The Super Yummy Burgers Recipes You Should Give A Try


dsc_0946 (600x402)


This extension to the first part (Burgers Everywhere: THE BEST BURGERS RECIPES have some different dips of burgers including – the classical American burger, tex-mex burgers, Kid’s burger, Vegetarian burgers with walnuts and a change – Chorizo hot dogs. Each of them have a very different flavor which is a try for sure.



Makes 6

6 plain burger buns, topped with sesame seeds.

3 medium tomatoes.

2 red onions.

2 sweet pickled gherkins

1 ¾-2 lb. ground beef.

Generous 1 tbsp. Cajun seasoning.

3tbsp mayonnaise.

3 tbsp. ketchup.

2 cups iceberg lettuce, washed and shredded.

6 slices Cheddar cheese.

Salt, milled pepper.


Wash the tomatoes and cut into rounds. Peel the onion and slice into rings (3-4mm) thick. Slice the gherkins thinly into rounds.

In a bowl, mix the ground beef with the Cajun seasoning and a pinch of salt. Shape into 6 burgers the same size as the buns.

Heat the oil in a skillet and fry the onions over moderate heat for 4-5 minutes. Season with salt and pepper. Transfer to a plate.

Fry the burgers in the skillet 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 the lettuce on the bases. Add the onions. Lay a burger on top, then a slice of Cheddar, some tomato, and a finally some gherkins. Close the buns and serve immediately.


Makes 6


6 burger buns: paprika or plain.

2 onions.

2 red bell peppers.

1 yellow bell pepper.

2 cloves garlic.

3 tbsp. olive oil.


1 tbsp. paprika.

1 ¾ -2lb. ground beef.

Milled pepper.

3 tbsp. vegetable oil.

3 tbsp. chili sauce.

6 slices Cheddar cheese.


Peel the onions, seed the bell pepper, and thickly slice. Peel and mince the garlic.

Heat the olive oil in a skillet and fry the bell peppers, onion, and garlic over moderate heat for 10 minutes, stirring from time to time. Season with salt and add half the paprika. Cover with aluminum foil and keep hot in the skillet.

Preheat the broiler.

In a bowl, mix together the ground beef, the remaining paprika, salt, and pepper. Shape the mixture into 6 burgers, to fit the buns.

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

Cut the buns in half, then lightly toast in the broiler.

Spread chili sauce over the cut surfaces of the buns. Distribute half the onion, bell pepper, and garlic mixture over the base of each. Add a burger, a slice of Cheddar, and then the remaining bell pepper mixture. Close the buns and serve immediately.


Serves 6.


6 milk rolls.

6 lettuce leaves.

2 tbsp. butter, melted.

6 slices ham, 2 mm thick.

60 g ketchup.

12 slices processed cheese.


Preheat the oven to 180 degree Celsius.

Wash the lettuce leaves and cut them in half.

Line a baking sheet with wax paper. Brush the surface with melted butter.

Cut each slice of ham into 3 rectangles. Place these on the wax paper and brush them with melted butter.

Cut the roll in half and place them on another baking sheet.

Put both baking sheets in the oven for % minutes. Remove from the oven.

Spread ketchup over the cut surfaces of the rolls. Place half a lettuce leaf on the base of each. Cover with 3 ham rectangles, 2 cheese slices, and the remaining lettuce leaves. Close the rolls and serve immediately.

ItalianBurger (600x400)



Makes 6.

6 plain buns with sesame.

50 g walnuts.

80 g Colby or Cheshire cheese.

2 carrots.

1 large zucchini.

1 bunch chives

6 tbsp. heavy sour cream or soft cream cheese.

1 cup i.e. 100 g fresh soybean sprouts.

1/3 cup (75ml) olive oil.

6 tofu burgers.

Salt, milled pepper.


Crush the walnuts coarsely. Grate the cheese.

Peel the carrot and cut into thin strips. Wash the zucchini and cut it into thin strips.

Chop the chives. Mix them with the sour cream or cream cheese in a bowl, seasoning with salt and pepper.

Plunge the soybean sprouts into a saucepan of boiling, salted water to blanch for 2 minutes. Drain and rinse under cold, running water.

Heat 3 tablespoons of the olive oil in a wok or skillet and stir-fry the carrot, zucchini, and soybean sprouts over high heat for 3-4 minutes. Season with salt and pepper.

Heat the remaining oil in another skillet and fry the tofu burgers for 2-3 minutes on each side. Keep hot.

Cut the buns in half. Spread the chive and sour-cream/cream-cheese mixture over the base of each. Place a layer of the vegetables on top, followed by a tofu burger. Sprinkle with grated cheese. Close the buns and serve immediately.



Makes 6.

6 individual baguettes.

3 medium onions

1 ½ butter.

3 tbsp. olive oil.

300 g large, spicy chorizo.

150 g Manchego (Spanish ewe cheese)

¼ cup mayonnaise.

1 tbsp. mild chili powder.


Peel and slice the onions. Cook them gently in a skillet with the butter and oil over medium heat for 20-35 minutes, until they are golden brown and transparent.

Remove the skin from the chorizo and cut it into very thin slices. Grate the manchego.

In a bowl, combine the mayonnaise and chili powder.

Preheat the broiler.

Cut the baguettes open, but do not split them entirely. Spread a layer of onions over the lower half and place some sliced chorizo on top. Sprinkle with grated cheese.

Place the baguettes, opened out flat on a baking sheet, in the broiler for a few minutes, to melt and brown the cheese.

Remove from the broiler and spread some chili mayonnaise over the upper cut surface of each baguette. Close and serve immediately.

Happy Eating! 🙂





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