20 Quick Burger Recipes Easy and Delicious

Craving a juicy, flavorful burger but short on time? You’re in luck! Whether you’re firing up the grill for a summer BBQ or whipping up a quick weeknight dinner, these 20 easy and delicious burger recipes are here to save the day. From classic cheeseburgers to creative twists, there’s something for every craving. Let’s dive in—your next favorite burger is just a few bites away!

Classic Cheeseburger with Homemade Sauce

Nothing beats a juicy, melty cheeseburger—especially when it’s topped with a tangy homemade sauce that takes just minutes to whip up.

Ingredients

• 1 lb ground beef (80/20 blend)
• 4 hamburger buns, lightly toasted
• 4 slices American cheese
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tsp yellow mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, garlic powder, onion powder, smoked paprika, and 1/4 tsp salt. Set aside.
2. Divide the ground beef into 4 equal portions and gently shape into 1/2-inch-thick patties. Season both sides with the remaining 1/4 tsp salt and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Cook the patties for 3–4 minutes per side, until deeply browned.
4. Top each patty with a slice of American cheese, cover the skillet, and let melt for 30 seconds. Remove from heat.
5. Spread the homemade sauce on the toasted buns, add the cheesy patties, and serve immediately.

The secret’s in the sauce—its creamy, slightly smoky flavor clings to every bite, making this burger unforgettable.

Tip: For extra flavor, toast the buns in the same skillet after cooking the burgers (just wipe it clean first).

Juicy Beef Burger with Caramelized Onions

Nothing beats a homemade burger piled high with sweet, buttery caramelized onions—this one’s a guaranteed crowd-pleaser.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 large yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 4 burger buns, toasted

Instructions

1. Caramelize the onions: Heat olive oil and 1 tbsp butter in a skillet over medium-low heat. Add sliced onions and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden. Stir in remaining 1 tbsp butter for richness.
2. Shape the patties: Gently mix ground beef with Worcestershire sauce, garlic powder, remaining 1/2 tsp salt, and black pepper. Form into 4 equal patties, slightly wider than your buns (they’ll shrink as they cook).
3. Cook the burgers: Heat a grill or skillet over medium-high. Cook patties for 4–5 minutes per side for medium, or until desired doneness.
4. Assemble: Pile caramelized onions onto each patty, then sandwich in toasted buns.

The magic here? Those onions cook low and slow until they’re practically jam-like, adding a sweet-savory punch to every bite.

Tip: For extra juiciness, press a thumbprint into the center of each raw patty—it prevents puffing during cooking.

Spicy Chicken Burger with Avocado Mayo

Spicy Chicken Burger with Avocado Mayo

This juicy, flavor-packed burger brings the heat with a creamy avocado mayo to cool things down—perfect for when you crave a little kick without the burn.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1 ripe avocado, pitted and peeled
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/4 tsp salt
• 4 burger buns, toasted
• Lettuce and tomato slices, for serving

Instructions:

1. In a bowl, mix ground chicken with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/2 tsp salt. Form into 4 patties.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook patties for 5–6 minutes per side until internal temp reaches 165°F.
3. Meanwhile, mash avocado with 1/4 cup mayonnaise, 1 tbsp lime juice, and 1/4 tsp salt until smooth.
4. Spread avocado mayo on toasted buns, then layer with cooked patties, lettuce, and tomato.

The smoky-spiced chicken pairs magically with the tangy avocado mayo, making every bite irresistibly balanced.

Tip: For extra crunch, add pickled jalapeños or crispy fried onions!

Vegetarian Black Bean Burger with Smoky Flavor

These hearty black bean burgers pack a smoky punch and hold together perfectly—no mushy patties here!

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely diced red onion
• 1 large egg, lightly beaten
• 2 tbsp mayonnaise
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a large bowl, mash black beans with a fork until mostly smooth but slightly chunky.
2. Add breadcrumbs, red onion, egg, mayonnaise, soy sauce, smoked paprika, garlic powder, cumin, and salt. Mix until fully combined.
3. Shape into 4 equal patties (about 1/2-inch thick). Chill for 15 minutes to firm up.
4. Heat olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side, until crispy and heated through.

