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It's tough enough to withstand even the juiciest hamburger but still soft enough for a rewarding squish. Some people dislike it, however I type of love it when a bun begins disintegrating just a little bit as I consume it resembles it's turning into one with the burger. I can't stand when garnishes slip out of the bun.

( Putting them on the bottom bun, like Burger Hub does above, can assist). The best burger-makers out there understand how to contain them. Shredded lettuce assists, and a melty blanket of American cheese (yes, I said "American cheese," you snobs!) can work marvels at locking them down, too. Just recently, I was impressed by the basic ingenuity of the Birch burger, which has actually diced onions put on top of the patty first, then traps them there with a piece of cheese laid over top.

Congratulations, Birch team. Now that we're on the topic of onions: provide to me each time. I'll practically always go for griddled or caramelized onions over raw. Their faint sweet taste adds so much to the total flavor. I do love the bite of a raw onion (diced, ideally) from time to time.

I'm extremely sorry to confess that. I'll generally pluck them off my hamburger and hand them over to a dependable dining companion. But I admit that a pickle-less burger can fall a bit flat. It needs that acid. That's why I love a house-made quick pickle: You know, the kind that taste like the chef whispered the word "vinegar" at a cucumber from a mile away, then gently brushed it with a sprig of dill.

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I need some tang, I require some sweetness. I will not balk at an aioli or other expensive spread, but I'm hardly ever looking for anything fancy under my bun. That's the perfect burger.

Like I said in my piece: Most burgers are great burgers, but some burgers are excellent. I welcome hearing about your favorite burgers.

Freddy's Frozen Custard & Steakburgers

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With summer season and warm weather condition comes an appetite for grilled food particularly hamburgers. Sure, you can eat burgers year-round, but there's nothing quite like a juicy patty hot off the grill, specifically if you can enjoy it in your own backyard. Plus, when you're turning hamburgers in your home, you remain in control.

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And the alternatives are practically unlimited. In addition to the classic American beef and cheese on a bun combo, you can make burgers with different meat, poultry, or seafood, sandwich them between all type of bread and rolls, and go insane with toppings. To kick off a summer season we hope is filled with burgers and backyard time, we have actually gathered recipes and suggestions from chefs and food specialists, including Andrew Zimmern, Giada De Laurentiis, Adam Richman, Serena Wolf, Martha Stewart and Jamie Purviance.

Freddy's Frozen Custard & Steakburgers

Banh Mi BurgerEvan SungAs the star of "Guy vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman understands a thing or 2 about sandwiches and travel-inspired consuming. This pork hamburger, adapted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Travels," blends two of Richman's favorites, the timeless American burger and the Vietnamese banh mi.

Pork pt is simple to find in high end supermarkets or online, but if you can't find it or simply don't like it Richman insists this burger has a lot huge flavor, you can avoid it. Giadzy"Absolutely nothing states summer like ripe tomatoes in a caprese salad or a burger right off the grill, so why not have the very best of both worlds?" asks television character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on gently grilled focaccia highlights the Italian theme, however routine hamburger buns also work. You actually can't go incorrect.