Guy Fieri
“Make your patty with a mixture of freshly ground brisket and short rib,” says Fieri, whose new cookbook Guy Fieri Food comes out this month. “The combination of meat and fat flavors is incredible—and perfect for burgers. You can also stuff your burger patty with mushrooms, onions, or cheese to give it a new twist.”

Bobby Flay
“I season my burgers with kosher salt and freshly ground black pepper, and that’s it,” says Flay, who also has a new book out (Bobby Flay’s Bar Americain Cookbook). “I never mix any spices, herbs, or condiments into the meat. I also don’t add onions or garlic, or fillers such as eggs or bread crumbs. If you do, you’ll have a meatloaf. When I’m grilling a burger, I want a burger—pure and simple.”