Burgers starting with O

A newer burger built around a new sauce: grilled chicken breast with lettuce, cheese, mayo and Oporto’s creamy paprika and garlic O Sauce.

O.F.D. stands for Originally From Dorchester, and in Boston that is not a location so much as a claim.

A burger with barbecue piled on top: beef brisket, smoked cheddar, an onion ring and BBQ sauce over the patty.

The Oklahoma onion burger comes from El Reno, a railroad town west of Oklahoma City, in the 1920s.

The onion burger was invented to cheat.

Okonomiyaki means roughly “grilled as you like it”: a batter of flour, egg and cabbage cooked on a griddle with whatever you add, finished with a sweet Worcestershire-based sauce and mayonnaise.

The simplest burger on the menu and the one customers mention most: a pure beef patty with the chain’s signature Buffalo sauce and cheddar, nothing else.

The cheapest burger on the board and a good one: a beef patty with American cheese, red onion, pickles, aioli, barbecue sauce and mustard.

The Counter’s take on the classic, and a good baseline.

The simplest burger on the menu: a 150g smashed patty with tomato, red onion and RocoMayo.

The olive burger is a Michigan speciality.

The olive burger is a mid-Michigan speciality, and its roots go back to the Kewpee chain that Halo Burger grew out of.

The double: two Angus patties with 21 sauce, bacon, onions, your choice of cheese, lettuce and tomato.

The heavy hitter: a 5.6 oz patty with American cheese, bacon, caramelised onion and pulled pork.

Served as an entrée rather than a burger: a sixteen-ounce all-beef patty smothered in fried onions, with a baked potato and a side salad or soup.

This one is built around a massive onion ring stuffed with beef and wrapped in bacon.

A Black Angus beef patty topped with onion rings, Landmilchkäse, a German semi-hard cheese, bacon and barbecue sauce.

Named after the prego, the Portuguese steak sandwich: grilled chicken breast with lettuce, tomato, cheese, mayo and Oporto’s tangy Prego sauce.

A 180 g patty with English Cheddar, caramelised onion, white mayonnaise and bacon on a dark bread bun.

Johnny Rockets is a copy of a real place.

A vegan take on the classic cheeseburger: the house mock beef patty with vegan cheese, lettuce, sliced onion and pickle, under the chain’s Belgian-style mayo, mustard and ketchup.

Max has printed the climate footprint of every item on its menu since 2008, when it became one of the first restaurant chains anywhere to have its emissions calculated per product and put the number…

Scott Slater came up with the 50/50 patty for his restaurant, grinding bacon together with beef instead of laying strips on top.

The restaurant opened on Clarges Street in Mayfair in 2011 with no menu and no specials board, which is almost unheard of in London.

The counter is the whole idea, and it has been since 1959.

The 1946 burger without cheese: patty, pickles, onions and Milo’s Sauce on a grilled bun.

The burger that tells you where you are: a fresh hand-pattied burger with mustard, onions, chili, slaw and American cheese on a steamed bun.

The small, old-fashioned one: a patty, American cheese, Burgerville spread and ketchup, nothing else.

Dairy Queen sold nothing but soft serve for its first eighteen years.

Milo’s Sauce is as old as the shop.

The burger the menu is built around: a double smashed chuck patty with cheese, dill pickles, white onion, mustard and ketchup on a potato bun.

The chicken best-seller: crisp breaded chicken on a butter bun with original sauce, pickled cucumber and iceberg lettuce.

Double grilled chicken patties with cheese, caramelised onions and BBQ sauce.

Burger King put this on the menu in 1979, and it has barely been touched since.

Fried chicken on a bun with the same free toppings and sauces as the burgers.

Two patties, American cheese, pickles, onions and the sauce.

The word steakburger is Gus Belt’s, and it started as a sales tactic.

Freddy’s opened in Wichita in 2002, in the city where White Castle had started the American burger chain eighty years earlier, and it was built as a deliberate throwback.

Lovie Yancey opened a stand on Western Avenue in Los Angeles in 1947 and called it Mr. Fatburger, dropping the Mr. five years later.

Fuddruckers’ size-it-yourself approach has produced some extreme burgers.

No cheese, just a patty with Burgerville spread and ketchup on a bun.

Steers built its reputation on the King Steer, a double cheeseburger that readers of the South African magazine Leisure Options voted best burger for well over a decade in a row, and which the chain…

A signature of the grilled range: double grilled lamb patties topped with cheese, caramelised onions and BBQ sauce.

The Original built with two smashed Impossible plant-based patties: cheese, dill pickles, white onion, mustard and ketchup on a potato bun.

The runza is a Plains descendant of the Russian pirozhok.

The slider that SALT was built on: a small wagyu beef patty with melted yellow cheese, two pickle slices and the house Original sauce on a soft, glossy bun.

The slider sold for five cents when White Castle opened in 1921, and the company built its early growth on the slogan “Buy ’em by the sack”.

The burger chain borrowed its name from the Tasty Sandwich Shop, a tiny diner that stood at the centre of Harvard Square from 1916 to 1997.

By the early 2000s Hardee’s was in trouble: sales had fallen for years after the 1997 takeover by Carl’s Jr.’s parent company, and cheap burgers were not fixing it.

Kua’Aina’s chile burger, topped with roasted Ortega green chiles, a mild-to-medium chile with a smoky, slightly tangy flavour.

The vegan burger: a Symplicity plant-based patty with melted cheese, crispy onions, teriyaki sauce, white slaw and house pickles on a vegan bun.

The Aussie-style one: grilled chicken breast with pineapple, bacon, cheese, lettuce and creamy mayo.

The name is licensed, and not from the family you would guess.

The Our Burger rebuilt with two smashed patties.