Burgers starting with Q
9 burgers: 8 from chain menus, 1 homemade. Titles starting with “The” are filed under the next word.
The burger that has been on the menu since the Kewpee days: a quarter-pound fresh beef patty pressed on a hot grill and served with The Works, which here means lettuce, tomato, mayo, ketchup,…
Tom Koulax started ladling chili over burgers and hot dogs in 1946, and the chili burger became the whole identity of the stand.
A bigger single burger: a quarter-pound fresh-ground patty topped with everything, meaning mustard, dill pickles and onions.
Australia’s barbecue take on the Quarter Pounder: a quarter pound of Australian beef with bacon, crispy onions, pickles, melted cheese and smoky barbecue sauce on a sesame bun.
The Quarter Pounder with Cheese turned into a bacon cheeseburger with a full BLT on top: crisp bacon, tomato and lettuce over the beef patty and cheese.
A franchisee in Fremont, California, Al Bernardin, created it in 1971 for customers who wanted a bigger, meatier burger than anything on the board.
The Quarter Pounder itself was the idea of Al Bernardin, a former McDonald’s product-development executive who bought two restaurants in Fremont, California, and started selling a quarter-pound…
A small 50-gram patty with grilled onions, gherkins, lettuce and relish.
Adding quinoa to a black bean burger gives it more bite and more protein than beans alone, and the cooked grains keep the patties from turning mushy.