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The steamed cheeseburger, a variation almost exclusively served in central Connecticut, is believed to have been invented at a restaurant called Jack's Lunch in Middletown, Connecticut, in the 1930s. [19] The largest cheeseburger ever made weighed 2,014 pounds (914 kg).
Hamburger profile showing the typical ingredients: bread, vegetables, and ground meat. Open hamburger with cheese and fries served in an American diner. Originally just a ground beef patty, as it is still interpreted in multiple languages, [a] the first hamburger likely originated in Hamburg (), hence its name; [1] [2] however, evidence also suggests that the United States may have later been ...
In Alberta, Canada, a "kubie burger" is a hamburger made with a pressed Ukrainian sausage . [76] A butter burger, found commonly throughout Wisconsin and the upper midwest, is a normal burger with a pad of butter as a topping or a heavily buttered bun. It is the signature menu item of the restaurant chain Culver's. [77]
Hamburger with bacon and cheese is a bacon cheeseburger, which became an official menu item at an A&W Restaurant owned by Dale Mulder in Lansing, Michigan, in 1963. [6] [7] Hamburgers with bacon but no cheese may be referred to as bacon burgers. Banquet burger: Toronto, Canada
In the Western U.S., a "California" burger often denotes a cheeseburger with guacamole and bacon added. Pastrami burgers are particularly popular in Salt Lake City, Utah. [25] Hamburgers may be described by their combined uncooked weight. A single, uncooked burger weighing a nominal four ounces or 113.5 grams is a "quarter pounder".
A common order, in "Louis' Lingo," is "cheese works, salad, and a birch" which translates to a cheeseburger sandwich with all the toppings, a side of potato salad, and the restaurant's popular ...
Made with cabbage instead of egg noodles, as typical. [73] O: Oreilles de crisse: Deep-fried pork skin and fat. O: Pasty: Cornish pastry dish commonly made in English Canada and served in an informal setting. Usually contains beef, potatoes, game, corn, peas, or carrots. X: X: X: X: X: X: O
Poutine (Quebec French: [puˈt͡sɪn] ⓘ) is a dish of french fries and cheese curds topped with a brown gravy.It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.