19 Unique Burgers From Around The World

Burgers have evolved far beyond the classic American cheeseburger. Around the world, chefs and food enthusiasts have created amazing versions that showcase local ingredients and cultural traditions.

I’ve tracked down 19 of the most unique and mouthwatering burger creations from different countries that will make you want to book a flight just to try them. Let’s explore these incredible handheld masterpieces that prove burgers truly are a global language of deliciousness!

1. The Ramen Burger (Japan)

Instead of a regular bun, this Japanese creation uses crispy fried ramen noodle patties to sandwich a juicy beef patty. The noodles are bound together with egg and then lightly fried until golden and crispy on the outside while remaining chewy inside.

A special shoyu-based sauce brings traditional ramen flavors to this handheld meal. Topped with scallions and sometimes a soft-boiled egg, it perfectly blends two beloved comfort foods into one mind-blowing experience that started in Tokyo before becoming an international sensation.

2. The Francesinha (Portugal)

Born in Porto, this Portuguese monster isn’t technically a burger but deserves its spot on this list. A thick sandwich filled with multiple meats including steak, ham, linguiça sausage, and fresh chorizo creates the hearty base.

What makes it extraordinary is being completely covered in melted cheese and a special tomato and beer sauce. Served with french fries for dipping into the extra sauce, locals consider this the ultimate hangover cure. The name means “little French girl” – though there’s nothing little about this indulgent creation!

3. The Naan Burger (India)

Fluffy, garlic-infused naan bread replaces standard buns in this Indian-inspired creation. Spiced lamb or chicken patties seasoned with garam masala, cumin, and coriander provide an aromatic base that’s distinctly South Asian.

Cooling raita or mint chutney balances the heat, while crisp vegetables add necessary crunch. Many versions include paneer cheese for extra richness. The beauty of this fusion lies in how it maintains the handheld convenience of a burger while delivering the complex flavor profile of Indian cuisine in every bite.

4. The Rice Burger (South Korea)

Have you ever thought about using compressed rice instead of bread? South Koreans did! Compact discs of sticky rice, sometimes mixed with black rice or sesame seeds, are lightly grilled to create a uniquely textured alternative to traditional buns.

Between these rice patties, you’ll find bulgogi beef, spicy pork, or kimchi – all traditional Korean favorites. The genius of this creation is how it transforms a rice bowl into portable street food. Each bite delivers that perfect blend of chewy rice exterior with savory, often spicy fillings.

5. The Donut Burger (USA)

American culinary excess reaches its peak with this sweet-savory mashup that uses glazed donuts instead of buns. The warm beef patty slightly melts the donut glaze, creating a sticky, sweet coating that mingles with the savory meat juices.

Bacon is almost always included, adding a smoky, salty dimension that somehow works with the sugar. Found at state fairs and specialty restaurants, this indulgence isn’t for the faint-hearted. Despite sounding like a novelty, the contrasting flavors create an oddly satisfying experience that keeps adventurous eaters coming back.

6. The Poutine Burger (Canada)

Canadians have brilliantly combined their national dish with a classic burger to create this magnificent mess. A standard beef patty and bun serve as the foundation, but the magic happens with the topping – a generous portion of authentic poutine.

Crispy french fries, squeaky cheese curds, and rich brown gravy pile high on this burger, requiring both hands and plenty of napkins. The gravy soaks slightly into the top bun, creating a delicious soggy contrast to the crisp fries. Montreal poutineries claim the best versions, though variations appear throughout Canada.

7. The Cemita (Mexico)

From Puebla, Mexico comes this distinctive sandwich that puts a Latin twist on burger concepts. The sesame-studded egg bread roll (also called cemita) has a brioche-like texture that’s slightly sweet and incredibly fluffy.

Inside you’ll find milanesa (breaded fried meat), avocado, quesillo string cheese, chipotle peppers, and papalo herb – a fragrant relative of cilantro. The combination creates a perfect balance of textures from crispy to creamy. Unlike many burgers, cemitas are served at room temperature, allowing the complex flavors to fully develop.

8. The Dim Sim Burger (Australia)

Aussies have taken their beloved Chinese-inspired dim sims (different from traditional dim sum) and reimagined them as burger patties. These large minced meat and vegetable dumplings are flattened, fried until crispy, and served on standard burger buns.

Sweet chili sauce and soy mayo provide the perfect tangy complement to the savory patty. Shredded lettuce and pickled vegetables add necessary crunch and acidity. Found primarily in Melbourne’s fusion restaurants, this creation showcases Australia’s knack for multicultural food mashups that somehow make perfect sense when you taste them.

9. The Frita Cubana (Cuba)

Cuba’s answer to the hamburger features a unique patty blending ground beef with chorizo, giving it a distinctly reddish hue and spicy kick. Traditionally served on a Cuban roll similar to a hamburger bun but crispier and lighter.

The defining feature is the topping of shoestring potatoes – crispy, thin fries piled high atop the patty. A touch of ketchup or spicy sauce finishes it off. Miami’s Cuban community has preserved this tradition, with several famous frita stands competing for the title of best in Little Havana.

10. The Smørrebrød Burger (Denmark)

Danish open-faced sandwich tradition meets burger culture in this Nordic creation. Starting with a single slice of dense, dark rye bread as the base, it’s topped with a beef or fish patty and traditional smørrebrød toppings.

