| Name | Image | Origin | Description |
|---|
| 50/50 burger |  | California,United States | Half groundbacon, halfground beefburger patty developed by Scott Slater for Slater's 50/50 restaurant. Another variety is halfkangaroo meat and half bacon. |
| Afghani burger | | Afghanistan | Also known as theKabuli burger or theAyatollah Burger, an Afghanfast foodwrap consisting of a piece ofAfghan bread rolled aroundfrench fries, along withchutney and other condiments, vegetables, and oftensausages or other meat. |
| Angus burger |  | Aberdeen Angus cattle originate in the counties ofAberdeenshire andAngus in Scotland[2] | A hamburger made usingbeef 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 inAustralia andNew Zealand include cannedbeetroot,pineapple and afried egg.[3][4][5] Pictured is a burger with slices of canned beetroot within it. |
| Bacon cheeseburger |  | AnA&W Restaurants store inLansing, Michigan in 1963 | Hamburger with bacon and cheese is a bacon cheeseburger, which became an official menu item at anA&W Restaurant owned by Dale Mulder inLansing, Michigan, in 1963.[6][7] Hamburgers with bacon but no cheese may be referred to as bacon burgers. |
| Banquet burger | | Toronto,Canada | Cookbook author Kathleen Sloan-McIntosh credits Francis Deck as the inventor of this burger, stating its original name was the Forest Hill burger. Similar to a bacon cheeseburger, this burger is often served open-faced, with the hamburger patty, cheese, and bacon on a flat bottom bun next to the top rounded bun containing the lettuce, tomato, and onion slices. The ground beef contains black pepper, Worcestershire sauce, and grated onion. Condiments used are mayonnaise, mustard, ketchup, and dill pickles.[8] |
| Bøfsandwich |  | Denmark | ClassicDanish take on a hamburger.[9] It contains the hamburger elements of a cooked ground beef patty placed inside a slicedbread roll. Bøfsandwiches are traditionally sold from hotdog stands and other fast food establishments, but some traditional Danish restaurants have started serving gourmet versions. |
| Butter burger |  | Most likely first served in 1936 atSolly'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.[10] |
| Buffalo burger |  | New York | Prepared withmeat from theAmerican bison,[11] buffalo burgers have less cholesterol, less fat, and fewer calories than beef hamburgers and chicken hamburgers. TheAmerican Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef.[12] |
| California burger |  | California | In the Western U.S., a "California" burger most often consists of a normal cheeseburger, with the addition of bacon and eitherguacamole oravocado.[10] In the Eastern U.S., a California burger is traditionally a burger with lettuce, tomato, and raw onion.[13][14] |
| 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.[15] Common in local restaurants in the Carolinas, it is also periodically offered atWendy's restaurants as theCarolina Classic.[16] |
| Cheeseburger |  | United States | 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[17] | Consists of a hamburger, with the patty topped withchili con carne[18][19][20] |
| Chimichurris |  | Dominican Republic | Ground beef, chicken, or pork leg served on pan de agua and garnished with cabbage andsalsa rosa. |
| Chori burger |  | Merly's BBQ, a street food stall inBoracay,Philippines | AFilipinohamburger characteristically made withchorizo (longganisa) patties,banana ketchup,mayonnaise, andatchara, in addition to tomatoes and lettuce. It was first popularized by Merly's BBQ, a street food stall in the island ofBoracay in thePhilippines.[21] |
| Coconut burger | | Philippines | Also known assapal burger orniyog burger, this is aFilipinoveggie burger made with shredded coconut pulp (sapal), which are the by-products of traditionalcoconut milk extraction in Filipino cuisine.[22] |
| Fat Boy | | Greek burger restaurants inWinnipeg, Manitoba, in the 1950s. | The Fat Boy commonly consists of one or more patties, topped with a distinct chili sauce, quartered dill pickles, tomatoes, lettuce and a large amount of mayonnaise and mustard with fresh-cut fries. |
| Green chile burger |  | Historical creator is unclear; both the Owl Bar & Grill and the Buckhorn Tavern in San Antonio, New Mexico, were serving them circa 1945[23] | Burger topped with roasted New Mexico green chiles. Many places around New Mexico serve variations of this burger.[24][25] |
| Guber burger |  | The Wheel Inn Drive-In inSedalia, Missouri | Burger topped withpeanut butter[26][25] |
| 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. |
| Islak Burger |  | Taksim Square,Turkey | ATurkish street food composed of ahamburger soaked intomato sauce, served with amystery sauce. Popular aroundTaksim Square inTurkey. |
| Jucy Lucy |  | Two bars on the same street in SouthMinneapolis both claim to have invented the sandwich:Matt's Bar and the5-8 Club.[27] | 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[28][29] | A hamburger that includeskimchi in its preparation[30] |
| Louis' Lunch burger |  | A hamburger served at Louis' Lunch restaurant inNew Haven, Connecticut that claims to be the first restaurant to servehamburgers as well as the oldest operating hamburger restaurant in the United States.[31] | A hamburger made with ground steak made from a blend of five cuts of beef, vertically flame broiled, then served on two square pieces of toasted white bread.[32] |
