Oklahoma onion burger is prepared by smashing thin slices of onions into a beef patty. The meat and onions cook together until the onions become caramelized and crispy and the meat is fully cooked. The burger usually also contains a slice of American cheese, pickles, and mustard or mayonnaise (or both), all tucked inside soft and fluffy burger buns. It is believed that this burger was invented in the 1920s during the Depression, when onions were very cheap, and meat was expensive, so people started to add onions to the patties by smashing them into the meat with the back of a spatula.
Named one of Time magazine's 17 most influential burgers, Juicy Lucy—also purposely spelled without the "i"—is a twist on the classic cheeseburger in which the cheese is melted inside the patty. Hands down a Minneapolis favorite, the cheese-stuffed Lucy burger is an exquisite experience which actually requires some skill in order to know how to eat it without burning your mouth with a hot shot of the flowing molten American cheese locked between the two ground beef patties. Apart from the succulent beef, this cheeseburger also carries another quarter-pound of controversy, mostly due to the feud about its origin, as there are two Minneapolis burger eateries claiming its invention. Matt’s Bar & Grill put it on the menu shortly after its opening in 1954 when a local customer asked for two hamburger patties with a slice of cheese in the middle. Upon biting into this new cheesy goodness, as the hot cheese spurted out, he wiped his mouth and said, "Ooh, that’s one juicy Lucy!", explained the founder Matt Bristol. Customer demand grew "so quickly they forgot to add the i", and so the Jucy Lucy legend was born, although the misspelling was probably merely a typo made by the cook behind the bar. Up that same street in Southern Minneapolis, the popular speakeasy-style joint called 5-8 Club eventually started making their own version of this burger, also claiming to be the place of its origin. And even though the 5-8 Club offered no historical story to validate their claim, they added the "i" to make it a Juicy Lucy, and the rest is history. Except for the i in juicy, their take on this meaty Midwestern treat was pretty much the same thing, but unlike Matt’s Bar which sticks to the original recipe, the 5-8 Club today offers Lucy burgers stuffed with a choice of American, Amablu Blue, Pepper, or Swiss cheese. Interestingly, the true origin of the cheese-oozing Lucy burger remains a heated debate as the two bars keep taunting each other with their mottos: while Matt's Bar says "Remember, if it is spelled correctly, you are eating a shameless rip-off!", the 5-8 Club claims that "If it's spelled right, it's done right." This rivalry continues to amuse the people of Minneapolis and adds just a pinch of that extra spice to make you want to try both Lucys.
A unique American burger known as bison burger is a type of hamburger that uses meat from the North American bison. This hamburger is often called buffalo burger as bison meat is frequently incorrectly referred to as buffalo meat, which is usually used for the meat coming from the African buffalo and water buffalo. Although this burger has less cholesterol and fat than typical burgers, the higher price of buffalo meat makes it a special treat. The bison burger patty is typically placed inside a soft bun and served with various toppings such as onions, lettuce, tomato slices, red slaw, and cheddar cheese, with sweet fries often served on the side.
The United States of America is famous for many creative recipes consisting of a succulent meat patty placed inside of a bun, and elk burger is Montana’s spin on the nation’s beloved dish. The state of Montana is widely known for its game meat, especially elk, and juicy elk burgers made with tender, dark-red meat are among the most popular local dishes. They are leaner and higher in protein than those made with beef, yet equally tender and delicious. Elk’s delicate, slightly sweet flavor pairs nicely with pretty much any classic burger topping, but it is important not to overcook it - due to its low-fat content, elk meat dries easily, so medium rare is the best way to go.
Green chile cheeseburger is New Mexico’s variation of the classic burger, made with green New Mexico chile-topped beef patty inside a burger bun. A slice of melted American cheese on top of the patty is mandatory. The dish has been popular at least since the 1950s, and nowadays it is practically a symbol of New Mexico. This cheeseburger typically also contains other toppings such as onions and lettuce.
Wisconsin's messy contribution to the world of burgers is called butter burger. For some, butter burger is authentic when the ground meat is combined with butter. For others, it's when the bun is buttered, toasted, and topped with some more butter before serving. The only thing that everyone can agree on is that there must be enough butter to drip off the meat, which will usually form a small pool of butter on one's plate. A theory says that the name comes from a place called Solly's in Glendale, Wisconsin, operating since 1936, where the butter is added to the meat that is, again, fried in butter, and served with a side of stewed onions. A mainstay of greasy diners throughout Wisconsin, butter burger may not be good for one's health, but it will certainly satiate one's hunger.
Pimento cheeseburger is a traditional version of a cheesburger originating from the South, and it's especially popular in South Carolina. It consists of soft burger buns, grilled burger patties, and pimento cheese spread. The pimento spread is made with a base of grated cheddar, mayonnaise, and pimento peppers. Once assembled, the pimento cheeseburger can be eaten as it is, although some people prefer additional toppings such as lettuce, fried onions, or tomatoes, but those are completely optional.
Chimichurris is a Dominican hamburger characterized by the addition of numerous spices to the meat patty, such as oregano, garlic, parsley, and red pepper flakes. It is usually not prepared at home, but bought from street food vendors. Like most burgers, chimichurris is served in a bun and topped with a variety of ingredients such as mayonnaise, shredded cabbage, tomatoes, and onions. It is said that the real Dominican chimichurri will always be served with a glass of cold, frosty beer on the side.
Chili burger is a variety of hamburger consisting of a bun and a meat patty that is topped with chili con carne, although the chili might also be served on the side. The hamburger is served open-faced in some places, and it is often topped with cheese and onions, while fries are usually served as an accompaniment. It is believed that chili burger was invented in the 1920s by Thomas M. DeForest in Los Angeles.
Pastrami burger consists of a toasted sesame seed bun filled with a beef patty that is topped with pastrami, cheese, tomatoes, shredded lettuce, onions, and fry sauce – a combination of ketchup, mayonnaise, sweet relish, and onion powder. It's an invention of a Greek man named James Katsanevas, who had a restaurant called Minos Burgers in Anaheim, California, and started serving the dish in the early 1970s, while pastrami was brought over to Los Angeles by the Jewish people who came over from New York City in the middle of the 20th century. Later on, in the 1980s, Katsanevas moved to Salt Lake City, Utah, and brought his famous pastrami burger with him. There, he opened a new restaurant called Crown Burgers, where some of the best pastrami burgers are still served.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “Top 29 North American Burgers” list until June 15, 2026, 3,385 ratings were recorded, of which 2,933 were recognized by the system as legitimate.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
