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.
Hamburgers
| Name | Image | Origin | Description |
| 50/50 burger | California, United States | 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. | |
| Aussie Burger/Kiwiburger | Australasia | Popular regional hamburger ingredients in Australia and New Zealand include canned beetroot, pineapple and a fried egg. Pictured is a burger with slices of canned beetroot within it. | |
| Bacon cheeseburger | An A&W Restaurants store in Lansing, Michigan in 1963 | Hamburger with bacon and cheese is a bacon cheeseburger, which became an official menu item at an A&W Restaurant owned by Dale Mulder in Lansing, Michigan in 1963. 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 | 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 | 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 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 | North Carolina, United States | 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 | 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 | |
| Cuban Frita | Miami, Florida. The burger originated in Havana, Cuba, the recipe moved to Miami during the Cuban Revolution in 1959. | Burger seasoned with onion, garlic, paprika, and cumim, grilled with a signature hot sauce, topped with potato sticks and ketchup, in a Cuban bread roll. | |
| Green chile burger | Owl Bar and Grill in San Antonio, New Mexico, circa 1945 | Burger topped with Roasted New Mexico chiles. Many places around New Mexico serve variations of this burger. | |
| Hamdog | Invented in 2004 by Australian Mark Murray and patented in 2009. The Hamdog received global media recognition in late 2016 as the world's only patented and trademarked burger. | Australian invention that consists of a special combination hamburger and hotdog bun. A meat patty is split in half and has a sausage run through the middle. It is then topped just as a conventional burger. | |
| Hawaii burger | Topped with pineapple and often teriyaki sauce | ||
| 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 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. | Hamburger or cheeseburger prepared with one or more glazed doughnuts in place of the bun | |
| Pastrami burger | Trend started at Crown Burgers of Utah in 1978 | A burger with cheese and thin-sliced pastrami on top | |
| Patty melt | Hamburger sandwich consisting of a ground beef patty, pieces of sautéed or grilled onion and Cheddar or Swiss cheese between two slices of bread. | ||
| Rice burger | Created in Japan by MOS Burger | 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 | 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 | 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. | Cheeseburger, or hamburger served open-faced and smothered in red chile, or green chile. 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 | Traditional southern delicacy found in northeast Mississippi, particularly Booneville and 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. | ||
| Steamed cheeseburger | Mainly available in central Connecticut. It is believed to have been invented at a restaurant called Jack's Lunch in Middletown, Connecticut in the 1930s. | Instead of being fried in a pan or grilled on a grill, a steamed cheeseburger is steamed in a stainless-steel cabinet containing trays that hold either a hamburger patty or a piece of cheese. This method of cooking makes the fats in the meat melt away, resulting in a moist, juicy burger which is then put on a bun and covered with the melted cheese. Various customary toppings can then be added to the burger. | |
| Teriyaki burger | The origin is disputed. Some sources state it as a Japanese invention, while others list an origin among Japanese-Americans in Hawaii. | Teriyaki burger refers to a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty. | |
| Veggie burger | Veggie burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, textured vegetable protein, seitan, Quorn, beans, grains or an assortment of vegetables, which are ground up and formed into patties. |