Burgers starting with C
190 burgers: 174 from chain menus, 5 from film and TV, 11 homemade. Titles starting with “The” are filed under the next word.
A cheeseburger with three cheeses and no shame about it.
American Wagyu is not Japanese Wagyu.
A Caesar salad turned into a chicken burger: a crunchy fried chicken fillet with bacon, shaved Grana Padano, Lollo Bionda lettuce and a Parmesan cream standing in for Caesar dressing.
The heaviest of the signatures: two patties, bacon and pepper jack with a Cajun remoulade.
The smashed-beef burger: two smashed beef patties with two slices of cheese, tomato, lettuce, red onion and special sauce.
The Original dressed with fresh lettuce and tomato.
The lighter Black Tap burger, and more interesting than the name suggests.
The veggie choice: GBK’s homemade bean patty, pan-fried, with Cheddar, smashed avocado, harissa mayo, relish and salad.
This was the only burger Shaggy was allowed to eat, and in the cartoon he threw it up.
A double smash burger with double American cheese, a carbonara sauce made with Pecorino Romano and crispy guanciale.
The chicken burger, named after the Fresh Prince character: crispy chicken with Cheddar, iceberg, bacon and smoky mayonnaise, finished with chives.
In North Carolina, a burger ordered “all the way” comes with chili, coleslaw, mustard and onions, and it has done for generations at the lunch counters and curb-service stands along the state’s main…
The CBO was developed in Europe and was written up by The Guardian as a new McDonald’s sandwich in March 2010.
The word Wagyu means “Japanese cattle”, and it refers to four native Japanese breeds that worked as draught animals until the Meiji era, when beef eating spread through Japan from ports like Kobe.
The meat-free line, “zero meat”: a plant-based patty made from pea protein, chia, coconut oil, beetroot and spinach, with Cheddar, onion, mayonnaise and ketchup.
Jollibee built its business on a small sweet burger and then had to answer the Americans on their own terms.
The classic Wimpy loaded up: two rashers of streaky bacon, a slice of cheese and a fried egg added to the grilled onions, gherkins and relish, with a choice of creamy or chilli mayo.
MrBeast Burger launched in late 2020 as a delivery-only brand: Jimmy Donaldson, the YouTuber MrBeast, partnered with Virtual Dining Concepts, and the food was cooked in the kitchens of existing…
In 2014 Consumer Reports asked nearly 54,000 readers to rate the burger chains they ate at, and The Habit’s Charburger came out on top with a score of 8.1 out of 10.
One burger, two names, because of a merger that never finished.
Bob’s sweet-and-savoury burger: two beef patties with a creamy cheddar-flavoured sauce and onion caramelised in shoyu, on a slightly sweet “Australian” bun.
The Cheddar Australiano made with Bob’s better beef: two 100 g patties blended from picanha, Brazil’s favourite cut of rump cap, and short rib, with creamy cheddar sauce and shoyu-caramelised onion…
Brazilians love a burger drenched in melted cheddar, and Bob’s leans into it with a burger smothered in cheddar sauce.
McDonald’s came to Brazil on 13 February 1979 with a restaurant on Rua Hilário de Gouveia in Copacabana, Rio de Janeiro, and reached Avenida Paulista in São Paulo two years later.
The indulgent one, and the heaviest burger on the menu.
Four slices of American cheese between two patties, served on a bun turned inside out and grilled with butter.
The cheeseburger: cheddar on the grilled patty with pickle sauce, mustard and ketchup.
The straightforward double cheeseburger: two patties, American cheese, ketchup, mustard, pickles and diced white onion.
The bestselling super-cheesy original: a grilled beef patty filled with Swiss cheese, topped with melted Cheddar, crispy potato chips, lettuce and the classic sauce.
The Classic Cheese with bacon added: a 150g smashed patty, bacon, aged Cheddar, sweet pickle, tomato, red onion and RocoMayo.
