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.
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.
Theta burger is the name of an Oklahoma specialty consisting of a bread bun and a meat patty that is topped with hickory sauce, mayonnaise, slices of dill pickles, and shredded cheddar cheese. It is believed that the burger originated in the Split-T restaurant (now closed) in Oklahoma City, although some claim that it was invented in the 1930s or the 1940s by Ralph Geist, the owner of Town Tavern in Norman, Oklahoma.
Slaw burger is a traditional type of burger that's common in the southern parts of the United States. It's essentially a classic burger topped with coleslaw. In most cases, the burger consists of a meat patty that's topped with sliced tomatoes, sliced onions, and coleslaw dressing. Some of the dressing is absorbed into the top bun for extra flavor. Everyone makes slaw burgers according to personal preferences, so it's not uncommon to include dill pickles, bacon, and cheese as well, but the only consistent element is the coleslaw topping.
With more than 1000 calories and usually over 45 grams of fat per serving, Luther burger is one of the world's unhealthiest burgers, but its flavors and a unique combination of ingredients make up for it. The standard burger bun is replaced by a sliced, sugar-glazed donut (usually a Krispy Kreme). Aside from that, Luther is basically a cheeseburger topped with bacon, and it is typically served without vegetables or condiments. Many people believe that it was invented at Mulligan's Bar in Georgia, when the cook ran out of standard hamburger buns and used donuts instead. Interestingly, the burger was named after Luther Vandross, a popular R&B singer.
Slugburger is an American burger variety with origins in Corinth, Mississippi. Despite its unusual name, it is not made with slugs, but gets its name from the Depression-era practice of combining ground meat with fillers such as potato flour or soybeans. Slugburger was first named Weeksburger, after its inventor, John Weeks. The burgers originally cost a nickel, and nickels were called slugs at the time, so the name slugburger has remained unchanged until today. Meat patties are typically fried in canola oil and served topped with pickles, mustard, and onions on a small hamburger bun. Today, slugburgers are still popular in the Mississippi area, and there is an annual Slugburger Festival held in Corinth since 1988.
Beanburger is an iconic San Antonio dish originally made with a beef patty that is topped with diced onions, crushed Fritos corn chips, refried beans, and Cheez Whiz (processed cheese sauce or spread). Although there are several theories about its origin and inventor, a man named Frank Sills is nowadays synonymous with the burger as he was the owner of the original Sills Snack Shack, where this burger was originally served. Today, there are numerous restaurants in San Antonio that serve different versions of the bean burger – with added crushed tostada chips, melted cheddar, or pico de gallo.
Deep-fried burger is an American burger variety originating from a place called Dyer’s in Memphis, Tennessee. It’s made with a combination of ground beef, beef tallow, hamburger buns, yellow mustard, sliced onions, dill pickles, and American cheese. The flattened patties are fried in beef tallow and topped with a slice of American cheese. Once done, they’re placed into hamburger buns and topped with yellow mustard, sliced onions, and sliced dill pickles. If properly prepared, the meat should cook in a minute and deflect most of the oil. The exterior should be slightly crispy, while the interior remains moist. The burger dates back to 1912, when the owner Elmer Dyer started frying the patties in strained grease from previously prepared burgers.
The fried onion burger is a regional hamburger style from El Reno, Oklahoma, made by pressing a ball of ground beef onto a griddle piled with thinly sliced onions so the onions cook directly into the meat. It is served on a soft bun, usually with mustard, pickles, and sometimes cheese. The item originated in the early 1920s and 1930s, when short-order cooks along Route 66 and in small diners in El Reno began pressing onions into beef patties as a cost-saving measure during periods when beef prices were unstable but onions were inexpensive and abundant. The method allowed cooks to stretch a small amount of beef while maintaining the appearance and size of a full patty, and the style eventually became an established menu item in local cafés. Preparation follows a specific sequence: onions are sliced very thinly, often with a mandoline, and placed in a loose pile on a hot, greased griddle. A ball of ground beef, usually made from an 80/20 blend, is placed directly on top of the onions and smashed firmly with a spatula or grill press. As the patty cooks, the onions soften and caramelize against the hot surface, adhering to the meat while releasing moisture and sweetness. The patty is flipped once, keeping the onions in place, and allowed to finish cooking while the bun warms on the griddle nearby. The burger is typically assembled with mustard and pickles, though the exact toppings vary by diner. The fried onion burger is eaten primarily in El Reno and surrounding parts of Oklahoma, where several long-established diners still prepare it on flat-top griddles seasoned by decades of use. It is commonly served as a lunch item or casual dinner entrée, often accompanied by fries, onion rings, or a simple side salad. Beverage pairings include iced tea, soft drinks, and light, crisp beers that complement the savory flavor of the patty without overpowering it. In many diners the burger is served without elaborate additions, leaving the combination of beef, onions, mustard, and pickles as its defining profile.
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For the “Top 9 Southern American Burgers” list until June 15, 2026, 209 ratings were recorded, of which 184 were recognized by the system as legitimate.
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