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Just like the United States Constitution, a burger means different things to different people depending on which state you’re in. To wit, since the invention of the “hamburger sandwich” in Connecticut in the late 1800s, folks all over this great nation have tested new ways to grill some meat and stick it on a bun, and today there are as many regional burger styles as there are things to put on a burger (read: infinite).
These are the 16 essential regional American burger varietals. If there’s one we missed, don’t hesitate to tell us about it in the comments section. For liberty!
SLUGBURGER
What it is: A burger patty mixed with flour and soy meal and fried
Where it comes from: Northeastern Mississippi
The origin story: Invented by John Weeks back in 1917 in Corinth, MS, they used to be called “Weeksburgers” because dude was totally into himself. But as the style gained popularity in the small NE Mississippi town, the moniker “slugburger” was adopted, a nod to the old slang word for “nickel”, which was the cheap price of the burgers during their wartime birth and, later, Depression-era growth. The recipe was specifically designed to stretch ingredients further for those lean-times, and the soy meal extender gives the burgers a tender interior and crunchy exterior.
Where you can get some good ones: White Trolley Cafe (address and info) & Slugburger Cafe (address and info)
More: Sonorans, Coneys, and 13 Other Amazing Regional Hot Dog Styles You Need To Eat
Credit: Flickr/@Joefoodie (edited by Mitchell Maglio)
BUTTER BURGER
What it is: A burger with butter in the patty, on the patty, or on the bun
Where it comes from: Wisconsin
The origin story: Not just a term used to describe a girl who’s smokin’ hot everywhere except for her burger (hey-o!), “butter burger” is probably the most Wisconsin combination of words ever, and this Wisconsin-area specialty style (most likely invented at Solly’s Grille, which opened in 1936) utilizes butter in pretty much every iteration you could imagine — people soak the buns in it before grilling them, drop a pat on the patty while it’s cooking, or actually make the patty WITH BUTTER IN IT.
Where you can get some good ones: Solly’s Grille (address and info) & Culver’s (address and info)
PASTRAMI BURGER
What it is: A cheeseburger with thin-sliced pastrami on top
Where it comes from: Utah
The origin story: Utah might not be as famous for its pastrami as, say, New York City, but they’ve made some serious strides with it in terms of burger innovation. Salt Lake City in particular has been serving up burgers topped with pastrami, cheese, and Thousand Island dressing out of its many Greek diners and restaurants. The trend was started by Crown Burgers (which was founded in 1978), and spread out like oil in a salty lake from there.
Where you can get some good ones: Crown Burgers (address and info) & Astro Burgers (address and info)
CALIFORNIA BURGER
What it is: A burger with guacamole/avocado and bacon
Where it comes from: California
The origin story: This burger style is shrouded in mystery, but was most likely a symptom of California exporting its culture all over the country ever since the 1970s and 1980s. In most places East of the Mississippi, a “California burger” is a burger with lettuce, tomato, and onion (which have come to be the standard burger veggie toppings). However, closer to the source, a California burger is considered any burger with guacamole/avocado and bacon and is eaten regularly by Arnold Schwarzenegger. Probably on a tank.
Where you can get some good ones: Pretty much anywhere
More from Thrillist:
Filet mignon sucks: famous chefs reveal the most over/underrated meats
33 of the Best, Most Iconic American Foods
Follow Thrillist on Twitter: www.twitter.com/Thrillist
District Doughnut’s long-awaited Barracks Row shop has finally arrived, but it will be open Friday evenings only until its grand debut on Sept. 8. From 6 p.m. until the doughnuts sell out tonight, guests can try the key lime pie and cookies and cream creations. Every Friday for the next four weeks, the shop will sell […]
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The humble chicken wing has been a crowd favorite for as long as football fans can remember. Best friends Corey Simmons and Ramone Dickerson of Columbia, S.C., love a good wing as much as the next guy, but saw a few problems with the traditional preparation.
“They’re messy, they’re small, and they don’t have a whole lot of meat,” Dickerson says in the above video. “So we figured, why don’t we put the mess on the inside?”
“And to me, that’s brilliant,” Simmons says.
The friends got to work and created what they believe is the next hit food craze: the world’s first-ever “stuffed chicken wing.” Using a secret technique, they stuff savory fillings like jambalaya, mac and cheese, bacon and jalapeño into their signature chicken wings.
The creative pair caught the attention of OWN, The Oprah Winfrey Network, and a show was born. The new series “Wingmen” will follow Simmons and Dickerson on their journey to start a “chicken wing revolution.”
Simmons and Dickerson have been running their food truck, 2 Fat 2 Fly, for three years now. Their small-town business isn’t paying the bills, but the men are determined to build their chicken wing empire.
“We thought we were going to be millionaires overnight with this idea,” Simmons says. But the reality? “No. Not at all.”
“Not even a little bit,” Dickerson adds. “Not even close.”
On the first episode of “Wingmen,” Simmons and Dickerson will enter their stuffed chicken wings in Wingfest, an annual competition held in a wealthy beach town. It could provide that needed jolt of exposure for potential new investors – or they could crash and burn.
“Shortcomings aside, I think we can make it if we can just get our crazy in order,” Simmons says. “We’re going to make this dream come true together.”
The one-hour series premiere of “Wingmen” airs Saturday, August 16 at 10 p.m. ET on OWN.
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