Burgers starting with B
225 burgers: 211 from chain menus, 4 from film and TV, 10 homemade. Titles starting with “The” are filed under the next word.
A grilled beef patty topped with battered onion rings, bacon, Cheddar and the famous B.B.B. sauce.
This is the burger that ends Bob's relationship with his father, who takes one look at it and drops it in the trash in front of a full dining room.
The simplest burger on a menu famous for excess: Black Canyon Angus beef with cheese, lettuce, tomato, onion, dill pickles, ketchup and mustard on a brioche bun.
The smaller bacon burger: a 60 g patty with three rashers of Finnish bacon and a fried egg, lettuce, onion, mayonnaise and ketchup in a potato bun.
A chicken burger dressed up with bacon and creamy brie.
A bacon cheeseburger named twice for emphasis, combo number three on the board.
The backyard barbecue in a bun: cheddar, applewood bacon, crispy onion strings and hickory barbecue sauce.
BurgerFuel’s barbecue burger, and its loudest.
A double bacon cheeseburger without the avocado.
For people who want the smoke of the bacon cheeseburger without the richness of melted cheese.
The heaviest of Kua’Aina’s three basic burgers: the lava-rock grilled patty with smoky, salty bacon on top.
The modern classic: the signature dry-aged patty with double American cheese, crispy pancetta, burnt butter mayonnaise and onion on a demi-brioche.
The Classic with cheddar and bacon added, keeping the full set of salad and all three condiments.
A bigger fresh beef patty with crispy bacon, cheddar, lettuce, tomato and Triple “O” sauce.
Two Irish beef patties with crispy bacon, American cheese and secret sauce.
By the chain’s own account one of its fans’ favourites: a flame-grilled 100g beef patty with two crispy bacon slices, a slice of cheese, lettuce, tomato, mustard and BBQ sauce.
The Wimpy with two rashers of streaky bacon and a slice of cheese.
180 g of beef aged for 45 days, with 30% chuletón in the blend, double Cheddar, smoked bacon and a bacon mayonnaise.
The bigger-burger range’s bacon cheeseburger: a beef patty topped with cheese and a strip of bacon.
Two crispy steakburger patties with bacon and cheese.
The Cheese Krystal with bacon, which brings the only real crunch a steamed burger ever gets.
Steamed sliders are gloriously soft and a little one-note.
The Bacon Cheese Thickburger belongs to the family that rescued Hardee’s in the 2000s.
A single patty with American cheese, onion, bacon and house sauce.
The house cheeseburger with bacon added.
The Northwest Cheeseburger with bacon added and the ketchup left off.
Five Guys has no value menu, no combos and no discounting, and the compensations are deliberate.
The Big Beef patty with melted American cheese, hardwood-smoked bacon, lettuce, tomato and mayonnaise on a potato bun.
Nation’s signature, and it lives up to the “giant” in the name.
The bacon here is named on the menu, and in the Mid-Atlantic that means something.
A cheeseburger with bacon, single or double, the richest burger on the regular menu.
Guacamole is far older than the burger.
A chili burger with a playground trick: Black Canyon Angus beef under melted Cheddar, Slater’s bacon chili and a layer of crushed potato chips, with lettuce, tomato and red onion on a brioche bun.
The Crunchburger with bacon added.
The newest version of the double: two beef patties with double cheese, bacon pieces and crispy onions, dressed with barbecue sauce and mayonnaise instead of the house DBL DBL sauce.
The Deluxe with crispy bacon, and a regular’s favourite for good reason.
A long-standing Hungry Jack’s favourite that has outlived plenty of limited-time burgers.
Two patties, bacon and cheese: the heavyweight on a menu that otherwise feels gentle and old-fashioned.
National Burger of the Year 2024: the Double with bacon, so two beef patties, two slices of American cheese, bacon, onion and house sauce.
The burger First Kitchen has been making since it opened: a smashed beef patty with an egg cooked in the shop, bacon, a chunky tartar sauce and ketchup.
Bacon and a fried egg in the hand-rolled bun, a breakfast-style burger the chain describes as full of energy, with distinct layers of texture.
Wendy’s spent nearly a decade proving with the Baconator that a large part of the market wants beef, bacon and cheese and nothing green at all.
A Japanese take on a BLT burger: a 100% beef patty with smoked bacon, lettuce, onion, a slice of cheese and the peppery aurora sauce.
Comfort food stacked: the Big Beef patty topped with melted American cheese, a scoop of cheesy macaroni and hardwood-smoked bacon on a potato bun.
