I'm researching an article on hamburgers, and a sidebar is about regional styles. I know many restaurants have their own specialty burgers, but I'm looking for styles that seem to be popular in a region. Here's what I've got so far. Anything missing?
Regional burger styles
Unlike hot dogs, which have numerous regional styles (see my article Hot Dog Road Trip http://amazingribs.com/recipes/hot_dogs_and_sausages/hot_dog_road_trip.html), there are only a handful of styles that are truly regional. Many variations are nationwide or limited to one restaurant. But there are a few:
The Green Chile Cheeseburger. This style is the bomb in the Southwest, especially New Mexico, is a bacon cheeseburger crowned with jalapenos smoke roasted until they are soft, bacon, and a spoon of sour cream. The Owl Bar & Cafe in San Antonio, NM, is on everyone's top 5 list.
The Pimento Cheese Burger is another regional specialty in the Southeast. It is especially popular in Columbia, SC. The Varsity, in Atlanta, GA, probably sells more of them than anyone. Pimento cheese spread replaces the melted cheese and the ketchup, mustard, or other sauces. You can add lettuce, tomato, and onion, but that's it. And yes, I know the correct spelling is pimiento, but not many places spell it that way.
The Connecticut Steamed Cheeseburg. There is a section of Connecticut that seems to have a Jones for Steamed Burgers, and there are a number of restaurants making them in the Burg'r Tend'r, a box designed just for the purpose. Just cram a big patty into a rectangular pan about 3" wide, top with a slice of cheese, and put in the steam oven. No need to flip it. Serious devotees of steamers are partial to the hefty, gooey Ted's Steamed Cheeseburgers in Meriden.
The Cincinnati Chili Cheeseburger. This town has made its fast food reputation by hot dogs (called Coneys) and spaghetti, with a ground beef sauce called Cincinnati Chili, and then topping it with oyster crackers, a mound of shredded cheddar cheese, and onions. Although the Chili Cheeseburger is not widespread, it can be found at such landmarks as Gold Star Chili.
The San Antonio Beanburger a.k.a. The Tostada Burger. The San Antonio beanburger is believed to have originated at the late and lamented Sill's Snack Shack (The Triple S) in 1953. The patty is topped with refried beans, cheese (usually Cheez Wiz or cheddar), onions, and often crushed Fritos corn chips. Picante and guacamole occasionally barge in. Several restaurants in and around San Antonio serve a version of the dish. One popular version is at Cheesy Jane's.
Aussie Burgers. In Australia a typical burger will have pickled beets, sunnyside up egg, sliced pineapple, and chile paste such as sambal oelek or sriracha.
Regional burger styles
Unlike hot dogs, which have numerous regional styles (see my article Hot Dog Road Trip http://amazingribs.com/recipes/hot_dogs_and_sausages/hot_dog_road_trip.html), there are only a handful of styles that are truly regional. Many variations are nationwide or limited to one restaurant. But there are a few:
The Green Chile Cheeseburger. This style is the bomb in the Southwest, especially New Mexico, is a bacon cheeseburger crowned with jalapenos smoke roasted until they are soft, bacon, and a spoon of sour cream. The Owl Bar & Cafe in San Antonio, NM, is on everyone's top 5 list.
The Pimento Cheese Burger is another regional specialty in the Southeast. It is especially popular in Columbia, SC. The Varsity, in Atlanta, GA, probably sells more of them than anyone. Pimento cheese spread replaces the melted cheese and the ketchup, mustard, or other sauces. You can add lettuce, tomato, and onion, but that's it. And yes, I know the correct spelling is pimiento, but not many places spell it that way.
The Connecticut Steamed Cheeseburg. There is a section of Connecticut that seems to have a Jones for Steamed Burgers, and there are a number of restaurants making them in the Burg'r Tend'r, a box designed just for the purpose. Just cram a big patty into a rectangular pan about 3" wide, top with a slice of cheese, and put in the steam oven. No need to flip it. Serious devotees of steamers are partial to the hefty, gooey Ted's Steamed Cheeseburgers in Meriden.
The Cincinnati Chili Cheeseburger. This town has made its fast food reputation by hot dogs (called Coneys) and spaghetti, with a ground beef sauce called Cincinnati Chili, and then topping it with oyster crackers, a mound of shredded cheddar cheese, and onions. Although the Chili Cheeseburger is not widespread, it can be found at such landmarks as Gold Star Chili.
The San Antonio Beanburger a.k.a. The Tostada Burger. The San Antonio beanburger is believed to have originated at the late and lamented Sill's Snack Shack (The Triple S) in 1953. The patty is topped with refried beans, cheese (usually Cheez Wiz or cheddar), onions, and often crushed Fritos corn chips. Picante and guacamole occasionally barge in. Several restaurants in and around San Antonio serve a version of the dish. One popular version is at Cheesy Jane's.
Aussie Burgers. In Australia a typical burger will have pickled beets, sunnyside up egg, sliced pineapple, and chile paste such as sambal oelek or sriracha.
