May is National Hamburger Month! While there may be limitations on how to enjoy burgers due to the laws of kashrut, it just means Jews have to get a little more creative. From classics and twists on all-beef burgers to turkey and plant-based options, there are plenty of delicious ways to celebrate this holiday, which kicks off the summer burger season.

“We grill a lot during the summer in my house, so having a low-fuss, delicious hamburger recipe is a must,” Jessie-Sierra Ross, founder of Straight to the Hips, Baby and author of “Seasons Around the Table,” told The Journal. “A lot of cooks mix tons of different flavorings and several types of beef into their burgers, but sometimes simplifying is the key to the best flavor.”

Ross’ recipe uses basic pantry spices and high-quality 85% fat ground beef to let the meat shine. “The patties come out juicy and perfectly seasoned, ready for all of your favorite toppings,” she said.

My Favorite Burger

8 patties

1 Tbsp kosher salt

2 tsp garlic powder

2 tsp dried parsley

1 tsp onion powder

1 tsp smoked paprika

1/4 tsp freshly ground pepper

1 Tbsp Worcestershire sauce

1 egg

2 ½ pounds organic 85% fat ground beef

1. In a large mixing bowl, combine the salt, dried spices and Worcestershire sauce. Add the egg and lightly beat.

2. Add the ground beef and mix thoroughly by hand.

3. Using a kitchen scale, measure out about 1/3 of a pound of the ground beef mixture and form into a loose ball (roughly a handful). Flatten into the desired size for your hamburger buns and make a small indent with your thumb in the middle. This helps the burger maintain its shape during cooking. Place on a large plate or a wax paper-lined cutting board.

4. Repeat until you have 8 patties.

Grill to your desired temperature (medium-rare is recommended) and top with your favorite burger fixings!

“There’s something deeply nostalgic and universal about a burger,” chef Olivia Ostrow, Owner, Maison Ostrow/Maison Baguette, told The Journal. “It’s comfort food, celebration food, late-night food and family food.”

As a French chef, Ostrow has reinterpreted the burger through her own lens. “[It has] richer flavors, more intentional textures, and balance in every bite,” she said.

Maison Baguette Wagyu Burger

1 large onion, thinly sliced

2 Tbsp olive oil

Maison secret sauce (or your favorite sauce)

2 pounds kosher Wagyu ground beef

Kosher salt

Freshly ground black pepper

4 artisan baguettes or demi baguettes

Dill pickles, sliced

Hand-cut fries (fresh and crispy)

1. Caramelize the onions: In a pan over medium-low heat, cook the sliced onions in olive oil for about 25 minutes, stirring occasionally, until deeply golden and soft. Set aside.

2. Prepare the sauce: Place sauce in a bowl and refrigerate while preparing the burgers.

3. Form the patties: Divide the Wagyu beef into four equal portions and gently shape into patties. Season generously with kosher salt and black pepper.

4. Cook the burgers: Heat a cast-iron pan or grill until very hot. Cook the burgers for 3–4 minutes per side, depending on desired doneness. Remove from heat and let rest for a few minutes.

5. Toast the bread: Lightly toast the baguettes until warm and slightly crisp.

6. Assemble: Spread a generous amount of sauce on both sides of the baguette. Add the Wagyu patty, caramelized onions, pickles and a handful of crispy fries directly inside the baguette.

7. Serve: Serve immediately, while warm and crispy.

For those seeking a healthier option, look no further than Dawn Lerman’s turkey burger.

“It’s a classic burger rebooted with fiber and superfoods,” Lerman, a nutritionist and author of “My Fat Dad: A Memoir of Food, Love, and Family, With Recipes,” told The Journal.

Zucchini keeps the burgers juicy, while adding fiber and without changing the flavor, while sumac delivers anti-inflammatory benefits. “As a nutritionist, I’m passionate about creating delicacies with ingredients that support your body, keep you full longer and nourish you without sacrificing flavor,” she said. “Growing up, my 450-pound ad man father could sell America anything crispy, creamy or covered in sauce, while I was usually in the kitchen trying to come up with a healthier version of whatever he craved.”

High Fiber, High Protein Turkey Burger

Adapted from “My Fat Dad”

For the burger:

1 pound organic dark meat ground turkey

1 small zucchini, grated and squeezed dry

2 Tbsp finely diced onion

1 garlic clove, minced

1 Tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp sumac

Salt and black pepper

Olive oil spray

For the sauce:

1/4 cup plain Greek yogurt

1 Tbsp ketchup

1 tsp Dijon mustard

Splash of pickle juice

1. In a bowl, combine turkey, zucchini, onion, garlic, Dijon, Worcestershire, sumac, salt and pepper and form into 4 patties.

2. Grill or cook in a skillet over medium heat for about 5 to 6 minutes per side until cooked through.

3. Stir together the sauce ingredients and serve on a whole grain bun, lettuce wrap or collard wrap.

If you want to go totally meatless, Lerman has that covered too.

In this recipe, nutritional yeast and sunflower seeds add crunch, plant protein and B-vitamins, while turmeric delivers anti-inflammatory and antioxidant benefits.

“Coming of age in Greenwich Village in the 1970s, one corner sold fries and egg creams while the other sold sprouts, grains and health food staples,” Lerman said. “When my 450-pound ad man dad thought going vegetarian might help his waistline, I came up with this hearty meatless burger that is still a favorite … with both my nutrition clients and my family.”

A Hearty Healthy Meatless Burger

1 block extra firm tofu, pressed

1/2 cup rolled oats

1 carrot, grated

2 scallions, sliced

1 Tbsp low sodium tamari

1 tsp sesame oil

2 Tbsp nutritional yeast

2 Tbsp sunflower seeds

1 tsp turmeric

Black pepper

Olive oil spray

Sauce

2 Tbsp tahini

Juice of 1 lemon

Warm water to thin

Pinch of salt

1. Crumble tofu into a bowl, mashing half slightly for texture. Add oats, carrot, scallions, tamari, sesame oil, nutritional yeast, sunflower seeds, turmeric and pepper and form into patties.

2. Chill for 20 minutes.

3. Cook in a lightly oiled skillet for about 4 to 5 minutes per side until crisp and golden. Stir together the sauce ingredients and drizzle over the burgers.

4. Serve on a sprouted or whole grain bun, lettuce wrap or collard wrap with avocado, sprouts and tomato.