TheFoodAccess.com

Build Any
Burger
You Want

32 patties from wagyu smash to crab cake to jackfruit. 14 buns, 8 cook methods, 13 cheeses, 23 toppings, 12 sauces. Complete recipe free.

32
Patties
18
Buns
8
Cook Methods
26
Cheeses
40
Toppings
✨ Iconic styles
🔥 Smash Burger
80/20 beef, cast iron smash, American cheese, special sauce
🍔 Classic American
Chuck blend, gas grill, cheddar, lettuce, tomato, pickles
🍄 Mushroom Swiss
Wagyu beef, cast iron, Swiss, sauteed mushrooms, garlic aioli
🔥 BBQ Bacon
Brisket blend, charcoal grill, smoked gouda, crispy bacon, BBQ
🥑 Turkey Avocado
Ground turkey, cast iron, provolone, avocado, arugula, dijon
🥫 Black Bean Burger
Black bean, oven baked, pepper jack, caramelized onion, chipotle aioli
🐑 Lamb Burger
Lamb, charcoal grill, feta, arugula, red onion, tzatziki-style aioli
🍳 Breakfast Burger
Chuck blend, cast iron, American, fried egg, bacon, sriracha mayo
🐠 Salmon Burger
Salmon, pan fried, havarti, butter lettuce, capers, garlic aioli
🌶 Nashville Hot Chicken
Nashville hot chicken, brioche, coleslaw, pickles, ranch
🐂 Bison Burger
Bison, charcoal grill, gruyere, caramelized onion, truffle aioli
⭐ Wagyu Smash
Wagyu beef, cast iron smash, American, special sauce, brioche
Step 1 of 6
Step 1 of 6
Choose Your Patty
32 options. The patty is the burger. Everything else is a supporting cast.
🐄 Beef
🍗 Poultry
🐠 Seafood
🐑 Lamb & Game
🌿 Veggie & Plant-Based
Burger FAQ
What fat percentage makes the best burger?▼
80/20 (80% lean, 20% fat) is the gold standard for most burgers. The fat is what carries flavor and keeps the patty juicy. Leaner beef (90/10) dries out. Higher fat (70/30) can be greasy. For smash burgers, 80/20 is non-negotiable — the fat renders into the crust and is what creates those crispy, lacy edges.
What is the Maillard reaction and why does it matter?▼
The Maillard reaction is the browning that occurs when proteins and sugars are exposed to high heat. It creates hundreds of new flavor compounds and is responsible for the crust on a great burger. Cast iron smash burgers maximize the Maillard reaction by pressing every millimeter of the patty against a screaming hot surface. This is why smash burgers taste different from grilled burgers — more surface contact = more crust = more flavor.
Should I press down on a burger while it cooks?▼
Never — unless it is a smash burger. Pressing a regular burger patty squeezes out the juices you worked to keep in. For a smash burger, press immediately and hard — within the first 10 seconds of hitting the pan, before a crust forms. After that, do not touch it.
How do I keep veggie burgers from falling apart?▼
Three things: a good binder (egg, flax egg, or breadcrumbs), removing as much moisture as possible from wet ingredients (drain and dry beans thoroughly), and chilling the formed patties for at least 30 minutes before cooking. The cold firms up the patty and dramatically improves structure. Handle gently and do not flip more than once.
What internal temperature should a burger reach?▼
USDA recommends 160F for ground beef for food safety. In practice: 125F is rare, 135F is medium-rare, 145F is medium, 160F is well done. Smash burgers cook so thin and fast that they typically reach 160F+ on their own. For whole muscle cuts like a Wagyu patty, some prefer lower temps. Always use a thermometer — guessing is how you get sick.
Why toast the bun?▼
Two reasons: flavor and structure. Toasting creates a thin crust that prevents the bun from getting soggy from the sauce and burger juices. It also adds a subtle caramelized flavor from the Maillard reaction. 60 seconds cut-side down in butter in the same pan you cooked the burger is the move.

The Most Comprehensive Burger Builder Anywhere

From a classic 80/20 smash burger on brioche to a Wagyu short rib blend on challah to a jackfruit burger with kimchi and gochujang mayo — every combination generates a complete, technique-specific recipe. Beef gets different instructions than salmon. A smash burger gets different instructions than a sous vide Wagyu. The recipe matches what you actually picked.

The smash burger phenomenon

Smash burgers became the most popular burger style of the last decade for a reason. Pressing a ball of 80/20 beef flat against a screaming hot cast iron maximizes the Maillard reaction across the entire surface area. More crust, more flavor, better texture than a thick patty can ever achieve. The only requirement is a very hot pan and confidence in the press.