Pickled herring, remoulade sauce, fresh dill, and thinly sliced radishes might appear on fish versions. Beef variations often feature caramelized onions and pickled beets. Unlike traditional burgers, these are eaten with knife and fork – never with hands! Copenhagen’s modern food scene has embraced this hybrid that honors Danish culinary heritage.

11. The Bao Burger (Taiwan)

Steamed bao buns provide a cloud-like, pillowy alternative to traditional burger buns in this Taiwanese street food favorite. The stark white, slightly sweet dough creates a beautiful contrast with the fillings while soaking up their flavors.

Pork belly with hoisin sauce is the traditional filling, often accompanied by pickled mustard greens, crushed peanuts, and cilantro. Modern versions might include fried chicken with Taiwanese spices or beef with five-spice powder. The soft texture of both bun and filling creates an experience that’s more like biting into a savory cloud than a typical burger.

12. The Boerie Roll Burger (South Africa)

South Africa’s beloved boerewors sausage gets the burger treatment in this street food staple. The coarsely ground beef and pork sausage, heavily spiced with coriander and other spices, is formed into a patty rather than its traditional coil shape.

Served on a soft roll with caramelized onions and tomato-based chakalaka relish, it delivers the distinctive flavors of South African braai (barbecue) in burger form. Many vendors add peri-peri sauce for extra heat. During sporting events, food trucks selling these creations draw long lines of fans looking for a portable taste of South African cuisine.

13. The Loco Moco Burger (Hawaii)

Hawaii’s comfort food classic transforms into burger form with this indulgent creation. The traditional elements remain – a beef patty, white rice, fried egg, and brown gravy – but assembled as a handheld meal with the rice formed into bun-shaped patties.

The runny egg yolk creates a rich sauce that mingles with the savory gravy. Many island restaurants add Spam or Portuguese sausage for extra Hawaiian flair. While messy to eat, this portable version of the beloved plate lunch delivers all the satisfaction of the original in a form you can take to the beach.

14. The Arepas Burger (Venezuela)

Thick cornmeal patties replace traditional buns in this Venezuelan variation. Arepas are split and stuffed with a beef patty plus traditional fillings like shredded beef, black beans, plantains, or queso fresco.

Guasacaca, a Venezuelan avocado sauce similar to guacamole but thinner and herbier, adds creamy richness. The slightly sweet corn flavor of the arepas perfectly complements the savory fillings. Street vendors throughout Caracas sell these portable meals, which manage to be gluten-free while delivering a satisfying blend of proteins and complex carbs.

15. The Chip Butty Burger (United Kingdom)

British comfort food gets a burger makeover with this carb-lover’s dream. Inspired by the traditional chip butty (french fry sandwich), this creation adds a beef patty to the mix while maintaining the essential element – thick-cut chips (fries) stuffed between buttered white bread.

Brown sauce or malt vinegar provides tangy contrast to the starchy components. Some pubs add mushy peas or curry sauce for extra British flair. Found in neighborhood chippies and gastropubs throughout the UK, this indulgent treat perfectly captures Britain’s love affair with potatoes in all their forms.

16. The Mitraillette (Belgium)

Belgium’s contribution to extreme burger culture doesn’t hold back on portion size. Starting with a half baguette as the base, it’s loaded with a burger patty, then completely covered with french fries – because why have fries on the side when they can be on the burger?

Andalouse sauce (a Belgian mayo-based sauce with tomato, peppers and spices) is generously applied. Some versions add fried eggs or cheese for extra indulgence. Popular as late-night food after a night of Belgian beer, this massive creation requires two hands and a serious appetite to tackle.

17. The Pljeskavica (Serbia)

Serbia’s national dish resembles a burger but with distinct Balkan flavors. The large, thin patty is made from a mixture of ground beef, lamb, and pork, heavily seasoned with onions, garlic, and paprika.

Served on somun (a flatbread similar to pita) and topped with kajmak (a dairy spread between butter and cheese) and ajvar (roasted red pepper sauce). The meat extends beyond the bread, creating a distinctive look. Street vendors throughout Belgrade grill these over open flames, creating a smoky flavor that’s impossible to resist.

18. The Bulgogi Burger (South Korea)

Traditional Korean barbecued beef gets a fast-food makeover in this fusion creation. Thinly sliced beef marinated in soy sauce, sugar, sesame oil, and garlic replaces the standard ground beef patty, creating a sweeter, more intensely flavored burger.

Kimchi slaw adds spicy crunch, while gochujang mayo delivers creamy heat. Even major fast-food chains in Korea offer their version, though street food vendors create the most authentic versions. The combination of familiar burger format with distinctly Korean flavors makes this an accessible entry point to Korean cuisine for foreign visitors.

19. The Katsu Burger (Japan)

Japanese tonkatsu (breaded, fried pork cutlet) inspires this crispy alternative to traditional burger patties. The meat – usually pork but sometimes chicken – is pounded thin, breaded with panko crumbs, and fried until golden and crunchy.

Tonkatsu sauce (similar to Worcestershire but sweeter) and shredded cabbage are traditional toppings. Modern Japanese burger shops might add nori seaweed, Japanese mayo, or pickled daikon for extra flavor dimensions. The contrast between the crispy coating and fluffy bun creates a textural experience that’s distinctly different from standard burgers.