of Tablé in Miami, Florida

“First rule of thumb is to select the best protein that your budget allows. I only cook Brandt Beef patties for my family due to their impeccable flavor and sustainable practices. I start by firing up the charcoal, then season the patties with salt and pepper only. If the beef is good, you won’t need anything more. I fully support the idea of cooking burgers to each of my family members’ preference versus just cooking all the patties at the same temp. Of course, I do not eliminate the request for a well-done burger as well. In my home, sauce is only a barrier to good meat, so I top my burgers with only two large pieces of bacon and enjoy!” – DuVal Warner, Kitchen Manager at Ranch 45 in San Diego, California

“Raw white onion, American cheese, and pickles. That’s it!” – Juan Garrido, executive chef at Joliet and Tropezon in Miami, Florida

“A burger is a simple yet versatile dish, and although sometimes there is no need to mess with a classic, it’s nice to play with small details. I like to add American cheese over indirect heat so that it melts and then build the burger over a buttered toasted brioche bun, creamy garlic sauce, bacon jam (my favorite thing ever) and sautéed button mushrooms.” – Roxana Garcia, chef at Fox’s Lounge in South Miami, Florida

“I can’t resist a smash burger with secret sauce on a potato bun. Picture a sizzling hot beef patty, smashed to perfection with sweet onions searing on a hot griddle to lock in all the juices and flavor. As it cooks, the aroma fills the air with a tantalizing scent that makes your stomach growl in anticipation. Then, it’s topped with a slice of gooey melted American cheese that oozes over the edges of the patty. The burger is topped with a generous dollop of special sauce, a creamy and tangy blend of ingredients that elevates every bite to a new level of deliciousness. The burger is served on a soft, toasted potato bun that’s the perfect vessel for all the juicy goodness.” – Adrianne Calvo, owner of Chef Adrianne’s Vineyard Restaurant & Bar in Miami, Florida

“Last time I was in Chicago I had one of the best burgers in my life at River Roast!! Two 4 ounce patties smashed flat, caramelized onions, thick cut smoky bacon, avocado, bib lettuce, beefsteak tomato, melted cheddar all on a perfectly toasted bun served with a cold IPA. It was my breakfast and lunch! Next time I go that will be my first stop.” -​​ Justin Plank, chef at Terralina Crafted Italian in Disney Springs, Orlando

“At home, it’s a simple mushroom and Swiss type of thing on sliced bread; patty melt style. Smashed burger patty that’s aggressively seasoned with salt and lots of black pepper. Mushrooms cooked with garlic and Worcestershire, and the funkiest Swiss cheese I have around. Slice of tomato, and an offensive amount of mayonnaise.” – Chad Johnson, executive chef for Bern’s Company in Tampa, Florida

“It’s got to have high quality beef, preferably a coarse grind 70/30 blend. Cast-iron seared double patty burgers with quality cheddar melted in between and on top and served on a toasted potato bun with smoked garlic aioli and comeback sauce, plus crisp romaine heart, and raw vidalia onion.” – Chef Kirby Farmer, chef of Wm. Farmer and Sons in Hudson, New York

“In my eyes, the perfect burger is topped with caramelized cipollini onions, Roquefort cheese and extra crispy shallots. Combining these ingredients creates the perfect balance of flavor and it will never disappoint.” – Ben Rablat, chef/owner of Silverlake Bistro & La Fresa Francesa in Miami, Florida

“My personal favorite way to top a burger is making a bacon & onion jam with spicy mustard then melting white American cheese on top to seal all the flavors together.” – Fernando Sanchez, executive chef at Forbici Modern Italian in Tampa, Florida

“I am a little more classic. Brioche bun, lettuce, tomatoes, spiced pickles, onion, cheddar and white American cheese, 50/50 mayo and ketchup ratio. The bun should be grilled and seasoned. Medium rare burger, well-seasoned (with a combination of paprika, salt, black pepper, and garlic powder). There you have it! My weekend burger!” – Raymond Ortiz, chef at Next Level Brands in Tampa, Florida

