There are so many different kinds of burgers out there that a reference is in place. I have done some research for you and here are the results.

Fast Food Burgers

We all now them; they are burgers from the large burger franchises like McDonalds, Burger King, Sonic etc. They all share the same concept. You get the same tasting burger every time in no time. It is boring and predictable, but it is still a burger and they still taste good! Read more about fast food burgers here.

Big Mac from McDonald's

Fast Food Style Burgers

These are a bit different. They are usually from smaller independent burger joints or smaller local chains. The concept is the same as for the larger franchises; they want you in and out really fast, but the burgers are usually made from fresh, not frozen, beef. Because of their local presence they often feature local flavors not seen anywhere else. This is a good alternative to the large franchises if you are in a hurry. Read more about fast food style burgers here.

Smash Burger

Pub Burgers
These burgers have larger patties of 8-12 ounces and they are often broiled. They are most seen in pubs (guess where the name came from).

Argyll Pub Burger

Sliders
Many confuse the slider with a mini hamburger. Sliders were invented by White Castle (see link) and feature a small beef patty that has been cooked on top of onions on a griddle and topped with cheese and sometimes pickles. Read more about sliders here.

Sliders

Mini Burgers
These are broiled or grilled burgers (unlike the slider that is onion steamed on a griddle) that are just, yes, mini. Some restaurants have them along side with normal hamburgers, but they are essentially just small burgers. Read more about mini hamburgers here.

Mini Hamburgers

Steakhouse Burgers
These burgers are served at steakhouses and are usually made from the trimmings of the steaks at hand. Since these burgers are coming from steak houses, they are often made from prime aged beef and they are almost always broiled. This one has been grilled over a wood fired grill and is from Kenny”s Wood Fired Grill.

Steakhouse Burger from Kenny's

Kobe Burgers
These are made from Kobe beef (from Japan) or Wagyu beef (American Kobe) that are the most expensive beef you can get. The meat has a high fat content and are usually served medium-rare, sometimes rare. Because of the high price tag, they are often served as mini burgers. Read more about Kobe Burgers here.

Gourmet Burgers
These are burgers from high-end restaurants and a high price is a good indication that you are getting a fancy burger.  They will often include exotic titles and ingredients that also can drive the price up (like truffles, gold etc).

HBurger

Monster Burgers
They are the crazy sized burgers some restaurants or individuals create to break the record for the largest burger. You see tons of these pictured around the Internet, but they are usually impossible to enjoy as a meal even for ten’s of people.

Extreme Burgers
They are almost like the monster burgers except they are usually smaller but packed with calories. The idea is to make the burger as unhealthy as possible to shock and impress people. Saying “This burger has so much cheese and bacon it has 5,000 calories” is a good indication you are looking at an extreme burger. Here is my own Kalkalycke Patty Melt.

Kalkalycke Patty Melt Burger

Smashed Burgers
Typically the patties are rolled into meatballs before they are put on the griddle. Then after a minute or so, they are smashed with a spatula into traditional sized patties, as we know them. Smash Burger is a franchise that makes burgers this way. See my review of Smash Burger.

Loose Meat Burgers or Maid-Rites

A Made-Rite burger is a “loose meat” burger. It has its roots in Muscatine, Iowa and is a deconstructed hamburger or a sloppy Joe without the slop. It is still a very popular burger in the state of Iowa and although it is not very juicy it is still an okay burger. See more about Maid-Rites here.

Maid-Rite Burger

Steamed Burgers
Created by Ted’s Steamed Cheeseburgers in Meriden (see link), these burgers are made with steamed meat patties and steamed cheese.

Sous-Vide cooked Burgers

Sous-Vide is French for “Under Pressure”. Patties are vacuum sealed in plastic and cooked in water at a very precise temperature. What you get with this cooking method is a burger that is consistently the same all through the burger. See article about Sous-Vide cooked burgers here.

Sous-Vide cooked burger

Deep Fried Burgers
Patties are not cooked on the grill, griddle, broiler or pan, but simply deep-fried. You can also cook the burger Sous-Vide and then fry then for 45 seconds.

Cheese-filled Burgers
Instead of topping the patty with cheese it is stuffed inside the patty. One of the most notorious burgers that has cheese in the middle is the Juicy Lucy.

Butter Burgers
These burgers are cooked in butter and often some butter is put on the bun or on top of the bun. Culver’s has made this their signature burger (see link).

Veggie Burgers
These are made from beans, mushrooms and other veggies. Some also believe that burgers made from fish is considered a veggie burger. I have made both a black bean burger and a salmon burger.

Black Bean Burger

Stacked Burgers
Any of the burger styles above can become a stacked burger. Two or more patties make the burger stacked. See recipe for this burger here.

Stacked Bacon Cheese Burger