The burger is an American staple. Restaurants and gastropubs are delivering their own versions of this popular choice: from the upscale and dry-aged restaurant burger, to the fast-food-style triple patty slathered in cheese, discover 20 of the best burgers in the US.
Started by Chef Sang Yoon, Father’s Office uses only local sourced and fresh ingredients, so it’s no wonder this spot is known for its burger: dry-aged beef, Gruyère cheese, Maytag blue cheese, caramelized onions, arugula and applewood bacon. Pro tip: pair with a craft beer, and keep in mind that condiments are discouraged – let the beef speak for itself.
At Hog & Hominy, the menu features Italian cuisine with a southern flare; forget the pizza, and opt for the burger, only served during lunch and for brunch – pickled lettuce, melted American cheese, onion and mustard, the perfect combination that will have you crying tears of joy. Pro tip: you can find the burger on the late-night menu.
Brindle Room, located in NYC‘s East Village, has upscale American comfort food on point. The burger features prime dry-aged beef from Sebastian’s in Morristown, NJ, melted cheddar (Gruyère and blue are also available), a pickle and a heaping pile of caramelized onions on a soft bun – this one packs so much flavor that fancy sauces and condiments aren’t needed.
Au Cheval has been named Chicago’s best burger for quite some time now – and, it still reigns as a top competitor. Three four-ounce patties stacked high, layered with melted American cheese and ‘dijonnaise’ on a bun from Z Baking, this is one for the books. If you want an extra punch, be sure to put a bird on it (a fried egg).
At Holeman & Finch, the burger is a gift to those ‘in-the-know’ of this secret menu item and is available (in a limited quantity) from opening. The burger features grass-fed brisket and chuck ground in-house and is served with house-made ketchup, mustard, and pickles on a freshly house-baked bun. Pro-tip: get there early – only 24 burgers are made each day, and they usually sell out within the hour.
A Pasadena local favorite since 1963, Pie ‘n Burger keeps it simple with a flat-top-cooked patty, iceberg lettuce, American cheese, tomato, pickles and onion, slathered with 1000 island dressing on a buttered white bun; but, this ain’t your average diner burger. For burger connoisseurs, opt for double cheese and grilled onions.
The burger at Santa Fe Bite is a thing of beauty: fresh-ground chuck and sirloin cooked to perfection on a house-made bun and topped with chopped green chiles and melted cheese. Say hello to the ultimate Tex Mex burger, done right.
Gott’s Roadside, occupying the location of Napa’s iconic institution, Taylor’s Refresher, is a burger joint that nails their burger game. For a unique spin on the traditional, delve into the perfectly seared sushi grade Ahi tuna, piled high with an Asian slaw and cilantro on a toasted egg bun and drizzled with ginger-wasabi mayo. Pro tip: bring a friend so you can try the cheeseburger, too.
The Spotted Pig, a Michelin-starred restaurant and NYC Village favorite, is known for its juicy, simply-made burger – this baby is a 1/2 pounder grilled to perfection and topped with Roquefort cheese. Served on a freshly baked-in-house bun charred with grill marks alongside a heaping pile of shoestring fries, there’s no need for condiments – the meat and cheese shine on their own.
The Company Burger is a popular New Orleans establishment that is all about the classic American burger: two patties, American cheese, red onion and bread and butter pickles on a soft bun. For an elevated experience, don’t forget the bacon and a fried egg – a must for first-timers.
Holy Grale is a gastropub serving up stiff drinks and craft beer inside a restored old church; but, this isn’t your average pub burger – Holy Grale’s 3D Valley Farm Burger has caramelized onions, melted cheddar, Benton’s bacon, arugula and fritje sauce. Burger, meet beer. Beer, meet your match.
Shake Shack, born from a hot dog cart in Madison Square Park, is the classic NYC institution – although fast-food is their game, this spot deserves honorable mention for their delicious take on the classics: Black Angus beef patty topped with American cheese, tomato, lettuce, and ‘Shack Sauce,’ served on a toasted potato bun. Don’t forget the crinkle-cut fries and a shake, of course.
Set in a restored Victorian home, Husk highlights Southern cuisine and local Charleston produce and meats with a daily-changing menu – yet, diners can always count on the burger at lunch. Inspired by a family drive-in, James Beard Award-winning Chef Sean Brock piles two Benton’s bacon-infused patties, three slices of melty American cheese, sautéed onions, bread and butter pickles and special sauce, on top of a squishy buttermilk-benne seed bun for the almost-perfect combination.
Hank’s Hamburgers: a small, old-school joint serving up hamburgers, fries and milkshakes since 1949. Don’t head to Hank’s expecting gourmet sauces and toppings – here, you’ll only find oozing cheese between layers of meat patties. The Big Okie features one pound of meat layered with two slices of cheese, mustard, pickles, grilled onions, raw onions, lettuce and tomato. Don’t forget to add extra cheese for an even cheesier experience.
Mission is a popular Rhode Island eatery for burgers and hot dogs, which are all ground in-house. Go for the cheeseburger with lettuce, onion and mission sauce – aioli made from ketchup, cornichons, capers, fine herbs and brandy. Best paired with a craft beer, hand-cut fries and a house-made popsicle for dessert.
Minetta Tavern, started in Greenwich Village in 1937, is an upscale NYC tavern with a bit of a Parisian flare. The Black Label Burger is ground in-house using four types of beef – short rib, skirt steak, brisket and dry-aged ribeye – and is topped with caramelized onions and melted cheddar cheese. At a whopping $24, diners may be reluctant to spend this on a burger, but trust us when we say it’s worth every penny; this one will change your life.
Tucker’s Onion Burgers is a casual chain serving up the famous onion burger, which was created in the 1920s in Oklahoma – patties piled high with sautéed onions can be seen on the menus of local diners and fast-food spots, though Tucker’s does it best. The Cheesy Mother Tucker: three patties, lettuce, tomato, pickles, grilled jalapeños, ketchup, mayo, mustard, and a heaping pile of caramelized onions. Find yourself in OKC? Be sure to add this stop to the list.
Ray’s Hell Burger is a famous casual burger joint in Arlington known for its boozy shakes and whopping patties. The Mack, a fan favorite, is made from aged, premium steak ground in-house daily, topped with American cheese, lettuce, pickle, red onion and Ray’s ‘heck sauce.’ Keep it OG, and ask for the ‘big devil’ patty: 10oz of meat-lovers heaven. Psst: this is Obama’s favorite burger, and we agree that it’s ‘presidential-worthy.’
Emily may be known for dishing out solid Neapolitan pizzas, pasta and Italian small plates; however, locals alike come here for the Emmy Burger: Fleisher’s pasture-raised dry-aged beef, caramelized onions, Grafton cheddar, ‘Emmy’ sauce, and cornichon on a pretzel bun. Pro tip: skip the pizza, and opt for this beast of a burger.
Neon Pig is the unassuming hidden burger gem in Mississippi – this old-school butcher shop gives their patties a rough grind in-house using aged filet, sirloin, ribeye, Yew York and Benton’s bacon, before piling on more of Benton’s smokey bacon bits, melted cheddar cheese, pickles, pickled onion, hoisin and Mississippi comeback sauce. The Smash is served on a ciabatta bun, perfect for mopping up those leftover juices.
