Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese

Heat ½ cup vegetable oil and 3 thinly sliced shallots in a medium saucepan over high heat; cook, stirring frequently, until the shallots are golden, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate, season with table salt, and let drain until crisp, about 5 minutes. (The cooled shallots can be stored at room temperature in an airtight container for up to 3 days.) Follow the recipe for Juicy Pub-Style Burgers, topping each burger with 1 ounce crumbled blue cheese before transferring to the oven. Top with Pub-Style Burger Sauce and the crispy shallots just before serving.

Juicy Pub-Style Burgers with Peppered Bacon and Aged Cheddar

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Arrange 6 bacon slices on a rimmed baking sheet and sprinkle with 2 teaspoons coarsely ground pepper. Place a second rimmed baking sheet on top of the bacon and bake until the bacon is crisp, 15 to 20 minutes. Transfer the bacon to a paper towel–lined plate and cool. Cut the bacon in half crosswise. Follow the recipe for Juicy Pub-Style Burgers, topping each burger with 1 ounce grated aged cheddar cheese before transferring to the oven. Top with Pub-Style Burger Sauce and the bacon just before serving.

Juicy Pub-Style Burgers with Sautéed Onions and Smoked Cheddar

Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until just smoking. Add 1 thinly sliced onion and ¼ teaspoon table salt; cook, stirring frequently, until softened and lightly browned, 5 to 7 minutes. Follow the recipe for Juicy Pub-Style Burgers, topping each burger with 1 ounce grated smoked cheddar cheese before transferring to the oven. Top with Pub-Style Burger Sauce and the onion just before serving.

Juicy Pub-Style Burgers with Pan-Roasted Mushrooms and Gruyère

Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until just smoking. Add 10 ounces thinly sliced cremini mushrooms, ¼ teaspoon table salt, and ¼ teaspoon pepper; cook, stirring frequently, until browned, 5 to 7 minutes. Add 1 minced shallot and 2 teaspoons minced thyme and cook until fragrant. Remove the skillet from the heat and stir in 2 tablespoons dry sherry. Follow the recipe for Juicy Pub-Style Burgers, topping each burger with 1 ounce grated Gruyère cheese before transferring to the oven. Top with Pub-Style Burger Sauce and the mushrooms just before serving.