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It's sturdy enough to withstand even the juiciest hamburger however still soft enough for a satisfying squish. Some people hate it, however I type of love it when a bun starts disintegrating just a tad as I eat it resembles it's turning into one with the burger. I can't stand when toppings slip out of the bun.

( Putting them on the bottom bun, like Burger Hub does above, can help). The best burger-makers out there understand how to include them.

Kudos, Birch team. Now that we're on the subject of onions: give them to me every time. I'll generally opt for griddled or caramelized onions over raw. Their faint sweet taste adds so much to the overall flavor. I do love the bite of a raw onion (diced, preferably) from time to time.

I'm very sorry to admit that. I'll generally pluck them off my burger and hand them over to a trusty dining buddy. However I admit that a pickle-less hamburger can fall a bit flat. It requires that acid. That's why I enjoy a house-made quick pickle: You understand, 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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The condiments: Equal parts mustard, catsup and mayo, please. I require some tang, I need some sweetness. I need some zip. I will not balk at an aioli or other fancy spread, but I'm seldom searching for anything expensive under my bun. That's it. That's the best burger. Many on my list tick every box above, but truthfully, a few of them do not.

Like I said in my piece: Most hamburgers are good hamburgers, but some burgers are fantastic. I invite hearing about your favorite hamburgers.

Freddy's Frozen Custard & Steakburgers

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

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And the alternatives are practically endless. In addition to the traditional American beef and cheese on a bun combination, you can make burgers with various meat, poultry, or seafood, sandwich them between all sort of bread and rolls, and go bananas with garnishes. To kick off a summertime we hope is filled with burgers and yard time, we have actually gathered dishes and guidance from chefs and food specialists, consisting of 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 "Man vs. Food" and "Adam Richman's The Best Sandwich in America" on Discovery, Adam Richman knows a thing or two about sandwiches and travel-inspired eating. This pork burger, adapted from his cookbook, "Directly Tasty; Meals, Memories and Mouthfuls from My Travels," mixes two of Richman's favorites, the timeless American hamburger and the Vietnamese banh mi.

Pork pt is easy to find in upscale grocery stores or online, however if you can't discover it or simply do not like it Richman insists this hamburger has so much big flavor, you can skip it. Giadzy"Absolutely nothing says summer like ripe tomatoes in a caprese salad or a hamburger right off the grill, so why not have the very best of both worlds?" asks TV character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on lightly grilled focaccia highlights the Italian style, however regular hamburger buns also work. You really can't go wrong.