These Burger Recipes Are Creative, Original, and Occasionally Downright Weird

Chiles spice up these burgers three ways: grilled and placed atop the patty, in the pepper jack cheese, and in the chipotle mayo. If you have access to fresh Hatch chiles from New Mexico, which are meaty and full-flavored, by all means use them, but feel free to substitute readily available Anaheims or use canned chiles.

Seafood bounty meets the Northwest’s growing artisanal pickle trend and a fresh herb salad in these burgers. You can find ready-made crabcakes at the deli section in most grocery stores and sometimes in the freezer case, or make your own. Salmon cakes also work well here.

Grilled sweet and salty Spam and pineapple and Maui onion make these pork burgers a standout. If you can’t find Hawaiian sandwich rolls, cut thick slices of Hawaiian sweet bread from a loaf. Serve with classic macaroni salad and any drink with an umbrella.

Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store. Pair the burgers with a beer with balanced malt and hops like Saigon Export.

These burgers get a distinctive tang from giardiniera, an Italian mix of pickled vegetables. If you can’t find it at the store, chop up olives and pickles instead.

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.

If you’re more into chips than fries, these crispy chips made from Yukon gold potatoes will become your new favorite side for any burger or sandwich.

These pickles are super easy and can be enjoyed the next day and stored for up to a month. The simple brine can be used for any sturdy vegetable you can get your hands on.

With a medley of flavors reminiscent of Thousand Island dressing, this slaw is just as good on its own as it is smothering the classic Western burger.