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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Cheeseburger photo coming soon
1920s-present
A classic griddled cheeseburger with American cheese, pickles, onion, ketchup, mustard, and a toasted bun.
The Melting Pot
Braunschweiger Sandwich photo coming soon
1800s-present
American braunschweiger is a smoked liver sausage closely associated with German-style deli and butcher traditions. In the Midwest and other German American communities, it became a quick sandwich filling with rye bread, mustard, onion, and pickles.
The Melting Pot
Brisket Sandwich photo coming soon
1900s-present
The brisket sandwich can come from two American lines: smoked barbecue brisket on a soft bun, or Jewish deli-style brisket on rye. Both turn slow-cooked beef into a handheld meal, with sharp pickles, mustard, slaw, or sauce balancing the richness.
The Melting Pot
Butter Burgers photo coming soon
1930s-present
Butter burgers are Wisconsin dairy pride in sandwich form. Local restaurants such as Solly's and Kroll's helped popularize butter-topped burgers in the 1930s, while Culver's later carried a buttered-bun version far beyond Wisconsin.
The Melting Pot
East Texas Chopped Beef photo coming soon
Cross-era
East Texas Chopped Beef is a barbecue style where beef brisket or chuck is smoked low and slow, then chopped and mixed with a tangy tomato-based sauce. The chopped meat is typically served on sandwich buns with pickles and onions, embodying East Texas barbecue traditions.