It is the time of year to get out the grill, if you haven’t already. Monday is the 4th of July. I am always amazed how fast it seems to come around and how fast the summer is going.

As usual every magazine has many articles on how to grill the perfect burger or anything else for that matter, and I read and try to produce every year a better burger. So if you want the perfect burger also, here are the usual tips.

Be gentle forming patties. Overworking makes them tough.

Don’t squash burgers as they cook—you will lose the juices.

Once your patties have pulled from the grill, it’s time to flip.

Let burgers rest a bit before eating so the juices redistribute.

This year for the 4th you may want to do pork, salmon, or the usual beef burger. These recipes will hopefully give you the best, if not the perfect burger of your choice.

From ‘Food Network Magazine,’ June 2011.

Perfect Beef Burgers:

Makes four burgers

1 ½ pounds, 80 percent lean ground beef chuck

Kosher salt and freshly ground black pepper

8 thin slices cheddar cheese (optional)

4 soft sesame buns, split

Bibb lettuce and sliced tomato, for topping

Sprinkle the ground beef evenly with ½ teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3-5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3-5 minutes; if desired, top each burger with two slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt the cheese.

Serve the patties on the buns; top with lettuce and tomato.

Perfect Pork Burgers:

Serves four (Bacon is the secret to perfect pork burgers—-it is the secret to lots of good food!)

5 slices bacon

1 clove garlic; minced

1 pound ground pork

Kosher salt and freshly ground black pepper

¼ teaspoon dried rubbed sage

Freshly ground pepper

4 potato buns, split

Unsalted butter, softened, for spreading

Coleslaw, for topping

Pulse the bacon and garlic in a food processor until coarsely ground.

Combine the ground pork, 1 teaspoon salt, ¼ teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands, Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5-6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4-6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.

Serve the patties on the buns; top with coleslaw.

The next one is not done on the grill.

Perfect Salmon Burgers:

Serves four (Chill fish burgers before cooking so they become firm and do not fall apart)

1 ¼ pounds center-cut salmon fillet, skin and pin bones removed

2 tablespoons Dijon mustard

1 tablespoon mayonnaise

1 tablespoon lemon juice

½ teaspoon grated lemon zest

Pinch of cayenne pepper

2 scallions, chopped

1 cup plus 2 tablespoons Panko (Japanese breadcrumbs)

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more for brushing

Four brioche buns, split

Tartar sauce and arugula, for topping

Cut three-quarters of the salmon into ¼-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, ½ teaspoon salt, and black pepper to taste. Gently mixed until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into four mounds on the parchment paper. With damp hands, pat into 4-inch-wide, ¾ -inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the broiler. Spread the remaining1 cup panko on a plate. Press both sides of the salmon patties in the pank. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3-4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3-4 minutes more. Transfer to a paper-lined towel plate to drain, season with salt.

Meanwhile, arrange the buns, cut-side-up, on a broiler pan and broil until toasted, 1-2 minutes. Serve the patties on the buns, top with tartar sauce and arugula.

Happy 4th everybody.