And what a magnificent burger this is: two four-ounce patties of fresh-ground pasture-raised chuck and brisket are griddled until crusty and topped with American cheese, pickles and red onions served on a toasted house-baked pain de mie bun. Today, thankfully, the burger can be purchased at all times at the original Le Pigeon. Chris Madrid reinvented the Texas bean burger (hamburger, refried beans, Fritos and Cheez Whiz), which is said to have been created at the now-defunct Sills Snack Shack in San Antonio, by subbing in cheddar and house-made corn chips and dubbing it the Tostada Burger. Grill ‘Em All’s crazy combinations are tasty, mostly because of their sound technique and sense of balance, but there’s perhaps no better example of why they deserve to be on this list than the F.T.W. This thick slab is perfectly complemented by its toasted bun, as well as the accompanying pecorino truffle fries. Fresh-cut fries and housemade ketchup and mustard are served alongside. Feb 26, 2019 at 12:00 AM . By Nick Kindelsperger. At Dallas standby Maple & Motor, the cheeseburger is really where it’s at, and we’ll let the menu description speak for itself: “A half-pound of finely ground American beef flat grilled in its own juices. Filter and search through restaurants with gift card offerings. Like at Au Cheval, it has two patties, tons of cheese, plenty of sauce, and a bun that soaks it all … The way to go is the Dirty Love Burger: lettuce, tomato, pickles, “Love Sauce,” American cheese, bacon and a fried quail egg. It’s a very, very juicy burger with funk, freshness and great flavor. more. The holy union of cheese, meat and bun is prepared in multiple, equally divine forms around Clutch City — from prized old school institutions to newly opened favorites, Houston’s burger game is unparalleled.. Chef Joey Campanaro knows his way around a burger, and the one that he serves at his West Village restaurant The Little Owl is a New York legend. To make this perfect steakhouse-style burger, the freshly ground beef is molded into a coffee cup, placed onto the high-temperature broilers used for the restaurant’s steaks until it develops a dark crust, and then settled into a soft yet sturdy sesame-studded bun. It was cooked in duck fat, spiked with fennel seeds, and … When you've been selling burgers since 1977 and your restaurant is always packed, you must be doing something right. M&S Best Ever Burger 74/100, £4.00 for 340g. It’s served with ketchup, mustard, pickles and onions (lettuce and tomato were only introduced within the past few years), but honestly all you really need is meat, cheese and bread. Locals agree that Mr. Bartley’s Burgers has come pretty close, if the crowds are any indication. Old-timers complain that it isn’t what it used to be, but the burgers still taste darn good to us. There was a big White Castle-inspired hamburger stand boom across America in the early 1920s, and Salina, Kansas’ Cozy Inn is one of the last ones standing. Iron Chef Michael Symon has won too many burger contests to recall, and with good reason — the man understands good food, he understands meat, and more importantly, he understands how to make a great burger. Burgers are made from chuck, which is ground in-house, formed into 6-ounce patties, seared and served on a house-made bun with your choice of toppings and a side (try the baked beans). The double is the best way to go, with two quarter-pound balls of beef smashed down on the well-seasoned flat-top with a big can of tomato juice, then topped with lettuce and homemade Thousand Island dressing, all tucked into a toasted white bun and wrapped in wax paper. The celebrity (and presidential) photos on the wall are clear indications of Ben’s Chili Bowl’s Washington landmark status, but the continuous lines out the door are evidence that the restaurant's chili cheese burgers and half-smokes (thick, smoky sausages) are some of the best in the country. When you order the quarter-pound chili burger, you get a never-frozen all-beef patty topped with spicy beef chili, lettuce and mayo; you’re going to want to add some cheese to that, too. Cannot be combined with any other offer or BurgerFi Reward. Map updates are paused. Since 1939, no-frills West Springfield burger joint White Hut has been serving legit, squashed cheesy affairs — the kind of cheeseburgers where the cheese is not just a topping, but an integral part of the cooking process, and as important an ingredient (or at least close to it) as the patty. With two Manchester, Connecticut, locations (the first opened in 1948 and the second in 1965), Shady Glen is a New England legend. A cozy French bistro, that is, where the country pâté, trout amandine and croque-monsieur share a menu with the Hamburger Fonfon. QB . Indianapolis old-timer Workingman's Friend has been turning out stellar thin, crispy burgers since 1918. This burger makes Dick’s one of America’s classic drive-ins that are still worth pulling up to. When some of the city’s best chefs really put their minds to making a burger, the results are nothing short of amazing. It’s an icon. There’s no harm in adding bacon, which they pile up beneath the two patties. Before adopting the name “Red Robin,” it was just “Sam’s Tavern,” and then “Sam’s Red Robin.” Seventy years later, the original Sam’s Tavern was resurrected, this time on the corner of East Pike Street and 11th Avenue, and they still serve awesome burgers. The fussed-over burger is nestled onto a sesame-studded brioche bun designed specifically for it, topped with caramelized onions, and served with pommes frites. Located about halfway between Milwaukee and Madison in the small, sleepy town of Watertown, Wisconsin, this mainstay has been slinging burgers and other classic diner fare for more than 70 years, and the burgers coming off of the griddle are just about perfect. Chantilly, VA 20151 . And some fries. Not much about this place stands out, except for the fact that the burgers here are simply spectacular. Served on a toasted, grill-shined bun. There are now five P.J. Get there early, though, because when they’re out of burgers, they’re out of burgers. There’s all kinds of good stuff on the menu at chef Cindy Pawlcyn’s ever-popular wine country bistro Mustards Grill, but the cheeseburger is one of the true stars of the menu. It’s nothing short of brilliant. Make sure you get some rosemary garlic fries on the side. It’s still run by Roxie Miller and her husband Red, and they’re serving soul food and cooking burgers to order an a flat-top griddle. “The Impossible Burger was nearly nonexistent on Yelp before 2016, but spiked in 2018 and is on track to be one of the biggest food searches of 2019.” But, of course, there are plenty of meaty options to be had — and there’s a decent chance one of these affordable restaurants isn’t far from you. This complex, high-end sandwich is the definition of a destination burger. The most outrageous offering at down-home Raleigh, North Carolina, burger joint Chuck’s starts with a house-ground, 100 percent chuck patty that’s seared on a flat-top. Fresh-ground patties get a sear on a well-seasoned flat top, and where most burger joints will add a slice or two of cheese, Shady Glen does something unique: They add four, forming a huge square of cheese with the patty in the middle. The restaurant has expanded beyond Charleston into Nashville, Greenville and Savannah, and the burger is definitely one of the (several) reasons for its success. Burgers are available in two preparations: smashed flat on a griddle, or grilled over an open flame. A cozy neighborhood pub with a low ceiling, comfortable booths and a pleasant backyard, Loretta’s just looks like the kind of place that would serve a legendary burger. Bud’s is a no-frills, no-nonsense 70-plus-year-old bar in the small town of Sedalia, Colorado, that’s popular with the local cattle ranchers. A perfect, pimento-stuffed green olive speared through the top bun with a toothpick. The beauty of the burger served at Au Cheval lies in its simplicity: two patties (or three, if you order a “double”) of high-quality ground beef topped with American cheese, Dijonnaise and a few thin slices of pickles and served on a soft toasted bun (thick-sliced bacon and a sunny-side-up egg are optional add-ons, but not necessary). 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