Burgers starting with M
96 burgers: 83 from chain menus, 8 from film and TV, 5 homemade. Titles starting with “The” are filed under the next word.
It shares its name with Madrid’s ring road, and it is built on just two toppings: grilled goat’s cheese and caramelised onion.
Sharing its name with Dublin’s ring motorway: two Irish beef patties with Swiss cheese, garlic-butter mushrooms, Rocket Rings onion rings and secret sauce, with or without truffle oil.
Macaroni and cheese reached America through a president.
The novelty of the range, from a tie-in with KitKat: the XL spicy fried chicken with chocolate in a sourdough bun, sweet against hot.
The burger the chain is named after: a 180g flame-grilled beef patty with Cheddar, lettuce, tomato and homemade mayonnaise on fresh-baked bread.
Named after the American Pie character: two 110 g dry-aged patties, double American cheese, smoked bacon in two textures, fat and thin, house pickles and mum’s BBQ sauce.
Hopdoddy’s best-known burger for people who want something earthy rather than meaty-loud.
A breaded chicken patty in a sesame bun, another of the chain’s recommended burgers.
The steak-house burger on the menu: a patty of 30-day dry-aged beef with blue cheese slaw, crispy bacon, smoked Applewood cheese, house relish and dill pickle.
The hometown smash burger: two patties with double Cheddar, pickles, caramelised onion and Rekas sauce on brioche.
“The best-loved burger at Rolls”, on the menu since the chain’s first years: two 60 g beef patties with Rolls spice, a slice of Cheddar, four pickle slices, iceberg lettuce, diced onion, Rolls…
The Mama Burger is one of the four founding members of the Burger Family, the line-up A&W created in the United States in the early 1960s: Baby, Mama, Teen and Papa, sized like a family so that…
A&W spent its first forty years selling root beer, and when burgers finally became the main event in 1963 the chain gave them a family instead of a name each: Papa, Mama, Teen and Baby.
The classic of the menu: aged Galician beef with Cheddar, crunchy bacon, onion and a lightly smoky house “Manhattan” sauce made with native American spices, in the soft house brioche.
The pub-food burger of the line-up: beer cheddar cheese, onion strings seasoned with smoked salt, and little lardons of bacon.
The market crier, and the loudest build on the menu: beef with a potato rösti, burger cheese, bacon, a fried egg and truffle mayo.
The smash burger: two 3 oz smashed patties with American cheese, sweet relish and Thousand Island sauce on a Martin’s potato roll.
The burger people travel for: a whole big soft-shell crab, deep-fried and sandwiched with sweet chilli sauce.
Goiko’s straightforward smash burger: two smashed beef patties with crispy bacon, American cheese and griddled onion.
A California-style burger with guacamole and Swiss, plus lettuce, tomato, onion and mayo.
The burger with the chain’s name on it is almost the Original, but with plain mayonnaise in place of the Original dressing.
The British value-menu chicken burger: a small crispy-coated chicken patty with lettuce and mayonnaise in a soft bun.
When McDonald’s opened in India in 1996 it faced a problem no other market posed: most customers do not eat beef, and many do not eat pork.
McDonald’s spent its first decade in the Gulf selling the American menu with the pork taken out.
Peter rescues the owner of McBurgertown from a fire, gets free burgers for life and eats thirty of them in one sitting, which gives him a stroke.
McDonald’s first attempt at a chicken sandwich landed in 1980 and sold so badly it was pulled within a few years.
In 2019 Popeyes launched a fried chicken sandwich, sold out of it in two weeks and set off an argument that ran for years about who in America made the best one.
The CBO in all but name.
At the drive-thru, Dorn insists they have all the ingredients for a McDLT, and he is right.
McDonald’s spent the mid-2000s selling a double cheeseburger for a dollar, and by 2008 franchisees were telling head office that rising beef prices made every one of them a loss.
McDonald’s India launched the McEgg in 2012 as part of its Happy Price Menu, a low-price range aimed at drawing in more everyday customers.
