Burgers starting with D
95 burgers: 91 from chain menus, 3 from film and TV, 1 homemade. Titles starting with “The” are filed under the next word.
The Daily Double grew out of the McDouble, which McDonald’s first sold briefly in 1997 and brought back as a permanent dollar-menu item in December 2008.
A best-seller of the simplest kind: a beef patty with melted cheese and bacon, served with fries and OWW sauce.
The Double has been on the menu since the first Wendy’s, but the burger sold today dates from a rebuild in late 2011.
Dave Thomas opened Wendy’s in Columbus in 1969 selling a burger he called the Old Fashioned Hamburger: a square patty of fresh, never-frozen beef, big enough that the corners stuck out past the round…
Wendy’s opened in 1969 offering the same burger in one, two and three patties, which was unusual at a time when rivals sold one size and gave anything bigger a different name.
The chain’s best seller, and in idea and nearly in name a nod to the American double-double: two fresh Angus beef patties with white and yellow cheese, double sauce and crispy fried onions.
This burger came off a van.
This is Dean Winchester’s ultimate breakfast burger from Supernatural.
This is a grill burger for anyone who wants a smoky taste without fussing over charcoal.
Braum’s will not open a restaurant more than about 330 miles from its farm in Tuttle, Oklahoma, and the whole company is built to make that limit make sense.
The everyday order.
The original sandwich dressed up with lettuce, tomato and a slice of cheese alongside the pickles.
Two hickory-seasoned patties and two slices of cheese with the full deluxe dressing.
The burger the chain is built on: a third of a pound of hickory-seasoned beef with chopped romaine, purple onion, tomato, pickles, mustard, mayonnaise and ketchup.
The deluxe suffix is an old McDonald’s habit: take an existing sandwich, add lettuce, tomato and mayonnaise, and charge more for it.
“The Truffled One”: a beef patty with grilled button mushrooms, shaved Grana Padano, rocket and truffle cream.
“The Hero” is vegan: a plant-based chicken-style patty with wild herbs, red onions, guacamole and mango chutney.
The hot one: a beef patty with cheese, bacon, onion rings, jalapeños, tomato and lettuce, dressed with chilli sauce, ranch and aioli.
The Hamburgini doubled, and the best value in the smaller range.
Heat has been measured since 1912, when the pharmacist Wilbur Scoville worked out a test for it: dilute a chilli extract in sugar water until a panel of tasters can no longer detect the burn, and the…
The hottest thing on the menu, with heat in layers.
A 250 g burger of beef and lamb with aioli, tomatoes, spring onion and preserved lemon.
Dick’s opened in Seattle’s Wallingford neighbourhood on 28 January 1954, selling nineteen-cent hamburgers when most burgers in town cost noticeably more.
A single patty with lettuce, mayo and chopped pickles, the Deluxe without the second patty and the cheese.
“The Legend” is the biggest and most expensive burger on the menu: two beef patties plus a fried macaroni-and-cheese patty, with cheddar, potato crisps, bacon, hot cheddar cheese sauce, crispy onions…
A grilled beef patty topped with a breaded mozzarella patty, lettuce, tomato, pickles and cocktail sauce.
A fried chicken breast with American cheese, mayo, lettuce and diced onion.
A limited British burger that leans all the way into Southern excess.
The indulgent one: a Byron beef patty with Cheddar, pulled beef, smoked streaky bacon, beef dripping mayo, crispy onions, smoky chilli barbecue mayo, lettuce and pickles, served with gravy for…
This is the best-scoring burger in the video, and the reason is the ketchup.
The Doddy Melt is Hopdoddy’s take on the patty melt, a sandwich that grew up in Los Angeles diners in the middle of the twentieth century; food writers usually credit Tiny Naylor, whose restaurants…
The heavyweight: two beef patties with crispy pancetta, beef butter, American cheese, onions and mayo.
The Italian-accented smash burger.
“Double Peter”: two beef patties with cheddar, potato crisps and a fiery cheddar-jalapeño cream.
Two of the fresh patties, with or without cheese, and your pick of toppings.
The Classic with four strips of bacon added.
The “monster” that critics single out: two beef patties, peppered bacon, American cheese, lettuce, tomato, pickle, red onion and Mill Sauce on a sesame bun.
Two breaded chicken patties stacked in a round bun, each with a slice of cheese, pickles and the chain’s orange sauce.
Two patties with raw onion and pickles, built to show off the American craft-burger style.
A budget double from Germany’s McSmart range: two beef patties of German beef with two sauces, the smoky Big Tasty sauce and a sweet-hot honey mustard, plus iceberg lettuce and two slices of pickled…
The Big Cheese with a second quarter-pound patty.
The Bondi with two grilled chicken breast fillets instead of one, with the same lettuce, cheese, mayo and Original Chilli sauce.
In January 2025 Yahoo Life ranked Hesburger’s Double Burger 18th in its list of the 41 greatest fast-food burgers of all time, the rare Nordic entry among American classics.
Two chargrilled patties under the same toppings.
Bob’s plainest double: two beef patties with two slices of processed cheese in a warm bun, and nothing else.
