Those weird ones they serve in a few places in San Antonio are a good contender.
Basically, it’s a burger with onions, refried beans, Fritos/tortilla chips and cheese, and some have some combination of pico de gallo, salsa and pickled jalapenos on there as well.
Tastes something like a fusion between a Tex-Mex meal and a hamburger. Really good, if a little abnormal.
Bacon, Srirracha Sauce, Peanut Butter and Jelly.
Sounds disgusting.
It is wonderful.
I usually go for a simple cheeseburger, or bacon cheeseburger, but on a work trip one time we ended up at the Ram Brewery in Tacoma and one of my group was getting a burger with egg on it. I thought this would be some more of that weird “stunt food” where a conglomerate of tastes are piled on a bun, but something made me wanna try it. It was awesome; the egg added an incredible richness to the burger. I recommend it highly.
Per the menu:
"The Faberge
Named after the famed “Faberge” egg… features breakfast, lunch and dinner in every bite! Seasoned burger patty, cheddar, sliced ham, hickory smoked bacon, fried egg, onion crisps and mayo."
Nice juicy cheeseburger with nothin on it but Nacho Cheese Doritos.
Gives it a nice crunch when you bite into it, a good shot of cheese, and a nice texture.
In fact, most sammitches are good with chips in them.
A local place offers a burger topped with pulled pork. I’m a culinary conservative, but even I think it’s excellent!
Hardly a radical departure from roast beef and creamy horseradish sauce, but one of my daft burger combos is a (well done) burger made with Montreal Spice Seasoning and a generous scoop of hot horseradish on top. Enough of the stuff so that the first bite clears your sinuses. The hot off the grill burger patty and cold horseradish adds to the initial confusion of the palate. And yes, there’s ketchup, pickles and lettuce on that.
I love an over-easy egg on my rare steak burger. Buy a steak, grind it, and grill it rare.
Somewhere I saw it, probably Diners and Drive-ins: A hamburger topped with a split hot dog. It looked totally doable.
I don’t have a particular variation to add; I just wanted to say that the OP is awesome in style and substance and makes me hungry.
The bar I frequent had a ReuBurger recently. A burger topped with corned beef, sauerkraut, thousand island dressing, and Swiss cheese. Not bad
I agree with my friend silenus here. I have been using his recipe for grilled burgers since I first saw it here. I have taken it a little further since. I top it with a good Provolone cheese and garnish it with Mancini Tangy Peppers and Sauce
Mmm…Gimme that over-easy egg with a nice runny yolk, and add some New Mexican green chile sauce (or fire-roasted green chiles) over my rare-to-medium-rare burger and I am in heaven! (Though I’ll take short rib/chuck/brisket/or any combination thereof for my beef.)
Alternatively, for the well-done folks, give me a nice Balkan combo of ground beef, pork, and lamb (about 1:1:2), top it with some raw onions and ajvar (a roasted red pepper and usually eggplant paste) and I’m similarly experiencing nirvana.
King Street Blues has a couple of daft burgers (including the option of having smoked gouda on their standard burger):
I’ve had both though the former was called The King and not open face at the time.
Eamonn’s has a deep-fried burger. Always wanted to try it but the nearest location closed shop.
A place I went to put a sliced linguica sausage on top of a burger. Pretty good!
My favorite is crumbled bleu cheese, bacon and avocado.
Mancini? Never heard of them before, but after looking at the website I want them! I just don’t know if I want them a whole case worth, you know? Gonna have to start asking around out here and see if anybody carries their product line.
One of the indie burger places in my town serves up a sandwich called the John Wayne, which I’d describe as being about as extreme as you can get without leaving the terrain of traditional burgers.
It’s a two-patty burger with two slices of cheese, with special sauce (a blend of ketchup, tartar sauce, and mustard), lettuce, tomato, onion, pickle, bacon, jalapenos, bacon, a grilled pineapple ring, and a slice of ham.
It has won state championships and is absolutely delicious.
I wonder if that’s Kuma’s Corner in Chicago. One of their burgers (although I don’t see it on their current website menu) is/was The Goblin Cock, which was a 1/2 pound patty with a split Chicago-style hot dog atop. I had it, and it was, well, a bit much.
Check out The Bob’s Burgers Experiment, a blog dedicated to actually cooking up the Burger of the Day chalkboard joke from the TV show Bob’s Burgers.
Sunday I grilled burgers over a hot oak fire. 80/20 ground chuck, chopped onion, fresh chopped jalapeno, and 1/4 inch cubes of sharp cheddar mixed into the meat with typical spices plus cumin, paprika, and a dash of cayenne. Cooked about ten inches off the fire, got a good char, some medium, some well, some with a slice of American cheese on top. Toasted bun with slices of fresh tomato and onion, iceberg lettuce, bun dressed with some Head barbecue sauce and homemade aioli with Yucateco Green Habanero Sauce mixed in.
