The bite of a wholesome fleshy saucy bite of a burger with still coming flavors till you swallow it with some chilled drink and fries just kicks you down if you are a food lover. Well Burgers have gone through a beautiful experimentation all over the world. The locals as well as classy restaurants have their best lip smacking burgers in their menu. So try out some.

Before the recipes just for the best technicalities cheq out the must-have tools to make a perfect burger.

  1. A whisk for making mayonnaise.
  2. A mandolin for perfectly julienned vegetables.
  3. A barbecue or grill pan with a ridged surface for grilling burgers and toasting buns.
  4. A hand blender for making pesto or easy mixing.
  5. A chef’s knife for chopping, cubing, dicing and mincing (because shape matters).
  6. A large frying pan for cooking, sautéing and frying. (Which you must have).
  7. A large spatula for flipping burgers.
  8. A small pot for making sauces and chutneys.
  9. A quality pair of stainless steel tongs for cooking burgers like a true grill master.
  10. A pastry or basting brush for brushing oil onto patties and buns.
  11. A zester or small grater for zesting citrus fruits.

You surely must be having all this and Even if you do not have any of an optional tool …it’s all okay. J


Makes 5 burgers.


For the patties –

800 gm tenderloin mince.

100 gm tenderloin fat.

15 gm Rosemary, chopped.

30 gm Parmesan grated.

30 gm garlic, chopped.

60 gm onion, chopped.

For the peppered egg-

1 egg

2-3 pink peppercorns

2 black peppercorns

10 gm butter.

For the burger-

5 English muffins

100 ml Hollandaise sauce.

Few iceberg lettuce

3 tomato slices.

2-3 pickled cucumber slices.

Onion relish, optional.

60gm turkey pastrami, cut into strips.


For patties.

Mix all the ingredients well and then divide into five portions. Make a patty out of each portions. Refrigerate for a couple of hours.

For the peppered eggs:

In a heavy base pan, heat butter on medium heat till it melts. Add the peppercorns and cook for around 30 seconds.

Crack the egg and cook on both sides.

Assembling the burger

Grill the beef patty on a hot grill. Keep flipping the patty every 15 seconds until you get the desired brown color on all sides. Make sure you rest the patty for 90 seconds before you serve it.

On the same grill. Toast the burger bun, make a bed of lettuce and tomatoes and place the cooked burger patty on top.

Add turkey pastrami and peppered egg.

Pour the rest of hollandaise sauce. Add cucumber pickle and onion relish and close the burger.

Serve with coleslaw and fries.


For pork burgers (ingredients)

1 lb. ground pork

2 tbsp. steak spice.

1 dash Worcestershire sauce.

2 tbsp. breadcrumbs

¼ cup parsley, chopped.

1 egg.

For Jalapeno Sour Cream (ingredients) –

1 tbsp. olive oil.

1 onion, finely chopped.

2 jalapeno peppers, seeded and finely chopped.

¼ cup sour cream.

Zest of 1 line

Salt and freshly ground pepper.

For Serving –

1 tbsp. olive oil

2 zucchinis, sliced lengthwise.

4 slices Monterey jack Cheese.

4 burger buns.


In a bowl. Combine pork burger ingredients. Shape into 4 patties and refrigerate.

In a pan, heat 1 tbsp. olive oil and sauté onion and jalapeno peppers. Allow to cool, and then combine with sour cream and lime zest. Season generously with salt and freshly ground pepper.

Brush zucchini slices with 1 tbsp. olive oil and grill.

Cook patties for 5-6 minutes on each side. Top with Monterey jack slices and allow cheese to melt.

Toast buns. Spread jalapeno sour cream on bun bottoms and top with patties and grilled zucchini. Serve.

2006_78_ 362

The Italian Burger.

For veal burgers-

1 lb. ground veal

1 egg

2 tbsp. breadcrumbs

2 tbsp. steak spice.

Salt and freshly ground pepper.

2 tbsp. fresh Parmesan cheese, grated.

2 tbsp. shallots or fresh chives, finely chopped.

For Basil Mayonnaise-

6 basil leaves.

1 tbsp. olive oil.

2 tbsp. mayonnaise.

1 tsp lemon juice.

For serving –

4 slices eggplant.

8 slices pancetta.

1 ball fresh mozzarella cheese, sliced into rounds.

4 slices tomato

4 burger buns.


Combine veal burger ingredients. Shape into 4 patties.

In a small food processor, puree basil and olive oil. Add mayonnaise and lemon juice.

On the barbecue, or in a grill pan with a ridged surface, cook patties for 5 to 6 minutes on each side.

Brush eggplant slices with oil and cook for 30 seconds on each side. Quickly grill pancetta, about 30 seconds.

Toast buns. Spread a bit of basil mayonnaise on bun bottoms and top with patties, pancetta, mozzarella, eggplant, tomato, and more mayonnaise. Serve.


Classic Cheeseburger.


(Makes 6)

6 plain burger buns.

½ onion.

1 ¾ – 2 lb. Ground beef.

3 tbsp. vegetable oil.

3 tbsp. mayonnaise.

3 tbsp. ketchup.

2 cups iceberg lettuce, washed and shredded.

12 slices cheddar cheese.

Salt, milled pepper.


Peel and finely chop the onion.

Season the ground beef with salt and pepper. Shape into 6 burgers the same size as the buns.

Heat the oil in a skillet and fry the burgers over moderate heat for 3-5 minutes on each side.

Cut the buns in half. Spread mayonnaise on the base and ketchup on the top half of each. Arrange half the lettuce on the bottom halves of the buns. Place a slice of cheddar on top, then a burger, and finally another slice of cheese. Top with the remaining lettuce and onion. Close the buns and serve immediately.

So do try all this lip smacking burger recipes and if not the picture itself relishes you. This wasn’t the end. There are some more must try best burgers you can catch at (link).



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