Whether you’re at a backyard BBQ, a local diner, or a gourmet Burger joint, there’s a whole vocabulary surrounding this beloved American dish. From cooking methods to toppings, certain food slang becomes second nature to those of us who know Burgers inside and out. Let’s explore some of the most common (and niche!) Burger lingo, so you’re in on the secret.

Scientific Terms: The Burger’s Inner Workings

When you take a bite of a Burger, there’s a lot happening beneath the surface. These scientific terms explain the magic that turns a raw patty into a juicy masterpiece.

Maillard Reaction

This is the chemical magic behind that deliciously crispy, aromatic exterior you love. When heat breaks down sugars and amino acids in the meat, you get a brown, flavorful crust that smells incredible. Without it, a Burger just wouldn’t be the same. To learn more about the Maillard Reaction, check out our blog here!

Lean-to-Fat Ratio

The formula that determines how juicy or lean your Burger will be. The first number is how much lean, muscular tissue there is in the mix, while the second is the amount of fat. 80/20 is a classic, but fattier ratios like 75/25 give an extra-rich bite. Wanna learn more? We have a whole post about the lean-to-fat ratios we use in our Burger blends, find it here!

Searing

Cooking at high heat to develop a flavorful crust while locking in moisture inside the Burger. It’s an essential step for depth of flavor—and for getting a proper Maillard reaction!

Resting

Letting your Burger sit for a few minutes after cooking so juices redistribute. If you skip this step, you risk a dry patty. 

Carryover Cooking

The phenomenon where your Burger (or any dish) continues to cook after being removed from heat, during the resting phase. That’s why pulling it just a few degrees before your target doneness is a pro move. Expect 2-3ºF within 10 minutes of resting time.

Restaurant Terms & Diner Lingo: Words You’ll Hear Tableside

Burgers have been around for decades, and with that rich history comes a collection of diner and restaurant slang that has stood the test of time. Here are a few terms you may hear at your local spot.

Set

Consider this the restaurant slang for how a Burger is dressed. Say you see a yummy looking Burger on the menu, but it’s made with a turkey patty instead of a beef one. You can tell the server “I’d like a beef Burger, but with the turkey Burger set.” Dollars to donuts, they’ll know exactly what you’re talking about!

Smash / Smashburger

A Smashburger is made by literally smashing a ball of ground beef onto a hot grill or griddle, creating a thin patty with crispy edges. The high heat helps to develop a caramelized crust and a juicy, tender interior. This technique has become wildly popular for its crispy texture and intense flavor. Try it out for yourself with our Very Best Classic Smashburger or Bacon Jam Smashburger recipe!

Juicy Lucy

This Minnesota favorite is a Burger with cheese stuffed inside the patty, not just on top. The cheese melts into the meat as it cooks, creating a gooey, cheesy center that bursts open when you take a bite. Our smoked gouda stuffed Burger is an excellent example. It’s the ultimate indulgence for cheese lovers!

LTOP (Lettuce, Tomato, Onion, Pickles)

If you’re building a classic Burger, the standard toppings include lettuce, tomato, onion, and pickles—also known by the acronym LTOP. This is the staple set for a traditional American Burger, providing a lovely balance of crunch, acidity, and freshness.

Smothered

This typically refers to a Burger that has been topped with a sauce or stew, like our veggie smothered Burgers or smothered Burgers with tomato gravy. They may or may not have a bun, but they sure are a lot of fun to eat regardless.

Doneness (Rare to Well Done)

The level of doneness refers to how cooked your Burger is. From rare to well done, there’s a spectrum of doneness to choose from based on your preferences. A rare Burger is juicy and red in the center, while a well-done Burger is fully cooked through, with no pink remaining. We talk more about that in our post on how to cook a perfect Burger.

All the Way/Deluxe

This is a shorthand way of saying “every topping the house normally uses.” That changes based on the place, but we typically think of something like the maxx Burger. 

Over the Top

If you hear “over the top,” that takes a deluxe order to a whole new playing field with wild, exciting toppings that are specific to a region or restaurant. In the Northeast, for example, you might get something that resembles our lobster Burger while a West Coast joint might serve up a roasted poblano Burger or California Burger. Get ready for a flavor explosion!

