Oregon Hazelnut Chicken Sandwich
Pan-fried chicken in a Willamette Valley hazelnut crust, from Barcelona and Jefferson orchards that grow 99 percent of America's domestic supply.
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
In El Reno, Oklahoma, shaved onion gets smashed into the raw patty itself, caramelizing into the crust instead of steaming on top, a Depression-era fix now read as the smashburger's ancestor.
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
The grown-up burger that fast food codified: why Swiss and not American, why savory and not acidic, and how Hardee's and Whataburger turned a diner upgrade into a name people petition to bring back.
Montana Bison Burger
Ground bison runs 2-6 percent fat to beef's 15-25, so it lives or dies on a rare-to-medium pull. The animal fell from millions to about 1,000 by 1889 before ranchers rebuilt it from Montana stock.
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
Candied bacon set on a patty: the maple bacon burger inherits the barbecue tradition of pig candy and the decade of bacon mania that put maple and pork on every menu.
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
Fast food's diet-counter answer to the fryer, born in the late-1980s health wave. Chick-fil-A's pickle-brined 1989 breast set the template; McDonald's learned the harder lesson.
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.