The Madero with bacon: a 180g flame-grilled patty, Cheddar, bacon, lettuce, tomato and homemade mayonnaise.
The Bacon McDouble is a direct offshoot of the McDouble, the one-slice double cheeseburger McDonald’s made a permanent dollar-menu item in December 2008.
The Double ’n Cheese with bacon.
The Quarter Pounder for people who think every burger improves with bacon, and here they are mostly right.
The Royal Crispy Chicken dressed up with bacon and Swiss cheese.
The Bacon Two Cheese Deluxe arrived on 30 March 2022 with Dairy Queen’s Signature Stackburgers, five new burgers the company described as its biggest product launch in twenty years.
The Ultimate Cheeseburger with bacon, for when two patties and two cheeses are not quite enough.
Wendy’s launched the Baconator in 2007 and it became one of the chain’s biggest hits almost immediately, proof that a chunk of the market simply wanted more meat and bacon and nothing else.
Exactly as subtle as the exclamation mark suggests.
A crispy chicken burger loaded with bacon: two pieces of breaded chicken, bacon-flavoured mayonnaise and a double portion of bacon strips on a sesame bun.
Five of the Deluxe 1/6 lb burgers in one bag, each with lettuce, tomato, pickles, onions, Braum’s sauce and mayo.
This version turns the Big Mac into a full sandwich using a crispy French baguette.
Pieces of crispy fried chicken, from the chain’s BAIKEEZ bites, piled into a sesame bun and drowned in a glossy red Lahaleebo sauce, with pickles.
The house burger with a registered name: fried onions, sautéed mushrooms and melted American cheese.
The small, uncomplicated BurgerFuel: one smashed grass-fed patty on a bed of salad with aioli, on the chain’s lighter wholemeal bun spread with tomato relish.
Good Times added Bambino Burgers in 2007, small sliders in the style White Castle made famous.
The bang bang sauce here is the mix of mayonnaise, sweet chili sauce and sriracha known from bang bang shrimp, with a touch of rice vinegar.
Red Robin grew out of a Seattle tavern that started selling burgers in 1969, and the Banzai belongs to that city as much as to the chain.
The cheapest way into the menu: a beef patty with Thousand Island dressing, fried onions, pickles, stretchy melted cheddar and barbecue sauce.
A smash burger on a potato bun: a thin smashed patty with a crisp crust, cheddar, barbecue sauce, pickles and crispy bacon.
The chain calls it its star Hamburgé, and it is the most French thing on the menu: French Charolais or Limousin beef with raw-milk raclette, smoked pork belly, confit onions, chives and the house…
The core of the menu: a smash beef patty with melted cheese, pickles and burger sauce in a toasted sesame bun.
New Zealand builds burgers its own way, and the markers are beetroot, egg and sometimes pineapple — the same ingredients Australian milk bars used, taken up by Kiwi takeaways after the war and never…
The house classic: Swedish beef with double cheese, pickles, mayonnaise, mustard, ketchup and onion on a sesame brioche bun.
The bacon lover’s burger, and about as far as bacon on a burger can go.
The Western-style burger: Angus beef with bacon, onion strings, hickory barbecue sauce and cheddar, plus lettuce and tomato.
A single patty with white cheddar, bacon, fresh jalapeños, barbecue sauce and an avocado spread.
A chargrilled patty with bacon, cheese and a smoky barbecue sauce, finished with crispy onions.
A double smash patty with crunchy bacon, Cheddar, pickles and house barbecue sauce in a brioche bun.
Smoky barbecue sauce on brioche with pickles, lettuce, red onion, two beef patties, double cheese and two crispy bacon strips.
The smashed patty with bacon, cheddar, crispy haystack onions and barbecue sauce.
A beef burger topped with more beef: hickory-smoked brisket, applewood-smoked bacon, sharp Cheddar, bourbon barbecue sauce, red onion and crispy onion straws on brioche.
A beef patty with bacon, a mix of melted cheeses, onion rings, iceberg lettuce and barbecue sauce, served with fries and more barbecue sauce.
A double chuck patty with cheese, beef bacon, fried onions, barbecue sauce and ranch on a potato bun.
Smoky barbecue sauce and Monterey Jack with lettuce, tomato and Mill Sauce on a Kaiser roll.
Fried chicken glazed in barbecue sauce, with crispy onions, Cheddar, smoked streaky bacon, ranch and lettuce.
Bacon, American cheese, a buttermilk-battered onion ring and chipotle barbecue sauce.
