The American classic has come a long way. Now you can get it shoved between doughnuts, topped with foie gras and smothered in cheese curds
Foie Gras Burger, by Martin Picard of Au Pied de Cochon in Montreal: rich foie gras topped with cheese, veggies and a memorable balsamic glaze.
(LARRY CROWE/Larry Crowe/The Canadian Press)
The Manly Burger, UMAMIcatessen in L.A.: made with beer-cheddar cheese, smoked-salt onion strings, and bacon lardons.
(Patrick Fallon/Patrick Fallon/Bloomberg)
January 17, 2009. Vancouver, BC. The famous foie-and-truffle stuffed DB Burger, DB Bistro Moderne: a sirloin burger filled with braised short ribs, foie gras and black truffle.
(Laura Leyshon/Laura Leyshon for The Globe and Mail)
Epic Krispy Kreme burger by Epic Burgers and Waffles, the 2011 CNE in Toronto: signature lean ground smash-style burger sandwiched between two doughnuts (adding bacon and eggs optional).
(Michelle/Michelle Siu/The Globe and Mail)
Splitz burger, Splitz Grill in Vancouver: 1/3 pound of beef with lots of toppings
(Lyle Stafford/Lyle Stafford for The Globe and Mail)
Original Alley Burger, from the Allery Burger Truck in Calgary: Spragg Farm’s pork and roasted garlic sausage patty, Quebec cheese curds and piri piri aioli.
(TODD KOROL/Todd Korol for The Globe and Mail)
Whale burger, town of Wada, Japan: Yes, it's made with whale meat. so is the hot dog. Here's hoping you can't buy this any more.
(TOSHIYUKI AIZAWA/Toshiyuki Aizawa/Reuters)
Wagyu beef hamburger, Ritz-Carlton in Tokyo: a seemingly ordinary burger with a whopping 13,450 yen ($168) price tag (when introduced in 2007).
(KIYOSHI OTA/Kiyoshi Ota/Reuters)
The Big Zack, M:burger, Montreal: two patties, 2 slices of cheese, spicy fancy sauce, chopped onions, pickle, tomato and lettuce.
(Peter Power/Peter Power/The Globe and Mail)
Skookum Chief Burger, Tomahawk Restaurant in Vancouver: organic ground beef patty topped with onions, lettuce, Yukon bacon, egg, aged cheddar cheese, wiener, tomato and Tomahawk special sauce.
(Jeff Vinnick/Jeff Vinnick for The Globe and Mail)
The 9.2 ounce Rogue Burger, Rogue Kitchen and Wetbar, Vancouver: house-ground sirloin burger on a sesame brioche bun topped with bacon, cheddar, lettuce, tomato, pickle, sweet relish and mayo.
(LAURA LEYSHON/Laura Leyshon for The Globe and Mail)
The Double Cheeseburger, the Burger's Priest in Toronto: classic patties of loosely packed ground beef topped with processed cheese, cooked on a flat-top griddle.
(JENNIFER ROBERTS/Jennifer Roberts for The Globe and Mail)