The smoked paprika and soy sauce create a deep, savory flavor that makes these burgers taste like they’ve been grilled—even when pan-fried!

Tip: For extra smokiness, add a pinch of chipotle powder to the mix.

Turkey Burger with Cranberry Relish

These juicy turkey burgers get a festive upgrade with a tangy-sweet cranberry relish—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1/2 cup fresh breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp finely chopped onion
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns, toasted
• For the relish: 1/2 cup whole-berry cranberry sauce, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar

Instructions:

1. Make the relish: In a small bowl, stir together cranberry sauce, Dijon mustard, and apple cider vinegar. Set aside.
2. In a large bowl, gently mix ground turkey, breadcrumbs, egg, onion, Worcestershire sauce, garlic powder, salt, and pepper until just combined. Shape into 4 equal patties (about 1/2-inch thick).
3. Heat olive oil in a large skillet over medium heat. Cook patties for 5–6 minutes per side, until internal temperature reaches 165°F and juices run clear.
4. Serve burgers on toasted buns, topped generously with cranberry relish.

The relish’s bright acidity cuts through the richness of the turkey, while the breadcrumbs keep the patties tender—no dry burgers here!

Tip: For extra flavor, mix 1/4 tsp dried sage into the patties for a cozy herbal note.

BBQ Bacon Burger with Cheddar Cheese

This juicy, smoky burger stacks crispy bacon, melty cheddar, and tangy BBQ sauce for a flavor-packed bite that’s perfect for backyard grilling.

Ingredients

• 1 lb ground beef (80/20 blend)
• 4 slices thick-cut bacon
• 4 slices sharp cheddar cheese
• 4 brioche burger buns, split
• 1/4 cup BBQ sauce, plus extra for serving
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Cook the bacon: In a skillet over medium heat, cook bacon until crispy, about 4 minutes per side. Transfer to a paper towel-lined plate.
2. Season the beef: In a bowl, gently mix ground beef with garlic powder, smoked paprika, kosher salt, and black pepper. Form into 4 equal patties, slightly wider than the buns.
3. Grill the burgers: Heat olive oil in a grill pan or skillet over medium-high. Cook patties for 4 minutes per side for medium, topping each with a cheddar slice in the last minute to melt.
4. Toast the buns: Lightly grill the split brioche buns, cut-side down, for 1 minute until golden.
5. Assemble: Spread 1 tbsp BBQ sauce on each bun bottom. Top with a patty, 1 bacon slice (halved if needed), and extra sauce. Close with the bun top.

The smoky-sweet BBQ sauce cuts through the rich beef and bacon, while the toasted brioche holds it all together without getting soggy.

Tip: For extra flavor, brush the patties with a thin layer of BBQ sauce during the last minute of cooking.

Portobello Mushroom Burger with Garlic Aioli

Portobello Mushroom Burger with Garlic Aioli

This hearty veggie burger swaps the beef for meaty portobello mushrooms, topped with a creamy garlic aioli that’ll make you forget it’s not a classic cheeseburger.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 4 burger buns, lightly toasted
• 1 cup arugula
• 4 slices provolone cheese (optional)

Instructions:

1. Prep mushrooms: Brush portobello caps with 2 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Grill mushrooms: Heat a grill or skillet over medium-high. Cook mushrooms gill-side down for 5 minutes, flip, and cook 4 more minutes until tender. If using cheese, add slices during the last minute to melt.
3. Make aioli: Whisk together mayonnaise, minced garlic, and 1 tbsp lemon juice in a small bowl.
4. Assemble: Spread garlic aioli on toasted buns, layer with arugula and grilled portobellos (cheese-side up if using).

The smoky char on the mushrooms paired with the punchy garlic sauce turns this into a knife-and-fork kind of burger—messy in the best way.

Tip: For extra umami, drizzle a little balsamic glaze over the mushrooms before serving.

