These recipes are from “Burgers: Fifty Recipes Celebrating an American Classic,” by Rebecca Bent:

Five-Cheese Burger With Pears

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1-2 tablespoons olive oil, for grill or skillet

1/4 cup crumbled Gorgonzola cheese

1/4 cup grated fontina cheese

1/4 cup grated pecorino Romano cheese

1/2 cup grated mozzarella cheese

1/2 cup ricotta cheese

2 pounds ground beef round or chuck

1 teaspoon salt, kosher preferred

1/4 teaspoon freshly ground black pepper

1 teaspoon finely chopped fresh oregano

1 pear

4 sourdough rolls, split and toasted

Optional: 1/4 cup walnuts, ground or finely chopped

Wipe down grate or skillet with olive oil before heating over medium-high heat.

In medium bowl, combine Gorgonzola, fontina, pecorino and mozzarella.

Stir to combine. Fold in ricotta. Set aside.

In large bowl, combine beef, salt, pepper and oregano. Mix with hands. Divide into 4 patties at least 1-inch thick. Cook burgers about 4 minutes per side on grill, or 4 1/2 minutes per side on grill; 2 to 3 minutes before end of cooking, top burgers with cheese. Use ice cream scoop to scoop up about 3 tablespoons cheese for each burger. Flatten slightly with spatula and cover for remainder of cooking time to melt cheese.

Core and slice pear. Place burger cheese-side up on bottom portion of toasted sourdough bun. Place pear slices on top of cheese and sprinkle with walnuts, if desired.

Top with second half of bun and serve. Yield: 4 servings.

Nutritional information (per serving without bun): Calories, 1,120 (60 percent from fat); fat, 75.2 grams; protein, 52.1 grams; carbohydrates, 59.2 grams; fiber, 0.8 grams; sodium, 1,780 milligrams; calcium, 250 milligrams.

Big, Juicy Herb-butter Burger

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For herb butter:

4 cloves roasted garlic, peeled, mashed; see cook’s notes

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh oregano

4 tablespoons softened unsalted butter

For burger:

1-2 tablespoons olive oil, for grate or skillet

2 pounds ground beef round

1 pinch salt, kosher preferred

1 pinch freshly ground black pepper

Cook’s notes: Cut pointed end off whole head of garlic (to reveal fleshly portion of each clove). Place cut side up in a cupped piece of heavy aluminum foil. Top with about 3 tablespoons olive oil. Roast in 375-degree oven 30 minutes. When cool enough to handle, squeeze bulb to remove cloves. (Save remaining cloves for other use; refrigerate airtight or freeze for longer storage.)

In small bowl or ramekin, combine garlic, herbs and butter; stir to combine and refrigerate 30 minutes.

Wipe down grate or skillet with olive oil before heating over medium-high heat.

In medium bowl, combine ground beef, salt and pepper. Mix with hands and form into 8 patties. Create small crater in center of 4 patties, leaving about 1/4-inch border. Place generous tablespoon of butter mixture in center of each crater. Top with second patty and pinch seams to seal. Make sure stuffing is completely covered.

Cook burgers about 5 minutes each side on grill, or 5 1/2 minutes per side in skillet. Turn carefully so they don’t break open. If desired, serve on toasted, buttered buns.

Yield: 4 servings.

Nutritional information (per serving without bun): Calories, 585 (58 percent from fat); fat, 38 grams; protein, 26 grams; carbohydrates, 9 gram; fiber, 0.8 grams; sodium, 510 milligrams; and calcium, 125 milligrams.

Chocolate-Encrusted Cranberry Burgers

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For crust:

1/4 teaspoon salt, kosher preferred

2 packages (about 1.25 ounces each) powdered hot chocolate mix, such as Hershey’s

1/2 cup light brown sugar; see cook’s notes

1 pinch chili powder, or 1 tablespoon if you like a spicy kick

For burger:

1-2 tablespoons olive oil, for grill grate

1 cup canned whole-berry cranberry sauce, divided use

2 pounds ground beef chuck

1/4 cup finely chopped fresh mint leaves

1 teaspoon salt, kosher preferred

1/2 teaspoon freshly ground black pepper

4 sourdough rolls, sliced and toasted

Cook’s notes: Because there is brown sugar in the coating, it is important to grill outdoors because there are bound to be flare-ups. Do not cook in skillet; sugar will burn.

Blend all crust ingredients in large, shallow bowl or pie pan. Wipe down grate or skillet with olive oil before heating over medium-high heat.

Mash half of cranberry sauce and strain off liquid; discard liquid. In separate bowl, combine ground beef, mint, mashed (strained) cranberry sauce, salt and pepper. Mix with hands and form into 4 equal patties about 1 inch thick. Place 1 burger at a time in crust mixture and turn to coat opposite side. They should be completely coated and no beef visible through coating. Set aside 5 minutes.

Grill over medium-high heat about 4 minutes per side. Serve on split toasted sourdough rolls with remaining cranberry sauce on top of each burger.

Yield: 4 servings.

Nutritional information (per serving without bun): Calories, 590 (52 percent from fat); fat, 34 grams; protein, 24 grams; carbohydrates, 47 grams; fiber, 0.8 grams; sodium, 495 milligrams; calcium, 95 milligrams.