The Cheeseburgers Americans Argue About Most, Ranked by State — A Casual Guide to Regional Burger Battles

You’ll dive into a coast-to-coast map of cheeseburger showdowns where familiar favorites clash with bold regional twists. This piece ranks the most argued-about cheeseburgers by state so you can see which local battle sparks the biggest opinions.

Expect mouthwatering contrasts—from avocado-topped West Coast creations to spicy Cajun riffs and grilled Midwest classics—as you follow how each state’s taste shapes its signature dispute. Keep an open appetite: the lineup highlights the flavor tensions that make every stop worth debating.

New York’s Juicy Lucy vs. Classic Diner Cheeseburger

You’ll debate whether molten cheese inside a patty beats the nostalgic simplicity of a diner burger with cheese melted on top. The Juicy Lucy offers a lava-core bite that keeps juices locked in, while the diner classic delivers crisp edges and familiar flavors.

Your choice depends on texture and risk tolerance — molten cheese can scald, but it’s thrilling. If comfort wins, the diner burger satisfies every time; if novelty wins, try a Juicy Lucy from a trusted kitchen like the Twin Cities original.

California’s Avocado-Topped Burger Showdown

You’ll find avocados on everything in California, and burgers are no exception.
Some prefer simple slices for creaminess, while others want smashed or guacamole-style toppings for bold flavor.

You might argue bacon or cheese beats avocado, but many diners treat ripe California avocado as a co-star.
If you want suggestions, try a classic cheeseburger with caramelized onions and fresh avocado for a balanced bite (see the Classic California Cheeseburger recipe).

Texas BBQ Bacon Burger vs. Classic Double

You’ll notice the Texas BBQ Bacon Burger piles on smoky sauce and crispy bacon for a louder, sweeter profile.
The Classic Double keeps things simple: two patties, melty cheese, and familiar comfort.

You can prefer bold BBQ flavors when you want something messy and loud.
Stick with the Classic Double when you want straightforward meat-and-cheese satisfaction without extra fuss.

Chicago’s Italian Beef Cheeseburger Debate

You’ll find die‑hard purists who say Italian beef belongs on its own and never with cheese or a burger.
Others layer thin au jus‑soaked roast beef, giardiniera, and provolone on a burger for extra tang and moisture.

You can taste Chicago history in either camp; the sandwich’s meatpacking roots make the mashup feel natural to some.
If you try one, expect a messy, savory experience that splits opinions at any South Side counter.

For background on the traditional beef and its toppings, see the debate over preparation and giardiniera choices at Blackie’s Chicago.

Louisiana’s Cajun-Spiced Cheeseburger Clash

You’ll find Louisiana debates center on heat and seasoning more than patty size.
Some swear by andouille-topped burgers and pepper jack; others want a simple cheddar melt.

Your table might split between remoulade lovers and those who prefer a smoky Cajun rub.
Visit a place like Angelle’s Old Fashion Hamburgers to taste a local take that fuels the argument (https://www.gotodestinations.com/3-of-the-best-cheeseburger-restaurants-in-louisiana/).

Ohio’s Patty Melt vs. Classic Cheeseburger

You’ll find the patty melt in Ohio diners where rye bread and caramelized onions steal the show.
It’s richer and messier than a classic cheeseburger, with Swiss cheese melting into the bread.

Your classic cheeseburger shows up at ballparks and drive-ins, simple and familiar.
You choose it for lettuce, tomato, and that toasted bun comfort you already know.

Alabama’s Double Cheeseburger Delight

You’ll find Alabama’s debate centers on a simple, hearty double cheeseburger: two thin patties, melty cheese, and a soft bun that soaks up the juices without falling apart.

Many locals swear that small-town stands make the best versions, often serving towering, no-frills burgers that focus on beef and char.

If you want to chase one down, check out lists of the state’s top burgers and local favorites to spot the spots people keep returning to.

Hawaii’s Teriyaki Cheeseburger vs. Plain Patty

You’ll taste sweet and savory in a teriyaki cheeseburger, often topped with grilled pineapple and a glossy teriyaki glaze that soaks into the patty. Try a classic recipe for Hawaiian-style burgers with pineapple and teriyaki for that combination (https://bakeitwithlove.com/hawaiian-burger/).

A plain patty keeps things simple and lets the beef shine. If you prefer straightforward beef and melted cheese, that no-frills option wins every time for you.

Florida’s Grouper Cheeseburger Controversy

You’ll find grouper tucked into burgers across Florida, and not everyone agrees what belongs on the bun. Some joints use locally caught grouper; others have faced fines for selling cheaper fish as grouper, which has stirred real distrust.

When you order a grouper cheeseburger, ask where the fish came from and whether it’s labeled as grouper by the restaurant. If you want more background on mislabeling issues, the New York Times investigation covers how common the problem has been.

Colorado’s Elk Burger vs. Traditional Beef

If you’re in Colorado you’ll notice elk burgers feel leaner and cleaner than typical beef. They often taste slightly sweet with subtle earthy notes from a wild diet.

You might prefer adding fat or cooking slower to keep elk juicy since it has less marbling. Try elk for a different burger that still hits the familiar savory spot; many locals blend it with beef fat for balance, like some meat markets that add 15% beef fat.

 

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