"A Field Guide To Hamburgers"

 

Yes I snagged this from "Art of Manliness" and do I have shame about it.....nope.   Now that is settled, lets get to hamburgers.  I am not a fan of "chain burgers", now if I go to some hole in the wall restaurant or some actual restaurant/bar, I will occasionally get a hamburger.  I love hamburgers, but too much beef ain't good for my cardiovascular system.  but I do occasionally imbibe.  Surprisingly Pineapple is good on burgers....and yes I am one of those heathens that like it on pizza....so there  :P  

Americans love hamburgers, and few foods have been interpreted in as many different ways. From Connecticut to Southern California and everywhere in between, cooks and grillmasters have developed their own regional takes, each with a particular ingredient or preparation methodology that sets it apart.

Regional burgers are perhaps a little less rigid than you might expect (especially when compared to regional hot dogs). While some styles have strong traditions around their toppings, most are defined less by a strict list of ingredients than by one key cooking method or signature ingredient: cheese sealed between the patties, peanut butter melted over the patty, or a pile of hot pastrami, for example.

In most cases, what matters is nailing the element that gives the burger its regional identity. Consider this a guide to the essential character of each style rather than a set of hard-and-fast rules. 

The only thing left is to either embark on the great American road trip to test them out or simply do some experimenting in your own kitchen or backyard. Dig in!