Burgers starting with T
61 burgers: 57 from chain menus, 1 from film and TV, 3 homemade. Titles starting with “The” are filed under the next word.
The T-Bird’s seasoning comes from Nashville hot chicken, a dish with a famous origin story.
A 100% beef patty glazed in teriyaki sauce, with a soft, wobbly egg cooked in the shop, crisp lettuce and relish.
Makhani sauce comes from butter chicken, or murgh makhani, credited to Kundan Lal Gujral and Kundan Lal Jaggi, Punjabi refugees who came to Delhi from Peshawar after partition.
Its Russian name, “Samyy vkusnyy burger”, means “the tastiest burger”, and the menu insists it is not a joke.
The Tasty Turbo line grew out of the Big Tasty, McDonald’s international answer to America’s Big N’ Tasty, first released in Saudi Arabia and is defined by a large beef patty and a smoke-flavoured…
A&W opened in Winnipeg in 1956 as part of the American chain, then split off entirely in 1972 and has been a separate Canadian company ever since.
The Texan: aged beef with American Cheddar, bacon, pulled pork, fried onion and barbecue sauce.
The Tendercrisp is a Burger King sandwich that Hungry Jack’s, BK’s Australian franchise, sells under its own banner.
The teriyaki burger is one of Japan’s own contributions to fast food.
Japanese fast food gave the world the teriyaki burger in May 1973, when MOS Burger glazed a beef patty in sweet soy-based sauce and put it on the menu.
The teriyaki burger started at MOS Burger, which put it on sale in May 1973, a year after opening, and claims it as the first in the world.
The teriyaki burger is a MOS invention.
The teriyaki burger was born in Japan: MOS Burger launched the first one in May 1973, glazing a beef patty in sweet soy sauce.
The Teriyaki Chicken Filet-O first appeared in Japan as a summer burger in 2008, alongside a Salsa Chicken Filet-O, and kept coming back for short runs, including one in January 2015.
The teriyaki burger is a Japanese invention, but not a McDonald’s one.
A burger with everything piled on, hence the haystack: a Tex-Mex seasoned Angus patty, bacon, onion strings, pepper jack, jalapeños, chipotle mayo, guacamole, lettuce and tomato.
A burger with a crunchy crown: prime beef with bacon, aged cheddar, a crispy onion ring, sweet barbecue sauce and mayo.
El Corral’s take on a Texas barbecue burger: American cheese and breaded onion rings soaked in barbecue sauce, with tomato and lettuce.
The barbecue burger: Swedish beef with bacon, red onion, lettuce, double cheese, BBQ sauce and chipotle dressing.
A grilled patty with bacon, melted cheddar, tomato, lettuce and Hellmann’s barbecue sauce.
Bacon, a fried egg and American cheese on a toasted English muffin instead of a bun.
Burger King introduced the Texas Double Whopper in 2006, taking the Double Whopper in a Tex-Mex direction with jalapeños, bacon and cheese.
The house burger: a 5.6 oz patty with American cheese, bacon, crispy onion, lettuce, tomato and Thousand Island sauce.
The thick patty with bacon, American cheese, lettuce, tomato and pickles.
Milo’s other burger, added in 2016 and first known as “Burger the Other Way”: a thicker patty with American cheese, lettuce, tomato, pickles, onions, ketchup and mayo.
Korean fried chicken has always preferred the thigh.
A&W launched its 1/3-pound burger in the 1980s to take on the Quarter Pounder.
The name is the recipe.
Hopdoddy’s chicken burger, and it is not a fried fillet.
Nashville hot chicken comes with a famous origin story: Thornton Prince, the tale goes, was served fried chicken loaded with pepper by a girlfriend tired of his late nights, liked it, and by the…
Japan has two separate burger traditions and this one is older.
The “all-terrain” burger, and El Corral’s big hitter.
Freezing is the trick that makes these tofu burgers work.
Tonkatsu is Japan’s take on the European cutlet.
Named after Sitting Bull: a double patty with double melted cheese and double bacon, served with fries, red onion and OWW sauce.
A chicken burger built tall: fried breast with American cheese, a hash brown, pickled jalapeños, slaw and burger sauce.
Putting a hash brown inside a chicken burger sounds like a late-night invention, and in a sense it was: the Tower was built for the British market, where KFC has competed with chip shops as much as…
Goiko’s three-breed burger: a 200 g patty blended from wagyu, ox and Angus, with melted raclette, caramelised roasted pepper, a beef mayonnaise, green shoots and a brioche bun.
Built along the lines of an American fast-food cheeseburger.
The house burger: a flame-grilled PNY patty with American cheese, old-fashioned melted Cheddar, the special Tribute sauce, onions, pickles and iceberg lettuce.
The Big Buford with a third patty, for those who read the menu as a challenge.
Three smashed Black Angus patties stacked with aged cheddar, lettuce, tomato, pickle, grilled onion and Epic sauce.
The biggest beef burger on the menu: three beef patties with cheese, lettuce, pickles, onions and the signature Herfy sauce.
Three patties on the big bun, and the point where the burger becomes an event.
Three thin steakburger patties with cheese.
This burger is cooked with a technique rather than a list of toppings.
The signature monster: three 55 g patties of Swedish beef with Cheddar, pepper Jack and Emmental, chopped onion, pickles, bacon and Dijon mayonnaise on a sesame brioche bun.
The house cheeseburger, listed among the value meals next to the plain regular burger and the double.
A deluxe bacon cheeseburger finished with truffle mayo: a beef patty, bacon, cheese, pickles, lettuce, tomato and red onion.
For people who cannot resist truffle on a menu.
Smashburger’s grown-up burger.
Grass-fed beef with truffle mushrooms, Swiss, truffle aioli, arugula and crispy onions on a sesame brioche.
The richest of the beef sliders: a wagyu patty with melted white cheese and a heap of sautéed mushrooms, finished with a truffle sauce flecked with black truffle, and more creamy sauce on the bottom…
McDonald’s Japan runs its best-received specials on a fixed calendar, each back for about a month a year: Chicken Tatsuta in February, the Teritama in March, Loco Moco in July, Gracoro in December…
Tsukimi means moon-viewing, the Japanese custom of gathering on the evening of the mid-autumn full moon.
A turkey burger dressed as a California club: a Jennie-O turkey patty with avocado, bacon, lettuce, tomato and spicy ranch on the potato bun.
A turkey patty on a wheat bun with red onion, tomato, shredded lettuce, yellow mustard and white sauce.
A turkey patty with plenty of fresh basil, cheddar, lettuce, tomato, onion, pickles and Thousand Island.
A five-ounce turkey burger with the same free toppings as the beef.
Crispy rice cereal is an unusual thing to put in a burger, but it does a useful job in lean turkey.
The Two Cheese Deluxe was one of the five burgers Dairy Queen introduced on 30 March 2022 as its Signature Stackburgers, which the company called its biggest menu launch in twenty years.