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It's durable enough to withstand even the juiciest burger but still soft enough for a rewarding squish. Some people hate it, but I sort of love it when a bun starts breaking down just a little as I eat it resembles it's becoming one with the hamburger. I can't stand when garnishes slip out of the bun.

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

Congratulations, Birch team. Now that we're on the topic 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 total taste. I do love the bite of a raw onion (diced, ideally) from time to time.

I'm very sorry to confess that. I'll normally pluck them off my hamburger and hand them over to a trusty dining companion. I admit that a pickle-less hamburger can fall a bit flat. It needs that acid. That's why I enjoy a house-made fast 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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And finally, the condiments: Equal parts mustard, ketchup and mayo, please. I need some tang, I need some sweetness. I require some zip. I won't balk at an aioli or other elegant spread, however I'm rarely searching for anything expensive under my bun. That's it. That's the ideal hamburger. Numerous on my list tick every box above, however truthfully, a few of them do not.

Like I stated in my piece: Most burgers are excellent hamburgers, but some burgers are great. I welcome hearing about your preferred hamburgers.

Freddy's Frozen Custard & Steakburgers

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With summertime and warm weather condition comes an hunger for grilled food particularly hamburgers. Sure, you can consume 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 backyard. Plus, when you're turning hamburgers in your home, you remain in control.

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And the options are just about limitless. In addition to the traditional American beef and cheese on a bun combination, you can make hamburgers with different meat, poultry, or seafood, sandwich them in between all type of bread and rolls, and go bananas with garnishes. To begin a summer we hope is filled with burgers and backyard time, we have actually gathered recipes and recommendations from chefs and food experts, 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 "Man vs. Food" and "Adam Richman's The Finest Sandwich in America" on Discovery, Adam Richman knows a thing or 2 about sandwiches and travel-inspired consuming. This pork hamburger, adapted from his cookbook, "Straight Up Tasty; Meals, Memories and Mouthfuls from My Travels," mixes two of Richman's favorites, the traditional American burger and the Vietnamese banh mi.

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

Serving the patties on gently grilled focaccia stresses the Italian style, however routine hamburger buns also work. You really can't go wrong.