Burgers starting with P
61 burgers: 53 from chain menus, 3 from film and TV, 5 homemade. Titles starting with “The” are filed under the next word.
The burger people order to prove a point.
A West Coast answer to the beef burger: oven-roasted steelhead with pickled onion, arugula, tomato, tartar sauce and mayo.
A Chinese-style chicken burger with the flavours of roasted peanuts, chilli and spring onion.
A nod to the old Bobby’s Burger Palace name: a classic cheeseburger with American cheese, pickle, lettuce, tomato and Bobby’s Sauce.
A double without the bun: two Angus patties wrapped in lettuce with bacon, avocado, tomato, pickles, onions and mustard.
A burger without the bun: grass-fed beef with bacon, grilled zucchini, grilled tomato, avocado and daikon sprouts.
A big spicy paneer patty soaked in tandoori sauce, with lettuce, onion and cheesy sauce.
Nobody knows where paneer comes from, and several countries have a claim.
KFC opened in India in 1995 and ran straight into the obvious problem: a large part of the country is vegetarian, and the chain sold nothing but chicken.
A grill classic “the Rolls way”: a large 113 g patty with Cheddar, a slice of ham, tomato and a pineapple ring, plus lettuce, onion, mayonnaise and ketchup in a potato bun.
The Papa Burger was the head of the Burger Family when A&W introduced it in the United States in the early 1960s, a set of burgers named Baby, Mama, Teen and Papa so customers could order by size.
A&W introduced its Burger Family in 1963, printing cartoon characters for the Papa, Mama, Teen and Baby Burgers on their wrappers so a whole family could order by size.
A compact regional classic: a patty with cheese, a slice of ham, mayo and lettuce.
This viral Dubai burger swaps the bun for crispy, flaky paratha cooked in ghee.
Nobody knows for certain who first put a hamburger patty between two slices of rye with Swiss cheese and fried onions, but the name that keeps coming up is William “Tiny” Naylor.
Giardiniera is an Italian relish of pickled vegetables, eaten in Italy as an antipasto.
The patty melt is older than most of the chains selling it, and it is usually traced to Tiny Naylor’s coffee shops in Los Angeles in the 1940s, where a burger was folded into a grilled cheese…
The patty melt descends from the hamburger sandwich, a patty served between slices of bread rather than in a bun, which goes back to the mid-1800s.
Ruby’s serves the patty melt the way the American diners that invented it did.
The patty melt was born in American diners, most likely in Los Angeles, where Tiny Naylor’s restaurants had it on the menu by the early 1950s.
The sweet-and-sour chicken burger: crispy French chicken with honey, cucumber pickles, chives and Sauce Franche, the house white sauce.
Peanut butter on a burger sounds like a Portland invention and is not: it has turned up on Midwestern diner menus for decades, where the logic is the same as putting it with bacon in a sandwich —…
The crispy chicken thigh with a molten peanut sauce, marked spicy on the menu.
Peking duck is one of China’s most famous dishes and an old one: a roast duck appears in a cookbook of 1330, written for the Mongol court of the Yuan dynasty, and Beijing’s first specialist duck…
This is the infamous Turducken Slammer from Supernatural.
Pepperoni is not Italian.
A basic burger in the family-cookout style: ground beef bound with an egg and fine dry bread crumbs and seasoned with nothing more than salt and pepper.
Peri-peri is a story of the Portuguese empire.
Peri-peri is a Portuguese word for an African chilli, and the sauce is a product of the same trade routes: chillies came from the Americas to Portuguese ports in Africa, took root in Mozambique and…
Nobody in the episode says what is in this, so I paused every frame and rebuilt it layer by layer.
This is the only burger in history to send a grown man to a motivational coach.
From the fried chicken range: crispy French chicken with raw-milk Alpine tomme, fried onions, grilled peppers with paprika and the Tata Fernande cocktail sauce.
Picanha is the cut Brazil argues about least.
A spicy, very British-meets-North African stack: dry-aged patty, double American cheese, smashed black pudding, habanero harissa glaze, jalapeño slaw and fermented red chilli mayonnaise.
The house best-seller, named the second-best burger in Madrid, with Briochef’s Picanto sauce made from Latin American peppers, mildly spicy.
This crustburger adds pickles in an unexpected place: seared into the burger in the pan rather than laid on top.
A breakfast-for-dinner burger: beef with a fried egg, bacon, cheddar and Goiko mayo.
Pimento cheese is now thought of as Southern, but it started in the North.
Hawaii and pineapple are linked because of one industry.
Chicken thigh with pineapple and fresh vegetables (鳳梨鮮蔬雞腿堡).
The beef version of the pineapple burger (鳳梨鮮蔬雙牛堡): two beef patties with pineapple and fresh vegetables.
The Banzai Pipeline is a surf break on the North Shore of Oahu, a few miles from Haleiwa, where waves break over a shallow reef into the barrels that made it the most photographed wave in the world…
A 180 g patty with dry strained yoghurt, pistachio pesto and orange-blossom honey on brioche.
Italy in a bun: aged Galician beef topped with creamy burrata, pesto rosso, a basil and coriander emulsion, Parmesan crisp, sun-dried tomatoes and panko, with sweet potato and beetroot chips on the…
Aged beef is the one thing on this menu you cannot fake with sauce, which is why the plainest burger is the one built on it.
Burger King launched a meat-free Whopper across Europe in 2019, built on a patty from the Dutch company Vegetarian Butcher, and immediately ran into an argument it had not planned for: in the UK it…
The fried-chicken burger, its name a nod to Breaking Bad: extra-crisp chicken marinated with Sichuan pepper and Dijon mustard, lettuce, pear tomato, red onion pickled in rice vinegar and soy, and a…
Holy Burger opened in central São Paulo after starting out as an events brand in 2013.
These sliders take the filling of a pork dumpling and shape it into small burgers.
Breaded pork cutlets reached East Asian fast food through Japan.
A whole portobello mushroom cap, battered and fried, stacked with cheese and the usual toppings.
A portobello cap is about the size of a burger patty and grills the same way, which makes it a popular meatless swap on burger menus.
The vegetarian burger that is not trying to be meat: a roasted portobello mushroom with roasted red pepper, burger relish, goat’s cheese, truffle aioli, rocket and red onion.
The single-patty version of the King Steer’s dressing: a flame-grilled 100g beef patty with a slice of cheese, lettuce, tomato, onion, dills, gherkins, mustard, mayo and BBQ sauce.
The salad burger: a smash patty with melted cheese, cos lettuce, tomato, pickles, burger sauce and tomato sauce.
Byron’s take on the American fast-food cheeseburger: a Byron beef patty with American cheese, ketchup, mustard, onion and pickles.
Crispy or grilled chicken with melted cheese, tomato, shredded cos, pickles and mayonnaise in a toasted sesame bun.
A spicy quinoa-and-bean patty or a Veef plant-based patty with cos lettuce, tomato, pickles, onion and vegan mayonnaise.
A burger built for the gym crowd, with 81 grams of protein by the chain’s own count.
In-N-Out started wrapping burgers in lettuce instead of a bun in the 1970s, long before low-carb eating had a name attached to it, because customers asked.
Nothing but Angus beef in a brioche bun.