Classic Cajun blackening spices coat these burgers stuffed with blue cheese. Of course you can eliminate the blue cheese or substitute smoked cheddar or Montrachet or another goat cheese.

The marriage of cheddar and chutney may seem unlikely, but it’s truly delicious.

This burger contains all the ingredients found in the traditional recipe for steak tartare – with all the flavor and none of the health risks of the classic dish of raw chopped meat. Serve them with Roasted Potatoes and/or a great big salad. Ketchup is okay, but I prefer a squeeze of lemon or lime juice over the burgers.

This is a great burger for the pepper fanatic. Serve them with Roasted Potatoes, Maple-Glazed Baby Carrots, and/or a tomato or green salad with blue cheese.

I don’t know what I did before I discovered Chipotles in Adobo Sauce. Chipotles are smoked jalapeño peppers, and adobo is the herby, spicy, slightly vinegary tomato sauce they are packed in. They lend a wonderful warm and subtle-smoky heat to many dishes. Since I am always afraid of running out, I make sure to keep three or four cans of Chipotle in Adobo Sauce in my pantry. Once you open a can, transfer the chipotles and the sauce to a small glass jar and refrigerate for up to three months.

A slightly exotic burger that’s delicious served with thickened yogurt instead of ketchup. Roasted potatoes are the perfect accompaniment.

Serves 4.

1¼ to 1½ pounds ground turkey (1 package)
4 garlic cloves, minced
2 tablespoons minced fresh gingerroot
Juice of 1 lime
1½ teaspoons ground cumin
1½ teaspoons black pepper
1½ teaspoons ground cinnamon
1½ teaspoons kosher salt
1 lime, quartered

1. Place the turkey, garlic, ginger, lime juice, cumin, pepper, and cinnamon in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.

2. Sprinkle the patties with salt.

3. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

When Todd English and I wrote The Olives Table, we included a recipe called Spicy Low Fat Chicken Patty, essentially a burger made out of well -hopped chicken plus spices. Using ground turkey, which wasn’t so ubiquitous then, makes for far less fuss.

Serves 4.

1¼ to 1½ pounds ground turkey (1 package)
⅓ red onion, finely chopped
½ cup chopped fresh cilantro leaves
3 garlic cloves, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon Dijon mustard
1 to 1½ teaspoons Vietnamese chili garlic sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 limes, quartered

1. Place the turkey, onion, cilantro, garlic, ginger, mustard, and chili sauce in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.Sprinkle with salt and pepper. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

My favorite cheeseburger has the cheese stuffed inside rather than melted on top. The first time I made a cheese-stuffed burger was in elementary school, when I had my first cookbook: I can’t remember the name but it was written by Snoopy, the beagle made famous by Charles Schultz in the Peanuts cartoon. Snoopy’s suggestion was to stuff the burger with cheddar cheese and chopped tomatoes. I remember eating lots of burgers that first year. This one has Greek-inspired flavors; I don’t think Snoopy would disapprove.