Lucas M
America has an intimate love affair with burgers. While today’s gourmet creations and fusion flavors dominate the spotlight, a pantheon of iconic American burgers that once reigned supreme in diners and fast-food joints nationwide exists. Read on as we revisit ten classic American burgers you probably forgot in this list.
The Original Big Mac
McDonald’s introduced the Big Mac in 1967, quickly becoming a staple in American fast food culture. It features two all-beef patties, a “special sauce” (a closely guarded secret blend of mayonnaise, onions, sweet pickle relish, mustard, and other seasonings), lettuce, cheese, pickles on a sesame seed bun.
The Whopper
It was launched by Burger King in 1957 and has stood the test of time as a classic product. The flame-grilled beef patty it is known for imparts a smoky flavor. Traditional toppings include tomatoes, lettuce, mayonnaise, ketchup, pickles, and onions, all encased in a sesame seed bun. This burger has several variants and localized versions in Japan, India, Canada, etc.
The Frisco Burger
Hardee’s Frisco Burger is an early case of bacon in fast food burgers. The traditional burger’s use of sourdough bread instead of a regular bun is an interesting choice. It also contains a burger patty, tomatoes, Swiss cheese, and onion-based mayonnaise. While the ingredients may be simple, they form a nostalgic meal when combined.
The Olive Burger
Michiganders may relate more to their Olive Burger, which started at the Kewpee Hotel in Hamburg. The combo of this delicacy is simple—a beef patty topped with a mixture of chopped green olives, mayonnaise, and Swiss cheese. Olives bring a salty, mildly bitter flavor that complements the savory beef patty, while the mayonnaise adds a creamy richness, and the Swiss cheese controls the olive’s harsh flavors.
The Mushroom Swiss Burger
Present across America, this burger has a rich, savory flavor profile. It features a juicy beef patty with sautéed mushrooms and melted Swiss cheese. The mushrooms bring the umami fifth taste, while the Swiss cheese provides creaminess and nuttiness. A fluffy bun often finishes this burger.
The Patty Melt
The Patty Melt is a beloved diner classic that blurs the line between a burger and a sandwich. Its contents include a beef patty topped with caramelized onions and melted Swiss cheese, served between slices of toasted rye bread. Most people credit Tiny Naylor with its invention, but whether he invented it or not, everyone agrees he popularized this unique and comforting culinary experience.
The Juicy Lucy
Two bars—Matt’s Bar and the 5-8 Club—claim the invention of the juicy Lucy, and they both have different versions of this snack. Instead of placing cheese on top of the patty, this burger has cheese stuffed inside the beef patty itself. As the burger cooks, the cheese melts, creating a molten core of gooey, melted cheese. Standard burger toppings are welcome, but the real highlight is the cheese burst with each bite.
The Slugburger
A unique creation from Mississippi, the Slugburger has a fascinating history. The patty is made from a mixture of beef or pork and soy grits or other extenders to make the meat go further, as was necessary during the Great Depression. It is deep-fried, giving it a crispy exterior, and it usually goes on a bun with mustard, pickles, and onions. People in some places prefer it with a side of french fries or onion rings. This burger was John Week’s creation. It was first called Weeks Burger but earned its current name after being sold for a nickel—aka slug.
The Sourdough Jack
Introduced by Jack in the Box, the Sourdough Jack is a distinctive burger that uses toasted sourdough bread instead of a traditional bun. This burger includes a beef patty, bacon, tomato, Swiss-style cheese, ketchup, and mayonnaise. The flavor of the sourdough bread pairs perfectly with the savory beef, salty bacon, and creamy mayonnaise, creating a distinctive and satisfying burger experience that stands out.
The Butter Burger
This specialty is likely from Wisconsin. The burger includes a beef patty cooked with a generous amount of butter for flavor and a rich, moist texture. Butter can go on the bun or directly on the patty. Charlie Nagreen invented the forerunner of this burger at the Seymour festival, and restaurants Solly’s Grille and Krolls popularized it.
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