| Luther Burger |  | The origin is disputed. According to legend, the burger was named for and was a favorite (and possible invention) of singer, songwriter andrecord producerLuther Vandross.[33]The Daily Telegraph reported that Mulligan's, a suburban bar inDecatur, Georgia, may be progenitor of the burger when the owner substituted the doughnuts when running out ofbuns.[33][34] | Hamburger or cheeseburger prepared with one or more glazeddoughnuts in place of the bun |
| Office Burger |  | Served at theFather's Office chain of gastropubs in Los Angeles, California. The Office Burger was called byEsquire one of the best burgers in the world.[35] | A burger ofdry-aged beef,blue cheese andGruyère cheese, caramelized onions, applewood bacon[36] compote and served on a toasted oblong shaped[37] French baguette.[38][39] Father's Office has a no-modification policy for the Office Burger that will not allow substitutions or add-ons of any kind such as ketchup.[40] |
| Oklahoma onion burger |  | Oklahoma, United States | A burger with a large amount of thinly sliced onions piled on top of the ground beef before smashing the patty into the grill to embed the onions in the beef. It was conceived of duringThe Great Depression inWestern Oklahoma as a way for localdiners to stretch ground beef.[41] |
| Olive burger |  | Lansing, Michigan | A burger topped with "olive sauce", a mixture of chopped green olives and mayonnaise. Most likely originating atWeston's Kewpee Sandwich Shop in the 1920s,[42] olive burgers are a popular local fast food burger in the Lansing metropolitan area.[25] |
| Pastrami burger |  | Popularized byCrown Burgers ofUtah in 1978. | A burger with cheese and thin-sliced pastrami on top,[10] commonly served at Greek burger restaurants in Utah.[43] |
| Patty melt |  | United States
| Hamburger sandwich consisting of a ground beefpatty, pieces of sautéed or grilledonion andCheddar orSwiss cheese between two slices ofbread (traditionallyrye, thoughsourdough is sometimes substituted). |
| Rice burger |  | Created inJapan byMOS Burger | Style of hamburger in which the bun is a compressed cake ofrice.[44] TheMOS Burgerfast-foodrestaurant chain introduced the rice burger in 1987,[45][46] and it has since become a popular food item inEast Asia. |
| Roujiamo |  | Shaanxi,China | Pork belly or abeef withspices, served in a bakedbun. Popular inShaanxi. |
| Salmon burger |  | United States | Fishcake made mostly fromsalmon in the style of a hamburger. Salmon burgers are especially common inAlaska where they are routinely offered as an alternative to beef hamburgers. |
| Slider |  | 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.[47][48] 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 one; or because their small size allows them to "slide" right down the throat in one or two bites.White Castle trademarked the spelling variant "Slyder" and used it between 1985 and 2009.[49] | 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 inPueblo, Colorado; however, the exact restaurant is disputed.[50] Some say that it was created at Coors Tavern while others argue that it originated at Star Bar.[50] | 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 and knife, or fork and spoon combination is recommended. |
| Slugburger |  | NortheastMississippi | Traditional southern delicacy found in northeastMississippi, particularlyBooneville andCorinth. The original recipe was made to help people extend their beef supply, by adding stale bread crumbs to the beef. The name comes from the burger originally costing 5¢, or a nickel (a "slug"). Today, a slugburger is a patty made from a mixture of beef or pork and an inexpensive extender such assoybeans or soy flour, 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. |
| Smash burger |  | United States | For the patty, a ball of ground beef is pressed firmly onto a hot griddle or skillet, creating a thin patty with crisp edges and a browned surface.[51][52] |
| Steak burger |  | United States | Typically prepared with ground, sliced or mincedbeefsteak meat. Additional meats are also used. |
| Steamed cheeseburger |  | Mainly available in centralConnecticut. It is believed to have been invented at a restaurant called Jack's Lunch inMiddletown, Connecticut in the 1930s. | Instead of being fried in a pan or grilled on a grill, asteamed 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.[53] |
| Tempeh burger |  | Indonesia | Vegetarian hamburger variant withtempeh (Indonesian fermented soybean cakes) as its main ingredient. |
| Teriyaki burger |  | According toGeorge Motz, the burger has Japanese origins. It is popular in Hawaii.[25] | Teriyaki burger (テリヤキバーガー) refers to a variety ofhamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty.[25] |
| Veggie burger |  | United States,Canada,Mexico | Veggie burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such astofu,textured vegetable protein,seitan (wheat gluten),Quorn, beans, grains or an assortment of vegetables, which are ground up and formed into patties. |
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