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  2. I Tried 11 Store-Bought Burger Buns & the Best Was ... - AOL

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  3. Hamdog - Wikipedia

    en.wikipedia.org/wiki/Hamdog

    Another variety of hamdog was invented in February 2005 by Chandler Goff, the owner of a bar in Decatur, Georgia.This version consists of a hot dog wrapped in a half pound of hamburger with bacon, cheese and onion on a hoagie bun which is deep-fried and served with a fried egg on top and a side of French fries. [3]

  4. Griff's Hamburgers - Wikipedia

    en.wikipedia.org/wiki/Griff's_Hamburgers

    Griff's Hamburgers, or Griff's Burger Bar, is a regional fast food chain founded in 1960 by Griff's of America, Inc. of Kansas City, Missouri, United States. At one time, they had locations nationwide with the majority in the South near highway exits.

  5. Fuddruckers - Wikipedia

    en.wikipedia.org/wiki/Fuddruckers

    In 2006, Foxwood executive sous chef Scott Ferguson and Mark Collins made a burger weighing 29.6 lb (13.4 kg) and costing US$250, for the Fuddruckers restaurant in the casino. The burger was 18.5 in (470 mm) wide and 8 in (200 mm) tall. [29] At the time, this was the world's largest commercially available burger. [29] [30]

  6. Where to Find a Good, Cheap Burger In Every State - AOL

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  7. Fort Worth Burger Week offers $6 specials at some favorite ...

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  8. History of the hamburger in the United States - Wikipedia

    en.wikipedia.org/wiki/History_of_the_hamburger...

    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". Instead of a "double hamburger", one might encounter a third- or half-pounder, weighing eight ounces or 227 grams. Burger patties are nearly always specified in fractions of a pound.

  9. For National Hamburger Day, try one of these three old Fort ...

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    Kincaid’s Hamburgers, a 60-year tradition at 4901 Camp Bowie Blvd. and four suburban locations, was named “Best Burger in America” in the 1960s and 1980s and was the topic of a book, “The ...

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