ORDER: Donut Cheesesteak Burger. Part greasy cheesesteak, part sugar-glazed doughnut, all kinds of decadent. Slipping a patty in between pastry halves makes it a totally different kind of sandwich.
ORDER: Plague Bringer. This aggressively large burger rests atop a garlic mayo-slathered pretzel roll. On top of that, fresh crushed garlic, melted pepperjack cheese and jalapeno tortilla strips.
ORDER: The King. Head to Massachusetts to try this Angus beef patty—piled high with bacon, fried cinnamon-and-sugar bananas and gooey peanut butter named after the rock-and-roll icon.
ORDER: Fleur Burger 5000. Can you imagine spending $5,000 on a hamburger? No? We won't go into mouth-watering detail about the wagyu beef patty topped with foie gras and black truffles.
ORDER: Ramen Burger. It's a prime chuck patty nestled between two buns that were somehow crafted with ramen noodles and accompanied by a shoyu glaze. For an extra buck, you can get it with cheese.
ORDER: Antelope Burger. It's been thousands of years since we hunted for hamburgers, and yet you'll get an approximation of that experience in this half-pound free range Nilgai antelope patty.
ORDER: The Samberger. The six-ounce patty of American Wagyu beef is smothered in a mélange of Chicago-hotdog-inspired condiments like sport peppers, roasted tomatoes, and yellow mustard.
ORDER: Coronary Bypass Burger. If you’re serving customers a ½ lb. sirloin burger, topped with a fried egg, 3 slices of cheese, 4 strips of bacon & mayo, you might as well name it after heart surgery.