McDonald’s Spain launched the McExtreme Pulled Pork in September 2024 across more than 600 restaurants and billed it as the first burger in the chain’s history with pulled pork.
The McFeast is Sweden’s own McDonald’s burger.
Hayley jumps through parallel universes in this episode — one where Stan is a flag, one where Steve is a bowl — and one where the whole cast works at McLewis Burger.
Brazil’s everyday bacon burger: a 100% beef patty with bacon, lettuce, onion, a Cheddar-style cheese slice, tomato, mayonnaise, ketchup and mustard on a sesame bun.
McDonald’s developed the McPlant with Beyond Meat and announced it in November 2020, then split on what to do with it.
McPork first appeared in Japan in 2007 and won a big following as a cheap burger with a surprisingly punchy, garlicky pork patty.
McDonald’s executive chef René Arend, the same man behind the Chicken McNugget, developed the McRib in the early 1980s, reportedly because chicken supply could not keep up with McNugget demand and…
Singapore has sold the McSpicy since 1999, and it stayed local long enough to become the thing Singaporeans name first when asked what their McDonald’s has that others do not.
The McSpicy Paneer came out of a 2009 meeting at McDonald’s India, where the team noticed it had plenty of vegetarian burgers but none priced above 50 rupees.
The everyday vegetarian burger in India: a breaded patty of potato, peas, carrots and other vegetables seasoned with Indian spices, with lettuce and mayonnaise on a toasted sesame bun.
Germany’s vegetarian burger, built like the Hamburger Royal TS: tomato slices, lettuce, melted cheese and mild sandwich sauce, with a vegetarian patty made by Valess in place of the beef.
MOOYAH Double Cheeseburger, which is what the letters stand for: two Angus patties, American cheese, lettuce, tomato and MOOYAH Sauce on the potato bun.
The big one: two thick patties, two slices of cheese, onion and pickle, topped with a fried egg.
The big one: double patties, double cheddar, bacon, grilled onions, house sauce and ketchup.
The vegetarian burger for people who do not want a light meal: a black bean patty with cheddar and pepper jack, fried onion strings, lettuce, tomato, ranch and MOOYAH Sauce on a bun.
These turkey burgers carry the flavours of a Greek salad on and inside them.
The cheese-heavy one: large beef patties on a brioche bun with melted Cheddar sauce and Cheddar slices, crispy bacon and onion, and no other sauce.
Mostaza’s answer to the quarter-pounder: a large grilled patty with Cheddar, mustard, ketchup and onion on a soft, lightly toasted bun.
The Brutus with a second patty.
Peter cannot believe anyone would order chicken at Fuddruckers, and the episode treats it as one more reason to be disappointed in Meg.
The “master of all classes” is the biggest build on the menu: a double patty with double cheese, bacon, jalapeños and barbecue sauce, plus iceberg lettuce, tomato, dill pickles, red onions and mayo.
The house burger: beef with bacon, fried onions, barbecue sauce and mustard on top of the usual lettuce, tomato, pickle, red onion and mayo.
A softer take on the beef burger: a grilled beef patty in a light potato bun with lettuce, tomato and Burgerizzr sauce.
Its name echoes Malmö FF, the city’s football club: two patties with double Cheddar, chilli mayonnaise, lettuce, pickled red onion, chilli cheese and chilli flakes.
The spicy one: pepper Jack and Cheddar, fresh jalapeños, salad, tomato, pickled red onion and house sauce.
The olive burger is a regional speciality of Michigan: a beef patty topped with a creamy spread packed with green olives.
The double.
The King Steer with a third floor: three flame-grilled 100g patties, three slices of cheese, tomato, lettuce, onion, dill pickles, mayo, mustard and BBQ sauce.
Beetroot on a burger is not a Grill’d invention, it is Australian.
The burger the chain is named after and the base of the Sulit value range: a small beef patty in a soft bun, sold two to an order like everything else here.
