Burger

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Five ingredients and five steps will get you to burger heaven. Want to take this summer cook-out staple to the next level? Check out our recipe for the Butcher's Burger, which includes three different cuts of beef. This is part of BA's Best, a collection of our essential recipes.

Bison meat is very lean and is best served rare or medium-rare.