I’m sure you already know how to make a passable burger, but with summer just around the corner, what you should really be asking yourself is whether you can make a restaurant-quality burger.

With a nod to National Burger Month, here's a step-by-step process to crafting the juiciest, tastiest patty imaginable, complete with tips from expert chefs at Delmonico's and the '21' Club.

Consumer Reports shows you how to make the best burger. CR cooked beef burgers in a cast-iron skillet, in a broiler, and on a gas grill to see which method yields a juicy burger without a lot of fuss.

I'm going to be honest with you. When I first heard about the Impossible Burger, I thought it was just hype. But after trying it, I can tell you this -- this burger looks, tastes and even bleeds ...

The key to any great burger is the right lean-to-fat ratio; a good beef burger will have 20-25% fat in the mix. Ground turkey presents a provocative challenge.

Bang Bang Burgers chef Joe Huang teaches us how to make the burger from “The Menu” — but better. Here’s what the foodie dark comedy movie missed.

To clarify, no burger on the In-N-Out menu is made with yellow mustard, it has to be requested. And if you’re a fan of the classic yellow condiment, you’d be impressed to find out how it is used.