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.[1] There are many types of hamburgers with significant variations.

A homemade gourmet hamburger with bacon

Hamburgers
NameImageOriginDescription
50/50 burgerCalifornia, United StatesHalf 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 burgerAngus cattle were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland,[2] 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/KiwiburgerAustralasiaPopular regional hamburger ingredients in Australia and New Zealand include canned beetroot, pineapple and a fried egg.[3][4][5] Pictured is a burger with slices of canned beetroot within it.
Bacon cheeseburgerAn A&W Restaurants store in Lansing, Michigan in 1963Hamburger 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.[6][7] Hamburgers with bacon but no cheese may be referred to as bacon burgers.
Banquet BurgerToronto, CanadaCookstr credits Francis Deck as the inventor of this burger, stating its original name was the Forest Hill burger. [8] This burger is often served in two pieces, with the meat and cheese on a flat (bottom) bun and the vegetables on a round (top) bun.
Barbecue burgerPrepared 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.
BøfsandwichDenmarkClassic Danish take on a hamburger.[9] 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 burgerMost likely first served in 1936 at Solly's Grille in MilwaukeeIn 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.[10]
Buffalo burgerPrepared with meat from the American Bison,[11] 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.[12]
California burgerIn the Western U.S., a "California" burger most often consists of a normal cheeseburger, with the addition of guacamole or avocado and bacon.[10] In the Eastern U.S., a California Burger is traditionally a burger with lettuce, tomato, and raw onion. [13][14]
Carolina burgerNorth Carolina, United StatesIn portions of the Carolinas, a Carolina-style hamburger "with everything" may be served with cheese, chili, onions, mustard, and cole slaw.[15] Common in local restaurants in the Carolinas, it is also periodically offered at Wendy's restaurants as the Carolina Classic.[16]
CheeseburgerHamburger 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 burgerThomas M. "Ptomaine Tommy" DeForest appears to have developed the chili burger in the 1920s[17]Consists of a hamburger, with the patty topped with chili con carne[18][19][20]
Cuban FritaMiami, 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 cumin, grilled with a signature hot sauce, topped with potato sticks and ketchup, in a Cuban bread roll.
Green chile burgerOwl Bar and Grill in San Antonio, New Mexico, circa 1945[21]Burger topped with Roasted New Mexico chiles. Many places around New Mexico serve variations of this burger.[22]
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 burgerTopped with pineapple and often teriyaki sauce (from the Japanese-American culture)
Jucy LucyTwo bars on the same street in South Minneapolis both claim to have invented the sandwich: Matt's Bar and the 5-8 Club.[23]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[24][25] A hamburger that includes kimchi in its preparation[26]
Luther BurgerThe 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.[27] 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.[27][28]Hamburger or cheeseburger prepared with one or more glazed doughnuts in place of the bun
Oklahoma Onion BurgerOklahoma, United States of AmericaA smash burger that has a lot of thinly sliced yellow onions pilled on top of the ground beef before smashing. It was conceived of during The Great Depression in Western Oklahoma as a way for local Diners to extend a Diner's Beef supply. [29]
Pastrami burgerTrend started at Crown Burgers of Utah in 1978A burger with cheese and thin-sliced pastrami on top[10]
Patty meltHamburger 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 burgerCreated in Japan by MOS BurgerStyle of hamburger in which the bun is a compressed cake of rice.[30] The MOS Burger fast-food restaurant chain introduced the rice burger in 1987,[31][32] and it has become a popular food item in East Asia.
Salmon burgerFishcake 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.[33]
SliderVery 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.[34][35] 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.[36]Primarily refers to small hamburgers, but can also cover any small sandwich served on a slider roll
SlopperThe slopper originated in 1965 or earlier in Pueblo, Colorado; however, the exact restaurant is disputed.[37] Some say that it was created at Coors Tavern while others argue that it originated at Star Bar.[37]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.
SlugburgerNortheast MississippiTraditional 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.[10] It is typically served on a bun with mustard, pickles, onion, and in some places with a side of French fries.
Steak burgerTypically prepared with ground, sliced or minced beefsteak meat. Additional meats are also used.
Steamed cheeseburgerMainly 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.[38]
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 (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 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.

