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Our Best Burgers Ever: The Barbecue Bible 500 Club’s Top 10 for 2025

✇Barbecuebible.com
By: BarbecueBible.com
7 October 2025 at 06:00

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True or false? We all aspire to barbecue the ultimate brisket or roast one of those gold-plate beef tomahawks hung from a dome over a campfire.

But let’s be honest, what we really want to grill—what we need to grill—is the perfect hamburger. You know when you taste it: crusty on the outside, juicy inside, sanguine, smoke-scented, and unabashedly luscious. Extra points for an unexpected element, like triple steak or aged wagyu.

Well, our friends at the Barbecue Bible 500 Club spent the summer in quest of the perfect burger. And just in time for tailgating season, they’ve shared with us their favorites.

And that’s before you add the accouterments: vine-ripened tomato (preferably that has never seen the inside of a refrigerator), cave-aged gruyere (or artisanal cheddar), the “secret” sauce, the butter-grilled brioche bun.

Well, our friends at the Barbecue Bible 500 Club spent the summer in quest of the perfect burger. And just in time for tailgating season, they’ve shared with us their favorites.

Haven’t heard of the Club? More than 1000 people have joined this Facebook club with a pledge of cooking all 536 recipes in Steven’s book, The Barbecue! Bible. Three people have achieved this ambitious task, while dozens more have reached the 100 and 200 recipe level. Motivational hint: you get a prize each time you cross another recipe threshold.

So if anyone knows how to grill a great burger, it’s these folks and they’ve got the photos to prove it.

Herewith, the Barbecue Bible 500 Club top 10 Raichlen burgers. For more information, visit the Barbecue Bible 500 Club page of Facebook.

And now, ladies and gentlemen: fire up your grills!

Best Burger Recipes 2025

#1
Rob & Alynne Douglass

Burgers au Poivre with Caramelized Onions and Griddled Shitakes

Burgers au Poivre

#2
Bernie & Lynn Pass

#3
Paul Eisenburg –

The Great American Hamburger

– (The Barbecue! Bible)
The Great American Hamburger

Susan Ortiz –

The All-American Burger

– (The Barbecue Bible!)

The All American Burger

Get The Recipe »

#4
Sam & Charlene Swanlund –

Smash Burgers with Raichlen’s Special Sauce

– (Project Griddle)

New Mexico green chile cheeseburger

#6
Scott Geiger Sr.

Really Big Bosnian Burger

– (Planet Barbecue!)

Really Big Bosnian Burger

#7
John Kubicek

Triple Steak Burger

– (Project Fire)

Triple Steak Burger

#8
Bryan Praetorian

Bacon and Smoked Cheese Burger

(The Barbecue! Bible)

Bacon and Smoked Cheese Burger

#9
Phoebe Jones

Jake’s Double Brisket Cheeseburger

(The Brisket Chronicles)

Jake’s Double Brisket Cheeseburger

#10
James Grill

Pulled Pork Burger

(The Barbecue! Bible)

Pulled Pork Burger

Burger Recipes on BarbecueBible.com

More Blogs on Burgers

Burgers: Frequently Asked Questions

What’s the best meat blend for juicy burgers?
Go 80/20 ground chuck for classic flavor and moisture. For a richer bite, try a blend (brisket, short rib, chuck) or wagyu—but keep fat around 20% so patties stay juicy.
Smash burger or thick patty—how do I choose?
Smash burgers cook fast on a hot griddle with a crisp crust and thin profile. Thick patties (¾–1 inch) shine over charcoal or wood when you want smoke and a rosy center.
How hot should the grill or griddle be?
Use high heat: 450–500°F on a grill for thick patties; around 500°F on a griddle for smash burgers. Preheat 10–15 minutes for a proper sear.
How do I keep burgers from drying out?
Handle lightly, avoid overworking, and season just before cooking. Sear hard, then finish over indirect heat for thick patties. Rest 2–3 minutes before serving.
What internal temperature should I cook ground beef to?
For food safety, 160°F in the center is the USDA guideline for ground beef. Use a thermometer to check; doneness beyond that is your preference.
Best cheeses and toppings for next-level burgers?
Gruyère, sharp cheddar, blue cheese, or smoked cheese are great picks. Layer caramelized onions, green chiles, special sauce, or pulled pork for a signature burger.
Any tips for tailgating burgers?
Pre-portion patties and keep them chilled; transport toppings separately. Bring a flat-top for smash burgers, or set up two-zone heat on a grill for thicker patties. Toast buns right before serving.

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Join now and start cooking like a member of the 500 Club.

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