The Bacon Egg Burger with a slice of cheddar on top, which the chain describes as one of its popular items.
The closest thing Dicos has to a classic cheeseburger (起司鮮蔬牛肉堡): a beef patty with cheese and fresh vegetables.
Beef with fried cheese, pink sauce, cucumber relish, grilled bacon, chilli-lime mayonnaise, romaine and melted Cheddar.
The fried chicken sandwich: two crispy breaded chicken fillets, 120g in total, with Cheddar, lettuce, tomato and homemade mayonnaise.
Two men opened this in Chattanooga in October 1932, in the worst year of the Depression, betting that people with no money would still buy something small and cheap.
A steakhouse sandwich in burger form: slices of flame-grilled beef tenderloin with Cheddar, lettuce, tomato and homemade mayonnaise on fresh-baked bread.
White Castle opened in Wichita in 1921 and spent its first thirty years grilling patties the ordinary way.
The single cheeseburger, “topped with everything” in Swensons’ words, with melted cheese.
The whole idea in one burger: a loosely packed patty smashed with sweet onions until the edges crisp, American cheese, one pickle slice and the sour-creamy house sauce on a squashed Martin’s potato…
The classic done right: the signature secret sauce on a soft brioche bun with pickles, tomato, lettuce, red onion and a juicy 100 g fresh beef patty topped with melted cheese.
The single: a dry-aged beef patty with American cheese, onion and Bleecker house sauce on a sesame bun.
The classic order: a hand-shaped Black Angus patty, ground in-house that morning and seasoned only with salt and pepper, with melted cheese and your choice of pickle, onion, lettuce, tomato, ketchup,…
The signature dry-aged patty with double American cheese, smoky mayonnaise and onion on a demi-brioche.
Burger King’s basic cheeseburger: a small flame-grilled patty with cheese, pickles, mustard and ketchup.
The Berlin favourite: an Irish beef patty with cheese, iceberg lettuce, tomato, dill pickle, red onion, ketchup and mayo on a brioche bun.
A classic drive-in cheeseburger: a patty with cheese, ketchup, mustard and onions.
FEBO’s fullest single burger: a beef patty with iceberg, cheddar, pickle, onions, remoulade and ketchup.
Five Guys cooks every patty well done and will not do otherwise, and that policy has a date behind it.
The chain’s signature: a handmade 100% beef patty, grilled when you order, with the deep flavour of Cheddar.
Heikki Salmela, known to everyone as Hese, started with a street food kiosk in 1966 and opened the first Hesburger in Turku in 1980, naming it after himself.
Hundred’s take on the plain cheeseburger is anything but: a dry-aged patty with Cheddar, smoked Cheddar, secret sauce and camembert cream.
In-N-Out has sold three burgers since 1948 — hamburger, cheeseburger, Double-Double — and has never added a fourth.
The small one: a single patty with American cheese, onions, pickles and Jack’s secret sauce.
The single with a slice of cheddar, and then the same free list of toppings.
Kua’Aina’s own recommendation for a first visit, and a fair one: a beef patty cooked to order over a lava-rock flame grill, with melted cheese and the standard toppings.
The reason to come: a quarter pound of fresh Cascade Farms natural beef cooked to medium, with your choice of cheese, shredded lettuce, red onion, pickles and the house catsup on a brioche bun.
Apart from the plain hamburger, this is the oldest thing McDonald’s sells.
The five-ounce patty with two slices of American cheese and the full set of fixings: lettuce, tomato, onion and dressing on a toasted bun.
The single version: one seasoned Angus patty with American cheese, lettuce, tomato and special sauce.
The plain double: two smash patties, Cheddar, pickles and VICIO sauce in a brioche bun.
The simple cheeseburger that barely changed at all: a thin patty with cheese, pickles, onion, ketchup and mustard.
The everyday order: beef ground that day and cooked to order, with cheese on a bun, single or double.
