List of hamburgers
This is a list of hamburgers. A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese, and condiments such as mustard, mayonnaise, ketchup, and relish. There are many types of hamburgers with significant variations.
|50/50 burger||California, United States||A half ground bacon, half ground beef burger patty developed by Scott Slater for Slater’s 50/50 restaurant. Another variety is half kangaroo meat and half bacon.|
|Angus burger||Angus cattle were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland, and are known as Aberdeen Angus in most parts of the world.||A hamburger made using beef from Angus cattle. The name "Angus burger" is used by several fast-food hamburger chains for one or more "premium" burgers; however, it does not belong to any single company. Pre-made frozen Angus burgers are increasingly available from retailers.|
|Australasian hamburgers||Australasia||Popular regional hamburger ingredients in Australia and New Zealand include canned beetroot and pineapple. Pictured is a burger with slices of canned beetroot within it.|
|Banquet burger||A hamburger with bacon and cheese is a "banquet burger", also known as a "bacon cheeseburger". Hamburgers with bacon but no cheese may be referred to as "bacon-burgers".|
|Barbecue burger||Prepared with ground beef, mixed with onions and barbecue sauce, and then grilled. Once the meat has been turned once, barbecue sauce is spread on top and grilled until the sauce caramelizes. The bread bun is buttered and also spread with a light layer of barbecue sauce, then toasted on the grill.|
|Bøfsandwich ||Denmark||The classic Danish take on a hamburger. It contains the hamburger elements of a cooked ground beef patty placed inside a sliced bread roll. Bøfsandwiches are typically sold from hotdog stands, traditional fastfood establishments, and in later years some traditional Danish restaurants have also started serving gourmet versions.|
|Butter burger||This burger was most likely first served in 1936 at Solly's Grille in Milwaukee||In the Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty or with a pat of butter on top of the burger patty.|
|Buffalo burger||Prepared with meat from the American Bison, buffalo burgers have less cholesterol, less fat, and fewer calories than beef hamburgers and chicken hamburgers. The American Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef.|
|California burger||In portions of the Midwest and East coast, a hamburger served with lettuce, tomato, and onion is referred to as a "California burger." However, in the Western U.S., a "California" burger most often consists of a normal cheeseburger, with the addition of guacamole or avocado and bacon.|
|Carolina burger||In portions of the Carolinas, a Carolina-style hamburger "with everything" may be served with cheese, chili, onions, mustard, and cole slaw. Common in local restaurants in the Carolinas, it is also periodically offered at Wendy's restaurants as the Carolina Classic.|
|Cheeseburger||A cheeseburger is a hamburger accompanied with melted cheese. The term itself is a portmanteau of the words "cheese" and "hamburger." The cheese is usually sliced, then added a short time before the hamburger finishes cooking to allow it to melt. In fast food restaurants, the cheese that is added to a cheeseburger is typically American cheese, but there are many other variations. Mozzarella, blue cheese, Swiss cheese, pepper jack, and especially cheddar are popular choices.|
|Chili burger||Thomas M. "Ptomaine Tommy" DeForest appears to have developed the chili burger in the 1920s.||Consists of a hamburger, with the patty topped with chili con carne.|
|Curry burger||A curry burger is a variant of the American hamburger that is seasoned with curry. Made with ground beef, chicken, or lamb, it is typically seasoned with curry powder, as well as yogurt, onions, green peppers, and other spices, and then served on a traditional hamburger bun.|
|Green chile burger||Owl Bar and Grill in San Antonio, New Mexico, circa 1945 ||Green chile burger is topped with Roasted New Mexico chiles. Many places around New Mexico serve variations of this burger.|
|Hamdog||Chandler Goff, the owner of Mulligan's, a suburban bar in Decatur, Georgia, invented the hamdog in February 2005.||An American dish that consists of a hot dog that is wrapped in a beef patty, deep-fried, covered with chili, a handful of French fries, and a fried egg.|
|Hawaii burger||Topped with pineapple and often teriyaki sauce (from the Japanese-American culture).|
