Skip to main content

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

Open this photo in gallery:

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

1 of 12
Open this photo in gallery:

The Manly Burger, UMAMIcatessen in L.A.: made with beer-cheddar cheese, smoked-salt onion strings, and bacon lardons.Patrick Fallon

2 of 12
Open this photo in gallery:

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

3 of 12
Open this photo in gallery:

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

4 of 12
Open this photo in gallery:

Splitz burger, Splitz Grill in Vancouver: 1/3 pound of beef with lots of toppingsLyle Stafford

5 of 12
Open this photo in gallery:

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

6 of 12
Open this photo in gallery:

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

7 of 12
Open this photo in gallery:

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

8 of 12
Open this photo in gallery:

The Big Zack, M:burger, Montreal: two patties, 2 slices of cheese, spicy fancy sauce, chopped onions, pickle, tomato and lettuce.Peter Power/The Globe and Mail

9 of 12
Open this photo in gallery:

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

10 of 12
Open this photo in gallery:

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

11 of 12
Open this photo in gallery:

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

12 of 12

Interact with The Globe