10 International Burgers With All-American Appeal

Asian Barbecue Burgers

"I made as written, only subbing fresh ginger for the ground ginger," says Molly. If you need to make this swap like Molly, be sure to up the fresh ginger to about three times the dried amount called for—dried herbs and spices are always more potent.

Gyros Burgers

"Very, very good," says greta. "The spice combination is spectacular. I put the mixture into my food processor to get a firmer texture. I then shaped into a very thin loaf and broiled in the oven and served with pita—fried in olive oil—along with Greek olives, roasted garlic, and tzatziki sauce.

Ramen Burger

It sounds like Cookie and her family saved some money by making these burgers at home: "We live on Maui and these are all the rage on Oahu, selling for $10 a burger! We followed the recipe exactly, but as advised by other members, did add the seasoning packet. Absolutely fantastic! Mahalo for such a great recipe!"

Caprese Burger

"Fabulous," says Nancy. "As suggested by the lady who posted the recipe, I substituted basil pesto for the fresh basil, Parmesan, and garlic. Boy, was that easy. I pan fried these and put the mozzarella on after flipping, then covered with a lid to help it melt. Then I served the burger on a ciabatta roll. Yum-yum."

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Turkey Chorizo Burger

Simple and straightforward with excellent flavor," says Soup Loving Nicole. She also had a great tip for anyone using the frozen ground turkey in the tube: "Even when thawed, it holds a lot more moisture than fresh ground turkey, so the patties are too soft to go on the grill. Stick them on a paper plate and pop them in the freezer for 20 minutes and they will stay together perfectly for you."

Mediterranean Lamb Burgers

No grill? No problem, says Susan. "LOVE this! I pan fried the burgers, caramelized the onions in a skillet, and added the tomatoes raw. Also, used pita bread instead of the ciabatta. My husband loved it."

Chef John's Teriyaki Burgers

Attention parents of kids with — ahem — discerning palates: Katherine Liew-Tan has some good news for you. "This is so super easy to make and so delicious," she says. "My son is a picky eater and he asked for second helping."

Loaded Greek Burgers

Vmcmkb has a couple easy swaps if you'd like to cut down on prep time: "I used frozen spinach (thawed and squeezed dry) and I used a small jar of roasted red peppers from the store. Very hearty meal. It even stuffed my husband."

The Cuban Burger 'FRITA'

Want to make this even more like the real deal? Ken Swift suggests adding in "a good 1/4 lb of Chorizo and Papitas or fried potatoes on top—just shred a potato, fry it until golden brown, and then salt. Serve this on top of the burger with ketchup. I also like to increase the pimenton to a tablespoon."

Hamburguesas Mexicanas

"This is, hands down, one of the best burgers that I have tried from this site and definitely worthy of more than five stars," says Christina. Aside from scaling the recipe down for two burgers, adding some salt to the pico and a little garlic powder to the guacamole, I kept the recipe the same. Served these on toasted buns. All of the flavors blended perfectly...DELICIOUS!"