Food
Four Quintessential Beef Burgers & Our Best Sides
Updated on January 8, 2024
Over the years, H&H food editors and guest chefs have created signature burger recipes and sides you’ll want to make over and over again. All of our burger masters agree that perfection lies in this trinity of burger magic: the cut of meats used, the method of cooking and, of course, the seasonings and quality of condiments. And let’s not forget delicious sides dishes to fill up your plate!
Scroll down for our best burgers and flavor-packed sides!
Eric Vellend’s Grind-Your-Own-Beef Burgers
This is a very juicy burger. The secret is in the boneless beef chuck that Eric grinds at home after it’s been frozen for 20 minutes, using a medium grind. He grills them on a gas grill for maximum control and piles his burgers high with sharp cheddar, Balsamic Onions and shredded lettuce. Amazing!
Get the recipe for Grind-Your-Own-Beef Burgers.
Amy Rosen’s Classic Beef Burger
This is Amy’s take on In-N-Out Burger’s “Animal Style” burger, from their secret menu. The patty is spread with mustard just before it’s fried, then placed on a bun spread with a generous dollop of “special sauce,” and topped with slow-cooked onions, cheese, pickles, lettuce and tomatoes.
Get the recipe for this Classic Beef Burger.
Kristen Eppich’s All-American Smash Burgers
Another incredible burger — this time it’s medium ground beef with only salt and pepper seasoning, rolled into a ball and smashed down with a spatula on a cast-iron, searing-hot pan, and placed on the barbecue to cook to perfection. Add American cheese, your fave condiments, crisp lettuce and pile onto a soft potato bun. Welcome, summer!
Get the recipe for All-American Smash Burgers.
The ShackBurger
We were so excited when Shake Shack gave us permission to print the recipe for their iconic burger, excerpted from the cookbook Shake Shack: Recipes & Stories (by Randy Garutti and Mark Rosati). The secret to these deceptively simple griddle-fried burgers is fresh ground beef, Not Quite Our Shack-Sauce, seasoning, American cheese, and ShackMeister Fried Shallots, all served on a potato bun. Simply perfection!
Get the recipe for The ShackBurger.
Chef Lora Kirk’s Famous Potato Salad
Lynn Crawford credits her co-chef Lora for this addictive potato salad recipe. Sweet caramelized onions, fiery pickled jalapeños and chopped fresh dill combine to produce a potato salad so delicious it’ll be hard to go back to the classic mayo and vinegar version.
Get the recipe for Chef Lora’s Famous Potato Salad.
Chris Nuttall-Smith’s Creamy Polenta With Roasted Corn
The Top Chef Canada judge shared his winning recipe for fresh grilled-in-the-husk sweet corn, mixed with creamy polenta and sweet Italian mascarpone cheese. Need we say more? Delicioso!
Get the recipe for Creamy Polenta With Roasted Corn.
Amy Rosen’s Grilled Mexican Corn
Who doesn’t love fresh corn on the grill with the smoky taste of a toasted husk? This recipe from Amy Rosen brings the tangy combo of lime and queso blanco cheese.
Get the recipe for Grilled Mexican Corn.
Eric Vellend’s Famous Coleslaw
Red finger chilis and both cider and red wine vinegar, plus Dijon mustard are what gives this slaw its tangy bite. It’s mayo free and famous because to taste it is to love it.
Get the recipe for Eric’s Famous Coleslaw.
Amy Rosen’s Spicy Slaw
The secret to this zesty slaw is brining the cabbage. This turns it into a flavor sponge for the spicy-and-sweet dressing, which features yellow mustard, fresh ginger, Sriracha, Tabasco Chipotle Pepper sauce and a dash of sugar.
Get the recipe for this Spicy Slaw.
Coleslaw À La Joe’s Stone Crab
The landmark Miami Beach restaurant has been serving up this slaw since 1913. There are whole blogs dedicated to recreating the signature recipe. We think this one is spot on! Top it with sweet-pickle relish and a dollop of mayo and feel like you’re in the Deep South.
Get the recipe for Coleslaw À La Joe’s Stone Crab.
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