A Field Guide to 8 Regional Burger Styles
jeffraben.com/recipes · No. 584
An illustrated field guide describing eight regional American hamburger styles, each defined by a signature ingredient or cooking method.
Ingredients
Not transcribed yet.
Method
Not transcribed yet.
AoM Team • September 3, 2026. Illustrated by Ted Slampyak. © Art of Manliness and Ted Slampyak. All Rights Reserved.
Minnesota Juicy Lucy: American cheese is sealed and cooked between two thin patties. TOPPINGS: Pickles, onions.
Wisconsin Butter Burger: A thin patty is topped with butter and served on a buttered, griddled bun. TOPPINGS: Stewed onions, pickles, mustard.
SoCal Patty Melt: A thin patty, melted cheese, and caramelized onions are griddled between buttery rye bread. TOPPINGS: Thousand Island dressing.
Oklahoma Fried Onion Burger: Onions are smashed into a thin patty, which is then griddled until crisp and topped with cheese. TOPPINGS: Pickles, mustard.
Missouri Guber Burger: A patty is griddled, then topped with peanut butter and left until it melts. TOPPINGS: Mayonnaise, lettuce, tomato.
Connecticut Steamed Cheeseburger: A patty is steamed rather than griddled, topped with cheddar cheese, and served on a soft Kaiser roll. TOPPINGS: Pickles, onions, tomato, mustard.
Utah Pastrami Burger: A patty is topped with cheese and a pile of hot pastrami. TOPPINGS: Lettuce, tomato, onion, Thousand Island dressing.
New Mexico Green Chile Burger: A patty is topped with melted cheese and roasted New Mexico green chile. TOPPINGS: Pickles, shredded lettuce, tomato.
american burgers grilling illustrated guide regional
The original
