17 of the most over-the-top burgers in the US

When it comes to food and drink, there are two highly personal decisions we each must make: how you take your coffee, and what you like on your burger.

So many people want to get into the over-the-top burger game that they’ll even create urban legends around them.

Dee Snider Burger

The Dee Snider Burger consists of an eight-ounce beef patty covered in peanut butter, strawberry jam, bacon, and sriracha.

Le Burger Extravagant

It’s made with Wagyu beef infused with 10-herb white truffle butter, cheddar cheese that’s cave-aged for a year and a half, black truffles, a fried quail egg, and Kaluga caviar, all held in place by a solid-gold, diamond-encrusted toothpick.

Butter Burger

“We use only REAL Wisconsin creamery butter.” Some people may furrow their brow at the idea of slathering a beef patty with butter, but the place has been in business for 85 years.

Chef Katsu’s Original California Roll Hamburger

If you’ve ever wondered what a burger would taste like if you topped a beef patty with crab, avocado, sushi ginger, and wasabi mayo, here’s the one place in the world where you can find out. In 2013, this burger made Los Angeles magazine’s list of “L.A.’s Three Most Ridiculous Sushi-Inspired Dishes.”

DB Original Truffle Burger

Daniel Boulud is a French chef and restaurateur with restaurants all over the world, including New York City. DB Bistro Moderne, located in the Big Apple, is home of the “DB Burger,” which his official website says “launched the gourmet burger craze.”

Boss Burger

Calling it “the burger all other burgers report to,” the Boss Burger contains brisket, rib meat, jalapeno-cheddar smoked sausage, bacon, and cheddar cheese.

Fatty Melt

Some over-the-top burgers are so over-the-top that they remain unique to the establishments that invented them. Then you have specimens like the Fatty Melt, which jumped species and is now available in eateries all over the country.

Fleurburger 5000

The burger is the creation of chef Hubert Keller and is sold exclusively at his restaurant, Fleur, at the Mandalay Bay. It’s made from Wagyu beef, foie gras, and black truffles, but what really drives the price up is the bottle of 1995 Petrus wine.

Ghost Burger

Only the Ghost Burger from Kuma’s Corner in Chicago, which features a 10-ounce beef patty, braised goat shoulder, ghost pepper aioli, aged white cheddar, red wine reduction, and to top it all off, a communion wafer.

Hula Burger

It was also the year that McDonald’s founder Ray Croc invented the Hula Burger, a burger that used a pineapple slice instead of a beef patty in the hopes of attracting Catholic diners who abstained from eating meat on Fridays.

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