Best Tailgating Burgers and Sandwiches

Sometimes we want our grilled beef patties to have a just a little more oomph. These burgers deliver exactly that and more. Caramelized onions and garlic go into the ground sirloin mixture to keep the burgers moist, followed by a bold hit of ground cumin and smoked paprika for a jolt of flavor.

Asian steamed buns replace traditional ones for an irresistible fluffy-chewy effect. Meatballs stay juicier than patties. Quick spicy pickles and perky acidic balance the great crunch.

For slow-simmered flavor without the hassle, reach for your handy slow cooker. Habaneros contain more capsaisin (the compound that contributes spicy heat) than jalapeños, but removing the seeds and membranes lessens that heat considerably.

Here’s your blueprint for a crowd-pleasing backyard barbecue burger complete with special sauce. The sauce is no secret here: Crunchy iceberg lettuce and pickles provide crunch and tang, all mixed in with ketchup, mustard, and a little hot sauce for kick. We like the texture whole-grain mustard adds to the sauce, but creamy Dijon will work just as well. Don’t overwork the beef as you form the patties so the burgers stay moist and juicy.

Quality ingredients make all the difference here. Use premium canned or jarred white tuna, the best fruity olive oil you have, and garden-fresh veggies. We chop up the olives and capers and mix them into the tuna for a briny flavor hit that won’t slip out of your sandwich as you eat. Niçoise are small French black olives; kalamata olives will work just fine in their place.

Firm white fish like grouper, tilapia, and mahi mahi are perfect for crusty sandwiches because they won't fall apart after cooking.

You can easily make these on the grill instead of the stovetop. Just preheat the grill to high, and set a cast-iron skillet on the grill grate to preheat also. Be careful when touching the skillet, as the handle will be extremely hot. A pinch of sugar in the beef patty mixture helps deliver deep-brown, caramelized crust to the burgers without making them taste sweet.

If you don't have a food processor, you can sub about 2/3 cup plain breadcrumbs for the torn bun.

Yet another reason why we love tempeh: It makes a delicious plant-based riff on a buffalo slider and packs 9g fiber (a third of your daily needs) into just 3 ounces. This soybean-based veggie protein is a great option for vegetarians and meat-eaters alike, as its firm texture and adaptable flavor can renovate just about any meat-based recipe. Here, we braise tempeh in hot sauce to infuse it with buffalo-flavor before tucking it in a toasty whole-wheat bun.

Chuck roast translates to big flavor when braised until tender for this sandwich. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2½ hours, turning once after 1 hour.

Our quick homemade BBQ sauce is lower in sodium than bottled versions, and you can put this meal on the table in less than 30 minutes.

We capitalized on the Big Apple's mash-up cooking, swapping sauerkraut for spicy Korean fermented cabbage. By using a smartly portioned mix of corned and roast beef, we lower sodium and make a sandwich you can enjoy without unhinging your jaw.

You can indulge your fast-food craving with a healthier sandwich that packs the same irresistible meaty-creamy combo you get from a street cart.

Make your own veggie burgers—they come together quickly and easily with the help of a food processor. You can form the patties ahead of time: Wrap them in plastic wrap and refrigerate up to two days. They’ll end up holding their shape even better in the pan. If serving to kids or folks with sensitive palates, you can omit the hot sauce mixture and simply serve the patties on buns with the usual burger condiments: ketchup, mustard, mayo. Serve with veggies and ranch dressing for a fun and lighter alternative to fries.

Top patties with mozzarella and marinara for a kid-friendly twist on an Italian classic.

It's time to flip your burger! The protein in your burger, that is. Chefs and major food-service companies alike have had huge success with plant-forward burgers because they're delicious, satisfying, and better for you. We upped the veggie-to-beef ratio in this makeover of a classic burger for a patty that's much lower in fat, yet full of meaty satisfaction.

While many sloppy joe recipes are very sweet, this version has just a touch of brown sugar and is capped off with crunchy bread-and-butter pickles.

Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.

You can play with tradition in the South, but best not mess with it. There's no quinoa or fish sauce in this burger. It starts with caramelized onions, cooked low and slow. Some of the onions then get folded into the beef, keeping the patty moist and juicy. Next come salutes to barbecue and bourbon. Bacon adds savory crunch, while a shot of bourbon keeps the made-from-scratch sauce smoky and sweet.

Fresh summer tomatoes become a sauce for smothering turkey meatballs. Grab a knife and for for these mile-high Italian subs.

Why we love tempeh: It makes a delicious plant-based riff on a Reuben and packs 9g fiber (a third of your daily needs) into just 3 ounces.

Though we usually shy away from processed foods, we do love American cheese here for that old-school burger joint flavor; you can certainly substitute cheddar, if you prefer. Rinsing the onion removes some of its harsh bite; use a fine sieve.

Spiking tartar sauce with mint and capers improves the classic fish sandwich deliciously. Cutting the fish into a square shape helps it fit the bun better. Be sure to use a sweet onion, and soak it in ice water so that you get the crunch but no harsh bite.

This bite-size veggie burger will leave you satisfied and craving another. Good news: a serving size is two sliders.

For this slider, we tuck the usual Buffalo wing accompaniments—carrots and celery—inside the patty. This gives you all the flavors of a wing plate while also helping to keep the lean breast meat moist. When shredding the celery (so that it incorporates nicely), you’ll have to stop occasionally to pull and discard the strings. Be sure to search for celery bunches with nice, fresh leaves still attached.

The hearty filling of veggies and turkey sausage will get rave reviews from adults and kids alike.

Homemade muffins, a crispy panko topping, fresh guacamole—and don't forget the bacon—you've got to try this one. Serve with our Garlic and Herb Oven Fries.