A half ground bacon, half ground beef burger patty developed by Scott Slater for Slater’s 50/50 restaurant. Another variety is half kangaroo meat and half bacon.
A hamburger made using beef from Angus cattle. The name “Angus burger” is used by several fast-food hamburger chains for one or more “premium” burgers; however, it does not belong to any single company.
Prepared with ground beef or chicken, mixed with onions and barbecue sauce, and then grilled. Once the meat has been turned once, barbecue sauce is spread on top and grilled until the sauce caramelizes.
Grilled Cajun-spiced chicken breasts topped with bacon, avocado, and cheese.
A fishcake made mostly from salmon in the style of a hamburger. Salmon burgers are especially common in Alaska where they are routinely offered as an alternative to beef hamburgers.
Four-star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado.
A veggie burger, garden burger, or tofu burger uses a meat analog, meat substitutes such as tofu, textured vegetable protein, seitan (wheat gluten), Quorn, beans, grains or an assortment of vegetables.
Lentils, onions, cremini mushrooms, and breadcrumbs make up the base of this tasty burger. Even though it’s vegetarian, it still delivers 14 grams of energizing protein plus essential minerals.