Burgers starting with T

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.

Hungry Jack’s crispy chicken burger, with a crunchy fried chicken fillet, lettuce and mayo.

A Japanese fast-food staple done carefully.

The teriyaki burger is a MOS invention.

A chargrilled patty glazed with teriyaki and topped with a slice of grilled pineapple, a nod to Southern California’s love of anything sweet and salty.

The teriyaki burger is a Japanese invention, but not a McDonald’s one.

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 Double Whopper after a trip south.

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.

Hopdoddy’s chicken burger, and it is not a fried fillet.

Japan has two separate burger traditions and this one is older.

The “all-terrain” burger, and El Corral’s big hitter.

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…

Built along the lines of an American fast-food cheeseburger.

The Big Buford with a third patty, for those who read the menu as a challenge.

Three patties on the big bun, and the point where the burger becomes an event.

Three thin steakburger patties with cheese.

Stripped back, it is ground beef, avocado oil, coarse sea salt and whiskey.

For people who cannot resist truffle on a menu.

Smashburger’s grown-up burger.

The Bacon Two Cheese Deluxe without the bacon, which lets the sharp American and white cheddar come forward.