Our best burgers (with fantastic fries)

And a frosty, tart limonada to balance all those savory, salty flavors.

View in browser|nytimes.com Continue reading the main story June 3, 2023 Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne. Our Best Burgers, Fantastic Fries and a Frosty Limonada Let's get straight to it: That deliciousness above is Rick Martínez's new burger. His garlicky, vinegary gochujang sauce does double duty, both seasoning the pork burger and dressing the bean sprout, carrot and cucumber slaw. If you saw the photo and said something like "I must eat this burger," know that our team said the same thing. Gochujang Burger With Spicy Slaw View Recipe → If pork is not your protein of choice, not to worry. We have plenty of burger recipes on New York Times Cooking for all your gatherings. Sam Sifton's grilled hamburgers are a cookout classic, as are Martha Rose Shulman's turkey burgers, which have a bit of grated onion in the turkey to keep it from going dry on the grill. (Yasmin Fahr employs the same concept for her smashed avocado-chicken burgers.) For the pescatarians at the party, try these subtly spicy shrimp burgers from Mark Bittman, or his salmon burgers, which readers note are perfect for seasoning improvisation and a great use of frozen fish. And if you're looking for a change from bean-based vegetarian burgers, Sue Li's smashed cabbage and mushroom burgers are hearty, crunchy and gluten-free. (They're held together with chickpea flour.) Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. Smashed Cabbage and Mushroom Veggie Burgers View Recipe → To round out your burger bash: Eleanore Park's air-fryer sweet potato fries or Melissa Clark's baked French fries. (Here is Wirecutter's guide to the best air fryers if you want a summer of endless, effortless fries to go with your burgers.) You'll also want a batch of limonada, Gabriella Lewis's easy take on Brazilian lemonade. It's creamy, frosty, tart and sweet. Continue reading the main story ADVERTISEMENT Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne. Gochujang Burger With Spicy Slaw By Rick Martínez 45 minutes Makes 4 servings Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. Smashed Avocado-Chicken Burgers By Yasmin Fahr 25 minutes Makes 4 servings Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. Smashed Cabbage and Mushroom Veggie Burgers By Sue Li 1 hour Makes 6 servings Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Air-Fryer Sweet Potato Fries By Eleanore Park 20 minutes Makes 1 to 2 servings Armando Rafael for The New York Times. Food Stylist. Mariana Velásquez. Limonada (Brazilian Lemonade) By Gabriella Lewis 10 minutes Makes 6 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018