Traditional recipes

Lavo Burger Recipe

Lavo Burger Recipe


  • 8 Ounces beef burger, freshly ground
  • Slice tomato
  • Fresh Boston lettuce
  • Grilled onion
  • Mozzarella or gorgonzola
  • 1 slice applewood-smoked bacon


These burgers should always be grilled to order.

Season special blend of prime beef with salt & pepper. Simultaneously grill Applewood smoked Bacon on pan with dash of olive oil. Take burger off pan and place on bottom bun. Add Mozzarella or Gorgonzola cheese, then Applewood smoked Bacon. Add onion, tomato and lettuce. Add top bun.

Serve with handcut fries (topped with truffle oil and parmigiano cheese) and a kosher pickle

Over 30 of the Best Burger Recipes

Do you love homemade grilled burgers? Who doesn’t?! It is Spring time which means it is time to try different burger recipes. We have 30 of the best burger recipes! You are going to love these tasty recipes. We even have poultry and meatless recipe ideas !

  1. Chop the tuna into 1⁄2" cubes, then place in the freezer for 10 minutes to firm up (this will make grinding easier).
  2. Working in batches if necessary, pulse the tuna in a food processor to the consistency of ground beef. (Be sure not to overdo it you only want to pulse it enough so that you can form patties.)
  3. Transfer to a mixing bowl, and mix in the scallions, ginger, soy sauce, and sesame oil. Form into four equal patties.
  4. Place in the fridge for at least 10 minutes before grilling to firm up.
  5. Preheat a well-oiled grill or grill pan.
  6. When hot, add the patties and cook for 2 to 3 minutes a side until browned on the outside, but still medium rare in the center.
  7. Flip and handle carefully, as these burgers are more delicate than beef burgers.
  8. Mix the mayo with the wasabi, then spread evenly onto the bun tops.
  9. Line the bottoms with cucumber and greens, top with the burgers, then crown with the bun tops.

Eat This Tip

Like any beef or turkey burger, these tuna patties are prime picks for an array of flourishes and accoutrements. Change up the burger with one of these treatments:

The peanut butter sauce takes this keto burger to the next level, and even more so when it&rsquos paired with bacon! 🤤 I know adding peanut butter to a burger may sound a little strange, but sometimes a savory burger just needs a little something sweet & rich to balance it out.

This Cheese-Stuffed Juicy Lucy Burger Has a Gooey Heart of Gold

If you’re honoring National Cheeseburger Day on September 18—or just hungry for a cheesy burger any time—you can’t do better than a Juicy Lucy.

Invented somewhere in Minnesota (exact origins continue to be debated), the Juicy Lucy—or Jucy Lucy—is a cheeseburger that deceives you when you first behold it.

Looking for all the world like a plain beef patty with nary a crumble of blue cheese or shred of cheddar in sight, it actually contains a gooey molten core of cheese stuffed right into the burger that oozes into (and out of ) every bite:

The Beef

Just because you have beautifully fatty, gooey cheese enriching each morsel, doesn’t mean you can get away with sub-par beef. For a truly juicy, delicious burger, choose a blend of high-quality chuck with at least 15 percent fat, if not 20 percent. Grind your own if you can.

This burger recipe flavors the ground beef with the usual salt and pepper, as well as a bit of garlic powder and Worcestershire sauce. Mix them in with your hands only until everything is combined (doing it with a fork or spoon makes it easier to over-mix and that leads to dry, dense burgers and general despair, so don’t be shy about getting in there).

Dry Aged Ground Beef, $9/lb from Porter Road

High-quality beef makes great burgers.

Don’t over-handle the meat when you’re forming the patties either (seriously, you don’t want to toughen it up), and be sure to let the burger rest for a bit once it’s done cooking. Not only does that ensure you don’t burn your face off with lava-like molten cheese, it lets the burger juices redistribute.

The Cheese

American cheese is not fancy, but it is perfect for burgers and the traditional choice for a Juicy Lucy. Nothing melts quite so smoothly—but a close second is a nice cheddar. Just don’t go too fancy with your choice of cheddar or the flavor will overwhelm and the ooze factor won’t be on point (i.e., the aged stuff is best saved for crackers). You can also try a pepper Jack.

If you secretly love American cheese and recognize its superior melting abilities but still just can’t bring yourself to buy it, try a homemade American cheese recipe. (It’s an amalgam of Comté, cheddar, and gouda cheeses, plus sodium citrate and iota carrageenan, and melts like Velveeta.)

