A slopper is essentially a cheeseburger or a hamburger that has had its bun toasted and is served doused in either red or green chili. Onions, avocados, and French fries are among of the toppings that can be found on it. Depending on who you ask, some claim that the slipper was first served in the 1950s or the 1970s at Gray’s Coors Tavern in Pueblo, Colorado, while others believe it was first served at the Star Bar.
The patties can be prepared either traditionally, with bread on both the top and the bottom of the serving, or open-faced, and either way, they are normally cut and eaten with a knife and fork.
2. Pastrami Burger
The components of a pastrami burger include a sesame seed bun that has been toasted, which contains a beef patty, and which is then topped with pastrami, cheese, tomatoes, shredded lettuce, onions, and fry sauce, which is a mixture of ketchup, mayonnaise, sweet relish, and onion powder.
It was created by a Greek man named James Katsanevas, who owned a restaurant in Anaheim, California, called Minos Burgers, and began serving the dish in the early 1970s. On the other hand, pastrami was brought to Los Angeles by Jewish people who moved there from New York City in the middle of the 20th century.
3. Ramen Burger
A meat patty is placed in the center of a ramen burger, which is then sandwiched between two fried ramen noodle buns to create this one-of-a-kind take on the classic hamburger. Traditionally, the pork patty is covered in shoyu sauce and garnished with arugula and onions before being served. Keizo Shimamoto, a ramen blogger, was the brains behind the dish. He presented it for the first time in 2013 in Brooklyn.
The ramen burger was so well-liked that it was included on a list compiled by Time magazine of the 17 burgers that have had the greatest impact on the culinary world.
4. Elk Burger
Elk burgers are Montana’s take on the nation’s most well-liked food, which is traditionally comprised of a delicious beef patty that is placed inside a bun. The United States of America is well-known for its many inventive dishes that consist of a meat patty that is placed inside of a bun.
The state of Montana is well-known for the quality of its game meat, particularly elk. Juicy elk burgers made with supple, dark-red flesh are among the most popular dishes served in the state.
They are created with less fat and contain more protein than those made with beef, but they have the same tenderness and flavor. It is essential not to overcook elk meat because of its low-fat content; as a result, it dries out rapidly, so cooking it to a temperature of medium rare is ideal. Elk has a flavor that is subtle and ever-so-slightly sweet, which goes well with almost any traditional burger topper.
5. Butter Burger
The butter burger is a particularly sloppy type of burger that originated in the state of Wisconsin. Some people believe that a butter burger is only truly authentic when the butter is blended with the ground meat.
For some people, the perfect hamburger bun is one that has been buttered, toasted, and then given an additional pat of butter before being served.
The one and only point on which everyone can reach a consensus is the need that there must be sufficient butter for it to drip off of the meat, which will typically result in a little pool of butter being formed on one’s plate.
A place called Solly’s in Glendale, Wisconsin, which has been in business since 1936, is where the butter is added to the meat that is, once again, fried in butter, and it is served with a side of stewed onions. This is one of the hypotheses on the origin of the term.
6. Chili Burger
The chili burger is a subtype of the hamburger that typically consists of a bun, a meat patty, and chili con carne that is placed on top of the burger; however, chili con carne can also be served on the side. In some restaurants, the hamburger is served face-up, and it is typically topped with cheese and onions. Fries are typically offered on the side, as they are traditionally considered a side dish.
It is generally agreed that Thomas M. DeForest of Los Angeles, California, was the one who first created the chili burger in the 1920s.
7. Bison Burger
The flesh from the North American bison is used in a special kind of hamburger that is only available in the United States and is known as a bison burger. The term “buffalo burger” is sometimes used to refer to this type of hamburger since bison meat is frequently and wrongly referred to as buffalo meat. The term “buffalo meat” is typically reserved for the meat that comes from water buffalo and African buffalo.
This burger is a special treat because of the higher price of buffalo meat, despite the fact that it has lower levels of cholesterol and fat than standard burgers. Typically, the bison burger patty is placed inside a soft bun and served with a variety of toppings including onions, lettuce, tomato slices, red slaw, and cheddar cheese. On the side, sweet fries are frequently served.
8. Onion Burger
When making an Oklahoma onion burger, thin slices of onion are smashed into a beef patty before the burger is cooked. While the beef and onions are cooking together, the onions will turn caramelized and crisp, and the meat will reach its desired level of doneness.
In addition, the burger will typically have a piece of American cheese, pickles, mustard, or mayonnaise (or both), and all of these components will be snuggled inside of soft and fluffy burger buns.
It is thought that this type of burger was first created in the 1920s, during the Great Depression. At that time, onions were very inexpensive, and beef was expensive; so, people began adding onions to burger patties by crushing them into the flesh with the back of a spatula. This led to the creation of the onion burger.