Regional styles are useful search terms. They tell you more than “best burger” because they describe a method, ingredient or local tradition.
Oklahoma onion burger
Thinly sliced onions are pressed into the beef while it cooks. The onions steam, brown and become integrated with the patty rather than sitting on top as a separate garnish.
Wisconsin butter burger
Butter may be used on the bun, the patty or both, depending on the restaurant. The style emphasizes richness and a soft bun, so sharp pickles or onions help create balance.
Connecticut steamed cheeseburger
Beef and cheese are cooked with steam rather than seared on a griddle. The result prioritizes soft texture and molten cheese over a browned crust.
New Mexico green chile cheeseburger
Roasted green chile adds heat, sweetness and a distinct vegetal flavor. The burger works best when the chile remains identifiable rather than being buried under many sauces.
California-style burger
The label varies, but often suggests lettuce, tomato and sometimes avocado or a fresh, produce-forward build. Because the term is inconsistent, check the actual menu description.
Juicy Lucy
Cheese is enclosed inside the patty. It creates a molten center but requires careful sealing and patient eating because the filling can be very hot.
Smashburger is now a national method
Although strongly associated with diner and griddle traditions, the smashburger is no longer confined to one region. Search for “smashburger” when you want thin patties and crust rather than using a city name alone.
How to explore responsibly
Names and origin stories can be disputed, and restaurants adapt styles. Treat this guide as a vocabulary for exploration, not a final historical authority. When a local restaurant explains its own tradition, read that account alongside regional food history sources.