Burgers starting with C
85 burgers: 71 from chain menus, 3 from film and TV, 11 homemade. Titles starting with “The” are filed under the next word.
American Wagyu is not Japanese Wagyu.
The heaviest of the signatures: two patties, bacon and pepper jack with a Cajun remoulade.
The Original dressed with fresh lettuce and tomato.
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 name is the entire pitch: chicken, bacon, onion.
BurgerFi’s luxury burger and its conversation piece.
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.
Named after Chandler from MrBeast’s videos, and as plain as a burger gets: two smashed seasoned patties with American cheese on a toasted bun, nothing else.
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.
Brazilians love a burger drenched in melted cheddar, and Bob’s leans into it with a burger smothered in cheddar sauce.
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 straightforward double cheeseburger: two patties, American cheese, ketchup, mustard, pickles and diced white onion.
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.
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.
Burger King’s basic cheeseburger: a small flame-grilled patty with cheese, pickles, mustard and ketchup.
A classic drive-in cheeseburger: a patty with cheese, ketchup, mustard and onions.
Five Guys cooks every patty well done and will not do otherwise, and that policy has a date behind it.
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.
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.
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 simple cheeseburger that barely changed at all: a thin patty with cheese, pickles, onion, ketchup and mustard.
Baked cheeseburger sliders on Hawaiian rolls: seasoned ground beef and Monterey Jack under a buttery brown sugar, Dijon and Worcestershire glaze.
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.
Ranch-seasoned beef sliders on Hawaiian rolls: two big grilled patties with melted Cheddar, chopped bacon and a spicy ranch sauce, cut into twelve.
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, the Hawaiian plate: seared beef patties on rice with a soy and beef stock gravy and a runny fried egg on top.
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.
Hesburger’s chicken burger, a crispy fillet with salad and sauce.
This chicken burger borrows from the cutlet.
A grilled chicken breast with bacon, avocado and cheese, closer to a Santa Barbara café sandwich than a burger-stand chicken sandwich.
Sweet bread with fried chicken is older than the gimmick it looks like.
The breast-fillet version of the house chicken burger, lighter and neater to eat than the famous thigh.
A small breaded chicken patty with lettuce and mayo on a regular bun.
Chicken parmesan as a burger: chopped chicken thighs with mozzarella, garlic and oregano, pan-fried and topped with marinara and more melted cheese.
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.
Shake Shack spent a decade refusing to sell a chicken sandwich, then tested one in Brooklyn and Queens in 2015.
An old-school diner plate rather than a handheld: a five-ounce patty on a toasted bun, served open-faced and smothered in chili con carne.
A chilli cheeseburger done the diner way: two patties buried under beef chilli, American cheese, pickled jalapeños, diced onion and mustard.
Chicken burgers topped with a fresh chimichurri of parsley, cilantro, oregano, garlic, olive oil and white wine vinegar, with a hint of cumin.
Chipotle does double duty in these chicken burgers.
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.
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…
The burger the chain was built on: a third-pound flame-grilled patty with lettuce, tomato, red onion, pickles and all three condiments.
The one burger on the menu without bacon: American cheese, lettuce, tomato, house sauce, mayo, grilled onion and pickle.
This chain has changed its name twice.
The 68 is the year, and the place matters more than the date.
Half a fresh avocado goes into this one, together with thick red cheddar on the large patty.
The big-patty Classic without the cheese.
The chain’s most popular burger, according to Freshness itself.
The name is two halves of an argument about what the place is.
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.
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.
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.
The pineapple burger.
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 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 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.
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.
The crustburger is about one thing: turning as much of a small patty as possible into crisp, lacy crust.
Cuban-style sliders on Hawaiian rolls: deli ham, Swiss, dill pickles and honey mustard, baked under melted butter and poppy seeds.