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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 kind of love it when a bun starts breaking down just a little as I consume it's like it's ending up being one with the burger. I can't stand when toppings slip out of the bun.

( Putting them on the bottom bun, like Hamburger Center does above, can assist). The best burger-makers out there know how to include them.

Congratulations, Birch team. Now that we're on the subject of onions: provide to me each time. I'll nearly constantly choose griddled or caramelized onions over raw. Their faint sweetness adds so much to the total taste. Though I do like the bite of a raw onion (diced, preferably) from time to time.

I'm extremely sorry to admit that. I'll generally pluck them off my burger and hand them over to a trusty dining companion. I confess that a pickle-less hamburger can fall a bit flat. It needs that acid. That's why I love a house-made fast 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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And finally, the dressings: Equal parts mustard, catsup and mayo, please. I require some tang, I require some sweetness. I need some zip. I will not balk at an aioli or other elegant spread, but I'm rarely searching for anything fancy under my bun. That's it. That's the ideal burger. Lots of on my list tick every box above, however honestly, a few of them do not.

Like I said in my piece: Most hamburgers are great burgers, but some burgers are great. And I'm constantly on the hunt for more. I invite hearing about your favorite hamburgers. Even though I just put out this list, I'm constantly considering upgrading it when something really special comes my way.

Freddy's Frozen Custard & Steakburgers

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With summertime and warm weather comes an hunger for grilled food specifically hamburgers. Sure, you can eat hamburgers year-round, however there's absolutely nothing rather like a juicy patty hot off the grill, specifically if you can enjoy it in your own backyard. Plus, when you're flipping hamburgers in the house, you're in control.

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And the alternatives are just about limitless. In addition to the classic American beef and cheese on a bun combo, you can make burgers with various meat, poultry, or seafood, sandwich them in between all sort of bread and rolls, and go nuts with toppings. To kick off a summertime we hope is filled with hamburgers and yard time, we have actually collected recipes and advice from chefs and food professionals, 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 "Male vs. Food" and "Adam Richman's The very best Sandwich in America" on Discovery, Adam Richman understands a thing or 2 about sandwiches and travel-inspired eating. This pork burger, adjusted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Journeys," mixes two of Richman's favorites, the timeless American burger and the Vietnamese banh mi.

Pork pt is easy to discover in high end grocery stores or online, however if you can't discover it or just do not like it Richman insists this burger has so much huge flavor, you can skip it. Giadzy"Nothing states summertime like ripe tomatoes in a caprese salad or a burger straight off the grill, so why not have the best of both worlds?" asks TV character, cookbook author and restaurateur Giada DeLaurentiis.

Serving the patties on gently grilled focaccia highlights the Italian theme, but routine hamburger buns likewise work. You actually can't go wrong.