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Balkan Burgers

Pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany, Chicago as well as Queens. (Photo: Evan Sung for The New York Times)

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McBitty's Bean Burgers

McBitty's black bean burger

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T-Bone Steak Burger

The French butcher Yves-Marie Le Bourdonnec considers the T-bone to be the best steak to grind for burgers. This is his recipe. (Photo: Ed Alcock for The New York Times)

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Creamy Corn Pasta With Basil

Whole sautéed corn kernels add texture and depth to the sauce. (Photo: Andrew Scrivani for The New York Times)

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Shrimp Burgers

A shrimp burger is simply a cake of shrimp and seasonings served on a bun, with lettuce, tomato and tartar sauce. These concentrate the sweet essence of shellfish and complement it with semisweet seasonings like parsley, onion and celery. They are easy to prepare, and they bring the warmth of a summer beach picnic indoors. (Photo: Andrew Scrivani for The New York Times)

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Turkey Burgers

NYT Cooking: Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.

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Grits and Shrimp

This recipe serves two as a main course and is ready in under 30 minutes. (Photo: Ruby Washington/The New York Times)

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