BEST BURGERS EVER

This month's agenda: Bust out the grill-or the grill pan, skillet, or griddle-and celebrate the return of long days, warm evenings, and flame-kissed dinners (and lunches, too, if we can swing it). These recipes celebrate the season's best between buns: beef, turkey, bison, and salmon burgers. Summer never tasted so good.

- CARRIE BOYD

HOMEMADE SMASH BURGERS

HANDS-ON 15 MIN TOTAL 15 MIN MAKES 4 SUBMITTED BY FRANCE C

2 REVIEWS 

To keep dinner prep outside, set a griddle pan on a grill (or use a flat-top grill) for these crispy-edge burgers.

2 Tbsp. butter, softened (optional)

4 hamburger buns

1 lb. ground chuck or 80% lean ground beef

Salt, to taste

4 slices American cheese

Toppers, such as shredded lettuce, onion slices, tomato slices, pickle slices, and/or mustard

1. Heat a griddle over mediumhigh heat. Spread butter (if using) on buns. Toast buns on hot griddle until lightly browned, 1 to 2 minutes. Cut 4 (6-inch) squares of parchment paper.

2. Form beef into 8 (2-oz.) loosely packed portions. Increase griddle temperature to high heat. Put beef on hot griddle. Cover 4 portions with a square of parchment and smash to 14-inch thickness. Remove parchment squares and sprinkle smashed patties with salt. Repeat with remaining 4 patties, reusing parchment.

3. Cook patties 45 to 60 seconds until edges are dark brown and an instant-read thermometer inserted into centers registers 160°F. Using a sturdy spatula, gently scrape patties from griddle and flip; add cheese to 4 patties. Cook 15 to 20 seconds more, then stack patties. Transfer each to a bun and serve with desired toppers.

armagazine.com/homemadesmash-burgers

HIDDEN GEM QUICK PER DOUBLE CHEESEBURGER (WITHOUT TOPPERS): 504 CAL; 32G FAT (14G SAT); 29G PRO; 23G CARB (1G FIBER, 4G SUGARS); 900MG SODIUM

MUSHROOM-SWISS BURGERS