Burger

Anyone can grill a piece of meat and call it a hamburger, but creating a masterpiece takes a little bit of imagination. Mixing horseradish and chives into burgers will transform you into the Greek god of grilling right before your friends’ eyes.

Condiments deliver flavor but often a lot of calories. A light yogurt sauce supplies healthy zip.

Capers give these burgers zing—and cancer protection, too: They help prevent the formation of carcinogens that can occur when meat gets charred.

A bit of blue cheese in each patty ups the chicken's savoriness without adding much fat or calories.

Bison contains choline, a nutrient that may help keep stress at bay.

This veggie-licious burger provides 12 grams of filling fiber, nearly half of your recommended daily intake. Cool beans!

Frazzled? Feast on fish! Tuna is high in vitamin B12, which stimulates the brain's production of serotonin, a neurotransmitter that helps you relax.

Soy Free Tabbouleh, tabouli, tabouleh, taboolee . . . however you wanna spell it, it spells YUM! It has a clean, light flavor that just tastes healthy. If you have a food processor, now is the time to use it.

Wheat Free Yep, green burgers. This recipe makes a lot, but they freeze well, so you can have green burgers all week long!

Wheat Free If there was ever a reason to call a veggie burger hippie food, then this burger fits the bill. Inspired by watching The Drug Years on VH1 and, of course, dear and sweet Simon & Garfunkel, these burgers are sure to please your peace-lovin' pals. Normally, I advocate the use of fresh herbs, but for this one, dried ones work best. I also tend to overspice things, so please, unless you really like the flavors of these herbs, feel free to cut the amounts down.

The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off.

This is one of my favorite burgers. The charred onions develop a deep sweetness that perfectly counterbalances the earthy, slightly sour character of the rye bread and the nutty flavor of the Swiss cheese. This is a first-class knife-and-fork burger that you will want to eat again and again.

There are no secrets to this burger recipe—this is simply a burger I like to cook on my grill, and then eat with a cold beer while watching the surf roll in.

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.

At the restaurant, the burgers are served on house-made buns with celery root slaw. For both recipes, go to bonappetit.com.

A pat of the slightly tangy butter is tucked into the center of each beef patty. As the burger cooks, the butter melts, giving the meat an extra-tender texture and a hit of citrusy flavor.