Burgers starting with F
37 burgers: 31 from chain menus, 2 from film and TV, 4 homemade. Titles starting with “The” are filed under the next word.
This cheeseburger borrows the flavours of fajitas: a homemade spice mix of chili powder, smoked paprika, cayenne, cumin, oregano, garlic and onion powder, and a pan of charred jalapeño, tomato and…
The vegetarian burger: a 100g falafel patty made with chickpeas, onion, sesame, mint, garlic and a green hot sauce, topped with Cheddar, lettuce, organic tomato and homemade mayonnaise.
The Star is the oldest name on the board and the reason two chains share a menu.
This burger is on the menu because of a takeover.
The play of colours, and it lives up to the name: a walnut patty with a fried egg, beetroot and avocado cream.
Two brothers from Cyprus, the Havadjias family, took over a small restaurant called McCoy’s in Perris, east of Los Angeles, in 1981 and renamed it Farmer Boys that August.
A smashed patty with a cage-free fried egg, crispy bacon, pepper jack, lettuce, tomato, pickle, grilled onion and Epic sauce.
A rich and satisfying burger packed with bold flavors.
The challenge: four patties, 400 g of beef, with four slices of Cheddar, bacon, fried tomato, pickles and Rekas sauce.
A beef burger with goat cheese, walnuts and fig chutney.
The burger the shop is named after and the standard against which the rest are measured: a big, freshly made beef burger on a soft bun.
The Christmas special that comes back every winter: the 5oz fresh beef burger with caramelised onions, sautéed mushrooms, Swiss cheese and peppercorn mayo on a toasted kaiser bun.
Lou Groen ran a McDonald’s in a heavily Catholic part of Cincinnati, and every Friday during Lent his sales collapsed as customers went to a rival that sold a fish sandwich.
This one gets two scores, and the gap between them is the whole story.
The fried fish burger traces back to Cincinnati in 1962, when McDonald’s franchisee Lou Groen invented one to keep his Catholic customers coming on Fridays, when they would not eat meat.
Breaded fish in a burger bun is a fast-food idea with a precise origin.
The Fishburger is the Filet-O-Fish, a sandwich created in 1962 by Lou Groen, a McDonald’s franchisee in a largely Catholic part of Cincinnati whose hamburger sales fell every Friday, when his…
The chain’s newer flagship: the smashed beef patty with tomato and lettuce sliced in the shop.
Dairy Queen has spent eighty years being known for soft serve while quietly selling a lot of burgers, and the Stackburger name is its latest attempt to fix that.
The “master butcher”: a double patty with double cheese, fried onions, mustard and ketchup, and no salad at all.
Two patties, two slices of melted cheese, no bun, no salad, nothing else — an order that turns a burger into cheese-welded beef.
This is an over-the-top, ultra-rich burger built around contrast.
Named after the chain’s own 1973 Ford Falcon drag car.
The house burger and one of the three most ordered: a Black Angus patty with sharp Cheddar, applewood-smoked bacon, bourbon barbecue sauce, lettuce, tomato and red onion on a brioche bun.
A 100% beef patty with a slice of mild cheese and a molten sauce blended from four cheeses: Gouda, Cheddar, mascarpone and Parmesan.
Aged beef with double English and American Cheddar, smoked bacon, caramelised onion, pickles and a kimchi and hoisin mayonnaise.
The namesake: a juicy handmade patty with fresh vegetables, described by the chain as a back-to-basics American East Coast–style original.
The burger critics call Sweden’s best classic cheeseburger: a patty of prime rib and dry-aged rib eye with double Cheddar, white onion, pickles, mayonnaise, ketchup and mustard on a potato bun.
These burgers borrow the flavours of French onion soup: deeply cooked onions, a savoury beefy base and cheese.
Freshness Burger opened in a quiet corner of Shibuya in December 1992, at the worst possible moment to sell an expensive burger.
A Midwestern classic and, according to the menu, a Swensons favourite: a quarter-pound slice of bologna fried on the griddle until the edges curl and crisp, served with grilled onions and mustard.
The diner’s other cult sandwich: bologna fried on the griddle and served in a bun, a Midwestern childhood classic made luxurious.
The patty melt is a Los Angeles diner creation of the mid-twentieth century, most often credited to the restaurateur Tiny Naylor, whose restaurants had it on the menu by the early 1950s.
Sourdough has been shorthand for San Francisco on American menus since long before anyone put a burger on it: the bread became a Gold Rush symbol and the nickname stuck to the prospectors themselves.
At most chains the fries are an afterthought bought in frozen.
Stan spends this episode floating down a river of ranch dressing at Fuddruckers, and the burger on screen beside him is the size of a human head.
The mushroom burger, with a pun for a name: bacon, mushrooms and a Swiss cheese fondue, plus house sauce, mayo, grilled onions and pickles.