The American-style double: two 100g smashed patties with two slices of aged Gouda, sweet pickle, mayo and yellow mustard.
Added in January 2015: two Irish beef patties with melted cheese, the house burger sauce and diced onion.
Two square patties and two slices of cheese in one steamed bun.
Two steamed patties and two slices of cheese in one little bun, for people who find ordering eight singles a bit much.
Two patties, American cheese, mustard, ketchup, pickles and onions on a butter-toasted bun, the classic steakburger formula.
Two fresh-ground beef patties with cheese and Swensons’ “everything”: mustard, dill pickles and onions.
Two onion-smashed patties and two layers of cheese with the same pickle and sauce.
Brendan Sodikoff opened Au Cheval in Chicago’s West Loop in 2012, and the cheeseburger quickly drew national attention: Chicago readers voted it the city’s best and Food Network called it the best…
Two 100 g beef patties with double melted cheese, secret sauce, pickles, tomato, lettuce and red onion on brioche.
Burger of the Year 2020: two dry-aged beef patties, two slices of American cheese, onion and Bleecker house sauce on a sesame bun.
Two hand-shaped Black Angus patties with cheese and the classic toppings.
The Original Cheeseburger with the meat doubled to a quarter pound.
The Deluxe with twice the beef and four slices of cheese.
A different style from the Big Jack: two patties with American cheese, onions, pickles and Jack’s secret sauce, without lettuce or tomato.
This was the Dollar Menu’s headline act until the arithmetic stopped working.
The fullest burger on a short menu.
Two chicken patties with hot pepper sauce, also available with cheese.
Tommy’s did not invent the chili burger, and the name is a coincidence worth knowing.
Cholula takes its name from Cholula in Puebla, often described as the oldest continuously inhabited city in Mexico.
The Double-Double joined the menu in 1963 and has stayed almost exactly the same since, which is itself the story.
Two fresh beef patties, double cheese, lettuce, tomato and Triple “O” sauce.
KFC launched the Double Down across the United States in April 2010, and it instantly became a talk-show punchline and a viral sensation.
Double meat, double cheese, and in the menu’s own words, this could get messy.
The chain’s best-known burger: two smashed Creekstone Black Angus patties with aged cheddar, lettuce, tomato, pickle, grilled onion and Epic sauce on a toasted Turano brioche.
The Double Filet-O-Fish is a recent UK exclusive: McDonald’s put it into its restaurants across Britain on 1 July 2025, selling it for £2 on launch day only.
The Frisco is served on its own toasted Frisco bread rather than a round bun, and this double version stacks two patties with cheddar and bacon.
The Grand with a second thick patty, the equivalent of the Double Quarter Pounder.
Two hand-shaped Black Angus patties without cheese, with the classic toppings of pickle, onion, lettuce and tomato.
Impossible Foods introduced its patty in July 2016 at Momofuku Nishi in New York, and it has been pushing it into ordinary burger kitchens ever since.
Longganisa is the Philippine version of longaniza, the Spanish sausage whose ancestor is the lucanica of ancient Rome.
The McSpicy began in mainland China in 1998 as the 麦辣鸡腿堡, the spicy chicken-leg burger, and reached Singapore under its English name in 1999.
The Whataburger with a second patty, which fixes its only real weakness: on that big bun, one patty can get lost among the vegetables.
A two-in-one burger introduced in 2011, available with beef or chicken.
Two quarter-pound patties and The Works, so half a pound of beef with all seven toppings.
For most of its life the Quarter Pounder was a frozen patty, like everything else on the board.
The name is borrowed from a real place.
Big Fernand’s take on the smash burger: two smashed beef patties with raw-milk raclette, fried onions and the Tata cocktail sauce.
The chain’s answer to the smash burger trend sits in its own section: two thin beef patties with two slices of burger cheese.
Big Smoke’s double, built like a fast-food classic but with smoked cheddar: two patties, lettuce, pickle, onion and the house BIG sauce.
The signature burger with two fried spicy chicken thighs stacked on top of each other (双层香辣鸡腿堡), under lettuce and a creamy white sauce in a sesame bun.
The Double Stack is a product of the 2008 recession.
The heaviest beef burger on the Japanese board: two thick 100% beef patties, sliced cheese and onion with a sauce that tastes of soy sauce seared over a flame.
Two thick patties with two slices of American cheese, onions, pickles, ketchup and mayo.
Two crispy chicken patties with a black pepper crust, lettuce, smoked chipotle mayonnaise and two slices of American cheddar on a soft potato bun.
The smash burger: a double-smashed Angus cheeseburger with signature ketchup, yellow mustard, red onions, pickles, grilled onions and shredded lettuce.
Burger King spent 1982 attacking its rivals by name.
The three-cheese burger: a beef patty with mozzarella, Landmilchkäse and hot cheddar cheese sauce, plus red onions.
BurgerFuel’s fried chicken burger, stripped back on purpose.
The Legendary in a thicker form: the same kimchi flavours on a dry-aged steak patty instead of smashed ones, made in limited numbers each night.
This ridiculous hot dog appears in The Simpsons style cooking.