Beef burgers are the number one, hands-down favorite for the grill. And these gourmet creations will make your taste buds tingle. They showcase how versatile ground beef pairs with flavor favorites from basil to portobello mushrooms, Gorgonzola cheese, sun-dried tomatoes and wine.

A backyard picnic standard, the burger is simple, portable and full of flavor.

Just in time for Memorial Day, add some spice to your burgers to kick off grilling season.

The experts at the Beef and Veal Culinary Center recommend using 80 percent lean ground beef (which has an 80/20 lean-fat ratio) or ground chuck for the juiciest burgers.For the best results, mix and shape patties gently but thoroughly. Use 1½ pounds of ground beef to make 4 (¾-inch thick) patties.Cook burgers over medium heat (coals or gas), turning occasionally. Turn burgers with a spatula; do not flatten or press during cooking.Cook burgers to medium doneness (160 degrees) or until centers are no longer pink and juices show no pink color. Use an instant-read thermometer inserted horizontally into the burger to check the temperature.For more burger recipes and grilling tips, visit www.BeefItsWhatsForDinner.com.

1½ pounds ground beef¾ cup crumbled Gorgonzola cheese2 tablespoons chopped onion1½ tablespoons finely chopped fresh Italian parsleySalt and freshly ground black pepper4 thin slices prosciutto (about ½ ounce each)1½ cups shredded fontina cheese8 slices Italian bread (½ to ¾ inch thick)Extra virgin olive oil

1 medium tomato, chopped3 tablespoons freshly grated Parmesan cheese3 tablespoons finely chopped fresh basil3 tablespoons extra virgin olive oil2 tablespoons finely chopped fresh Italian parsley2 cloves garlic, mincedSalt and freshly ground black pepperCombine tomato topping ingredients in small bowl, seasoning with salt and pepper, as desired. Set aside.Combine ground beef, Gorgonzola cheese, onion and parsley in large bowl, seasoning with salt and pepper, as desired, and mixing lightly but thoroughly. Lightly shape into four ¾-inch thick patties.Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink color, turning occasionally. During last two to three minutes of grilling, top each burger with a slice of prosciutto and ¼ of fontina cheese.Meanwhile brush both sides of bread slices with oil. About two minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once.Spoon half of tomato topping on four bread slices; top with burgers and remaining tomato topping. Close sandwiches.Makes four servings.Cook's tip:An equal amount of baked or boiled (not smoked) thinly sliced ham may be substituted for prosciutto.

1½ pounds ground beef3 tablespoons soft Italian bread crumbs3 tablespoons minced red onion3 tablespoons finely chopped fresh basil, lightly packed3 tablespoons zinfandel, or other dry red wine6 oil-packed sun-dried tomatoes, finely chopped1½ teaspoons garlic salt8 large sprigs fresh basil4 large poppy seed or sesame seed sandwich rolls, split4 slices Monterey Jack cheese (about ¾ ounce each)4 leaves red leaf lettuce4 large slices tomato (about ¼-inch thick)4 very thin red onion slices, separated into rings4 small sprigs fresh basil

½ cup mayonnaise1 tablespoon prepared basil pesto sauceCombine pesto mayonnaise ingredients in small bowl. Cover and refrigerate.Combine ground beef, bread crumbs, onion, chopped basil, wine, sun-dried tomatoes and garlic salt in large bowl, mixing lightly but thoroughly. Lightly shape into four ¾-inch thick patties.Moisten eight large basil sprigs with water; toss sprigs directly onto medium, ash-covered coals just before grilling patties. Place patties on grid directly over basil sprigs. Grill, uncovered, 13 to 15 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink color, turning occasionally.About two minutes before burgers are done, place rolls, cut sides down, around outer edge of grid. Grill until lightly toasted. During the last minute of grilling, top each burger with cheese slice.Spread pesto mayonnaise evenly over cut sides of rolls. Line bottom of each roll with lettuce leaf; top with burger, tomato slice, onion rings and basil sprig. Close sandwiches.Makes four servings.Cook's tip:To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off to form fine crumbs. Regular white bread can be substituted.

1½ pounds ground beef¼ cup finely chopped shallots3 tablespoons zinfandel, or other dry red wine2 teaspoons ground cumin¼ teaspoon ground red pepper4 pieces focaccia bread, about 4 inches wide, cut in half horizontally, or 4 onion rolls, split16 arugula leaves½ cup crumbled goat cheese

cup mayonnaise¼ cup chopped oil-packed sun-dried tomatoes

1 tablespoon chopped fresh thyme2 teaspoons chopped fresh oregano1 teaspoon salt1 teaspoon freshly ground black pepper

¼ cup Zinfandel, or other dry red wine2 tablespoons olive oil1 teaspoon freshly grated lemon peel4 large (about 3-inch diameter) portobello mushrooms, stems removedCombine sun-dried tomato mayonnaise ingredients in small bowl. Cover and refrigerate.Combine seasoning ingredients in small bowl. Set aside.Prepare portobello mushrooms. Whisk wine, oil, lemon peel and a tablespoon of seasoning mixture in small bowl until blended.Place mushrooms in glass dish. Pour marinade over mushrooms; turn mushrooms to coat. Set aside.Combine ground beef, shallots, wine, cumin, red pepper and remaining seasoning mixture in large bowl, mixing lightly but thoroughly. Lightly shape into four ¾-inch thick patties.Remove mushrooms from marinade; reserve marinade. Place mushrooms on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until tender, turning once and brushing with reserved marinade. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 13 to 15 minutes to medium (160 degrees) doneness, until not pink in center and juices show no pink color, turning occasionally. Remove; keep warm.Place bread, cut sides down, on grid. Grill until lightly toasted, about two minutes.Spread sun-dried tomato mayonnaise over cut sides of bread. Line each bottom bread piece with four arugula leaves; top with burger, mushroom and two tablespoons goat cheese. Close sandwiches.Makes four servings.