|Jucy Lucy||Two bars on the same street in South Minneapolis both claim to have invented the sandwich: Matt's Bar and the 5-8 Club.||A cheeseburger that has the cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty.|
|Kimchi burger||It has been stated that Uncle Joe's Hamburger of Seoul, South Korea was the inventor of the kimchi burger.||A hamburger that includes kimchi in its preparation.|
|Luther Burger||The origin is disputed. According to legend, the burger was named for and was a favorite (and possible invention) of singer, songwriter and record producer Luther Vandross. The Daily Telegraph reported that Mulligan's, a suburban bar in Decatur, Georgia, may be progenitor of the burger when the owner substituted the doughnuts when running out of buns.||A hamburger or cheeseburger prepared with one or more glazed doughnuts in place of the bun.|
|Naan burger||Made with naan bread, naan burgers, the use of flatbread creates a taste experience different from hamburgers made with bread.|
|Pastrami Burger||A trend started at Crown Burgers of Utah in 1978 & which they call the Crown Burger||A burger with cheese and thin-sliced pastrami on top|
|Patty melt||A hamburger sandwich consisting of a ground beef patty, pieces of sautéed or grilled onion and Cheddar or Swiss cheese between two slices of bread (traditionally rye, though sourdough is sometimes substituted).|
|Rice burger||Created in Japan by MOS Burger||A style of hamburger in which the bun is a compressed cake of rice. The MOS Burger fast-food restaurant chain introduced the rice burger in 1987, and it has become a popular food item in East Asia.|
|Salmon burger||A fishcake made mostly from salmon in the style of a hamburger. Salmon burgers are especially common in Alaska where they are routinely offered as an alternative to beef hamburgers.|
|Slider||The term, when used in reference to a small hamburger, refers to a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. According to the earliest citations, the name originated aboard U.S. Navy ships, due to the way greasy burgers slid across the galley grill while the ship pitched and rolled. Other versions claim the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you; or because their small size allows them to "slide" right down your throat in one or two bites. White Castle trademarked the spelling variant "Slyder" and used it between 1985 and 2009.||Primarily refers to small hamburgers, but can also cover any small sandwich served on a slider roll.|
|Slopper||The slopper originated in 1965 or earlier in Pueblo, Colorado; however, the exact restaurant is disputed. Some say that it was created at Coors Tavern while others argue that it originated at Star Bar.||A slopper is a cheeseburger, or hamburger served open-faced and smothered in red chile, or green chile (aka chile verde or green chile sauce). Sloppers generally include grilled buns and are often topped with freshly chopped onions. Eating a slopper is no easy task. The use of a fork or spoon is essential, but a fork & knife, or fork & spoon combination is recommended.|
|Slugburger||Northeast Mississippi||A traditional southern delicacy found in northeast Mississippi, particularly Corinth. Consisting of a patty made from a mixture of beef or pork and an inexpensive extender such as soybeans, it is deep fried in oil. It is typically served on a bun with mustard, pickles, onion, and in some places with a side of French fries.|
|Steak burger||Typically prepared with ground, sliced or minced beefsteak meat. Additional meats are also used.|
|Teriyaki burger||The origin is disputed. Some sources state it as a Japanese invention, while others list an origin amongst Japanese-Americans in Hawaii.||Teriyaki burger (テリヤキバーガー?) refers to a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty.|
|Veggie burger||A veggie burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, textured vegetable protein, seitan (wheat gluten), Quorn, beans, grains or an assortment of vegetables, which are ground up and formed into patties.|
- History of the hamburger
- History of the hamburger in the United States
- List of beef dishes
- List of hamburger restaurants
- List of steak dishes
- List of sandwiches
- Cooking wizardry for kids, Margaret Kenda, Kenda & Williams, Phyllis S. Williams, Contributor Phyllis S. Williams, Barron's Educational Series, 1990 ISBN 0-8120-4409-6, ISBN 978-0-8120-4409-6 page 113 
- Encyclopaedia Britannica 15th Ed. Vol.10 p.1280
- "Fed: Tough to swallow inflationary hamburgers". Australian Associated Press General News (Australian Associated Press). 2006-07-26.
- Hay, Donna (2002-11-24). "The new burger". Sunday Herald Sun (The Herald and Weekly Times).
