KFC

KFC began with Harland Sanders frying chicken for travellers at a roadside service station in Corbin, Kentucky, in the 1930s. The first Kentucky Fried Chicken franchise opened in Salt Lake City in 1952, and the Colonel spent the rest of his life as the face of a recipe built on eleven herbs and spices that the company still treats as a state secret.

Here is the twist for a burger site: in the United States KFC barely sells burgers, but almost everywhere else the chicken burger is the heart of the menu. The Zinger is a national institution in Britain, Australia and India, and KFC’s international kitchens keep inventing strange, brilliant things, from gravy-soaked burgers to paneer ones. That is where most of this page lives.

Around 30,000 restaurants in roughly 150 countries.