“I have an immense fondness for smash patty burgers, and I have honed my recipe to perfection to achieve the most delectable taste. To start, I use freshly ground beef and meticulously craft thin, crispy patties. Next, I incorporate caramelized balsamic onions, smoky chipotle mayo, crispy bacon, sharp cheddar cheese, and fresh arugula toppings to add depth and complexity to the flavors. Finally, I nestle the burger between two slices of a toasted brioche bun to create an unparalleled burger experience. I guarantee that this is the ultimate way to savor the most divine smash patty burger you will ever try!” – Darian Hernandez, executive chef at Brother Fox in Pensacola, Florida

“Burgers are my go-to at any casual restaurant! My wife loves to give me a hard time about it. I always order medium, expecting it to be overcooked, which is 9/10 but that’s ok, It’s hard to mess up a burger. I will normally order a cheeseburger with bacon, mustard, ketchup and onions. With burgers the patty and bun are king, you want good meat to fat blend and a nice fluffy bun. If I’m cooking a burger at home, I like a 80/20 blend grass fed beef, potato bun toasted, pepper jack cheese, sautéed onions & béarnaise.” – Tyler Kineman, Chef De Cuisine at Knife & Spoon in Orlando Florida

“A burger is about building layers of flavor and textures inside a bun that should be handheld and not a monstrously messy leaning tower. I prefer a sesame seeded potato bun (lightly toasted) – if it gets too toasted the juices from the burger don’t soak in as well. The patty (I prefer 2x 6 oz patties) should be cooked over charcoal if you can – if not a very high heat so they cook quickly, form a beautiful flavor and crust and keep them nice and juicy. Smear yellow mustard on the bottom bun and ketchup on the top bun. Take your first burger patty covered in melty American cheese and top with finely shredded lettuce and two thick slices of pickle and repeat for the second patty adding in a sprinkle of finely minced white onion.” – Paddy Coker, grill chef at Hawksmoor in New York City, New York

“Personally I’m a burger purist. I don’t like my burger to get all chef’d up. Keep your bacon jams and weird cheeses away from my burger please. Growing up in South Side Ft. Wayne Indiana we had a little joint called Power’s Hamburgers. Since the 1940’s they have been making tiny burgers, our version of White Castles. These little smash burgers have griddled onions, American Cheese, pickles and mustard. The buns are steamed on the flat top as the burgers cook so they just kind of smash all together in a happy marriage of fat, acid and sweetness from the onion and bun. These are my absolute favorite burgers and since I haven’t been home in some time, these are what I’m making at home for myself and my daughters when the craving hits.” – Ricardo Heredia, Chef de Cuisine at Garibaldi and Vistal in San Diego, California

“For me, the best way to top a burger is with sweet onions, mayonnaise (my favorite is Kewpie mayo) and store-bought chili crisp to add some heat. That combination makes for an insanely delicious bite.” – Jeremy Ford, chef/partner at Stubborn Seed and Beauty & the Butcher in Miami, Florida

“For me, the key is to start with a traditional, buttered, toasted bun that has a good crust on it but is still soft. I like to make my own maggi sauce and top the burger with the sauce, kosher dill pickles, caramelized onions, ketchup and mustard. For cheese, I use anything besides blue cheese, whether that’s Swiss Cheese, Pepper Jack, Muenster or American. For a little something extra, I like adding a fried egg to the top.” – Gavin Fine, executive chef of Fine Dining Restaurant Group in Jackson, Wyoming

“With burgers I like to use a combination of meats — like ground chuck and top it with brisket and short rib. I like to use a gruyere cheese for a richer flavor and top with caramelized onions, and an avocado aioli.” – Chris Nirschel, chef at New York Catering Service in New York City, New York

“My friend Dan Pelosi and I recently teamed up to make THE MOST EPIC Double Cheddar Bacon Burger! We used Tillamook sharp cheddar slices to stuff inside the burger patty and melt on top for extra-deliciousness. We topped off the burger with an onion jam, guac, and a juicy sliced tomato. I’m hungry just thinking about it!” – Gaby Dalkin, Chef and New York Times Bestselling Author

“Over the years, I have become more opposed to larger-than-life (and mouth) burgers. A double smash burger (pair of 3 ounce patties) is about the perfect size. I also prefer a nice soft Martin’s potato roll (unless an actual McDonald’s sesame bun is available.) I like the onions sliced paper thin and pressed into the patties as they cook, caramelizing and becoming part of the meat simultaneously. If I’m going less traditional, I’ll take the same double smash approach but with a French inspired twist. Gruyere cheese and a sweet onion jam made from slow-cooked onions, aged balsamic, and plenty of black pepper deliver just enough kick, bite, and sweetness. I’m not a beer drinker. I prefer brown liquor, so if you have some Maker’s Mark, throw that in the onion jam, but not all of it. You’ll be thirsty.” – Chad Brown, executive chef of Hunt & Fish Club in New York City, New York

