Nothing screams summer like wrapping your hands around a warm brioche bun loaded up with a hot patty and all the fixings. There’s no shortage of joy found in capturing that perfectly proportioned bite. Looking for just the right combination? We’ve got you covered with a roundup of mouthwatering burger recipes to make at home (shishito pepper turkey burger, anyone?). Let the Summer of Burgers begin.
5 Summer Burger Recipes to Fire Up the Grill
Embrace the warm summer breeze with these light and airy brioche buns that set the stage for the essential summer burger. When lightly toasted, the golden brown exterior promises a crisp crunch, absorbing all the juicy burger flavor.
It’s hard to go wrong with a picturesque, classic cheeseburger. This recipe reveals all the secrets to achieving a decadent melted cheese while preserving the crisp, refreshing veggie toppings. Paired with light and airy brioche buns and fresh toppings, this cheeseburger is the go-to for a warm summer night.
Sesame Ginger Seafood Burger with Cherry Jam
This seafood burger celebrates the sea-breeze flavors of the season with a refreshing combination of rich scallops, shrimp, and an unexpected tart cherry jam for a bright take on the summertime burger.
Curry Sweet Potato Veggie Burger
The spicy kick of curry powder meshed with velvety avocados accentuates a refreshing, earthy sweet potato burger. Top with a lavish slice of havarti cheese, fresh tomato, and cucumber.
Lean turkey meat doesn’t mean missing out on rich and smoky burger flavor. This burger blends shishito peppers with flavor packed ingredients like dijon mustard and garlic, topped with a vibrant red onion and a rich slice of gouda for a novel burger experience worthy of any summer cookout.
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Erin Byers Murray
Erin Byers Murray has been digging into stories about food and wine for more than twenty years. Based in Nashville, she is the editor-in-chief of The Local Palate and has authored or co-authored half a dozen books, including deep dives into oysters and grits, as well as several cookbooks. Her work has been published in multiple publications, including Food & Wine, Wine & Spirits, the Boston Globe, and three editions of Best Food Writing.
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