Burgers starting with L
30 burgers: 29 from chain menus, 1 homemade. Titles starting with “The” are filed under the next word.
The house burger, now in its third version: Angus beef with garlic aioli, kobis goreng (Malaysian stir-fried cabbage), pickled red onions and onion jam.
Blue cheese and bacon with Cheddar, salad, tomato, pickled red onion and house sauce on the buttery potato bun.
The richest patty on the menu: 220 grams of beef mixed with lamb fat and seasoned with salt and pepper.
The lamb burger: a 180g lamb patty with Cheddar, lettuce, tomato and homemade mayonnaise.
Lamb makes a richer, more flavourful burger than beef and suits strong herbs, so this recipe keeps the seasoning to rosemary, thyme, garlic powder, salt and pepper and lets the meat carry it.
Britain eats a lot of lamb and almost never puts it in a burger, which is what makes this one worth ordering rather than the pun that names it.
The Legendary owes its name to its sauce.
Jae Lee has said the burger is a tribute to his first taste of McDonald’s after moving from Seoul to New York as a child: “I remember eating a Big Mac and falling in love.” He first served kimchi…
The patty melt is an American diner invention of the mid-twentieth century: a beef patty with melted cheese and onions, griddled between two slices of bread instead of tucked into a bun.
A grilled free-range chicken breast basted in lemon and herb, with lettuce, red onion, tomato, pink sauce and aioli.
The forgotten middle child of the menu.
“Little” is marketing modesty.
The size most people actually mean when they say “one burger”.
The smallest burger Five Guys makes and the closest it gets to a classic diner hamburger.
Lamb is New Zealand’s meat, and the reason goes back to 1882.
A.1. is older than the hamburger.
A bistro-style burger: Swedish beef with truffle mayonnaise, pepper Jack and regular cheese, pickled red onion and lettuce.
Slater’s Texas-style barbecue burger: Black Canyon Angus beef with smoked bacon, Cheddar, crispy onion rings, pickles, smoky barbecue sauce and garlic aioli on a brioche bun.
The Long Chicken is Burger King’s Original Chicken Sandwich under another name.
A dry-aged patty with Cheddar, caramelised onion and a mildly spicy Korean gochujang sauce.
The Australian burger with the lot, made vegan: the better-than-beef patty with a sliced vegan egg, chopped onion, pickled beetroot, cheese, a pineapple ring, tomato, lettuce and ketchup.
The namesake burger, without the chile.
Green chile on burgers is now a New Mexico institution, and Lotaburger did much to make it one.
The house burger: grass-fed beef with cheddar, lettuce, tomato, onion, pickles and the chain’s Thousand Island.
The lightest burger on the menu and an honest one: a single patty in a lettuce wrap with avocado, tomato, onions and a shot of Cholula.
The vegetarian version of the Big Fernand: a large mushroom in place of beef, with raw-milk mountain tomme, sun-dried tomatoes, confit onions and the Tata Fernande cocktail sauce.
The gentler mutton burger: a savoury mutton patty with a creamy mint mayo.
A hamburg patty under melting cheese, listed by the chain as one of its most popular burgers.
The number two: a thick hamburg patty topped with a sunny-side-up fried egg, weighing in at a solid 330 grams.
The burger named after the chain’s home town in Norrbotten: Swedish beef with double cheese, red onion and a cucumber-and-jalapeño dressing on a sesame brioche bun.