A chargrilled BC chicken breast with bacon, cheddar, lettuce, tomato, red onion and Triple “O” sauce.
The big, loaded one: smoked cheddar, sautéed mushrooms, bacon and a whole onion ring, pulled together with the house BIG sauce.
Introduced on Christmas Eve 2013 and still on the menu: six Black Angus patties and six slices of American cheese with mustard, pickles, onions and ketchup on a butter-toasted bun.
The launch was a YouTube video before it was a business.
An Angus cheeseburger with a runny egg, fried Portobello strips, shredded lettuce, grilled onions, signature sauce and honey mustard.
The beef burger of the new sourdough range: a thick beef patty and bacon in Laya’s own sourdough bun, cross-cut on top and fermented for eighteen hours.
Blue cheese is mould, cultivated on purpose, and the most famous of them has been protected longer than most countries have existed: Roquefort was granted its caves at Roquefort-sur-Soulzon by royal…
The regular burger in a soft bun: a thick beef patty with cheese, the kind every Taiwanese breakfast shop sells.
Shawarma comes from the Levant under the Ottoman Empire, and its name is an Arabic rendering of a Turkish word for turning on a rotisserie.
A very Korean idea: a juicy beef patty and a springy shrimp patty in the same bun.
Two patties with cheese and The Works, the burger Thrillist singled out as the chain’s best when it listed Halo Burger among America’s most underrated burger chains.
A name that invites argument.
The name is a dare, and the build is a straight American bacon cheeseburger done generously: Black Canyon Angus beef with thick-cut bacon, grilled onions, American cheese, lettuce, tomato and…
This is the everything-in-the-bowl school of burger making: rather than seasoning the outside of the patty, the flavour goes into the beef.
A Tex-Mex burger with its own pun: a single patty under green chile queso, tomato, fried onion strings, jalapeños and mayo.
A big-batch turkey burger: three pounds of ground turkey make twelve patties, so this is one to cook for a party or to freeze in portions.
Bob’s own entry in the contest, and the one Gene manages to lose on the way there.
The Beyond Burger arrived in May 2016, when Beyond Meat, founded by Ethan Brown in 2009, began selling a plant-based patty designed to sit next to raw beef in the meat case.
Beyond Meat launched the Beyond Burger in May 2016 with an unusual goal for a veggie burger: to be sold in the meat aisle, raw, and cooked exactly like beef.
When A&W Canada rolled out the Beyond Burger across the country in July 2018, demand was so strong that many restaurants temporarily sold out, a moment widely seen as proof that plant-based burgers…
Burger & Lobster’s menu was built on two things, beef and lobster, so its meat-free burger comes from outside: Beyond Meat, the American company founded by Ethan Brown in 2009.
Wagyu simply means “Japanese cattle”, and it covers four native breeds rather than one.
In the early 2020s McDonald’s tried upmarket burger lines such as Signature Crafted and found that size mattered more to customers than fancier ingredients.
An XL 200 g patty of 40-day-aged rare-breed beef cooked in beef tallow, with double American cheese and confit onions.
Two patties with two slices of bacon, American cheese, lettuce, tomato and mayo.
The heaviest burger on the menu: two large patties, six rashers of Finnish bacon and a fried egg, with lettuce, onion, mayonnaise and ketchup in a potato bun.
The double King Steer with bacon: two 100g patties, two crispy bacon slices, two slices of cheese, tomato, lettuce, onion, dills, mayo, mustard and BBQ sauce.
Albaik’s long sandwich: breaded chicken pieces in a long sesame roll, with pickles, shredded cabbage and an orange sauce, shown on the menu with slices of cheese as the Big BAIK with Cheese.
A man spends ten years and seven bodies trying to bring this burger back, and he had three clues the whole time: celery salt, a Mexican spice, and meat that tasted sour.
The heavyweight: a 160-gram beef patty, by raw weight, in a bun.
Bob’s got to Brazil first.
Bob’s signature Big Bob rebuilt around a better patty: two 100 g burgers blended from picanha and short rib, with melted processed cheese, fresh lettuce and onion and the original Big Bob sauce on a…
The Australian burger on the menu: a beef patty with cheese, a free-range fried egg, grilled pineapple and beetroot, plus red onion, tomato, lettuce, smoky barbecue sauce and aioli.
In February 1937 a group of big band musicians who ate regularly at Bob’s Pantry came in, and bass player Stewie Strange asked for “something different, something special.” Bob Wian improvised a…
The Big Buford dates from the early years of Checkers, the double drive-thru chain Jim Mattei founded in Mobile, Alabama, in 1986.
