Root Vegetable

This flavorful tuna burger is fully inspired by the niçoise salad from the Provence region of France. I do make an exception to my “no-add-ins” rule when forming the patties for fish burgers because the fish is generally so lean that it benefits from some additional moisture. Many of the salad’s key components, such as briny and salty capers, niçoise olives, and anchovies (here in paste form), are mixed into the tuna burger itself along with sharp Dijon mustard, sweet shallots, and fresh basil. These ingredients also act as a binder, holding the burger together as it cooks. Roasting the garlic and tomato gives a deep yet mellow sweetness, while fresh lemon juice and zest supply a bright note to the full-flavored aioli. It’s an elegant take on a burger.

This burger was a staple on Mesa Grill’s lunchtime menu for years and it still makes a guest appearance from time to time. Tuna is a perfect choice for an alternative burger as its substantial meatiness really emulates that of beef. It also stands up to aggressive seasonings and is the perfect base for the slightly sweet, slightly tangy, slightly spicy pineapple-mustard glaze. The relish isn’t like anything you’ll get at a hot-dog stand; dill pickles, peppery poblano chiles, and tart lime juice make for a fresh, not sweet, crunchy relish.

The first thing that I have to do on any visit to Philadelphia is get myself a cheesesteak. Whether it’s from Tony Luke’s, Gino’s, or Pat’s, I can’t do anything until I’ve had one. I always order mine with Provolone cheese and lots of hot peppers, and you’ve got to do what the locals do and say “wit,” as in with griddled sweet onions and bell peppers. All of those toppings do make for one great sandwich, but move them onto a burger . . . now that’s what I’m talking about! And I don’t even need to leave my home state to get my fix.

The patty melt first appeared on the American diner scene in the 1940s and is still a favorite more than sixty years later. Take a good look at what it is—meat and cheese pressed between slices of buttered bread—and you might wonder: Was the patty melt America’s first panini? As a rule, my perfect burger consists of a thicker patty served on a soft roll, but everyone needs to break the rules, even their own, once in a while. This patty melt, with its sophisticated jam-like onion relish and buttery Gruyère cheese, makes breaking the rules extra delicious.

A trip to Miami wouldn’t be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It’s almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn’t hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich.

It doesn’t get much easier or much better than this. Basting both the burgers as you cook them and the buns before you toast them with a savory garlicky butter adds a whole new dimension of flavor to a classic burger. Try adding a few tablespoons of fresh herbs or a few dashes of Worcestershire sauce to the butter for even more flavor.

Just mention the Carolinas and I immediately think of pulled pork sandwiches, dripping with barbecue sauce and topped with creamy coleslaw. Take the pulled pork out of the equation, add the rest to a burger, and you’ve got the Carolina Burger. It’s all about finding a great home for those sweet, vinegary, and spicy flavors that go so well with coleslaw.

The classically American Caesar salad has taken on a life of its own. Forget about it as a starter—this salad has become a meal on menus across the country with the addition of chicken, steak, or shrimp. Why not take it one step further and put the salad on a burger? Refreshing romaine lettuce lends its crispness to the burger, but the zesty dressing and extra Parmesan cheese are what really make this so identifiable flavor-wise and so tasty. All of the classic components of Caesar dressing—garlic, Worcestershire sauce, anchovies (these can be your secret, but their rich saltiness is essential)—morph into a slightly spicy mayonnaise perfect for spreading all over this new way to make a meal out of Caesar salad.