Four inventive builds that prove burgers’ infinite potential

Epic Burger | Based in Chicago

American Social | Five locations in Florida

Bar Louie | Based in Dallas

Son of a Butcher | Based in Plano, Texas

Half-pound grilled black Angus, pimento cheese spread, arugula and Fresno chile jam on brioche

Fried patty of fresh vegetables, quinoa, lentils, caramelized onions, fontina, herbs and red wine reduction topped with white cheddar, on a multigrain bun with lettuce, tomato and BurgerFi sauce

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Hand-smashed patties seared with bacon, American cheese, Hatch chile peppers, caramelized onions, pickled Fresno chiles, Hatch chile aïoli, on a challah bun

Waygu beef patty and steak slices, wasabi leaf, béchamel, Gorgonzola, provolone, housemade sansho pepper sauce, beefsteak tomato, Boston lettuce and steak-truffle salt on an onion bun

Pizza Burger with marinara sauce, fried mozzarella and shaved Parmesan

Fried queso blanco, offered throughout the menu, including in the Fritanga Burger with cabbage slaw and crema, or as a side dish, served with guava ketchup

Jackie O Burger: lamb, feta, baby spinach, oven-roasted tomato and tzatziki, served on a brioche bun.

Ground Chuck Norris Burger containing two “smashed” patties, American cheese, Louie dressing, onion strings and bacon jam.

Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.

Bistro Burger with chipotle avocado crema, applewood-smoked bacon, caramelized onion, arugula and smoked Gouda.

Ted’s Montana Grill offers its Avalon Burger with Gruyère, blue cheese, bacon-caramelized onions, roasted-garlic aïoli, baby arugula on a toasted brioche

Red Cow offers a Barcelona Burger with manchego, jamón serrano, piquillo pepper and smoked pepper aïoli