Robert Zuber opened the first Zip’s in Kennewick in 1953, feeding the workers and scientists pouring into the Tri-Cities for the Hanford nuclear site, under the motto Thrift and Swift.
Carl’s Jr. launched the Big Carl in 2009 and did not pretend it was anything other than a shot at the Big Mac: two patties, two slices of cheese, a middle bun and special sauce, advertised on being…
Farmer Boys’ everyday cheeseburger, and a generous one.
The everyday cheeseburger: Swiss beef with Cheddar, ketchup, onion confit and lettuce.
From the Big Eat range: two beef patties with a slice of cheese, grilled onions, gherkins, lettuce and relish.
The simplest burger on the charbroiled board and the lightest at 540 calories.
The big one.
The chain’s classic beef burger, with stacked patties and the chain’s renewed ketchup.
It is worth looking at the rest of the board, because a char-grilled burger sold next to chopped pork is a North Carolina thing.
The burger named after the chain: French beef with raw-milk mountain tomme, sun-dried tomatoes, parsley and Tata Fernande, a house cocktail sauce.
The fish sandwich started in the 1970s as the Whaler, Burger King’s answer to the Filet-O-Fish, and has been renamed several times since — Ocean Catch, BK Big Fish, and now simply Big Fish.
The Big Hardee was built to pick a fight.
The most basic burger Herfy sells: a beef patty topped with a slice of cheese, and nothing else listed.
When McDonald’s sold its Russian restaurants in 2022, the recipes went with the brand.
McDonald’s Australia sued Hungry Jack’s in 2020, arguing that the Big Jack and its larger sibling the Mega Jack infringed the Big Mac trademark.
Jack Caddell opened a walk-up stand in Homewood, outside Birmingham, on 21 November 1960, selling hamburgers and fries at fifteen cents and shakes at twenty.
Burger King has never been shy about aiming directly at the Big Mac, and in 1997 it stopped pretending otherwise and launched the Big King: two patties, a middle bun, shredded lettuce, onions,…
The Big Mac was not born at head office.
This version takes everything from a Big Mac and turns it into a hot dog format, with a juicy beef “sausage” stuffed with melted cheese inside.
This is a fast, “lazy” version of a Big Mac where a tortilla replaces the bun and the beef is pressed directly onto it.
“The mother of all burgers”: the MaMa scaled up, with two large 113 g patties, two slices of Cheddar, pickle, lettuce, onion, mayonnaise and ketchup in a bigger potato bun.
Emmy Squared’s own burger: a double stack of grass-fed beef patties with American cheese, greens, pickles and Sammy sauce, a mayonnaise spiked with sambal chilli paste, on a toasted pretzel bun,…
Fred Barger went to a restaurant convention in Chicago in 1955, met Ray Kroc and Fred Turner, studied how the first McDonald’s was being built, and opened his own place in Kingsport, Tennessee, a…
The PaPa with two large patties: Cheddar, ham, tomato, a pineapple ring, lettuce, onion, mayonnaise and ketchup in a potato bun.
A winter-style burger that McDonald’s UK openly says it took from Germany: a beef patty layered with a crispy potato rösti, streaky bacon, a cheese slice, creamy baconnaise and cheese sauce in a…
The BDP Smash classic: two 90 g patties of Avileña beef, double American cheese, shredded lettuce and an authentic burger sauce.
The house burger has a sharper edge than you might expect.
Heat from two sources: house chipotle mayo, which is smoky rather than sharp, and sliced jalapeños on top.
McDonald’s built the Big Tasty for Europe in the early 2000s, and the United States never got a permanent version.
The house special burger: cheese, lettuce, tomato, pickles, onions, the house tasty sauce, ketchup and mayo.
The Big Tasty is the international cousin of America’s Big N’ Tasty, and it was first released in Saudi Arabia before spreading across Europe, Latin America and the Middle East.
The simplest burger on the menu and the one to judge Islands by: a patty with lettuce, tomato, onion, pickles and mustard.
Three patties and three slices of cheese with the classic set of ketchup, mustard, pickles, mayo, lettuce and tomato.
The Big Jack with a third patty.
Two better-than-beef patties with chopped onion, vegan cheese, lettuce and pickles, in a toasted bun with the house Biggie sauce.
A spicy mutton burger with the chain’s Bihari sauce, named after the meat curries of Bihar in eastern India.
