When you want meat, a juicy burger is one of the best things to eat, especially if someone else makes it. There are a lot of great burger recipes you can make at home, but if you really want to treat yourself, try a burger made by a cook who has perfected the all-American meal.
1. Pizza Loves Emily — Brooklyn, New York
If you’re lucky enough to get an Emmy Burger from cook Matthew Hyland, don’t even try to mess with it. The restaurant’s menu reads: “Kindly, we refuse substitutions or changes on this item. There are few rooms available each night.” Kate Krader, the food editor at Bloomberg Pursuits, says she loves messy food, so she doesn’t mind what she calls the “monumental filling.” A lot of aged Grafton cheddar cheese, Korean chile sauce, and sautéed onions are on top of the dry-aged beef burger. “But what makes this burger perfect is the pretzel bun,” Krader told TODAY. “It’s chewy, sturdy, and salty.” The same kind of double-patty burger with American cheese is also served at the restaurant’s site in Manhattan’s West Village.
2. Chroni’s Famous Sandwich Shop — Los Angeles, California
Jonathan Gold, who used to be the restaurant critic for the Los Angeles Times, really liked the chiliburger at this place. He said it was “painted with yellow mustard and sluiced with a meaty, emulsified chili a few degrees spicier than the rest; robust, tasting distinctly of the grill, piled high with ripe tomatoes and crisp sheaves of lettuce.” Gold said the chiliburger has been an L.A. “thing” since the 1920s. He called Chroni’s an “Eastside institution,” and they’ve been going there since 1945.
3. Au Cheval — Chicago, Illinois
Don’t be fooled by the fact that this huge sandwich is called “one cheeseburger” on the menu. Hillary Reinsberg, editor-in-chief of The Infatuation and Zagat, told TODAY, “Two thin patties, cheese, pickles, and a tangy sauce come together to make a burger that I sometimes think about even though I’ve had it almost four years ago.” Reinsberg likes the taste and feel of the burger, but he also likes the way it is served: with a big steak knife sticking out of the top. There is a sister restaurant to the one in Chicago’s West Loop in New York City’s West Village, but Reinsberg said the burger there is not as good as the one in the Midwest.
4. Better Luck Tomorrow — Houston, Texas
Food & Wine’s restaurant critic, Jordana Rothman, said that cook Justin Yu’s Party Melt burger is the best in Houston. The James Beard Award-winning chef’s burger has a beef patty with sautéed onions, thinly sliced red onions, and crispy grilled cheddar cheese on top. Rothman also said that the lightly ground beef is cooked in tallow (beef fat) and that the burger is served between thick slices of homemade bread made with Parmesan cheese, making it a force of umami.
5. Pool Burger — Austin, Texas
People in Austin can’t get enough of this burger place, which is in a tiki bar-style 1968 Airstream trailer. Rothman said that she’s “obsessed” with the place. Rothman’s favorite of the eight burgers on the menu is called “The Deep End.” It’s a triple-patty burger made with Wagyu beef and topped with Swiss cheese, bacon, fresh jalapeos, and homemade Dijonnaise.
6. Cecconi’s — Miami Beach, Florida
Even though it’s called a “dirty burger,” the “Dirty Burger” here is known for being soft and tasty. “The burned, lacy Parmesan cheese wheel gives it a brittle crunch that goes great with the thin patty of always juicy grilled ground beef and “special sauce,” said Victoria Pesce Elliott, a food reviewer for the Miami Herald, in an interview with TODAY. The burger was made for the Soho Beach House, which is only open to members, but you can also get it from 4 to 7 p.m. at the bar of the Italian restaurant in the club’s lobby. “I understand that kind of limits it,” Pesce Elliott said. “But it’s well worth it.”
7. 4505 Burgers & BBQ Restaurant — San Francisco, California
Chef Ryan Farr doesn’t have a fancy name for his best-selling burger. It’s just called “Best Damn Grass Fed Cheeseburger” on the menu. Before putting the quarter-pound patty in a sesame-and-scallion bun, lettuce, onion, Gruyere cheese, and a secret sauce are put on top of it. “It’s always cooked to a perfectly juicy medium-rare,” Eater’s food writer, Hillary Dixler Canavan, said. “It’s become a regular haunt for me, thanks in no small part to how reliably satisfying the burger is.”
8. Little Jack’s Tavern — Charleston, South Carolina
John Amato, the head cook at Little Jack’s Tavern, keeps his Double Tavern Burger pretty simple. It has American cheese, tavern sauce (which is just well-seasoned mayo), and a sesame bun. Still, Andrew Knowlton, who is the editor-at-large for Bon Appetit, told TODAY that it was the right package. He said it was the best burger of 2017 and pointed out that you can eat it in just four bites with one hand. The actual burger is a 4-ounce mix of chuck and beef that is 75% lean and 25% fat.
9. Pie n’ Burger — Pasadena, California
Jeff Gordinier, who is in charge of food and drinks at Esquire, said, “I think the cheeseburger you grew up with will be the cheeseburger you love.” The person was born and raised in Pasadena, right across the street from Pie n’ Burger. Gordinier’s family has been coming to the same restaurant for so long that his artist mother once painted the bar. Gordinier described the cheeseburger as compact and juicy with a nice fresh tang from the sauce and crisp lettuce. “This cheeseburger is perfect in every way, from the way it feels to how it tastes to how big it is,” he told TODAY.
10. The Cozy Inn — Salina, Kansas
Even though Gold made his living rating places in the Los Angeles area, his favorite burgers were sliders, which can only be found in Central Kansas. They’re pretty cool.” In 1922, a year after White Castle opened in Wichita, the Cozy Inn’s founder, Bob Kinkel, started cooking his “onion-filled, coin-sized burgers.” Most likely, Cozy Burgers were called sliders because they were served on waxed paper and slid down the restaurant’s bar. At first, each burger cost only five cents. One Cozy Burger costs $1.19 today, which is still a good deal if you ask us.
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