See also

References
  1. 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
  2. Encyclopædia Britannica 15th Ed. Vol.10 p.1280
  3. "Fed: Tough to swallow inflationary hamburgers". Australian Associated Press General News. Australian Associated Press. 2006-07-26.
  4. Hay, Donna (2002-11-24). "The new burger". Sunday Herald Sun. The Herald and Weekly Times.
  5. "The Aussie Burger". Woolworths Group Limited. 1997–2018. Retrieved August 6, 2018.
  6. Schneider, Jason (June 22, 2015). "14 things you didn't know about A&W restaurants". Thrillist. Retrieved May 18, 2017.
  7. Capella, Abby (February 1, 2016). "How the American hamburger has evolved over the years". Spoon University. Retrieved May 18, 2017.
  8. Sloan-McIntosh, Kathleen. "The Great Canadian Banquet Burger". Cookstr. Retrieved 6 November 2020.
  9. (in Danish) Gastromands nytårskur: Bøfsandwich med SOVS | Gastromand.dk
  10. Lapetina, Adam (August 10, 2014). "The 16 essential regional burger styles in America". thrillist. Retrieved February 5, 2015.
  11. Sheridan, Dick (15 June 1999). "Buffalo Meat Makes Comeback". Daily News. New York. Retrieved 25 November 2011.
  12. Duffy, Gillian (June 23–30, 1997). "Where's The Beef?". New York: 99. Retrieved 25 November 2011.
  13. http://www.gallopinghotdogs.com/burger-hot-dogs-cheesesteaks-chicken-sandwiches/
  14. https://www.tasteofhome.com/article/california-cheeseburger/
  15. Murrell, Duncan (June 2011). "Burger, with Everything". Our State. Retrieved December 7, 2012.
  16. "Wendy's Brings Back a Regional Classic". Herald-Journal. February 12, 2006. Retrieved December 7, 2012.
  17. Grace, Roger. "Old Menus Tell the History of Hamburgers in L.A." Metropolitan News-Enterprise. Retrieved 1 September 2015.
  18. Butel, Jane (2008). Chili Madness: A Passionate Cookbook. Workman. p. 103. ISBN 9780761147619. Retrieved December 4, 2012.
  19. Shopsin, Kenny; Carreño, Carolynn (2008). Eat Me: The Food and Philosophy of Kenny Shopsin. Random House. pp. 167–. ISBN 9780307264930. Retrieved December 4, 2012.
  20. Sauceman, Fred William. The Place Setting: Timeless Tastes of the Mountain South, p. 148-49 (2006)
  21. http://aht.seriouseats.com/archives/2011/10/how-the-owl-bars-green-chile-cheeseburgers-fueled-the-atom-bomb-scientists.html
  22. http://www.newmexico.org/green-chile-cheeseburger/
  23. Jay Boller & Justin Flower, Burger Battle Archived 2009-07-10 at the Wayback Machine Minnesota Daily, March 2008.
  24. Ritzer, G. (2011). The McDonaldization of Society 6. SAGE Publications. p. 202. ISBN 978-1-4129-8012-8. Retrieved October 1, 2015.
  25. 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. JSTOR 40643232. 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)
  26. Editors, L.F. (2014). The Burger: An Action-Packed Tasty Adventure. Parragon Books. p. 139. ISBN 978-1-78186-242-1.CS1 maint: extra text: authors list (link)
  27. 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.
  28. 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 2010-10-31. Retrieved 2010-10-30. Calorie-comfortable Americans have found the perfect rejoinder to the healthy eating lobby - the doughnut burger.
  29. Maria Yogada, "The Oklahoma Onion Burger is a National Treasure" From Food and Wine https://www.foodandwine.com/news/oklahoma-onion-burger-national-treasure
  30. Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 - Google Books
  31. Matthew Amster-Burton, "Rice Burgers: The Ultimate Fast Food", Gourmet, December 11, 2008.
  32. 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.
  33. Jim DuFresne; Greg Benchwick; Catherine Bodry (2009), Alaska, ISBN 978-1-74104-762-2
  34. Slider or Slyder (mini-hamburger). Barry Popik, February 14, 2008.
  35. Keith Plocek (February 21, 2008). Sliders, Rollers and Monkey Dicks. Houston Press.
  36. "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
  37. Navarro, Linda (August 19, 2005). "Try legendary slopper dish". The Gazette via Highbeam Research. Archived from the original on June 10, 2014. Retrieved 4 January 2013.
  38. https://www.qsrmagazine.com/news/connecticut-steamed-cheeseburger-king
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