the world of regional burgers

Both the birthplace of the United States and quite possibly the hamburger sandwich, it’s common for the cuisine of the Northeast US to be classic and steeped in tradition. Add the immense popularity of grab-and-go meals found on street carts across the cities, and the classic hamburger fits right in.

While some variations add Northeastern spin, the styles here don’t stray too far from the original. 

This mini-style burger is smashed, topped with onions, then cooked. 

The comida rapida (literally translating to “fast food”) is a Colombian invention that comes covered in crushed potato chips and sauces—often garlic-mayo, ketchup-mayo, or a fruit sauce. 

Originally a street food from Cuba, this burger might include chorizo or pork in the patty, then is topped with julienned potatoes, raw onions and ketchup. 

An artery-ignoring bacon cheeseburger set between two glazed donuts, possibly created by singer Luther Vandross. 

A patty smashed thin, then fried in soybean oil until cooked through. 

Using an old nickname for a nickel, the slugburger uses patties formed with breadcrumbs or flour as filler, plus a little salt, mustard, and pickles—no cheese. 

A patty formed with American cheese in the middle, which is then grilled and served. 

A fresh patty with toppings plus a healthy (poor word choice) helping of butter, either brushed under the bun or smeared onto the burger. 

A patty and onions cooked in boiling water, resulting in a very juicy burger which is often served without cheese. 

A smear of peanut butter gives this burger a sweet-and-salty twist. 

Seasoned ground beef with onions, mustard and pickles between buns (think sloppy joes without the sloppy). 

A smooth mix of cheese, mayo and pimento peppers tops (and names) this burger. 

A 1920’s creation made with a fried patty and olive-mayo spread along with other more predictable toppings.

A beef patty with locally grown chile pepper, either chopped and topped, or sauced and layered on. 

Top a patty with refried beans, crushed corn chips, cheese-from-a-can and diced onions to get this Tex-Mex favorite. 

Created for a sorority at the University of Oklahoma, this burger is topped with BBQ sauce, shredded cheese, mayo and pickles. 

A patty with onions smashed right in, grilled and served, resulting in a bigger burger. 

This burger is smashed, fried, then topped with crushed peanuts and a sweetened mayo for a crunchy-salty-sweet experience. 

A patty layered with pastrami, thousand island dressing, and cheese. 

In other parts of the US, this burger means lettuce, tomato, and onion. But order one inside California borders and you’ll discover avocado and bacon under the bun. 

A 1940’s invention using a beef patty, swiss cheese, grilled onions on rye bread all pan fried in butter.