The most Spanish burger here: a double smash patty with cured Iberian ham shoulder, Cheddar, butter lettuce, pear tomato, pickles and a sun-dried-tomato mayonnaise in a brioche bun.
The runza crossed with a cheeseburger: the beef, cabbage and onion filling with American cheese, ketchup, mustard, onions and pickles baked into the pocket.
These are cheeseburgers built for a tray rather than a grill.
An appetiser for sharing: small burgers with American cheese on grilled buns, served with lettuce, pickles, tomatoes and Friendly’s Signature Sauce.
A double smash patty with a fried egg, Cheddar and a black truffle sauce in a brioche bun.
This takes the idea of a beef Wellington and applies it to a cheeseburger: a thick seared patty, bacon and sharp Cheddar sealed inside puff pastry and baked until golden.
These sliders turn a favourite American comfort-food combination, bacon, Cheddar and ranch, into twelve small burgers on a slab of Hawaiian rolls.
The value cheeseburger, made with cheese sauce rather than a slice: the sauce soaks into the patty and bun, so it eats soft and rich for its size.
A chicken patty covered in smoky chipotle sauce and melted cheese, with fresh vegetables in a toasted bun.
The sweetness that puts people off at first is not a marketing decision, it is Filipino.
For a stretch around 2019 American fast food went through a phase of putting one brand inside another — crisps, sweets and cereal turning up on burgers and in milkshakes — because a mashup buys press…
Loco moco is a Hawaiian plate lunch classic: white rice topped with a hamburger patty, brown gravy and a fried egg.
The straightforward chicken option: grilled free-range tenderloins seasoned with sea salt, garlic and rosemary, with salad and aioli on the lighter wholemeal bun spread with tomato relish.
Truett Cathy spent years on the idea before discovering, in 1961, a pressure fryer that cooked a chicken breast in the time it took to cook a hamburger.
A chicken burger built like Goiko’s Kevin Bacon: instead of a fillet, crispy chicken tenderloin is chopped and mixed with cheese, bacon bits, crunchy onion and egg, then formed into a patty.
The plain chicken burger: a Swiss chicken fillet with lime and basil mayo, onion confit, lettuce and rocket.
The chicken burger with the most on it: a chicken fillet with two bacon slices, a slice of cheese, lettuce, tomato and mayo, in a choice of lemon and herb, mild or hot.
The most loaded burger: grilled chicken breast with a freshly cracked free-range egg, bacon, cheese, creamy mayo and Oporto’s BBQ sauce.
The thing Supermac’s is really famous for: a whole Irish chicken breast in crisp seasoned coating, with lettuce and creamy burger sauce on a toasted sesame bun.
Hesburger’s chicken burger, a crispy fillet with salad and sauce.
Not a fried chicken sandwich but a patty of chipotle-spiced ground chicken, with Tillamook sharp cheddar, leaf lettuce, pickle, red onion and a tangy chick sauce.
This chicken burger borrows from the cutlet.
Goiko’s spicy chicken burger: crispy chicken thigh soaked in the chain’s smoked jalapeño sauce, with American cheese, fresh jalapeño and pickles.
Cheetos were invented in 1948 by Charles Elmer Doolin, the creator of Fritos, who cooked the first test batches in the Frito Company’s kitchen in Dallas, Texas.
A grilled chicken breast with bacon, avocado and cheese, closer to a Santa Barbara café sandwich than a burger-stand chicken sandwich.
A chicken breast with peppered bacon, Swiss cheese, lettuce, tomato and basil mayonnaise on a Kaiser roll.
Sweet bread with fried chicken is older than the gimmick it looks like.
Bob’s chicken sandwich: two strips of chicken breast marinated in lemon pepper and breaded, with processed cheese, green mayonnaise and lettuce on a sesame bun.
The breast-fillet version of the house chicken burger, lighter and neater to eat than the famous thigh.
The Japanese menu’s main fried-chicken burger: a thick breaded chicken patty with lettuce and the same peppery aurora sauce as the Ebi Filet-O.
