How about cooking up some juicy burgers to celebrate our nation’s birthday?

The traditional ground beef patty on a sesame seed bun is just one way to make a burger. These days burgers are also made with vegetables, turkey or bison, and with an endless variety of toppings and condiments.

However you enjoy them, here are ways to build your burger.

Juicy Steakhouse Burgers

• Vegetable oil to coat grill
• 2 slices white bread, crusts removed, cut into 1/4-inch pieces
• 1/3 cup low-fat milk
• 2-1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 3 cloves garlic, minced
• 1-1/2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 3 pounds lean ground beef (85 percent lean)
• 3 stalks green onions, finely sliced
• 10 brioche buns
• Lettuce, tomatoes, cheese for toppings (optional)

Using a paper towel soaked in vegetable oil, grease grill rack. Heat grill to high.

In a large bowl, mash bread and milk together with a fork to form a chunky paste. Add salt, pepper, garlic, Worcestershire sauce and ketchup; mix well. Add ground beef and green onions. Break meat up with your hands, gently mixing until just combined. Do not over-mix.

Divide mixture into 10 equal portions and form into loose balls. Flatten into 3/4-inch-thick patties.

Grill burgers, covered, until browned on the first side, 2-4 minutes. Flip and continue to cook a few minutes longer, to desired doneness.

Toast buns on grill, if desired. Serve burgers on buns with desired toppings. Serves 10.

Approximate nutritional information, per serving (not including garnishes): 470 calories, 22 g total fat, 9 g saturated fat, 115 mg cholesterol, 1,000 mg sodium, 35 g carbohydrate, no fiber, 7 g sugar, 31 g protein.

Bacon Portobello Mushroom Burgers

• 4 portobello mushrooms, stems removed
• 4 slices cheddar cheese
• BBQ Ketchup (see note)
• 4 ciabatta rolls, toasted
• 8 slices bacon, cooked crisp
• 4 fried eggs over easy
• Arugula and sliced tomatoes for toppings
• >> Marinade:
• 1/4 cup balsamic vinegar
• 2 tablespoons low-sodium shoyu
• 2 tablespoons Dijon mustard
• 1/3 cup olive oil
• Crushed red pepper flakes, to taste
• Pepper, to taste

In a large zip-top bag, combine marinade ingredients. Add mushrooms, toss to coat; marinate 1 hour.

Heat grill or grill pan to high. Grill mushrooms until lightly charred, 3-5 minutes. Flip and grill an additional 3-5 minutes. Add cheese in the last minute.

Spread BBQ Ketchup on 1 side of each roll. Stack bottom half with a mushroom burger, bacon and egg, then top with arugula, tomatoes and top half of roll. Serves 4.

Note: To make BBQ Ketchup combine 1/4 cup ketchup, 1/4 cup barbecue sauce and 1 teaspoon smoked paprika. Makes 1/2 cup.

Approximate nutritional information, per serving: 850 calories, 46 g total fat, 13 g saturated fat, 240 mg cholesterol, 1,800 mg sodium, 78 g carbohydrate, 2 g fiber, 14 g sugar, 32 g protein.

Grass-Fed Bison Avocado Burgers

• 2 pounds ground bison (available at some grocery stores)
• 2/3 cup shallots, finely diced
• 1/2 cup green onions, sliced
• 2 tablespoons liquid amino acids
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 4 teaspoons fresh thyme
• Sea salt and black pepper, to taste
• 8 sourdough rolls
• 8 Manoa lettuce leaves
• 1 whole avocado, peeled and sliced
• 1 large tomato, sliced

In a medium bowl, combine meat, shallots, green onions, amino acids, mustard, garlic, thyme, salt and pepper. Form 8 patties. Chill about 20 minutes to firm up.

Grill over high heat until cooked to medium. Serve hot on sourdough rolls topped with lettuce, avocado and tomato. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 480 calories, 15 g total fat, 5 g saturated fat, 75 mg cholesterol, 800 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g sugar, 37 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.