Teriyaki Pineapple Burger with Grilled Pineapple

Sweet, smoky, and packed with umami, this burger is a tropical twist on a classic—perfect for summer cookouts or whenever you crave a juicy bite with a hint of caramelized pineapple.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 4 pineapple rings (1/2-inch thick)
• 1/4 cup teriyaki sauce (plus 2 tbsp for brushing)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 4 burger buns, lightly toasted
• Optional toppings: lettuce, red onion slices

Instructions:

1. In a bowl, mix ground beef, 1/4 cup teriyaki sauce, soy sauce, brown sugar, garlic powder, and black pepper. Shape into 4 patties, slightly wider than the buns (they’ll shrink as they cook).
2. Heat a grill or skillet to medium-high. Brush pineapple rings with 1 tbsp teriyaki sauce. Grill for 2–3 minutes per side until charred and caramelized. Set aside.
3. Add oil to the grill or skillet. Cook patties for 4–5 minutes per side, brushing with remaining 1 tbsp teriyaki sauce in the last minute. Patties should reach 160°F internally.
4. Assemble burgers: Place patties on toasted buns, top with grilled pineapple and optional toppings.

The magic here? The teriyaki glaze doubles down—infusing the beef and clinging to the pineapple for a sticky-sweet punch in every bite.

Tip: For extra flavor, toast the buns on the grill for 30 seconds—just watch closely so they don’t burn!

Greek Lamb Burger with Tzatziki Sauce

These juicy lamb burgers are packed with Mediterranean flavors and topped with cool, creamy tzatziki—perfect for shaking up your burger night!

Ingredients

• 1 lb ground lamb
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 2 tsp minced garlic (divided)
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated cucumber (squeezed dry)
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 4 brioche buns, toasted
• Optional: sliced tomato, red onion, and arugula for serving

Instructions

1. In a bowl, combine ground lamb, red onion, mint, parsley, 1 tsp garlic, cumin, salt, and black pepper. Mix gently, then form into 4 equal patties.
2. In another bowl, stir together grated cucumber, yogurt, lemon juice, and remaining 1 tsp garlic to make the tzatziki. Chill until ready to serve.
3. Heat olive oil in a skillet over medium-high. Cook patties for 4–5 minutes per side, or until internal temperature reaches 160°F.
4. Serve burgers on toasted buns with tzatziki and desired toppings.

The mint and cumin in the lamb pair beautifully with the tangy yogurt sauce, creating a burger that’s both rich and refreshing. Tip: For extra flavor, let the patties rest in the fridge for 30 minutes before cooking.

Pulled Pork Burger with Coleslaw

This juicy pulled pork burger piled high with crunchy coleslaw is the ultimate crowd-pleaser—smoky, tangy, and packed with texture.

Ingredients

• 1.5 lbs pork shoulder (or pre-cooked pulled pork)
• 1 tbsp olive oil
• 1/2 cup BBQ sauce, plus extra for serving
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 brioche burger buns, toasted
• 2 cups shredded green cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/4 tsp celery seed

Instructions

1. Cook the pork: Heat olive oil in a Dutch oven over medium-high. Rub pork with smoked paprika, garlic powder, salt, and black pepper. Sear until browned (3–4 minutes per side). Add 1/2 cup BBQ sauce and 1/2 cup water, cover, and simmer on low for 3 hours until fork-tender. Shred with two forks.
2. Make the coleslaw: Whisk mayonnaise, apple cider vinegar, sugar, and celery seed in a bowl. Toss with shredded cabbage; chill for 10 minutes.
3. Assemble: Pile pulled pork on toasted buns, top with coleslaw, and drizzle with extra BBQ sauce.

The magic here? The coleslaw’s bright crunch cuts through the rich pork, making every bite perfectly balanced.

Tip: For a shortcut, use store-bought pulled pork—just warm it with BBQ sauce and spices!

Buffalo Chicken Burger with Blue Cheese Dressing

Spice up burger night with this bold Buffalo chicken burger, topped with cool, tangy blue cheese dressing for the ultimate flavor balance.