The pineapple burger: a flame-grilled 100g beef patty with a slice of pineapple, cheese, bacon, lettuce, tomato, Thousand Island sauce and the Steers BBQ sauce.
A collaboration burger named after Mjrm Games: a brioche bun with a double beef patty, cheese and a whole fried mozzarella stick inside, finished with a sauce named after him.
Named after the Ford Model A of the late 1920s: sharp Cheddar, applewood-smoked bacon, pico de gallo, arugula, lettuce, tomato, red onion and a sunny-side-up egg on brioche.
This one only ever exists as a line on the chalkboard, so everything here except the mole itself is reconstruction.
No gimmick topping, just a lot of burger.
When Hardee’s launched the Monster Thickburger in 2004, it made no attempt to hide what it was: the chain itself pitched it as a “monument to decadence”.
A grilled chicken burger with California toppings: bacon, sun-dried tomato aïoli, jalapeños, avocado, pico de gallo and pepper jack.
Monterey Jack is one of the few cheeses America can claim outright.
The mushroom burger from the chain’s “bigger burger” line: a larger patty of fresh Canadian beef with roasted mushrooms, jack cheese, lettuce, tomato and Triple “O” sauce.
MOOYAH Sauce is, by the chain’s own description, a creamy Thousand Island, and nobody knows for sure where Thousand Island came from.
MOS Burger was founded in Tokyo in 1972 by Satoshi Sakurada, a former securities trader who had eaten at a chilli-topped burger stand in Los Angeles and decided Japan needed its own version.
The original MOS Burger with a slice of cheese melted into the meat sauce.
A chicken sandwich with a name that promises crunch and delivers it.
Krusty created the Mother Nature Burger to clean up the image of Krusty Burger and attract health-conscious customers.
The umlauts are a joke with a history.
Stan gets his jaw broken while queuing for this, buys it anyway, forces his mouth open and passes out.
A simple burger from Goiko’s menu of the day: beef with smoked scamorza, griddled white onion and Batavia lettuce.
Peter works a drive-thru window under a name tag reading Lester and finds out through it that Lois is cheating on him.
Mudabbal means doubled, and this is the double beef burger on Herfy’s taller Tower bun: two beef patties with two slices of cheese, a double cheese sauce, lettuce, pickles and onions.
The chicken version of the doubled burger: two chicken patties with honey mustard sauce, lettuce and two slices of cheese on the Tower bun.
A golden, seasoned Portobello mushroom with secret sauce, pickles, tomato, lettuce and red onion on brioche.
Rudy Kemaldean did not bring the recipe from Lebanon.
A short, savoury build: a patty with white American cheese and sautéed mushrooms.
Two smashed patties with truffle sauce, a wild-mushroom sauce, cheddar, onion, pickles and lettuce.
Sautéed mushrooms and Swiss cheese on a flame-grilled patty, with lettuce, tomato and mayo.
Mushroom and Swiss is one of the fixtures of American burger menus, and plenty of chains on this site sell their own version.
A beef patty under a heap of mushrooms and melted Swiss, without The Works.
The standard mushroom Swiss, with one twist: fried onion strings on top of the sautéed mushrooms and Swiss, plus mayo on the potato bun.
Freshly sautéed mushrooms and two slices of Swiss cheese, with lettuce, tomato and Ruby’s Burger Sauce on a brioche bun.
Sautéed mushrooms and melted Swiss on the seared patty and buttered bun.
This takes the mushroom Swiss burger, a fixture of American menus, and moves it in two directions at once: the patties are smashed thin for a crisp crust, and the sauce is a truffle mayonnaise rather…
The Thickburger line was Hardee’s answer to years of falling sales.
The mushroom-Swiss burger: a 150g smashed patty with Swiss cheese, sautéed mushrooms and RocoMayo.
This meatless burger is made almost entirely of mushrooms: three eight-ounce packs, cooked down with onion, garlic, salt, pepper and oregano until they release their juices and the liquid evaporates.
One of the plant-based burgers Bareburger is known for, built on a patty of sweet potato, kale and wild rice.