Burgers starting with H
77 burgers: 71 from chain menus, 3 from film and TV, 3 homemade. Titles starting with “The” are filed under the next word.
A 220 g Maxi patty smoked over chips from red-wine barrels, with orange Cheddar, crispy fried onion, arugula and chipotle sauce.
Halloumi is the cheese of Cyprus, traditionally made from a mix of goat’s and sheep’s milk, and written descriptions of it on the island go back to around 1554.
Despite the name there is no ham in it: this is Goody’s plainest and most traditional burger, a grilled patty with pickle sauce and a mix of mustard and ketchup in a soft bun.
The classic Taiwanese breakfast-shop filling, salty ham, cheese and a fried egg, moved into the new sourdough bun.
The hamburger-plus-hot-dog has been invented more than once.
The plainest thing at Swensons and a cheap way into the menu: a fresh-ground, made-to-order beef patty served “with everything”, which at Swensons means mustard, dill pickles and onions.
The purist’s order: a Black Angus patty minced daily and seasoned with salt and pepper, with the toppings of your choice and no cheese.
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 plain one, at around 300 yen: a beef patty with the renewed ketchup, pickles, sliced onion and mustard.
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.
The name comes from a doll.
The same quarter-pound patty, cooked to medium, with shredded lettuce, red onion, pickles and house catsup on brioche, and no cheese.
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.
The plain version, single or double, with any of the free toppings and sauces.
The burger itself is the Quarter Pounder, invented in 1971 by Al Bernardin, a franchisee and former head of product development, at his restaurant in Fremont, California.
Apple does two jobs in these burgers.
The small cheeseburger for a smaller appetite: one smashed grass-fed patty, melted cheddar, New Zealand bread-and-butter pickles and aioli on a mini wholemeal bun with tomato relish.
A lo pobre means “poor man’s style”, and it is the name of a famous plate in Peru and Chile: a steak topped with fried eggs and served with fried plantain and potatoes, generous enough that the name…
The double: two grilled patties with Edam cheese, bacon, tomato, lettuce and mayonnaise.
Across Latin America, “hawaiana” on a menu means ham and pineapple, and the name comes from a pizza.
A grilled patty with bacon, shoestring potatoes and chimichurri mayonnaise.
A loaded one: a grilled patty with a fried egg, bacon, fried potato cubes, chimichurri sauce and lettuce.
A grilled patty with cheese, guacamole sauce, Doritos, tomato and mayonnaise.
The grill-house burger: a grilled patty with grilled sausage, chimichurri, tomato, mayonnaise and mustard.
In Peru a “royal” burger means one with a fried egg, and this is Bembos’s everyday version: a grilled patty with egg, Edam cheese, tomato, lettuce and mayonnaise.
The burger that carries the chain’s name is its plainest cheeseburger: a beef patty with burger cheese, on top of the lettuce, red onion, tomato and house sauce every burger gets.
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.
The base burger: two patties of a proprietary Pat LaFrieda blend with homemade pickles, onions, special sauce and American cheese on a buttered and toasted Martin’s potato roll.
Jerk is Jamaica’s great contribution to barbecue.
The biggest of Goiko’s smash burgers, with three smashed beef patties, Cheddar, smoked mozzarella, griddled red onion and the 50 Burger Spread sauce.
The “caretaker”: beef with grilled mushrooms, bacon and cheese, plus iceberg lettuce, tomato, dill pickles, red onions and mayo.
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…
The other long-running speciality: the same build as the Rancho Ranchero, with a ring of pineapple in place of the egg.
Hayley orders this to break the poor employee behind the counter, and the writers kept every detail straight-faced enough to follow.
The unusual one: a patty of beef mixed with 20 percent beef heart, served with cheddar, iceberg, pickles and a creamy black-pepper mayo.
The Signature Burger with a half-pound patty: 8 oz of Angus beef, relish, tomato, onion, cheddar and Hero sauce on a sesame bun.
A chicken thigh burger loaded with cheese; the Chinese name, 重磅起司雞腿堡, calls the cheese “heavyweight”.