Ingredients:

• 1 lb ground chicken
• 1/4 cup hot sauce (like Frank’s RedHot)
• 1 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 4 burger buns, toasted
• 1/2 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 cup shredded lettuce (optional)

Instructions:

1. In a bowl, mix ground chicken, hot sauce, melted butter, garlic powder, onion powder, and salt until just combined. Shape into 4 patties.
2. Heat a grill or skillet over medium-high. Cook patties for 5–6 minutes per side, until internal temperature reaches 165°F.
3. While patties cook, stir together blue cheese, mayonnaise, and lemon juice for the dressing.
4. Assemble burgers: Spread dressing on toasted buns, add patties, and top with lettuce if using.

The creamy blue cheese dressing tames the heat perfectly, while the juicy, saucy patty stays front and center—no dry burgers here!

Tip: For extra crunch, add a handful of celery slaw on top.

Vegan Lentil Burger with Tahini Sauce

These hearty lentil burgers are packed with flavor and topped with a creamy tahini sauce—perfect for a satisfying plant-based meal that even meat-lovers will enjoy.

Ingredients:

• 1 cup cooked brown or green lentils (drained)
• 1/2 cup rolled oats
• 1/4 cup finely diced red onion
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp olive oil (for cooking)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp maple syrup

Instructions:

1. In a food processor, pulse the lentils, oats, red onion, soy sauce, tomato paste, smoked paprika, garlic powder, and salt until combined but still slightly chunky.
2. Shape the mixture into 4 equal patties (about 1/2-inch thick).
3. Heat the olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side, until crispy and golden brown.
4. While the burgers cook, whisk together the tahini, lemon juice, water, and maple syrup in a small bowl until smooth.
5. Serve the burgers on buns or greens, drizzled with the tahini sauce.

The smoky-spiced lentils pair perfectly with the bright, nutty tahini sauce—making this burger anything but boring. Tip: For extra texture, toast the buns and add sliced avocado or pickled onions!

Southwest Burger with Guacamole and Salsa

This juicy burger packs a punch with smoky spices, creamy guacamole, and a bright salsa—perfect for backyard grilling or a quick weeknight twist!

Ingredients

• 1 lb ground beef (80/20 blend)
• 1 tbsp Southwest seasoning (or 1 tsp each chili powder, smoked paprika, and cumin)
• 1/2 tsp salt
• 4 burger buns, lightly toasted
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1/2 cup fresh salsa (store-bought or homemade)
• 4 slices pepper jack cheese

Instructions

1. Prep the guacamole: In a bowl, mash the avocado with 1 tbsp lime juice, 1/4 cup diced red onion, and 2 tbsp chopped cilantro. Set aside.
2. Season the patties: Gently mix the ground beef with 1 tbsp Southwest seasoning and 1/2 tsp salt. Form into 4 equal patties, about 1/2-inch thick.
3. Cook the burgers: Grill or pan-sear patties over medium-high heat for 4–5 minutes per side, until internal temperature reaches 160°F. Top with pepper jack cheese during the last minute to melt.
4. Assemble: Spread guacamole on the bottom bun, add the cheesy patty, then top with 2 tbsp salsa and the bun lid.

The smoky-spiced beef paired with cool, chunky guacamole and tangy salsa makes every bite a flavor fiesta—no boring burgers here!

Tip: For extra crunch, toast the buns in a skillet with a smear of butter until golden.

Salmon Burger with Dill Yogurt Sauce

These juicy salmon burgers are packed with fresh herbs and topped with a tangy dill yogurt sauce—perfect for a quick weeknight dinner or a summer cookout.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh dill
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns, lightly toasted
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill (for sauce)
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine salmon, panko, egg, red onion, 1 tbsp dill, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.
2. Shape into 4 equal patties (about 1/2-inch thick). Chill in the fridge for 10 minutes to firm up.
3. Heat olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side, until golden and cooked through.
4. Meanwhile, stir together Greek yogurt, lemon juice, 1 tbsp dill, and garlic powder in a small bowl.
5. Serve salmon burgers on toasted buns with a generous spoonful of dill yogurt sauce.