In any case, you’ll stuff a thick stack of your chosen cheese between two burger patties and then seal the edges together (don’t leave any gaps or you’ll lose your liquid gold), then cook them on a grill or griddle.

The Fixings

This is a simple burger and simple accouterments are called for. We like the sharpness of pickles to cut through the rich meat and cheese, and a basic, soft bun (no need for fancy brioche, and anything too crusty will ruin the soft, gooey perfection of the burger bite, but do lightly toast the cut sides of your bun in butter for the ideal burger vehicle).

Put some ketchup on it if you must, or even mustard. If you’re a lily gilder, top it off with an extra slice of cheese and caramelized onions—maybe even some Russian dressing (sort of an animal style deal). Homemade mayo isn’t bad either.

The Recipe

You can make these on a grill pan or griddle indoors or an actual grill outside if you’re able either way, you’re in for a cheesy treat.

Tzatziki is a Greek sauce made from yogurt, garlic and cucumbers. Other ingredients such as lemon juice, mint, dill or parsley are sometimes added. If you’d like to use homemade then you’re in for a treat! Here’s a recipe for my favorite right here on the blog.

You definitely can! I recommend using canola oil and a cast iron pan, heated up nice and spitting hot! Put the patties in the pan and follow the directions as outlined above.

How To Make Zinger Burger

  1. Marinate the chicken. Add all the spices and sauces to the boneless fillets and leave to marinate for a couple of hours or overnight. You can use either boneless thighs or breasts. Thigh meat is juicier and more flavourful.
  2. Prepare dry mix. Combine the dry ingredients together for dredging the chicken.
  3. Make a batter. For dipping the chicken make a thick batter with flour, milk and seasonings.
  4. Coat the chicken. Dip the chicken fillets in the batter and then dredge in flour. Use a wide shallow bowl for your flour mix and while dredging the chicken with flour press hard to create flakiness.
  5. Deep fry. Drop these fillets in your pot of heated oil with flame on medium. Fry for total 15 mins or until cooked through.
  6. Assemble burger. Toast your hamburger buns. I use Broiche. Add the chicken fillet, slice of cheese, fresh tomatoes, homemade burger sauce and lettuce.

Lamb Burgers with Cilantro-Yogurt Sauce

In a food processor, combine 3 tablespoons of the lemon juice with half of the minced jalapeños, the cilantro leaves, ginger, sugar, minced onion and 1/2 teaspoon of salt. Process until pureed. Transfer to a bowl and refrigerate.

Light a grill. In a large bowl, combine the ground lamb with the remaining minced jalapeños, the scallions, mint, cheese, lemon zest and 2 teaspoons of the lemon juice. Add 1 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne and mix gently with your hands. Pat the meat into 6 burgers.

In a medium bowl, toss the tomato, cucumber and sliced onion with the remaining 1 tablespoon plus 1 teaspoon of lemon juice. Season with salt and pepper.

Grill the burgers over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side. Fold the yogurt into the cilantro puree. Spread some of the yogurt sauce on the bottom half of each roll top each with a burger, another dollop of yogurt sauce and some of the tomato-cucumber salad. Close the sandwiches and serve.

Give everything a thorough mix, it’s good to get your hands in for this, then shape into burgers. “Squash the burgers really flat before you cook them. As they cook the meat will constrict, which will make the burgers smaller and fatter. Flatten them down with a spatula during cooking,” suggests Cassie, our food editor.

“Don’t add salt to the ground meat before it’s shaped, it’ll draw the liquid out of the meat leaving you with a dry burger. Instead sprinkle the outside with salt as it cooks,” adds Cassie.

I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

What is the McDonald's sign referring to when it says "Over 100 billion served?" That's not the number of customers served, but the number of beef patties sold since McDonald's first opened its doors in the forties. A hamburger counts as one patty. A Big Mac counts as two.

McDonald's sold its 11 billionth hamburger in 1972, the same year that this sandwich, the Quarter Pounder, was added to the growing menu. That was also the year large fries were added and founder Ray Kroc was honored with the Horatio Alger Award (the two events are not related). In 1972, the 2,000th McDonald's opened its doors, and by the end of that year McDonald's had finally become a billion-dollar corporation.

Find more of my McDonald's copycat recipes here.

They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

Watch the video: The Real Slugburger Recipe From 1917! Weeks Burger. Ballistic Burgers (January 2022).