In the Eastern U.S., a California Burger is traditionally a burger with lettuce, tomato, and raw onion. In the Western U.S., a "California" burger most often consists of a normal cheeseburger, with the addition of bacon and either guacamole or avocado. The American Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef. Prepared with meat from the American bison, buffalo burgers have less cholesterol, less fat, and fewer calories than beef hamburgers and chicken hamburgers. In the Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty or with a pat of butter on top of the burger patty.
Most likely first served in 1936 at Solly's Grille in Milwaukee Bøfsandwiches are traditionally sold from hotdog stands and other fast food establishments, but some traditional Danish restaurants have started serving gourmet versions. It contains the hamburger elements of a cooked ground beef patty placed inside a sliced bread roll. The bread bun is buttered and also spread with a light layer of barbecue sauce, then toasted on the grill.Ĭlassic Danish take on a hamburger. Once the meat has been turned once, barbecue sauce is spread on top and grilled until the sauce caramelizes.
Prepared with ground beef, mixed with onions and barbecue sauce, and then grilled. Condiments used are mayonnaise, mustard, ketchup, and dill pickles. The ground beef contains black pepper, Worcestershire sauce, and grated onion. Similar to a bacon cheeseburger, this burger is often served open-faced, with the hamburger patty, cheese, and bacon on a flat bottom bun next to the top rounded bun containing the lettuce, tomato, and onion slices. Hamburgers with bacon but no cheese may be referred to as bacon burgers.Ĭookbook author Kathleen Sloan-McIntosh credits Francis Deck as the inventor of this burger, stating its original name was the Forest Hill burger. Hamburger with bacon and cheese is a bacon cheeseburger, which became an official menu item at an A&W Restaurant owned by Dale Mulder in Lansing, Michigan in 1963.
Pictured is a burger with slices of canned beetroot within it.Īn A&W Restaurants store in Lansing, Michigan in 1963 Popular regional hamburger ingredients in Australia and New Zealand include canned beetroot, pineapple and a fried egg. Pre-made frozen Angus burgers are increasingly available from retailers. The name "Angus burger" is used by several fast-food hamburger chains for one or more "premium" burgers however, it does not belong to any single company. Another variety is half kangaroo meat and half bacon.Īberdeen Angus cattle originate in the counties of Aberdeenshire and Angus in Scotland, Ī hamburger made using beef from Angus cattle. Half ground bacon, half ground beef burger patty developed by Scott Slater for Slater's 50/50 restaurant.
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