You can size-up these patties to make full-on pork burgers, but I prefer smaller ones to wrap in tender lettuce and dip in a garlic-laced soy sauce. Be careful not to compress the meat when forming the patties; they should just hold themselves together. Leftover dipping sauce can be served over rice or stir fried with leafy green vegetables as a side dish. A great recipe for anyone counting carbs. Check out the complete recipe below!

Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist. Using 80-percent lean ground beef guarantees juicy, flavorful burgers and handling the ground beef as little as possible and only seasoning the exterior creates a patty with a perfect hamburger texture that isn't tight like meatloaf. This is definitely worth a try—to eat and make! Be sure to get the full recipe below!

These Japanese burgers from the book The Japanese Grill by Harris Salat and Tadashi Ono aren't your typical backyard cookout fare, but man, are they good. They're little patties of soy-spiked beef and pork, topped with spicy-sweet wasabi ketchup, served on a grilled rice "bun." Of course, you could serve these Japanese Burgers on regular buns, but the yaki onigiri are way more exciting! With an easy 20-minute cook time, you could knock this out quickly by following the full recipe below!