The Chicken Jr. started life in 1998 as the Chick’n Crisp, a small fried chicken sandwich on a sesame bun added with Burger King’s first proper value menu, the Great Tastes Menu.
The cheapest chicken sandwich on the Brazilian menu: a breaded chicken patty with mayonnaise and iceberg lettuce on a sesame bun.
When McDonald’s opened in India in 1996, it could not sell the Big Mac as it was: beef is off the table for most of the country and pork for much of the rest.
An Australian value-menu staple: a golden coated chicken patty with a slice of melted cheese and creamy McChicken sauce on a soft sesame bun.
Chicken parmesan, the Italian-American plate of breaded chicken under marinara and melted mozzarella, becomes a burger here with every part of the dish still in place.
A crispy chicken burger that replaced a McDonald’s chicken sandwich, with a breaded fillet, lettuce and sauce.
Burger King opened its first British restaurant in London in 1977, decades after Wimpy had taught the country what a hamburger was, and it built a separate vocabulary as it went.
Fresh, hand-breaded chicken breast fried to order, with dill pickles, lettuce and comeback sauce on a potato bun.
Shake Shack spent a decade refusing to sell a chicken sandwich, then tested one in Brooklyn and Queens in 2015.
Chicken tatsuta, the Japanese style of fried chicken in a crunchy coating, with a tangy mayo sauce and crisp lettuce.
The classic chicken burger in the Sulit value range: a chicken patty in a soft bun, sold two to an order.
A golden fried chicken patty with onions, lettuce, cheesy sauce and tandoori sauce.
The joke is in the name: this is the burger for anyone who wants it the Western way.
The simplest of the chicken-style burgers: a vegan chick’n patty with vegan cheese, crisp lettuce and a smear of mayo and mustard.
The pork belly burger, named, like several Fergburger items, with a pun: Chief Wiggum is the doughnut-loving police chief from The Simpsons.
The spicy one: cheddar on a grilled patty with tomato, lettuce, pickles, a hot chilli sauce and mayonnaise in a fluffy bun.
For heat seekers: two patties with double Cheddar, fried jalapeños, pickled chilli, fresh jalapeños, onion and chilli mayonnaise on brioche.
A messy game-day burger: a prime beef patty under Mexican chili, American cheese, queso and crispy onions.
The chili cheeseburger traces back to 1920s Los Angeles, where Thomas “Ptomaine Tommy” DeForest began ladling chili over hamburgers at his all-night restaurant in Lincoln Heights; regulars ordered by…
The hot cheeseburger: beef with jalapeños, chipotle sauce and cheese, plus iceberg lettuce, tomato, dill pickles, red onions and mayo.
Putting chili on a hamburger is usually credited to Thomas “Ptomaine Tommy” DeForest of Los Angeles, who began doing it at his all-night restaurant in Lincoln Heights in the 1920s and sold it by…
Serving a hamburger open-faced under a ladle of chili is a Los Angeles invention with a name: the chili size.
The hot beef burger: a Byron beef patty with sautéed green chillies, American cheese, crispy iceberg lettuce and chipotle mayo.
The hot one: a 150g smashed patty with aged Cheddar, bacon, mozzarella, one of the chain’s chilli cheese “bombs”, fresh chilli and chilli mayo.
MEATliquor’s menu borrows from American diner and dive-bar food, and the chili burger is one of its oldest ancestors.
Chimichurri, the Argentine herb sauce usually spooned over grilled steak, works just as well on chicken.
Ō Ichirō has written that when guests came to the house, his mother would welcome them with her chicken dishes, and that the burger is that home cooking “married” to the American hamburger.
Chipotle does double duty in these chicken burgers.
This one comes from the 2002 Scooby-Doo movie, and there’s no meat in it at all.
This is the snack Stan remembers from childhood and blames for the worst day of his digestive life, which is the whole reason the show brings it up.