The secret to these burgers? Keeping the salmon slightly chunky for extra texture—no mushy patties here!

Tip: For extra flavor, add a pinch of smoked paprika to the salmon mixture.

Bison Burger with Caramelized Shallots

Juicy bison burgers get a gourmet upgrade with sweet, buttery caramelized shallots—a rich twist on a classic.

Ingredients:

• 1 lb ground bison
• 3 large shallots, thinly sliced (about 1 cup)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp brown sugar
• 4 brioche burger buns, toasted

Instructions:

1. Caramelize the shallots: Heat butter and olive oil in a skillet over medium-low. Add shallots, 1/2 tsp salt, and brown sugar. Cook, stirring occasionally, for 20–25 minutes until deeply golden and soft. Set aside.
2. Season the bison: Gently mix bison with Worcestershire sauce, garlic powder, remaining 1/2 tsp salt, and black pepper. Form into 4 patties, pressing a slight dimple in the center of each to prevent puffing.
3. Cook the burgers: Heat a grill or skillet to medium-high. Cook patties for 4–5 minutes per side for medium (160°F internal temp). Avoid pressing down to keep them juicy.
4. Assemble: Pile caramelized shallots onto each toasted bun, top with a patty, and serve immediately.

The earthy bison and sweet shallots balance perfectly, while the dimple trick guarantees a flat, restaurant-style burger every time.

Tip: For extra richness, swipe the buns with a little garlic mayo before toasting.

Jalapeño Popper Burger with Cream Cheese

This spicy, creamy burger packs all the addictive flavors of jalapeño poppers into one juicy, melty masterpiece—perfect for game day or backyard grilling.

Ingredients

• 1 lb ground beef (80/20 blend)
• 4 oz cream cheese, softened
• 2 fresh jalapeños, finely diced (seeds removed for milder heat)
• 4 slices thick-cut bacon, cooked crispy and crumbled
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 brioche burger buns, toasted
• 1 tbsp butter, for toasting buns

Instructions

1. In a bowl, mix ground beef with garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Form into 4 equal patties.
2. Grill or pan-sear patties over medium-high heat for 4–5 minutes per side, until internal temp reaches 160°F.
3. While patties cook, stir together cream cheese and diced jalapeños in a small bowl.
4. Spread the jalapeño cream cheese mixture onto the bottom buns. Top each with a burger patty, then sprinkle with crumbled bacon.
5. Butter the cut sides of the brioche buns and toast in a skillet over medium heat for 1–2 minutes until golden.

The cool, tangy cream cheese balances the smoky bacon and spicy jalapeños, while the buttery brioche bun soaks up every delicious drip.

Tip: For extra kick, leave a few jalapeño seeds in the mix or add a dash of hot sauce to the cream cheese.

Sweet Potato Burger with Chipotle Mayo

This hearty veggie burger packs smoky-spicy flavor with a creamy chipotle mayo that’ll make you forget all about beef. Perfect for grilling or stovetop cooking!

Ingredients

• 2 medium sweet potatoes (about 1 lb), peeled and diced
• 1 (15-oz) can black beans, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1/4 cup mayonnaise
• 1 tbsp adobo sauce (from canned chipotles)
• 4 burger buns, toasted
• Toppings: avocado slices, red onion, arugula (optional)

Instructions

1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil and roast for 25 minutes until tender. Let cool slightly.
2. In a large bowl, mash black beans with a fork, leaving some texture. Add roasted sweet potatoes, panko, egg, smoked paprika, garlic powder, cumin, and salt. Mix until combined.
3. Shape into 4 patties (about 1/2-inch thick). Heat remaining 1 tbsp olive oil in a skillet over medium. Cook patties 4–5 minutes per side until crispy.
4. Stir together mayonnaise and adobo sauce. Spread on toasted buns, add patties, and top as desired.

The secret? Roasting the sweet potatoes deepens their sweetness, balancing the smoky chipotle kick.

Tip: For grill-friendly patties, chill them for 30 minutes before cooking to help them hold shape.

