It might be a shared meat holiday (with National Brisket Day and National Burger Day battling it out for 1st place in your heart), but today we are deep diving on burgers across the country.

What we’re not going to do on this holy day is tell you to fire up some 80/20 and call it a celebration. We're going deeper today because the most interesting burger in America is probably one you've never ordered, from a region you hadn’t thought about.

Tasting Table just ran a breakdown of American burgers that deserve more attention. And a few of them really caught our attention today…

WHAT MAKES A BURGER "REGIONAL"?

Every real regional burger was built around a constraint of some kind. Like Depression-era economics, immigrant ingredient preferences, or keeping a short-order line moving fast. Seriously.

A regional burger is about some type of shared history rather than some gimmick.

FRITA CUBANA: MIAMI, FL

Ultra-thin fries tucked between the patty and the top bun, seasoned beef on a soft Cuban roll, with mojo sauce, cheese, or plantains if you want them. The frita has been a Havana street food since the 1930s and landed in Miami in the 1960s.

(And just look how delicious this bad boy is…)

BISON BURGER: WYOMING AND MONTANA

Bison is leaner than beef, which means the standard burger approach with bison meat would leave you dry and disappointed. The fix is in: add onions, shallots, or garlic to the mix, and do NOT overcook it.

The meat itself is richer and more flavorful than beef. Some Wyoming ranches will sell you one straight from the source.

GREEN CHILE CHEESEBURGER: NEW MEXICO

Locally grown green chiles have been hitting New Mexico’s burgers since the 1930s. The Owl Bar in San Antonio (New Mexico), population 42, has been using the same recipe since 1945.

Fun fact: That town also happens to sit next to the Trinity Test Site, where the atomic bomb was developed… so scientists from the Manhattan Project were regulars. The recipe hasn't changed since.

PUEBLO SLOPPER: PUEBLO, CO

A cheeseburger covered in chile sauce. Open-faced, fork-and-knife required. It’s going to be red or green chile, depending on who's making it, with raw onions and extra cheese.

This burger dates to the 1950s and has barely spread beyond Pueblo, which is a d*mn shame because a goopy chile-smothered cheeseburger should not be this regional.

STEAMED CHEESEBURGER: CONNECTICUT

Beef and cheese are both steamed separately, not grilled, if you can believe it. The patty comes out gray and juicy instead of seared. (Gotta be worth a try once, right?)

Ted's Restaurant in Meriden has been packing ground beef into steam cabinet molds since 1959. If crispy crust is your whole thing, this one may not be for you…

Most people cook the same burger every time. Same patty, same toppings, same result. The regional burger tradition in this country is a reminder that technique and context should inspire your dead meat projects.

What do you think, Dead Meat Society? Is there a regional burger that your area does better than anywhere else?