The straightforward hot burger: a pure beef patty with sliced pickled jalapeños, Buffalo sauce and cheddar.
The heavyweight: a double beef patty with double cheese and double bacon, pickles, lettuce, tomato, ketchup and special sauce.
Chook is what Australians and New Zealanders call a chicken, a word carried over from British dialect and now so ordinary that nobody there hears it as slang.
The Griffins go to Fuddruckers, where a whole toppings bar is set out in front of them and the pitch is that your only limit is your imagination.
Chubby Chicken has been on Canadian A&W menus since the 1960s, which makes it older than almost every chicken sandwich in North American fast food — McDonald’s did not manage one until 1980, and it…
One of the house favourites: an Angus cheeseburger loaded with shredded barbecue beef brisket, fried onion strings, pickles, shredded lettuce, grilled onions and the signature burger sauce.
A patty cut from one big block of paneer rather than minced and formed, with the chain’s special spicy sauce.
The burger the chain was built on: a third-pound flame-grilled patty with lettuce, tomato, red onion, pickles and all three condiments.
The base of the whole menu: a 100% beef patty seasoned only with salt and pepper, cooked to order and built up with your choice of toppings and sauces.
The simplest burger on the menu: a Byron beef patty with ketchup, mayo, red onion, lettuce and tomato, and no cheese.
The signature hamburger: a 100% Irish beef patty, or a Beyond Meat patty, with lettuce, tomato, onion, dill pickle and Eddie Rocket’s secret sauce.
Bacon, American cheese, the house JHB sauce, crispy shoestring onions and diced pickle, with lettuce and tomato on the side.
The one burger on the menu without bacon: American cheese, lettuce, tomato, house sauce, mayo, grilled onion and pickle.
A grilled beef patty with sautéed onions, melted Cheddar, lettuce, tomato, pickles and the classic sauce.
The burger the diner has served “after all these years”: a beef patty with two slices of American cheese, crisp lettuce, tomato and Ruby’s Burger Sauce on a toasted brioche bun, with fries.
A 5.6 oz patty with white American cheese, red onion, pickles, lettuce and tomato.
The everyday burger, still handed over in a foil wrapper with a tag saying the patty is 100% beef.
This chain has changed its name twice.
The 68 is the year, and the place matters more than the date.
Aloo tikki, literally a small potato cutlet, is an old street snack of India, Pakistan and Bangladesh: boiled potato, peas and spices shaped into a patty and fried, then served with tamarind and…
Half a fresh avocado goes into this one, together with thick red cheddar on the large patty.
The base of the whole menu: a British beef patty with house mayo, relish and salad, and nothing else.
The reference burger: a grilled beef patty on a brioche bun with lettuce, tomato, onion, pickles and the house Burgerizzr sauce.
The Taiwanese breakfast burger has a known beginning.
The bunless burger: the classic grilled beef patty wrapped in lettuce leaves with pickles and Burgerizzr sauce.
The big-patty Classic without the cheese.
The everyday cheeseburger: a 150g smashed patty with aged Cheddar, sweet pickle, tomato, red onion and RocoMayo.
The chain’s most popular burger, according to Freshness itself.
The name is two halves of an argument about what the place is.
The grilled option: a grilled chicken breast on brioche with lettuce, pickles, Burgerizzr sauce and mayonnaise.
Popeyes launched the sandwich nationwide on 12 August 2019.
The non-spicy version of Wendy’s fried chicken sandwich, with a crisp breaded fillet, lettuce, tomato and mayo.
The fried chicken burger of the classic range: a fried chicken breast on brioche with lettuce, pickles, Burgerizzr sauce and mayonnaise.
Smashing a burger is a Depression-era trick, not a modern one.
The heavyweight: two large patties and two thick slices of red cheddar with plenty of Japanese vegetables.
The Clogger is the infamous heart-stopping burger from The Simpsons Movie.