​​“The Aussie way! Sunny side up egg, bacon, pineapple and sliced pickled beetroot! It’s a seemingly unlikely yet amazing combination!” – Janine Booth, chef and partner at Stiltsville Fish Bar, Mi’talia Kitchen & Bar, and Root & Bone in Miami, Florida

“My burger is inspired by Pete’s in Wisconsin. I start by slicing some onions — half an onion per person’s worth. Sprinkle onions evenly into a tall sided pan. Cover onions with water. Season water with salt, pepper, Hondashi, a touch of soy sauce, sake, light brown sugar and mirin. Bring to a simmer and allow onions to cook for a few minutes in the poaching bath. Add burger patties. Put a wire rack over the pan. Place bottoms and tops of burger buns on the rack to steam bath. Flip the burger patties. Once the burger is done to your liking, assemble the burger. Add a nice pile of onions on top of the patty. A squirt of ketchup, horseradish, and a swipe of Japanese mustard on the bun. Done. Enjoy.” – Katsuya Fukushima, executive chef for Daikaya Group in Washington, DC

“When it comes to burgers, I turn into a kid! I go for American cheese, lettuce, tomato, onions, and pickles as a base, so the juices of the meat don’t soak the bun and it is easier to eat.” – Manuel Rodriguez, director of food & beverage at Innisfree Hotels

“My personal favorite is smashed with raw onion dijonnaise pickles and cheese. But the real secret to an outstanding burger is adding a bit of Yondu vegetable umami to season the patty for an extra boost of umami prior to cooking on cast iron.” – Austin Baker, executive chef for Saraghina restaurant group in New York City, New York

“One of my favorite toppings for a burger this summer is going to be grilled scallion mayo. The grilled onions add another depth of char to the burger while the traditional pickles, cheese and shredded iceberg are still very necessary for the perfect summer burger. If not using a grill, I love a proper smash burger! Once you get those crisp edges and gooey cheese, it’s hard going back to a “regular” burger. This summer is all about corn and the topping of choice at our house is going to be an elote spread. Grilled corn, mayo, queso fresco, paprika and lime juice. All the traditional fixings spread over a perfectly grilled burger. Perfection.” – Tom Van Lente, chef for Pre Meats

“My perfect burger consists of butter grilled potato bun, 8oz burger patty cooked medium rare, extra sharp yellow cheddar cheese with caramelized onions, crispy bacon, complete with some garlic aioli and dill pickle chips and of course some shoestring french fries on the side. The combination is heavenly. It’s definitely a very rich, bold and flavorful burger not for the faint of heart but I wouldn’t have it any other way.” – Lambert Givens, executive chef at Hunter’s Kitchen & Bar in Boston, Massachusetts

“My move is all about the placement of the toppings. Mayonnaise works best on the bottom bun, because the drippings from the patty mix with it — and form a unique sauce that can only be made that way. Oh, and don’t forget pickles. Nothing on top except cheese.” – Danny Serfer, owner of Blue Collar in Miami, Florida

“To me, there is no better way to make a burger than on an old-fashioned grill. I like to keep it simple, seasoned with salt and pepper and grill about 3 minutes on each side. The key to a great burger is sourcing your beef. I recently toured Rosewood Ranch farms in Texas and found the most amazing wagyu beef, which we use in our signature burger at our Dallas-based restaurant, Crown Block. I always like to use a brioche bun and top with a variety of different marmalades. Depending on your preferences, you can use a sweet version with red onion or spice it up with a jalapeno marmalade.” – Kim Canteenwalla, chef at Crown Block Dallas in Dallas, Texas

“I like to use two 4oz burger patties and sear them on a flat top to get the most caramelization on the meat. I prefer 2 slices of cheddar cheese, and always use a toasted brioche bun. For toppings, I’ll make a bacon jam, which is just rendered bacon fat, diced shallot, and apple cider vinegar over reduced heat. I’ll top that with a bbq sauce, thick Vienna pickles (Chicago local) and crispy onion strings.” – Richie Farina, executive chef at Adorn Restaurant at Four Seasons Chicago in Chicago, Illinois