Eggplant Parmesan Burger with Marinara Sauce

This hearty veggie burger swaps the patty for crispy, cheesy eggplant—giving classic Italian flavors a handheld twist!

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce, warmed
• 4 burger buns, toasted
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• Fresh basil leaves (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, garlic powder, oregano, salt, and black pepper.
3. Dredge eggplant slices in flour, dip in egg, then coat with panko mixture, pressing gently to adhere. Place on the baking sheet.
4. Drizzle eggplant with olive oil and bake for 20 minutes. Flip, top with mozzarella, and bake 5 more minutes until golden and melty.
5. Assemble burgers: Spread 1 tbsp marinara on each bun bottom, add 2 eggplant slices, more marinara, and basil. Serve warm.

The crispy breadcrumb crust and gooey cheese make this burger feel indulgent, while the eggplant keeps it light—perfect for Meatless Monday or a summer BBQ.

Tip: For extra crunch, pan-fry the breaded eggplant in olive oil for 2-3 minutes per side before baking.

Thai Peanut Chicken Burger with Cucumber Slaw

This juicy, flavor-packed burger swaps out the usual condiments for a creamy peanut sauce and a crisp, tangy slaw—it’s a Thai-inspired twist you’ll crave all summer.

Ingredients

• 1 lb ground chicken
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/2 cup shredded red cabbage
• 1/2 cup thinly sliced cucumber
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 4 burger buns, toasted
• Fresh cilantro leaves, for serving

Instructions

1. In a bowl, mix ground chicken with peanut butter, soy sauce, honey, lime juice, ginger, and garlic. Form into 4 patties.
2. Heat a grill or skillet over medium-high. Cook patties for 5–6 minutes per side until internal temperature reaches 165°F.
3. Toss cabbage, cucumber, rice vinegar, and sesame oil in a bowl to make the slaw.
4. Assemble burgers: Place patties on buns, top with slaw and cilantro.

The peanut sauce melts into the chicken as it cooks, keeping it ultra-moist while infusing every bite with sweet-savory depth. The slaw adds a refreshing crunch that balances the richness perfectly.

Tip: For extra peanut flavor, spread a thin layer of peanut butter on the toasted buns before assembling.

Breakfast Burger with Fried Egg and Hash Browns

This hearty breakfast burger stacks crispy hash browns, a juicy patty, and a runny fried egg for the ultimate morning indulgence—no fork required!

Ingredients:

• 1/2 lb ground beef (80/20 blend)
• 1 large egg
• 1/2 cup shredded potatoes (thawed if frozen)
• 1 tbsp olive oil, divided
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 slice cheddar cheese
• 1 toasted brioche bun
• 1 tbsp ketchup or hot sauce (optional)

Instructions:

1. Prep hash browns: Toss shredded potatoes with 1/2 tbsp olive oil, 1/4 tsp salt, garlic powder, and smoked paprika. Press into a 3-inch patty in a skillet over medium heat. Cook 4 minutes per side until crisp. Transfer to a plate.
2. Cook the patty: Shape ground beef into a 1/2-inch-thick patty, seasoning with remaining 1/4 tsp salt and black pepper. In the same skillet, cook over medium-high heat for 3 minutes per side. Top with cheddar during the last 30 seconds to melt.
3. Fry the egg: In the same skillet, heat remaining 1/2 tbsp olive oil. Crack the egg and fry sunny-side up for 2 minutes, or until whites are set but yolk is still runny.
4. Assemble: Spread ketchup on the bun, then layer the beef patty, hash brown, and fried egg. Serve immediately.

The magic? The hash brown inside the burger adds crunch to every bite, while the egg yolk acts as a built-in sauce. Tip: For extra crispiness, squeeze shredded potatoes in a towel to remove moisture before cooking.

Conclusion

With 20 quick and delicious burger recipes, there’s something here for every craving! Whether you’re grilling for a crowd or whipping up a weeknight meal, these easy ideas will keep dinner exciting. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty burgers too. Happy cooking!