Oregon Hazelnut Chicken Sandwich
Boneless chicken breast crusted in ground Oregon hazelnuts and pan-fried, served on a Northwest gastropub bun; an autumn-harvest reading of the Willamette Valley crop.
Burgers
Your ultimate destination for all things burgers! Dive deep into our comprehensive burger category, packed with delicious recipes, topping suggestions, best cooking methods, and tips to achieve that perfect juicy bite. Welcome to the world of burgers - where taste meets knowledge!
Oklahoma Onion Burger
Thin-smashed patty with caramelized onions pressed into the meat during cooking.
Nashville Hot Chicken Sandwich
Nashville hot chicken is defined by a paste, not a marinade: a cayenne slurry cut with the frying fat, lacquered onto the finished crust, with white bread and dill pickles the only defense.
Nashville Hot Chicken (National Trend)
By the late 2010s a diner in Phoenix could order Nashville hot chicken without passing through Nashville, because the dish reduces to a portable spec rather than a local recipe.
Mushroom Swiss Burger
Sautéed mushrooms cooked down to a concentrated layer, Swiss melted to a nutty sheet, beef under both. The mushroom Swiss deepens the patty with a second savory note instead of cutting it.
Montana Bison Burger
Ground bison patty (leaner, slightly sweeter than beef) on a bun; Montana is the US's top bison-producing state.
Mississippi Slugburger
A Depression-era northeast Mississippi burger: a flour-extended beef patty deep-fried in shortening, on a plain bun with yellow mustard, dill pickles, and raw onion.
McDonald's McCrispy
A flat, wide white-meat fillet with crinkle-cut pickles on a toasted potato roll, breaded for an edge-to-edge crunch. McDonald's launched it on 24 February 2021, then renamed it McCrispy in 2023.
McDonald's Big Mac
Why the Big Mac is the only sandwich measurable as a unit of currency: a published recipe, a fixed assembly order, and a three-part bun that braces every other choice in the build.
Maple Bacon Burger
A hard-seared cheeseburger that swaps tang for sugar: bacon candied in maple syrup, sharp cheddar to cut it, built around Vermont's two signature products.
Korean-American Fried Chicken Sandwich
A double-fried boneless fillet brushed in gochujang or soy-garlic glaze, on a soft bun with kimchi slaw and pickled daikon. Bonchon's 2006 New Jersey arrival, on bread.
Juicy Lucy
Minneapolis stuffed burger: a slug of American cheese sealed inside two ground-beef patties so it melts molten and bursts when the crust is cut.
Jucy Lucy
The bartender slides it over and tells you to wait. Cheese sealed between two raw patties, now a molten pocket holding more heat than any slice on top. That one relocation is the whole burger.
In-N-Out Style Burger
Fresh, never-frozen beef, hand-leafed lettuce, tomato, and spread on a sponge-dough bun.
In-N-Out 4x4
Four beef patties and four slices of American cheese; In-N-Out's secret menu maximum standard build.
Impossible/Beyond Burger
Plant-based burger patties designed to mimic beef using heme (Impossible, est. 2016) or pea protein (Beyond, est. 2012); available at Bur...
Hamburger
Press ground beef onto a screaming flat-top and the hamburger is mostly decided before a topping is reached for. The sear is not a step in the build, it is the build.
Grilled Chicken Sandwich
Marinated boneless chicken breast on a soft bun with grill marks, no breading, the diet-counter reading of the breaded-fillet sandwich.
Green Chile Cheeseburger
Burger with roasted Hatch green chiles and cheese; New Mexico's signature burger.
Frita Cubana
Seasoned ground beef patty (sometimes mixed with chorizo) on a Cuban roll with shoestring potato sticks, raw onions, and ketchup; Cuban-A...
Fried Chicken Sandwich
A genre, not a recipe: a brined, breaded, craggy-fried fillet closed in a soft bun with flat dill pickle and a sauce kept off the crust. The build two chains went to public war over.
Five Guys Cheeseburger
Five Guys's whole design is the press: two loose balls of chuck squashed thin on a flat-top, a free-toppings list on the wall, peanut oil through every fryer, since 1986 in Arlington.
Double-Double
Two thin patties, two slices of American, hand-leafed iceberg on a 3.5-inch toasted bun. Harry and Esther Snyder put the first In-N-Out drive-through in Baldwin Park, California in 1948.
Dominican Chimi Burger
A seasoned griddled beef patty on pan de agua under shredded cabbage, pickled onion, and pink salsa rosada: the Dominican street burger that lines Amsterdam Avenue in Washington Heights.