Rou jia mo, or Chinese burgers, are a different animal altogether, with a disc of crispy pocket bread stuffed with a heaping portion of braised pork shoulder that's been slow-cooked until it reaches ...

Saute burgers for 4 minutes. Do not move the burgers until the 4 minutes are up. Turn the burgers over and saute another 4 minutes. A meat thermometer should read 165 to 170 degrees.

Here’s a burger with an Italian touch. Tender, ground white meat chicken patties are generously topped with fragrant, rich pesto sauce and nestled between slices of rustic Italian Ciabatta bread.

The HotWax Burger features double smash patties, Cooper Sharp cheese, caramelized onions, burger sauce and pickles on a Martin's potato bun ($14). You can add (a boatload of) fries for $5.

Your burger is no longer just beefy or savory. Instead, it carries indulgent warmth and aromatic essence, all wrapped in buttery richness often reserved for garlic bread.

Here’s a burger with an Italian touch. Tender, ground white meat chicken patties are generously topped with fragrant, rich pesto sauce and nestled between slices of rustic Italian Ciabatta bread.

HELPFUL HINTS Be sure to look for ground white meat chicken breast. Any type of thick bread can be used instead of ciabatta bread. Once the burger is in the skillet, do not move it for 4 minutes ...