“My favorite burger is one that uses a prime beef patty seasoned with a mix of 7 crack peppercorns cooked on the plancha with a bed of thinly sliced onions on both sides of the patty (so they can caramelize) cooked medium rare with, a slice of New York cheddar + a slice of ripe heirloom tomato, on a buttered toasted bun with BBQ sauce … all that with a cold diet coke!” – Laurent Tourondel, executive chef/owner of LT Hospitality

“A burger with a 70/30 ratio is the ideal burger for me. I like a burger where you can taste the beef; so it doesn’t get lost with the toppings. My go to toppings are crispy fried shallots, crispy pork belly skin or a crispy oyster, just something to help develop different textures and a kick from a chili,” – Benito Mastrocinque, executive chef of Pando Park and Pando 39 in New York City, New York

“I only like cooking burgers at home during the summer. I fire up my grill with wood coals and get them good and hot. I’ll loosely form burgers about 6-7 ounces and then some half the size for my daughter and other kids. I season the burgers with kosher salt and I put them around the grill avoiding the hot spots. I only flip the burgers twice; once to cook each side evenly and the second is to put the cheese on the hottest side to melt faster. I like using seeded potato buns, and I top the burgers with what at home has been dubbed “The Fixins’ Slaw” – I shred iceberg lettuce (because I am a strong believer that burgers taste better with shredded lettuce), I also julienne kosher dill pickles, red onion, and tomatoes leaving out the pulp and seeds. I mix all of that with some salt and pepper and a few healthy spoonfuls of roasted garlic aioli. That goes on top of the burger then I top with the bun. No better way to eat them….burger, cheese burger and of course my favorite….bacon cheese burger, with a good potato salad on the side, but that is a different story!” – Michael DeFonzo, corporate executive chef at P.J. Clarke’s in New York City, New York

“Sprinkle kosher salt liberally on both sides. I like to cook a burger at very high heat and sear one side. Right after I flip it I immediately put cheese on it. When that cheese melts, the burger is done. Obviously cooking time depends on the thickness of every burger. I’m a big purist of American cheese.” – Josh Stone owner of Fat Sal’s in San Diego, California

“It all starts with the perfect bun and toppings. With a perfectly toasted and buttered brioche bun, it doesn’t matter what goes inside. But in this case, it’s my stuffed Poblano Cheeseburger. Whether you use regular beef or a plant-based alternative, I mix diced cheddar cheese and poblano chilis into the meat mixture before cooking. During the summer, I love to throw on my gas grill and add a touch of pine wood underneath the hot grate, which gives a hint of a wood-fired taste. But usually, I love my cast iron pan when cooking inside. Give it enough time to heat up, throw in some butter, and sear on both sides. I finish cooking it in a preheated oven at 400 F degrees unit your desired temperature. For the toppings, it can go as simple as caramelized onions, mustard, and ketchup, or if I’m feeling a more fresh and crisp texture, I opt for a ripe Roma tomato, lettuce, onion, ketchup, and mustard.” – Ryan Cunningham, chef and co-founder of RollinGreens

“My favorite burger starts out with USDA choice beef chuck ground fresh in my kitchen. I grind the meat twice and form the patties (about 8 oz/wt) being careful to not over work the meat. I like a thick burger, with no tapered edges, so that I can grill them to a perfect medium rare. The bun of choice should be buttered and grilled (to toast) the cut side only. I top my burgers with a nice sharp cheddar, ripe tomatoes, sliced red onion, dill pickles, crisp lettuce, sliced jalapenos, Ketchup, Sriracha and thick applewood smoked bacon. Perfection!” – David Cox, Vice President of Food & Beverage and Corporate Executive Chef of NORMS Restaurants

“I like to brush my burger Patties with Dijon mustard before I season them with salt and coarse cracked black pepper. It gives them this amazing brown crust with a little bit of heat from the mustard. Then to really take it over the top, you gotta try topping your burger with crispy fried cheddar cheese curds and onion rings, finished with any kind of sweet and tangy sauce like thousand island! This burger is not for the faint of heart though!” – Ariel Fox, Vice President of Culinary of Del Frisco’s Grille