Behold, the Elvis Burger: 6 Takes on the All-American Classic

Mix meat with salt and pepper, then shape into 4-6 patties. Set aside. Cook bacon in skillet until crispy, about 5-7 minutes. Drain on paper towels, reserving a small amount of the grease in the skillet. Pour sugar into a bowl and coat the banana slices. Cook in the same skillet over medium heat for 2-3 minutes until caramelized. Set aside. Cook patties on the grill over medium heat until they reach the desired doneness. Spread 1 tablespoon peanut butter over the bottom half of each bun. Add the burger, then another tablespoon of peanut butter over the meat. Top with several slices of banana, then 2 strips of bacon. Drizzle with honey and add the top of the bun. If you're using mayo, spread it over the top of the bun before assembling the burger.

Breakfast Burger

The Breakfast Burger

Photography by Scott Suchman (Prop Stylist: Lisa Chernasky)

Makes 4 large burgers

Who says you can't eat a burger for breakfast? This recipe has everything you'd expect from your favorite diner.

• 1 pound ground beef
• Salt and pepper to taste
• 4 slices cheddar cheese
• 4 eggs
• 2 teaspoons olive oil
• 4 frozen hash brown patties, cooked according to package directions.
• 8 slices cooked bacon
• 4 toasted buns (lightly buttered)
• Optional spreads: mayo, aioli, ketchup

Mix beef and seasonings together, shape into patties, and cook on the grillover medium heat until meat reaches preferred doneness. Add a slice of cheese to each patty and cook until it melts. Remove from grill and set aside. Add olive oil to the skillet. Over low heat, cook eggs until whites are set, but yolks are still runny (about 2 minutes). Gently flip and cook a few seconds longer if you like your eggs over easy. To assemble the burger, place one patty on each bun half. Top with a hashbrown, 2 pieces of bacon, and one egg. Spread mayo (or whatever spread you prefer) over the top bun to complete your burger.

Hawaiian Burger

The Hawaiian Burger

Photography by Scott Suchman (Prop Stylist: Lisa Chernasky)

If you enjoy Big Island cuisine, this Hawaiian burger fits the bill.

Serves 4 

• 1/2 cup mayo
• 4 tablespoons teriyaki sauce, divided
• 1/4 teaspoon cayenne pepper
• 1 tablespoon honey
• 1 pound combo of ground beef and ground pork
• Salt and pepper to taste
• 8 whole pineapple rings
• 4 slices Havarti or Swiss cheese
• 4 onion rolls, sliced, toasted and lightly buttered
• Optional toppings: lettuce, red onion slices

Mix the first four ingredients together for the sauce (using 2 tablespoons of teriyaki) and set aside. Mix the meat with seasonings and the remaining 2 tablespoons of teriyaki. Shape into 4 patties and grill over medium heat until they reach the desired doneness. Add cheese on top of each patty until it melts. Spread sauce over each sliced onion roll, add burger, then top each with 2 pineapple slices, preferred toppings and top bun.

Mediterranean Burger

The Meditteranean Burger

Photography by Scott Suchman (Prop Stylist: Lisa Chernasky)

I love a good gyro, but the burger version is even better with its Mediterranean seasonings.

Makes 4-6 patties

• 1 1/2 pounds ground turkey or lamb
• 6 ounces crumbled feta cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1 tablespoon lemon zest
• Toasted Buns or pita pockets (brushed with olive oil and toasted on grill)
• Store-bought or homemade tzatziki sauce
• Optional toppings: chopped kalamata olive, sliced cucumber, red onion, tomato

Mix meat, feta, seasonings, and lemon zest together. Shape into 4-6 patties and cook on the grill on medium heat until they reach the desired doneness. Serve on buns with tzatziki sauce and preferred toppings.

Goat Cheese, Apricot Jam, and Caramelized Onion Burger

The Goat Cheese Burger

Photography by Scott Suchman (Prop Stylist: Lisa Chernasky)

This sweet and satisfying burger is melt-in-your-mouth deliciousness.

Makes 4 burgers

• 2 medium onions, thinly sliced
• 2-3 tablespoon butter
• 1 tablespoon brown sugar
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 (8 oz.) log goat cheese, softened
• 4 tablespoons Apricot jam
• 4 brioche buns, halved and toasted
• Arugula

Melt butter in a skillet over medium-high heat. Add onions, turn the heat down to medium, and cook for 20 minutes, stirring occasionally, until browned and soft. Add sugar and stir for 2-3 more minutes. Set aside. Mix ground beef with Worcestershire, mustard and seasonings. Shape into 4 patties. Grill over medium heat until they reach the desired doneness. Spread 2-3 Tablespoons goat cheese on the bottom bun, add burger, then 2 heaped spoonfuls of caramelized onions. Sprinkle some arugula over the onions. Spread 1 tablespoons of jam on each bun top to complete the burger. *If you have caramelized onions left over, seal and store them in the refrigerator.

Mexican Burger

The Mexican Burger

Photography by Scott Suchman (Prop Stylist: Lisa Chernasky)

Got a hankering for something from south of the border? These Mexican burgers will cure the craving!

Makes 4-6 burgers

• 1 1/2 pounds ground beef
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon chili powde
• ½ teaspoon cumin
• Salt and pepper to taste
• Optional seasonings: ½ teaspoon dried cilantro (or 1 tablespoon fresh minced), ½ teaspoon dried red pepper flakes
• 4-6 toasted buns
• Optional Toppings: Sliced Pepper Jack cheese, queso, guacamole, salsa, sour cream, pickled jalapeno peppers, crushed tortilla chips, onions, and tomato slices. Add Sriracha sauce for an extra kick!

Mix meat and seasonings together. Grill over medium heat until the desired doneness. If you prefer, spread sour cream, salsa, queso or guacamole on the buns, then add your favorite toppings.