burgeria

burgeria (plural burgerias)

1. Alternative form of burgery
   • 1970 October 2, “Jugheads!”, in The Courier-Journal, volume 231, number 94, page B 7:

     Long Jog to Burger-ia Punishes Sluggish Players […] It was dropped, that is, until just the other day when defensive coach Lou McCullough got so irritated at the first-string Buckeye defense eye that he screamed: “To that hamburger joint over there,” and pointed to a drive-in restaurant on the horizon.

   • 1974 December 16, G. Glockling, “Misguided group”, in The Citizen‎, 132nd year, number 141:

     I was even less impressed to read that this moronic feat was tempered by a meal of bread and water and terminated by an eating marathon at the local burgeria.

   • 1988 January 20, Caroline Stewart, “Buzz”, in Philadelphia Daily News, page 26:

     The account is quite a juicy one as it involves doing electronic advertising, promotion and public relations for about 213 burgerias.

   • 1988 April 1, Caroline Stewart, “Buzz”, in Philadelphia Daily News, page 24:

     The firm, which has such clients as Carlton and Lucky Strike (American Tobacco), Bufferin and Ban (Bristol-Meyers) and Air France, has been tight with Big Mac since 1974. It now boats 10 co-ops (over 1,000 burgerias) in four states — New York, Michigan, Wisconsin and Indiana — and $40 million in billings just for McDonald’s.

   • 1997, Feminist Bookstore News, page 59:

     But the transition from greasy-spoon, breakfast and lunch burgeria to upscale dining establishment didn’t fly, the restaurant’s increased sales didn’t keep pace with the greatly increased overhead, and the restaurant declared bankruptcy this spring.

   • 2001 March, Audrey Davidow, “Honolulu Avenue”, in Los Angeles, page 129:

     When the gutter balls get the best of you, head to Rocky Cola Café, a Happy Days-style burgeria where family brunches replace power lunches: […]

   • 2005 October 13, Judith McGinnis, “The Beanie Burger”, in Times Record News, volume 99, number 124, page 2:

     Stories vary widely about how Stanley’s barbecue and burgeria owner Stanley Hill came up with the restaurant’s signature sandwich.

   • 2009 November 20, Meridith Ford Goldman, “Quaff brews of all varieties”, in The Atlanta Journal-Constitution, volume 61, number 324, page D4:

     The past year has brought us pizzerias, taquerias and burgerias.

   • 2011 April 1, Carey Sweet, “Grimaldi’s Coal Burger piled high for shoveling”, in The Arizona Republic, page 21:

     Calling itself a “burgeria with a conscience,” Coal promotes salads as much as sandwiches, in signature tosses like the “CB” ($7.95) of mesclun, spinach, olives, tomatoes, carrots, mushrooms, cucumber, edamame, red onion and croutons in dressings like carrot-ginger or Thai almond.

   • 2015, Mitch Broder, “Pommes Frites”, in New York’s One-Food Wonders: A Guide to the Big Apple’s Unique Single-Food Spots, Globe Pequot Press, →ISBN, page 99:

     They are not the fries of your neighborhood diner, tavern, or burgeria.