Burgers starting with E
18 burgers: 16 from chain menus, 1 from film and TV, 1 homemade. Titles starting with “The” are filed under the next word.
Named for the neighbourhood of the first restaurant and loaded accordingly: bacon, ham, American cheese, mushrooms, tomatoes and fried onions.
These are stuffed burgers: two thin patties sealed around a filling of crisp bacon, soft onion and Cheddar, so every bite has the toppings inside rather than on top.
The vegetarian burger, built on a quinoa veggie patty rather than a meat substitute.
The Ebi Filet-O arrived on 28 October 2005 as a limited-time item in a wider menu change and has since become a permanent part of the Japanese board, sold doubled on the evening menu as well.
Shrimp in a burger bun is a Japanese fast-food invention.
An Angus patty with a fried egg, tomato and bacon on a sesame bun.
McDonald’s Japan added the Egg Cheese Burger to its regular menu on 26 October 2015, after a ten-day head start in three Shibuya restaurants.
A 5.6 oz patty with American cheese, bacon and a fried egg.
The vain rooster: chicken breast with potato rösti, mushrooms and truffle mayo.
Hans Hess had the idea in 2002 and opened in Falls Church, Virginia, in September 2005, at a point when organic beef was a farmers-market thing rather than a fast-food one.
Elk is farmed across North America for meat, and it eats nothing like beef: very lean, faintly sweet, with almost none of the intramuscular fat that keeps a burger together.
The Alsatian: beef with Camembert and lingonberries.
Swiss beef with gorgonzola, bacon, Cajun mayo, ketchup, onion confit and lettuce.
This is the infamous Luther Burger.
The Emmy Burger was created at Emily, the West Village restaurant of Emily and Matthew Hyland’s Pizza Loves Emily group in New York.
The pea queen, a play on the fairy tale of the princess and the pea: a vegan beef-style patty with a mustard and cucumber relish.
The second most ordered: smoked Gouda, sweet red onion marmalade, arugula, tomato, crispy onion straws and white truffle bacon aioli on a brioche bun.
Fuddruckers had sold the odd game-meat burger for years, but in 2010 it turned them into a line called Fudds Exotics and rolled it out one animal at a time.