Beef with beetroot and a fried egg is the way New Zealanders have long built a takeaway burger, and McDonald’s acknowledged the habit in 1991 when it added the Kiwiburger to its national menu: a beef…
Named after the birch forest that fills every Hans im Glück dining room: beef with mushrooms, chives and sour cream.
American-raised bison is leaner than beef, so Slater’s piles the richness back on: thick-cut bacon, Swiss cheese, jalapeño-bacon jam, lettuce, tomato and sage aioli on a honey wheat bun.
Bison is the meat of a near miss.
Gouda is named after a city that never made it.
The “Western” burger, with barbecue sauce, bacon and onion rings, was turned into a fast-food staple by Carl’s Jr., the Southern Californian chain that added its Western Bacon Cheeseburger to the…
The full-dress quarter-pounder: Angus beef, cheddar, red onion, tomato, pickles, ketchup, shredded lettuce and white sauce.
The Black Angus in the name is a Scottish breed with a long American career.
A quarter-pound Angus patty with sautéed mushrooms, Swiss, shredded lettuce and white sauce.
Mixing ketchup and mayonnaise is not new, and a recipe for it appears in a New Orleans cookbook of 1900.
The burger that, by the chain’s own telling, had people queuing round the block in the early days: two Angus patties, cheddar, pickles, ketchup, shredded lettuce and white sauce on a sesame…
Three Angus patties with American and Swiss, pickles, ketchup, shredded lettuce and white sauce.
A black bean veggie patty with avocado, cilantro cream, onions, sun-dried tomato aïoli, pico, lettuce and tomato on a whole wheat bun.
Black Tap’s vegan burger, built Mexican-style: a black bean patty with salsa verde, pickled red onions, charred corn and cilantro on a vegan bun from Dave’s.
The meat-free option: a black bean patty with lettuce, tomato and mayo.
The veggie burger has a named inventor and a date.
Blackening is a Louisiana technique with a known inventor.
Blackening is a Louisiana technique with a known author.
Blackening is younger than most people assume.
The burger that made the chain’s name in 2015: a Black Angus patty with cherry, bacon and cheddar.
The “black” in this burger is a Cajun cooking method from 1980.
A beef burger from the bigger range, built around black pepper: the patty is seasoned with it and dressed with a peppery sauce, so the heat is warm and aromatic rather than chilli-hot.
New Mexico in a chicken sandwich: two breaded chicken tenderloin strips with pickles and Blake’s sauce, the chain’s creamy green chile sauce.
A burger dressed like a BLT: bacon, lettuce and tomato with cheddar and mayo on a beef patty.
A beef patty with blue cheese, onion, lettuce and house sauce.
Beef with onion jam, Cajun relish, house mayo and salad, and a choice of blue cheese sauce or a slice of gorgonzola.
Crumbled blue cheese and peppered bacon with lettuce, tomato and Mill Sauce on a Kaiser roll.
An Angus patty with portobello mushrooms, blue cheese, tomato and lettuce on a sesame bun.
The bacon cheeseburger, with bacon in two forms: strips of bacon and a bacon-flavoured mayonnaise, on a beef patty with processed cheese, lettuce, tomato and onion in a sesame bun.
Bob’s everyday burger and a good introduction to the chain: a beef patty with diced griddled onion, two slices of cheese, lettuce and the house classic sauce on a sesame bun.
Despite the name, a burger rather than a salad: a beef patty with diced griddled onion, cheese, lettuce, fresh tomato and Bob’s green mayonnaise on a sesame bun.
Fried bologna on bread is an old American lunch-counter staple, and these sliders are a quick way to make it: thick slices of deli bologna browned in a pan with onions and tucked into small rolls…
Oporto started in 1986 as a charcoal chicken shop in North Bondi, selling Portuguese-style grilled chicken basted in chilli sauce, and the burger named after the suburb takes exactly that and puts it…
This one replaces the beef patty entirely with crispy, boneless fried chicken wings stacked into a full burger.
The heaviest thing on the classics menu: three beef patties, ham, bacon and cheese, dressed with ketchup, mustard, pickles, mayo, lettuce and tomato.
The house cheeseburger: a beef patty with cheese, pickles, tomato, lettuce, special sauce and aioli.
The indulgent one: two dry-aged patties, double American cheese, steak sauce, marrownaise made with bone marrow, and onions cooked in beef fat.
A big, smoky double with bacon, cheddar and an onion ring pressed into the stack, finished with bourbon mustard.
