Burgers starting with S

The Galley Boy made with a veggie burger instead of beef.

Salmon smash burgers: chopped fresh salmon with egg, flour and dill, pressed thin in a hot cast iron pan and cooked two to three minutes a side.

The spicy option, though spicy by Japanese standards.

The Habit started in 1969 as a burger stand in Goleta, a few miles from Santa Barbara, and this is the burger named after home.

The local favourite: a small two-ounce patty with Pal’s tangy, ketchup-based sauce and nothing else to distract from it.

The most savoury burger on the menu and the least flashy.

Ground turkey is lean and mild, so this recipe leans on two pantry shortcuts for flavour: a packet of dry onion soup mix and a spoonful of soy sauce.

Seven-layer dip, the party spread of beans, sour cream, guacamole, salsa, cheese and toppings, is the idea behind these sliders.

It began as the obvious question from people standing in the queue: why choose between the cheeseburger and the ’Shroom Burger.

The ShackBurger arrived with the permanent kiosk in Madison Square Park in 2004.

The shrimp burger has been such a steady seller in Korea that Lotteria turned a limited-edition square double shrimp burger into a permanent menu item in 2021, after customers kept asking for it back.

Most chains treat the vegetarian burger as an afterthought bolted on decades later.

Grill’d opened in Hawthorn, Melbourne, in 2004 pitching itself against fast food rather than against other burger shops: grass-fed beef, free-range chicken, chips that are not swimming in oil.

Despite the name, it is two patties, just without the bun: the beef and your choice of toppings served on their own.

The burger that wins the contest.

This recipe crosses two American classics.

This burger is half smashburger, half sloppy joe.

Marry me chicken is a creamy chicken dish with sun-dried tomatoes and Parmesan that spread quickly online, named after the idea that it is good enough to earn a proposal.

Bareburger’s nod to the smash trend: a thin dry-aged Angus patty pressed hard for a crusty edge, with American cheese, caramelised onion, pickle and special sauce on a potato bun.

This smash burger is cooked outdoors, but not on the grate.

A cool, creamy burger for people who find the gourmet list a bit much.

Jack in the Box joining the smash burger craze.

A smoky, crunchy diner burger with bacon, cheddar, onion rings and a barbecue sauce.

A burger that brings a second meat to the party.

Shake Shack came out of Danny Meyer’s restaurant group, and its sourcing rules were set before it had a single permanent address: whole-muscle Angus beef with no hormones or antibiotics, and bacon to…

Mustafa Yusuf opened in Toronto in 2007 under the name Craft Burger, could not trademark it, and renamed the business in 2011 after the city’s old nickname, the Big Smoke.

The Ari Gold’s richer, sweeter sibling.

Part of a short-lived 2019 barbecue line in the US: crispy chicken with a thick, smoky barbecue sauce and pickles.

The Baconator worked so well after its 2007 launch that Wendy’s spent years extending it in both directions — bigger versions, breakfast versions, and in 2012 a smaller one for the value menu.

America had thousands of drive-ins in the 1950s and almost none by the 1980s: land got expensive, the drive-thru window was faster, and eating in a parked car went out of fashion.

Sonic’s newer Angus smash burger, built for people who want crispy edges rather than a thick patty.

Jack in the Box has never been precious about the bun, which is how a chain from San Diego ended up with its best-known burger served on grilled sourdough instead.

The ButterBurger reimagined as a diner patty melt: seared beef, grilled onions and Swiss and American cheese between slices of grilled sourdough.

The loaded one: cheddar, bacon, crispy onion straws, BBQ sauce and a chipotle mayo, with lettuce, tomato and pickles.

The fried chicken burger with heat, in the Korean style of spice that is sweet and fiery at once.

This is a pub-style chicken burger in two parts: a whole chicken breast marinated in beer and spices, and a beer cheese sauce poured over the top instead of a slice of cheese.

These chicken burgers bring the heat from inside the patty.

Chick-fil-A sold the same sandwich, unchanged, for nearly fifty years before adding heat to it.

The same crispy fillet and brioche bun with the mayo swapped for a spicy sauce.

Popeyes is a spicy chain because its first version failed.

Wendy’s had a spicy chicken sandwich on American menus through the late 1990s, twenty years before Popeyes set off a national argument about who made the best one.

Almost every chicken burger in fast food is a whole muscle — a breast or a thigh, breaded and fried.

The spicy fillet with lettuce, tomato and pepper jack cheese.

It arrived in February 2021 alongside the plain and deluxe versions, McDonald’s late entry into the chicken sandwich war Popeyes started in 2019.

The hot one.

The Royal Crispy Chicken glazed with a triple-pepper spicy sauce.

Spinach and feta are the classic spanakopita pairing, and here they go into ground turkey to fix its two usual problems: blandness and dryness.

The name undersells it.

Stewie takes a fast-food job, eats his way through a stack of fish sandwiches that were past their hold time anyway, and is sick on the spot.

The name comes from the trains.

Bob Wian built the original double-decker in 1937 out of leftovers and showmanship, and for twenty years it had no serious imitator.

The SuperSONIC with bacon added, for when the parking lot calls for something heavier.

The burger most people order from the car without looking at the menu.

A burger that puts the side dish inside.

The burger that finally merges the two halves of the name, though with prawn rather than lobster.

Bison, blue cheese and bacon jam, which is exactly as rich as it sounds.

Big Boy was never one company.

A mushroom Swiss with a twist: the sautéed mushrooms and Swiss cheese get barbecue sauce and mayo rather than just their own juices.