Patty Melt

A patty melt is a Burger that’s grilled with melted cheese and caramelized onions, traditionally served on toasted rye bread instead of a regular bun. It’s a classic diner favorite! Of course, there’s always room for creativity—check out our saucy patty melt and brie and caramelized onion patty melt to see what we mean.

Secret Sauce/Special Sauce

Every Burger joint has their own version, but it often resembles a Thousand Island or Russian dressing made from a creamy, tangy blend of mayo, ketchup, relish, and spices. For us? Baconnaise is our favorite secret sauce.

Kitchen Phrases For Cooking Methods

How you cook your Burger is as important as the meat itself. These terms explain the methods and techniques used to bring your Burger to life.

Melt

When you hear someone talk about a “melt,” they’re usually referring to a Burger topped with melted cheese on sliced sandwich bread. The most popular is the patty melt, but it can be tailored with any cheese like cheddar, brie, American, or even something more adventurous like blue cheese.

Crust/Bark

The crust (or bark, for pitmasters) is the browned, crispy exterior of the Burger that forms when the patty is cooked at high heat. It’s not just about looks; the crust also adds texture and flavor. A great Burger crust is an indicator of good searing and an important part of the overall Burger experience.

Reverse Sear

The reverse sear is a method where you first cook your meat at a low temperature (often in the oven or on a grill with indirect heat), then finish it with a quick, high-heat sear in a pan or grill. This technique helps retain more juiciness and is perfect for thicker patties and steaks.

Griddle

A griddle is a flat cooking surface that allows for even cooking of the Burger patty. Griddling your Burger is popular at places like fast-food joints and diners, and it gives the patty a nice, crisp texture with an even cook throughout. Fun fact: if you go to a Mexican restaurant, they call the griddle la plancha!

Fun and Quirky Burger Lingo

Burgers are a cultural icon across the states, and with that regional variety comes a quirky set of Burger-specific food slang. 

The Burger Joint

A term used across the USA, “Burger joint” is simply a casual place that serves Burgers. These can range from local dive bars and holes-in-the-wall to trendy gourmet spots in hip neighborhoods. Check out our favorite Burger joints where you’ll find unique takes on the classic Burger.

Animal Style

Animal Style is a term coined by the famous fast-food chain In-N-Out. It refers to a Burger with extra grilled onions, mustard fried onto the patty, and additional special sauce. It might be messy, but it sure is delicious!

Slider

It might be a mini Burger, but each one packs all the flavor you’d find in a full-size. Sliders are perfect for sampling different flavors (doesn’t a Burger flight sound awesome?) or serving at parties. Check out our smoked chili sloppy joe sliders and bourbon bacon jam sliders for an extra special introduction to these small but mighty Burgers.

Bun vs. Roll

The type of bun or roll used for a Burger can make all the difference in texture and taste. A classic soft brioche or potato Bun is often preferred for its buttery flavor, while a more sturdy, crusty roll like ciabatta might be used for heartier sets like this pepperoni pizza Burger. But, don’t feel limited to just bread. We swap in noodles for buns in our ramen Burger.

Cheese Pull

While not technically limited to Burgers, the phrase “cheese pull” has become synonymous with the melted cheese that stretches as you take a bite. Think of a Chicago deep dish pizza or a perfect grilled cheese! Pro tip: if you’re looking for the best cheese pull, you can’t beat our mozzarella monster.

Why Burger Lingo is So Fun

Whether you’re a Burger connoisseur or just a casual fan, knowing these terms makes your next trip to the grill—or your favorite Burger joint 😉—even more enjoyable. Next time you hear “carryover cooking,” “Animal Style,” or “LTOP,” you’ll be in the know. Plus, who doesn’t want to sound like a pro when talking about the world’s most beloved sandwich? 

Now go forth and order your next Burger with confidence! Or, teach your friends a thing or two at your next cookout. And don’t forget to order Schweid & Sons pre-portioned Burger patties to make sure your Burgers taste as professional as your newfound kitchen lingo sounds.

• Browse Schweid & Sons Burger blends.
• Shop Schweid & Sons premium Ground Beef and Burgers at your favorite local grocery store.
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