Blake's Lotaburger

Blake Chanslor, a Navy veteran who moved from Texas to Albuquerque after the Second World War, opened his first Lota Burger stand on 9 July 1952. It cost him $5,300 and measured 230 square feet. He opened two more the next year, and the chain spread across New Mexico, still recognisable by the tall “Blake’s Man” sign out front.

Lotaburger is the burger of New Mexico, and the reason is green chile. The Albuquerque Journal credited it with helping popularise green chile as a burger topping across the state, National Geographic named its green chile cheeseburger the best in the world in 2006, and it is a stop on the state’s official Green Chile Cheeseburger Trail.

About 75 restaurants, nearly all in New Mexico, with a few in Arizona and El Paso, Texas. Every one is company-owned.

• Steak 'n Shake (United States, since 1934). Steakburgers ground in front of customers, back when nobody trusted ground beef. Also built on beef, cheese and a double stack.
• Swensons (United States, since 1934). The Akron drive-in behind the Galley Boy, a double cheeseburger with two house sauces. Also built on beef, cheese and a double stack.
• Z-Burger (United States, since 2008). A Washington, D.C. burger shop with free toppings, peanut-oil fries and 75 flavours of shake. Also built on beef, cheese and a double stack.
• Big Boy (United States, since 1936). The chubby boy in checked overalls, and the double-decker that came before the Big Mac. Also built on beef, cheese and a double stack.