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The pastrami burger that Lexalpha mentioned has been refined to perfection in the Salt Lake City area, where one-off restaurants and local chains started by Greek immigrants have made it their signature specialty. No hamburger aficionado has truly lived until he/she has experienced a Crown Burger.

Now that was by far one of my favorite burger posts I've seen! Way to get them all in one blog.

@everyone: Thanks for the kudos! This was a lot of fun to put together, and I'm glad you enjoyed it. I'm sorry if it made you hungry, but dems da breaks!

@KingT: What would you say makes a '30s-style burger? Given what I've read about burger history, I'd guess it would either be a slider (since White Castle all but revolutionized burgerdom in the late '20s and up to WWII) or a slider-style burger (a little larger but cooked in a similar fashion).

@shanella: I'm only responsible for the first photo; the rest are Flickr Creative Commons–licensed or used with permission of the photographer. I know that any of Nick Solares's or Robyn Lee's are dSLRs (Nikon D300 and Canon 20D, respectively). For any of the others that link to Flickr, you can click through and look to see if the photographer has EXIF data for the photo. That should tell you camera make/model.

What about the 30's style? did I miss that?

Very educational for us foodies Adam. Thanks for pointing out the difference between a slider and a mini burger...i always thought they were the same. I like the part about the fast food burger! lol! I think you're right about the kobe burger cause i enjoy the slight rubberiness of the minced meat against the soft bread in a regular burger...the kobe has enough brilliance to stand on it's own! What they call pimento cheese in the U.S. is what we call cheese paste in caribbean, and is often a combination of grated cheddar, mayo, grated onion, diced peppers and hot sauce, and is usually slathered between sandwich slices, cut into cute bite size triangles and served at parties.

I realise that this is about American burgers, but just for interest: in Australia it's an "Aussie" burger if it has sliced beetroot on it (and probably onions too, though possibly raw). However, the essential ingredient to make a pizza an "Aussie pizza" is egg cracked over the top just before it's put in the oven.

We're a weird bunch.

Amazing post Adam...you are truly a Burger King. Very well done and informative stuff.

Nathan Hale's in lower Manhattan has or had a terrific pub burger and excellent thick greasy fries. Haven't been there in years (used to go there to watch soccer matches) so I don't know if it's still there or if the quality of the food has changed. Boy, I miss that burger.

Slugburgers: no, they don't have dried slugs mixed into the burger. So named because you could buy a burger with a "slug," which was Depression-era slang for a nickle. "Slugburgers" are alive and well. Just eat them hot! Don't let them cool down.

I'm copying this article, binding it and naming it: "My Hamburger Bible". Great job, Adam! Guess what I'm having for lunch? And maybe dinner....and......

I had a Jucy Lucy at Matt's on Friday! And a recent addition to the Twin Cities has been the chain Smashburger, which has good (not great) smashed burgers. I'd say Vincent probably has the best gourmet burger in the Twin Cities.

If this came in hardcover, I'd have to rest it on top of the Hamburger America book on my imaginary burger table.

Excellent job cataloging our delights. I've been to burger joints where they steam the burger using a steel bowl and some water on the grill. Sure, it's no custom Connecticut microwave concoction, but the effect seems to be similar. I suggest Jimbo's on 145th & Broadway to try one.