America's Most Over-The-Top Burgers

By Alessandra Bulow, Food & Wine

Americans love burgers so much that chefs are doing everything they can to make their creations stand out, with surprising toppings like pastrami, smoked mayo and pulled pork. Here, Food & Wine highlights America's most over-the-top burgers.

RATE IT!   |  

VOTE

CURRENT TOP 5 PICK YOUR OWN TOP 5

USERS WHO VOTED

NEW! CREATE YOUR OWN SLIDESHOW

 

Follow Food & Wine on Twitter: www.twitter.com/fandw

Comments

[palisadeshomme310]

11:57 PM on 07/06/2012

Definitely over the top, but I'd still like to try a few of them..

[Psychpro]

02:55 PM on 07/05/2012

I would have thought the Kobe beef Fois Gras burger would have cost more than $65.

There's a story of a European fat cat grinding up diamonds and sprinkling them in his guests' champaign just to take it over the top.

Rich people are often pathetic. People who want to be rich are often MORE than pathetic.

Foi Gras burgers....please....

[manmi1]

12:39 PM on 07/05/2012

We wonder why we have so many obese people in this country! Wow, no more than a quarter pound of any meant is ever to be consumed. That is the maximum. All the other crap added, just adds calories, fat, and one step closer to the grave. But, it's your lives.

[dohebert]

11:27 AM on 07/05/2012

"Anyone looking for a Kobe beef burger with sautéed foie gras, shaved truffles and truffle sauce can find it until 3 a.m. at superstar chef Hubert Keller's burger joint on the Las Vegas Strip for the price of $60." Really? Under Japanese law, Kobe beef can only came from Hyogo prefecture (of which Kobe is the capital city), where no slaughterhouses were approved for export by the USDA, so it would be illegal to import Kobe beef into the US.

[hislonv]

03:33 PM on 07/05/2012

Really? Kobe Beef has been on menus in Las Vegas for over 15 years.

[MGmojo]

03:49 PM on 07/06/2012

yeah, and its actually all a lie. There really is no such thing as Kobe beef in the united states, however, there is also no law or regulations preventing restaurants from listing something as "Kobe Beef" therefore a lot of restaurants take advantage of customers by just using really high quality American raised beef, saying its Kobe, and charging astronomical prices for it. I'd provide a link, but I don't feel like looking for it right now. But you can find this info out there, its pretty sad actually.

[deus215]

10:47 AM on 07/05/2012

I'd like to try 1, 4, 5, and 7... 2 sounds enticing but I can't unhinge my jaw like a snake, unfortunately...

[Canefighter]

10:00 AM on 07/05/2012

Give me a half pound of lean ground sirloin cooked pink inside, a slice of good Swiss, some fresh tomato and a bit of Vidalia onion on a sesame bun with a touch of mayo and catsup and I am happy.

[manmi1]

12:37 PM on 07/05/2012

Really, a HALF POUND? Cooked "pink".... sounds like either heart attack coming soon, or food poisoning. Maybe both.

[Canefighter]

04:34 PM on 07/05/2012

I have my Sirloin ground by my local butcher from local beef, 95% lean, and I only make then 2-3 times a year on my own grill. Pink is ok, not red. Remember, moderation is the key, does not hurt once in a while and at 63 years old I have not gotten any food poisoning from my burgers, neither has any one else. Thanks for the warning though, appreciate it.

[jeslats]

08:38 AM on 07/05/2012

foie gras??????????????????Stuffed duck liver. cruel and inhuman

[ChicagoBob]

10:40 PM on 07/04/2012

I don't see any problems with any of these tasty treats.

A few offer a real challenge to even the hungriest of folks.

[chicgogo]

04:13 PM on 07/04/2012

I never understood the appeal of mile high burgers you can't get your hands or mouth around. I want a nice, robust, yet manageable burger not a jaw breaking, slip sliding gooey mess. To each his own.

[loudneighbor]

10:32 AM on 07/05/2012

My thought exactly.

[French Toast]

11:34 PM on 07/03/2012

Only number 7 seemed interesting. For me, simplicity and lack of "it" ingredients win the day. I would eat none because I'm a vegan, but as I have not been all of my life I could anticipate the ones I'd find acceptable taste wise.

[Aeryn Reid]

10:48 AM on 07/04/2012

I have not forgotten my promise. Everyday I will keep my culinary goals current, and remind of them, so together we can enjoy our dish. Happy 4th!! ;)

[French Toast]

11:40 AM on 07/04/2012

I have no idea what you are talking. 

[morphine507]

02:19 PM on 07/03/2012

Gotta love all the huffpost articles linking meat to global warming, increased wildfires, mass environmental destruction, cancer, etc - then they turn around and post "top burgers" Le sigh.

[jffrysmit]

01:35 PM on 07/03/2012

Everyone. Kobe beef DOES NOT exist in the United States. In fact it is ILLEGAL to ship Kobe beef from Japan to the United States. Everyone who labels anything Kobe is being deceitful. Kobe beef is only available in Japan and Macau. Look it up folks and stop believing this garbage about Kobe beef burgers and steaks in the U.S.

[Nathaniel Parker]

11:23 AM on 07/05/2012

Not only that; the point of Kobe beef is its incredible tenderness and the marbling inside the beef. When you can just grind up any cuts you like and literally add fat as you go, the whole point of Kobe goes right out the window.

[Kim0330]

01:35 PM on 07/03/2012

They're all a bit too much. And not really appealing (IMO).

[peachfuzz]

12:38 AM on 07/05/2012

Yes, I have to say, I am of simpler tastes and my wallet will thank me apparently.

[Joe Wapo]

11:58 AM on 07/03/2012

What- no Kuma's (Chicago)?

[RedDog79]

10:26 AM on 07/03/2012

if I want raw burger I'll take a bite out of a cow.

[baxtron]

11:59 AM on 07/03/2012

try to stand on the side of the animal.

[peachfuzz]

12:39 AM on 07/05/2012

Take it to a car wash first.