(CBS News) There are as many variations of hamburgers as there are taste buds. Whether you prefer your burger traditional or spicy, bare-bones or with all the fixings, here are some choice recipes -- shared with CBS News over the years -- from some top chefs, each making the ubiquitous burger their own.
From chef Bobby Flay:
Ground chuck is the suggested meat for burgers because it's lower in fat and calories as compared to ground beef. Chef Bobby Flay suggests using chuck that's about 80% lean and 20% fat. This grade of lean beef provides both flavor and juiciness without giving pause to those who are a little health conscious.
Since high-end ground chuck has such a strong flavor, the suggestion is that all other condiments be equally as fresh and flavorful to accompany appropriately. Chef Flay uses only salt and pepper to season his hamburger meat. He reserves the additional flavor additives for the condiments du jour that come once the burger has left the grill. When it comes to mixing in of the salt and pepper he says turn the meat only once and avoid pressing it. Over-mixing causes the ground chuck to become tough.
Bobby Flay's Ultimate Burger
2 lbs. ground chuck, 80/20 percent
Salt and freshly ground pepper
1/2 pound block of best quality aged cheddar, sliced into 1/4 inch thick slices
1/2 pound block of best quality Swiss cheese, sliced into 1/4 inch thick slices
Sweet onion and red onion, sliced into 1/2 inch thick slices
Grilled or raw 4 soft sesame seed rolls
1 large ripe beefsteak tomato, cut into 4 slices
1. Place beef in a large bowl and lightly break up the meat with your fingers. Season with salt and pepper and gently mold into four 1/2 pound burgers.
2. Place on grill and grill on one side until golden brown, about 2-3 minutes.
3. Carefully turn the burger over and continue grilling for 2-3 minutes for medium done-ness. Garnish with any or all of the condiments.
From chef Joey Campanaro:
Owner of the New York restaurant The Little Owl, chef Joey Campanaro is known for using fresh, seasonal ingredients, as well as combining bold, rich flavors of the Mediterranean in his recipes.
The Little Owl's Bacon Cheeseburger
1 pound ground beef brisket
1 pound ground short rib
4 slices American cheese
8 slices pre-cooked bacon
Purple onion, sliced
Ketchup (suggested brand: Sir Kensington's)
1 1/2 Tbsp. madras curry powder
1 1/2 Tbsp. cayenne pepper
1. In a small bowl, mix curry powder, cayenne, 1/2 tablespoon cracked black pepper and 1 1/2 tablespoons sea salt until combined; set aside.
2. Preheat a grill or grill pan over medium high heat.
3. In a large mixing bowl, mix brisket and short rib until blended; season with salt and pepper. Separate into four balls and flatten into 3/4-inch thick patties. Season both sides of each patty with spice mixture.
4. Place patties on hot grill or grill pan, cooking for approximately three minutes per side for medium-rare, four minutes per side for medium; top burgers with 2 slices bacon and cover with cheese during the last minute of cooking. Grill buns, turning over once with tongs, until toasted. Cover the burger with the top bun.
5. Layer bottom bun with lettuce, tomatoes, pickles and red onion before adding the burger and top bun from the grill. Serve immediately.
6. Serve ketchup and extra pickles on the side for those who want it.
For more recipes turn to page 2.