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A chicken rice burger. A rice burger or riceburger is a variation on the traditional hamburger with compressed rice patties substituted for the hamburger buns. [1] The MOS Burger fast-food restaurant chain introduced the rice burger in Japan 1987, [2] [3] and since then it has become a popular food item in East Asia.
Gravy over fried egg, hamburger, and rice Fish loco moco. The dish was reportedly created at the Lincoln Grill restaurant in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife, Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive, and yet could be quickly prepared and served. [2]
Baker's Drive-Thru – Fast-food restaurant of Southern California; Bembos – Peruvian fast food chain; Beurger King Muslim – French halal fast-food restaurant; Big Smoke – Hamburger restaurant chain based in Canada; Blake's Lotaburger – Fast food restaurant chain based in Albuquerque, New Mexico; Blimpy Burger – Fast food restaurant
Alabama: Milo's. Milo's is a fast food burger chain that opened in Birmingham in 1946 after its founder, Milo Carlton, served as a mess cook in the Army. There are now around 20 locations, all in ...
It contains the hamburger elements of a cooked ground beef patty placed inside a sliced bread roll. Bøfsandwiches are traditionally sold from hotdog stands and other fast food establishments, but some traditional Danish restaurants have started serving gourmet versions. Butter burger: Most likely first served in 1936 at Solly's Grille in Milwaukee
Griff's Hamburgers, or Griff's Burger Bar, is a regional fast food chain founded in 1960 by Griff's of America, Inc. of Kansas City, Missouri, United States. At one time, they had locations nationwide with the majority in the South near highway exits. [1] Griff's was named for the founder, HJ Griffith. [2]
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
A plate of scrapple, a traditional dish of the Delaware Valley region made of pork and cornmeal, still eaten today. Fats and oils made from animals served to cook many colonial foods. Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening.