How 12 celebrity chefs make burgers

Bobby Flay starts with four 6-ounce burgers made from ground chuck or ground turkey for the signature burger served at Bobby’s Burger Palace.

He then adds American cheese, beefsteak tomato, lettuce, red onion, a homemade horseradish mustard mayonnaise sauce, and potato chips for the perfect amount of crunch.

Gordon Ramsay makes his burger using ground beef and brisket and recommends storing the formed and seasoned burger patties in the fridge before putting them on the hottest spot of the grill.

For toppings, Ramsay adds American cheese, lettuce, tomato, grilled white onions, and mustard mayonnaise. 

To make Ina Garten’s “real hamburgers,” mix together 2 pounds of ground chuck and 1 pound of sirloin, steak sauce, egg yolks, salt, and pepper.

Garten also adds a small pat of butter to each burger, sticking it inside so it’s covered by the meat before adding the burger to the grill.

Martha Stewart makes her hamburgers by adding mustard and Worcestershire sauce to ground chuck.

She also recommends adding cheese, tomatoes, raw or grilled onions, pickles, and jalapeños to make the burgers even better.

To make these Pioneer Woman-approved “low-carb” burgers, you’ll need lettuce leaves large enough to fold over the entire hamburger patty, tomato slices, red onion, avocado, and chopped pickles.

Drummond also adds her own version of a special sauce, which uses Greek yogurt instead of mayonnaise. 

British celebrity chef Jamie Oliver’s insanity burger comes directly from his cookbook “Jamie Oliver’s Comfort Food.” The recipe calls for a burger patty made from ground chuck steak.

Oliver uses sliced red onions lightly dressed in vinegar and sea salt, bacon, yellow mustard, Tabasco chipotle sauce, cheese, ketchup, pickles or “gherkins,” and homemade burger sauce for toppings.

In her first cookbook, “Magnolia Table,” Gaines shares the recipe for her famous burgers using ground beef, beefsteak tomato, homemade bacon-tomato jam, and Gruyére cheese. 

Alton Brown’s “burger of the gods” patties are made with trimmed and cubed chuck and beef sirloin, plus kosher salt.

In the recipe, the celebrity chef and “Iron Chef” host recommends cooking the 5-ounce patties in a cast-iron skillet or griddle over medium-high heat.

To recreate Guy Fieri’s burger, you’ll want to read the lengthy list of ingredients.

However, some highlights from this “Diners, Drive-Ins, and Dives”-worthy burger are applewood-smoked bacon, heirloom tomato, Vidalia onion, iceberg lettuce, dill pickles, and two different kinds of sauce.

To make De Laurentiis’ recipe for game-day burgers, you’ll need 2 pounds of ground chuck.

The Food Network star elevates these simple burgers with toppings like grilled onions steamed with balsamic vinegar and sugar, mashed avocado, provolone piccante cheese, arugula, and thinly sliced tomato.

For Emeril’s “kicked-up” blue cheese-stuffed burgers, you’ll want to crumble the cheese and form it into small patties. Then, sandwich the cheese between two beef patties before adding it to the grill.

Lagasse’s recipe also recommends topping the stuffed burgers with sliced tomatoes, romaine, sliced onions, and his green peppercorn mayonnaise.

Rachael Ray’s recipe for “Big Smack” burgers uses her own special sauce, which is made with sour cream or Greek yogurt, ketchup, dill pickle relish, Worcestershire sauce, salt, and pepper.

She makes the actual burgers with ground beef sirloin and tops them with the special sauce, yellow American cheese, chopped Vidalia or white onion, dill pickle chips, and chopped iceberg lettuce.