Burgers starting with B
100 burgers: 86 from chain menus, 4 from film and TV, 10 homemade. Titles starting with “The” are filed under the next word.
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.
A chicken burger dressed up with bacon and creamy brie.
The backyard barbecue in a bun: cheddar, applewood bacon, crispy onion strings and hickory barbecue sauce.
A double bacon cheeseburger without the avocado.
For people who want the smoke of the bacon cheeseburger without the richness of melted cheese.
The Classic with cheddar and bacon added, keeping the full set of salad and all three condiments.
The Wimpy with two rashers of streaky bacon and a slice of cheese.
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 middle ground between the Original and the Monster: one thick Angus patty with bacon and melted cheese.
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.
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.
The Crunchburger with bacon added.
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.
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 McDouble with smoked bacon, and the cheapest way to get bacon on a McDonald’s burger.
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.
A classic deluxe cheeseburger done properly: American and white cheddar, thick-cut bacon, tomato, onion, lettuce, pickles, ketchup and mayo.
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.
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.
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.
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…
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.
The smashed patty with bacon, cheddar, crispy haystack onions and barbecue sauce.
Bacon, American cheese, a buttermilk-battered onion ring and chipotle barbecue sauce.
The big, loaded one: smoked cheddar, sautéed mushrooms, bacon and a whole onion ring, pulled together with the house BIG sauce.
The launch was a YouTube video before it was a business.
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…
A name that invites argument.
Grilled beef burgers packed with flavour inside: onion, Colby Jack, onion soup mix, garlic, soy, Worcestershire and dried herbs mixed into the patty.
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.
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…
The plant-based option, built like a classic burger: a Beyond Meat patty with lettuce, tomato, pickles, red onion and burger sauce.
A burger that went to Oktoberfest.
Two patties with two slices of bacon, American cheese, lettuce, tomato and mayo.
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.
Bob’s got to Brazil first.
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 burger the chain is known for, and a lot of burger for the money.
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.
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.
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 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.
Hardee’s take on the double-decker special-sauce burger.
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.
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 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 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.
Gouda is named after a city that never made it.
The veggie burger has a named inventor and a date.
Blackened beef with crumbled blue cheese and bacon.
Blackening is younger than most people assume.
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…
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.
A big, smoky double with bacon, cheddar and an onion ring pressed into the stack, finished with bourbon mustard.
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.
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…
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.
Red Robin’s spicy burger does heat in layers rather than one blast of hot sauce.
The Original with melted cheese, and where most first-timers should start.
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.
A pat of flavoured butter melting over hot meat is a steakhouse technique that predates the steakhouse.