The fan favourite and the most Saudi thing on the menu: a fried chicken breast with cheese, lettuce, crispy onions and Hasawi lime sauce, made with the small, sharp limes grown in the Al-Ahsa oasis…
Another burger that belongs to Frisch’s rather than to Big Boy as a whole.
A burger that could be brunch: cheddar, bacon and a sunny-side-up egg with sweet sriracha.
Brie and bacon with a house-made blueberry compote.
A crispy veggie patty with brie, caramelised onions, roasted mushrooms, arugula, tomato and mayo.
From the cheaper brioche line: a grass-fed beef patty with two strips of crispy pepper bacon, chipotle mayo, red onion, lettuce and pickles on a brioche bun.
A plant-based patty flavoured with mushroom and beetroot, with pickled red onions, iceberg, cucumber, tomato and mayo on a brioche bun.
The burger that has won Briochef the most recognition: named the best burger in Madrid and the third best in Spain.
Where the ribs side of the kitchen meets the burgers: a Wagyu patty under slow-cooked beef brisket, cheddar, homemade onion rings, onion marmalade and Louisiana sauce.
One of the favourites, which the menu credits with 15th place among the world’s best burgers: the chain’s version of the Emmy Burger, the cult burger of New York’s Emmy Squared, made with dry-aged…
“The brother”, and the burger recommended for a first visit: two smashed patties, 200 g in total, with pickled red onion, double Cheddar, fried jalapeños, caramelised onion and Rekas sauce on brioche.
Breakfast on a burger: bacon, a fried egg and American cheese.
Brazilian burger menus are full of items beginning with X, and the reason is a pun: the Portuguese name of the letter sounds like the English word cheese, so an X-Burger is a cheeseburger and an…
The speciality burger: a buffalo meat patty with baconnaise, relish, smoked Applewood cheese and salad.
Buffalo sauce comes from Buffalo, New York, where Teressa Bellissimo first tossed fried chicken wings in hot sauce and butter at the Anchor Bar, which she owned with her husband Frank, in 1964.
Buffalo wings are named after the city, and the best-known story puts their birth at the Anchor Bar in Buffalo, New York, in 1964, when Teressa Bellissimo deep-fried chicken wings, then usually…
Blake’s spicy chicken option: two chicken tenderloin strips tossed in Buffalo sauce, with ranch and pickles.
These sliders take the flavours of buffalo wings, hot sauce and ranch, and put them on a tray of sweet Hawaiian rolls, so twelve sandwiches come out of the oven at once.
Lotteria is Korean and Japanese at the same time.
McDonald’s opened its first Korean restaurant in Apgujeong, Seoul, in 1988, the year of the Seoul Olympics, and the Bulgogi Burger became its longest-running local item.
Bob comes up with this one and Jimmy Pesto steals it for a pizza version before the episode is over.
These sliders are made for feeding a crowd without standing at the grill.
BurgerFi opened in Lauderdale-by-the-Sea in 2011, in the middle of the better burger wave — a run of chains that sold cleaner sourcing and a brighter dining room at a price above the drive-thrus.
The burger that carries the chain’s name, listed on the menu as an exclusive: beef with grilled onions, cheese, teriyaki mushrooms and mayo.
Crispy or grilled chicken coated in the house Burner hot sauce, with shredded cos, pickles, dill ranch and mayonnaise.
Red Robin’s spicy burger does heat in layers rather than one blast of hot sauce.
A grilled chicken burger that is anything but lean.
The burger named for the founders’ trade: grass-fed beef with lettuce, tomato, red onion, pickles, pink sauce and barbecue sauce, and no cheese.
McDonald’s India’s North and East franchise launched the Butter Chicken Grilled Burger in December 2021, together with a Butter Paneer version, as a burger take on the dishes Indians order at casual…
The butter burger is a Wisconsin idea.
The ButterBurger with the full set of fresh toppings: cheese, lettuce, tomato, red onion, pickles and mayo.
Culver’s opened in 1984 with the ButterBurger as its centrepiece, a Midwestern idea borrowed from old Wisconsin diners where buns were routinely buttered before toasting.
Singapore’s most loaded chicken burger: a buttermilk-marinated, crisp-fried chicken thigh with white Cheddar, whole-leaf lettuce and black pepper mayonnaise, topped with pineapple rings and a purple…
A pat of flavoured butter melting over hot meat is a steakhouse technique that predates the steakhouse.
The burger the chain is named after, and the one to judge it by: a Byron beef patty with Byron cheese, smoked streaky bacon, Byron sauce, burger relish, red onion, lettuce and pickles.