Looking to elevate your barbecuing prowess? Ground beef may be a classic for backyard burgers, but every now and then, a little variety is in order. So impress your guests with these equally tasty burgers, featuring alternative proteins such as chicken, turkey, shrimp, and pork, not to mention some meatless options. Accompanied by simple yet complementary sides like coleslaw and watermelon salad, these eclectic, beef-free burger offerings will undoubtedly be the talk of your next cookout.

Among the delightful options is a savory chicken burger suggested by F&W food editor Paige Grandjean. These juicy patties are glazed with tangy Buffalo sauce and crowned with a creamy, crispy slaw made from celery and crumbly blue cheese. Chef Dan Kluger goes in another direction with his hearty burgers comprising a blend of fresh-ground turkey and chicken. With each bite, you'll discover the punchy flavors of melted cheddar cheese and a zesty lemon-infused aioli.

Reaching into the realm of vegetable-based creations, we have a delectable recipe courtesy of former F&W food editor Kelsey Youngman. Her savory, satiating burgers are comprised of pearl barley, chickpeas, and mushrooms, bound together by panko breadcrumbs. Keeping it veggie are Chloe Coscarelli's crave-worthy burgers stuffed with brown rice, lentils, and walnuts. A slathering of homemade Thousand Island-inspired sauce – made using silken tofu – takes these plant-based patties to a whole new level.

F&W food editor Paige Grandjean suggests flavor-rich bison burgers topped with peppered bacon, crispy onions, and candied jalapeños. A smoky, slightly earthy seasoning catapults these patties to mouthwatering heights. If seafood is more your speed, try out a recipe from Paige Grandjean that replaces traditional beef with succulent shrimp, delicately held together with just enough panko.

For a global voyage, Paige Grandjean suggests burgers inspired by the Vietnamese sandwich featuring crispy pork patties, quick pickled veggies, and a chile-garlic mayo. Alternatively, cookbook author Steven Raichlen offers a tuna burger served with a zingy ginger-lemon mayonnaise that will become an instant summertime favorite.

Don't shy away from embracing bold flavors. Steven Raichlen leans into South Carolina barbecue for inspiration, working bacon into his pork burgers and crowning them with a honey-mustard sauce. Chef Edward Lee’s take on chicken burgers, seasoned with Old Bay, features crispy Cheddar cheese and pepper jelly. He serves his umami-packed pork burgers on pretzel buns, topped with Havarti cheese, kimchi, and pork rinds.

In an homage to Former First Lady Michelle Obama, chef Spike Mendelsohn crafted turkey burgers topped with caramelized onions and a unique blend of finely chopped celery and Granny Smith apples added right into the meat mixture for a hint of texture and sweetness.