- Kates, Joanne (September 10, 2012). "M:brgr offers up side of hubris with overcooked fare". The Globe and Mail. Retrieved March 15, 2013.
- (Danish) Gastromands nytårskur: Bøfsandwich med SOVS | Gastromand.dk
- Lapetina, Adam (August 10, 2014). "The 16 essential regional burger styles in America". thrillist. Retrieved February 5, 2015.
- Sheridan, Dick (15 June 1999). "Buffalo Meat Makes Comeback". Daily News (New York). Retrieved 25 November 2011.
- Duffy, Gillian (June 23–30, 1997). "Where's The Beef?". New York: 99. Retrieved 25 November 2011.
- Murrell, Duncan (June 2011). "Burger, with Everything". Our State. Retrieved December 7, 2012.
- "Wendy's Brings Back a Regional Classic". Herald-Journal. February 12, 2006. Retrieved December 7, 2012.
- Grace, Roger. "Old Menus Tell the History of Hamburgers in L.A.". Metropolitan News-Enterprise. Retrieved 1 September 2015.
- Butel, Jane (2008). Chili Madness: A Passionate Cookbook. Workman. p. 103. ISBN 9780761147619. Retrieved December 4, 2012.
- Shopsin, Kenny; Carreño, Carolynn (2008). Eat Me: The Food and Philosophy of Kenny Shopsin. Random House. pp. 167–. ISBN 9780307264930. Retrieved December 4, 2012.
- Sauceman, Fred William. The Place Setting: Timeless Tastes of the Mountain South, p. 148-49 (2006)
- "It's a deep-fried train wreck, but I can die happy". The Atlanta Journal-Constitution (NewsBank). April 21, 2005. Retrieved August 11, 2010.
- Jay Boller & Justin Flower, Burger Battle Minnesota Daily, March 2008.
- Ritzer, G. (2011). The McDonaldization of Society 6. SAGE Publications. p. 202. ISBN 978-1-4129-8012-8. Retrieved October 1, 2015.
- Ritzer, George; Malone, Elizabeth L. (Summer–Fall 2000). "Globalization Theory: Lessons from the Exportation of McDonaldization and the New Means of Consumption". American Studies 41 (2-3): 97–118.
In Seoul, competitors to McDonald's include Americana and Uncle Joe's Hamburger (the inventor of the kimchi burger featuring an important local condiment - spicy pickled cabbage). ...(subscription required)
- Editors, L.F. (2014). The Burger: An Action-Packed Tasty Adventure. Parragon Books. p. 139. ISBN 978-1-78186-242-1.
- Mikkelson, Barbara; Mikkelson, David P. (2005-03-03). "Luther Burger". Urban Legends Reference Pages. San Fernando Valley, California, United States. Archived from the original on 2010-10-19. Retrieved 2010-10-19.
- Leonard, Tom (2009-10-06). "Craz-E Burger: Americans embrace 1,500 calorie doughnut burger". The Daily Telegraph (London, England, UK: Telegraph Media Group). ISSN 0307-1235. OCLC 49632006. Archived from the original on 2010-10-30. Retrieved 2010-10-30.
Calorie-comfortable Americans have found the perfect rejoinder to the healthy eating lobby - the doughnut burger.
- Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 - Google Books
- Matthew Amster-Burton, "Rice Burgers: The Ultimate Fast Food", Gourmet, December 11, 2008.
- Pradyumna Karan, Japan in the 21st Century: Environment, Economy, and Society (University Press of Kentucky, 2010), ISBN 978-0813127637, p. 229. Excerpts available at Google Books.
- Jim DuFresne; Greg Benchwick; Catherine Bodry (2009), Alaska, ISBN 978-1-74104-762-2
- Slider or Slyder (mini-hamburger). Barry Popik, February 14, 2008.
- Keith Plocek (February 21, 2008). Sliders, Rollers and Monkey Dicks. Houston Press.
- "US Trademark #74384698". United States Patent and Trademark Office. Retrieved 7 June 2010.
IC 030. US 046. G & S: prepared sandwiches for consumption on or off the premises. FIRST USE: 1993-03-14. FIRST USE IN COMMERCE: 1993-03-14
- Media related to Hamburgers at Wikimedia Commons