The biggest build on the menu: a burger loaded with egg, cheese sauce and bacon.
The fried chicken burger: halal fried chicken with sriracha hot honey, guacamole, sriracha mayo, pickled red onion, lettuce and pickles.
The Cobb salad, which was invented in Los Angeles, turned into a burger: thick-cut bacon, melted blue cheese, fresh avocado, lettuce and Ruby’s Burger Sauce.
The fish burger (鳕鱼堡): a thick breaded cod fillet with flaky white fish inside, under lettuce and a creamy white sauce in a sesame bun.
Burgerville’s answer to the big-chain signature burger, available as a single or a double.
Two Colombians, Pablo Emilio Bueno and Guillermo Calderón, opened the first El Corral in 1983 beside the Javeriana university in Bogotá, which is the reason it still feels like a student place even…
Bogotá has a street burger of its own, sold from carts long into the night, and it looks nothing like an American one: the patty disappears under crushed potato crisps, salsa rosada — ketchup mixed…
Criolla means local, born here, and on a Colombian menu it signals a dish built from the country’s own habits rather than an import.
Calling a burger “hawaiana” because it has pineapple on it is a habit that traces back to a pizza.
Refried beans are not fried twice.
One single very large chargrilled patty, 220 or 320 grams, glazed with barbecue sauce and topped with mozzarella, the usual salad and all three sauces.
The Counter opened in Santa Monica in 2003 with no menu at all — a clipboard and a pencil instead, and a checklist of proteins, cheeses, toppings, sauces and buns running into millions of…
A smashed Black Angus patty with crispy bacon, aged cheddar, grilled onion, pickle, Sweet Baby Ray’s barbecue sauce and Epic sauce.
A third-pound patty with two slices of American cheese, bacon, an onion ring and barbecue sauce.
Grass-fed beef with crispy bacon and melted cheese, Grill’d’s nod to the classic bacon cheeseburger.
A crispy fried chicken fillet with thick pickle slices and a creamy sauce above and below it, in a sesame bun.
The basic Dicos burger (香酥脆雞堡): crispy fried chicken with fresh vegetables in a soft bun.
A fried chicken sandwich with a Korean accent: crispy chicken with buttermilk coleslaw, cilantro, fresh lime, spicy mayo and Korean barbecue sauce.
A crispy breaded chicken breast on a buttered bun with lettuce, tomato and mayo.
A breaded chicken fillet with lettuce, tomato and mayo on a toasted bun.
White Castle built its whole kitchen around a square patty steamed on onions, so anything else has to be made to fit the same small bun.
Number one on the chain’s own top-ten list: a crisp, spicy fried chicken thigh in a sesame bun.
The one that breaks from the Wimpy formula.
This is a softer, richer take on the Big Mac, using a fresh buttery croissant instead of a bun.
The pastrami burger was first served by James Katsanevas, a relative of the founders, at Minos Burgers in Anaheim, California, who had learned it from a Los Angeles cook of Turkish descent.
Potato crisps in a sandwich is an old American household habit rather than a chef’s invention, and Bobby Flay’s contribution was to put it on a restaurant menu and give it a verb.
A breaded shrimp patty (劲脆鲜虾堡) with whole pieces of shrimp visible inside the golden crumb, topped with lettuce and a creamy white sauce in a sesame bun.
The crustburger is about one thing: turning as much of a small patty as possible into crisp, lacy crust.
The spicy one: a grilled beef patty with grilled onions and green peppers, jalapeños, melted Cheddar, lettuce, tomato and hot Cuban sauce.
A Cuban sandwich is ham, roast pork, Swiss cheese, pickles and mustard pressed in Cuban bread.
The idea behind Tastien’s Chinese burgers is roujiamo, the meat-filled flatbread of Shaanxi in north-west China that is often called the Chinese hamburger.
Tastien calls these Chinese burgers, and the name has a real ancestor: roujiamo, the street food of Shaanxi province, often described as China’s hamburger.