Big Burger

The road to proxy-patty glory is paved with textured vegetable protein.

Pan-fried in bacon grease.

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.

Loaded with natural ingredients, this is the forager’s burger.

This week’s mission: preseasoned, grillable chicken patties and fancified crackers.

This week’s mission: stylistic departures from fast-food chains.

Mix-ins, not toppings, turn ground beef into the best burgers.

Moroccan kefta meets backyard barbecue.

These buns may be small, but they’re filled with big flavor and are everything a slider bun should be: slightly sweet, squishy, and ready to sop up burger juices.

This week’s mission: low-fat prepackaged ice cream cones, and a healthier Burger King kids' meal.

The first modern burger, this little guy dates back to 1921 and was created at White Castle by Walter Anderson.

Knotted rolls topped with Parmesan and poppy seeds, and substantial enough to stand up to the juiciest of burgers.

Fresh garlic and herbs, as well as tahini sauce and tangy lemon juice, offer an alternative to meat burgers, but just as filling and tasty.

Fresh ginger, cilantro, and spicy sesame oil shine in this Asian-inspired burger.