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.
The American Burger
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.
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.
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...
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.
Culver's ButterBurger
Fresh, never-frozen beef on a lightly buttered toasted bun; Wisconsin-born chain's signature. The butter goes on the crown of the bun.
Connecticut Steamed Cheeseburger (Ted's)
At Ted's in Meriden the beef never touches a hot surface: patty and cheddar steamed in separate metal trays, the molten cheese poured over the meat. A Connecticut-only burger since 1959.
Colorado Green Chile Burger
A Colorado green chile burger arrives smothered: a cheeseburger flooded with gravy-thick pork green chile until the bun gives way, eaten with a fork. Built on the Pueblo Mosco chile.
Cheeseburger
A seared beef patty with American cheese laid on while it is still on the heat, so the slice melts into the crust and seals the meat. What the cheese changes runs through the whole sandwich.
Butter Burger
Wisconsin finishes its burger with butter meant to be tasted: Solly's has melted it over patties and stewed onions since 1936, Culver's toasts it into the bun, and state law still sides with the cow.
Burger King Whopper
Flame-grilled quarter-pound beef patty with lettuce, tomato, mayo, ketchup, pickles, and onions on a sesame seed bun; created 1957 in Mia...
Birria Burger
The birria burger carries quesabirria's consommé into a hamburger: the bun griddled in chile braising fat, a cup of red broth alongside to dip each bite, a smash patty under slumping Oaxaca cheese.
BBQ Bacon Burger
A Carl's Jr formula from the 1980s, quietly upgraded on every diner menu: sharp cheddar in place of American cheese, a swap that changes more than it seems.
Animal Style Burger
In-N-Out secret menu: mustard-cooked patty, extra spread, pickles, grilled onions.