Inspired by Walter White's obsession with precision, The Heisenberg Burger is built like a scientific experiment.
Béarnaise is French, named after the Béarn province that King Henry IV came from.
Hereford is one of the oldest English beef breeds, developed in Herefordshire in the West Midlands from the mid-eighteenth century, when local families bred the red cattle into heavier beef animals…
Hereford cattle come from Herefordshire in the west of England, where a few farming families began breeding them in the mid-eighteenth century.
The beef in this burger is Hereford, a breed created by farmers in Herefordshire, England, from the mid-1700s: they turned the local red draught cattle into fast-fattening beef animals, and by the…
Pesto is the sauce of Genoa.
Slater’s steakhouse burger.
The spicy fried chicken burger: a fried chicken breast with spiced cheese and Hibherizzr sauce, a hot and slightly sweet sauce that the menu says is made with Shaqra basil.
One of the chain’s featured favourites: two slices of melted Cheddar, thick-cut bacon, lettuce, tomato, Ruby’s Burger Sauce and crispy onion rings, finished with tangy barbecue sauce.
The spicy one: pepper jack cheese, guacamole, chipotle ketchup, lettuce, tomato, red onion and fresh jalapeños on brioche.
Fried food on top of a burger: crispy mini mozzarella sticks, beef bacon, drops of ketchup and mustard and creamy Buffalo sauce on a pure beef patty.
A returning favourite: Swiss beef with Camembert, cranberry jam, a house sauce made with truffle-flavoured oil and mushrooms, ketchup, mayo and lettuce.
A pun that works in German: a Hochstapler is a con man, but hoch stapeln means to stack high.
Jingisukan is Hokkaido’s famous grilled lamb, and its name is the Japanese pronunciation of Genghis Khan.
A salmon burger in the sourdough bun, named after Hokkaido.
The house burger: a 180 g patty with English Cheddar, baby romaine, tomato, house pickles, red onion, bacon and white mayonnaise on a brioche bun.
Worth knowing before you order anything with truffle on it anywhere: most of what tastes like truffle in a restaurant is not truffle.
“The Lumberjack”: a beef patty with cheddar, crispy fried onions and pickles.
Black beans make one of the easiest meatless burgers, because once mashed they turn into a thick paste that holds together with very little help.
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 most loaded burger on the menu: the Big Beef patty with the signature honey barbecue sauce, melted Cheddar, fried onion strings, hardwood-smoked bacon, lettuce, tomato and ranch on a potato bun.
Whataburger introduced the Honey BBQ Chicken Strip Sandwich in February 2005: three chicken breast tenderloins, two slices of Monterey Jack and the chain’s sweet honey barbecue sauce, on a toasted…
A hand-breaded halal chicken breast tossed in honey hot sauce, with pepper jack, pickle and Epic sauce on brioche.
Chicken marinated and then dredged and fried in the shop, one piece at a time, for a crisp, juicy patty, with a gentle honey and wholegrain-mustard sauce.
A buttermilk fried chicken burger with coleslaw, pickled cucumbers, lettuce and smoked garlic aioli.
Nashville hot chicken has an origin story the Prince family still tells.
GBK’s hot one.
This is the simplest dish in the whole video, and the one I was least sure about going in.
Hot honey, honey infused with chilli, became a modern craze thanks to one man.
The order critics call almost mandatory: the Harlem Classic topped with the trademarked Hot Mess relish of pickled cherry peppers and bacon, American cheese and smoky chipotle mayonnaise.
Sharing its name with the Eagles song, this is the grilled chicken burger with Californian toppings: a grilled chicken breast with bacon, avocado, lettuce, tomato, ranch and aioli.
The messiest burger on the board: a patty with cheese, the house chili, cheese sauce and freshly sliced scallions.
Islands’ mushroom Swiss: sautéed mushrooms and Swiss cheese with lettuce, tomato and mayo.
Texas runs its own Dairy Queen.
The Lounge Burger’s fast-food twin: grass-fed beef with American cheese instead of cheddar, lettuce, tomato, onion, pickles and Thousand Island.