build a better

Make burgers the star of every backyard cookout this summer with iconic, mouthwatering builds. From drool-worthy sauces to craveable toppings to new and flavorful formats, get creative with components that make every sizzling burger satisfyingly delicious.

Bacon, Cheddar & Grilled Onion-Topped Burgers

Prep: 20 minutes • Grill: 20 minutes • Serves: 4

4 slices smoked bacon

11/2 pounds ground chuck

3/4 plus 1/8 tsp. salt

3/4 plus 1/8 tsp. ground black pepper

1 small red onion, sliced into 1/4-inch-thick rings

1 Tbsp. olive oil

4 (1-ounce) slices sharp Cheddar cheese

4 burger buns

1/4 cup mayonnaise

4 green leaf lettuce leaves

2 slices tomato

1/4 cup coarse ground mustard

1. Prepare outdoor grill for direct grilling over medium heat. In large skillet, cook bacon over medium heat 12 minutes or until crisp, turning occasionally. Transfer bacon to paper towel-lined plate; cut slices crosswise in half.

2. In large bowl, gently mix ground chuck and 3/4 teaspoon each salt and pepper until well combined; do not overmix. Form ground chuck mixture into 4 (1/2-inch-thick) patties.

3. In medium bowl, toss onion, oil and remaining 1/8 teaspoon each salt and pepper. Place 12 x 16inch sheet aluminum foil on work surface; place onion in center of foil. Bring top and bottom of foil sheet together over onion; crimp together and fold down over onion. Double fold both ends of packet toward onion.

4. Place onion packet on hot grill rack; cover and cook 20 minutes. Place patties on hot grill rack; cover and cook 8 minutes or until internal temperature of burgers reaches 160°, turning once. About 2 minutes before burgers are done, top burgers with bacon and cheese, and place buns, cut side down, on hot grill rack; cook 2 minutes or until cheese is melted and buns are toasted.

5. Spread bottom halves of buns with mayonnaise; top with lettuce, tomato, burgers, onions, mustard and top buns. Makes 4 burgers.

Approximate nutritional values per serving (1 burger): 587 Calories, 34g Fat (11g Saturated), 103mg Cholesterol, 1562mg Sodium, 27g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 39g Protein

Tuscan Turkey Burgers with Sun-Dried Tomato Aioli

Prep: 20 minutes • Grill: 8 minutes • Serves: 4

1/4 cup mayonnaise

2 Tbsp. chopped drained sun-dried tomatoes in oil

2 tsp. drained jarred minced garlic

11/4 pounds ground turkey

1/2 cup thawed and squeezed dry frozen chopped spinach

1/4 cup grated Parmesan cheese

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

Nonstick cooking spray

4 slices Gruyère cheese

4 hamburger buns

4 (1/4-inch-thick) slices beefsteak tomato

1/2 cup crispy fried onions

2 Tbsp. fresh basil leaves

1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir mayonnaise, sun-dried tomatoes and 1 teaspoon garlic.

2. In large bowl, gently mix turkey, spinach, Parmesan cheese, salt, pepper and remaining 1 teaspoon garlic; form into 4 (1/2-inch-thick) patties and spray both sides with cooking spray. Place burgers on hot grill rack; cover and cook 8 minutes, turning once. During last 2 minutes of cooking, top patties with Gruyère cheese; cover and cook 2 minutes or until internal temperature of burgers reaches 165° and cheese melts. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.

3. Spread buns with mayonnaise mixture; serve burgers in buns topped with tomato, onions and basil.

Approximate nutritional values per serving (1 burger): 618 Calories, 37g Fat (12g Saturated), 130mg Cholesterol, 959mg Sodium, 29g Carbohydrates, 2g Fiber, 4g Sugars, 3g Added Sugars, 42g Protein

Chef Tip

Bacon CheeseburgerKabobs

Prep: 20 minutes plus soaking Grill: 18 minutes • Serves: 4

8 (10-inch) wooden skewers

1 pound 80% lean ground beef

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

8 slices bacon, halved crosswise 1/2 medium red onion, cut into 1-inch pieces

Nonstick cooking spray

4 slices Cheddar cheese, quartered 8 cherry tomatoes, halved 16 slices hamburger-style dill pickle chips

1/4 small head iceberg lettuce, cut into 1-inch pieces

1. Prepare outdoor grill for direct grilling over low heat; soak skewers in water 30 minutes.

2. In large bowl, gently mix beef, salt and pepper; form into 16 (1 1/4-inch) meatballs. Wrap each meatball with 1 piece bacon; alternately thread onion and meatballs onto center of skewers. Spray skewers with cooking spray; place on hot grill rack, cover and cook 18 minutes, turning frequently. During last 2 minutes of cooking, top meatballs with cheese; cover and cook 2 minutes or until internal temperature of meatballs reaches 160°, bacon is crisp and cheese is melted.

3. Alternately thread tomatoes, pickles and lettuce onto each end of skewers. Approximate nutritional values per serving (2 kabobs): 373 Calories, 27g Fat (11g Saturated), 105mg Cholesterol, 778mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 31g Protein