Hamburger Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option. Condiments might be added to a hamburger or may be offered separately on the side including mustard, mayonnaise, ketchup, salad dressings and barbecue sauce. Other toppings can include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries,
The Hamburger Wagon the years, most recently bought by Jack Sperry in September 2008 from Michelle Lyons. Unchanged, however, is the flagship product: small hamburgers cooked by oil in a large skillet and served on a roll with an onion, pickle, salt and pepper. The burgers have a crispness on the outside due to being deep fried. The Hamburger Wagon was voted Dayton's best burger joint in 2008. It was also recently featured in the book by George Motz, "Hamburger America: A State-By-State Guide to 100 Great Burger Joints." The Hamburger Wagon The Hamburger Wagon is a hamburger joint located on the sidewalk