Burgers starting with H
20 burgers: 15 from chain menus, 2 from film and TV, 3 homemade. Titles starting with “The” are filed under the next word.
This is what Burger King was selling before it had a Whopper.
Dick Spady and his partners opened in Wallingford in January 1954 selling nineteen-cent hamburgers, and the discipline that made that price possible is still the business.
The menu here catches almost everyone out, and the reason is historical.
Harry and Esther Snyder opened In-N-Out in Baldwin Park, California, in 1948, the same year the McDonald brothers rebuilt their kitchen a few miles away.
When the McDonald brothers reopened their San Bernardino restaurant in late 1948, they had cut a sprawling barbecue menu down to a handful of items and built a kitchen where every burger was made the…
The simplest thing on the menu: a patty with lettuce, tomato and special sauce.
The potato roll is doing more work here than it gets credit for.
Apple does two jobs in these burgers.
Hanwoo is Korea’s native cattle breed, raised on the peninsula for centuries as a working animal before it was ever bred for eating, and now protected and graded the way wagyu is in Japan.
Teriyaki and grilled pineapple on a burger read as a theme-restaurant gimmick on the mainland and as ordinary food in Hawaii, where Japanese plantation workers brought shoyu-based marinades in the…
Hayley orders this to break the poor employee behind the counter, and the writers kept every detail straight-faced enough to follow.
Inspired by Walter White's obsession with precision, The Heisenberg Burger is built like a scientific experiment.
Worth knowing before you order anything with truffle on it anywhere: most of what tastes like truffle in a restaurant is not truffle.
Black bean veggie burgers with bell pepper, onion, garlic, chili powder and cumin, grilled on foil so they hold together.
A smash burger is built on one idea: a cold ball of fatty beef pressed flat into a very hot pan, so as much of it as possible touches the metal and turns into crust.
London’s burger boom had a clear shape: street stalls and pop-ups in 2009 and 2010, permanent restaurants a couple of years later, and a city that stopped treating a burger as pub food.
The cult item people drive across town for.
A buttermilk fried chicken burger with coleslaw, pickled cucumbers, lettuce and smoked garlic aioli.
Islands’ mushroom Swiss: sautéed mushrooms and Swiss cheese with lettuce, tomato and mayo.
Texas runs its own Dairy Queen.