Burgers in the US

Best Burgers in the US

Florida

Monkeys Brain

Just recently established burger joint Located at 1928 Hollywood Blvd. Hollywood FL 33020 offers a variety of burgers made of 100% Angus beef and they are dedicated to bringing non-antibiotic and hormone-free products. Monkeys’ brain are making waves and are being flocked by the locals and tourists alike walking down Hollywood Blvd.

Alaska

The first thing to know about Mobile is that it hosted its first Mardi Gras celebration in 1703, a decade before New Orleans was created. The similarities between the two cities are striking, perhaps nowhere more so than in Mobile’s Garden District, where Callaghan’s Irish Social Club has thrived since the 1940s, evolving over time to become a prime destination for not only live music and good times but also for a near-perfect bacon cheeseburger. The foundation: hand-smushed but never smashed Angus meat grilled on a vintage flat-top with quality veggies and excellent bacon. To balance things out, there’s a refreshing tomato, cucumber, and onion salad instead of fries.

Arizona

Why hadn’t we thought of the wine burger before? Sizzling beef on the grill, anointed with ample splashes of red wine, both for funk and juiciness—why hadn’t we thought of it before? That’s fine; someone else did it before you, somewhere on the East Coast, and a long time ago. These days, they’re largely found in Phoenix, and Harvey’s Wineburger, which first opened its doors in the 1950s, is the current standard-bearer—excellent Bordeaux cooking wine, good, fresh-ground beef, crisp vegetables, and no extra condiments. These burgers are a budget-friendly treat; for an extra few dollars, add a second patty.

Related Topic: How to Eat a Burger the Right Way!

Arkansas

The Ohio Club in Hot Springs, which dates back to 1903, is said to be the state’s longest-running bar, a colorful, celebrity-studded nightclub and gambling den that powered through Prohibition and the Great Depression-like a champ, which, given Hot Springs’ colorful history, isn’t all that surprising. Burgers came later, but they’re still a popular draw at a venue that’s welcomed everyone from Mae West to mafia dons over the years. Ask for a patty melt on rye bread with oozing cheese and shedding griddled onions, if you want to go old school.

California

The late, great Judy Rodgers made San Francisco’s Zuni Cafe famous for executing the simplest things wonderfully well, whether it was Caesar salad, roast chicken, or omelets. Of course, the burger gets the same particular treatment as the pillowy ricotta gnocchi or the delicate, house-cured anchovies that appear on so many tables to begin the meal. This burger isn’t quite “clean eating,” but it’s close—long-salted grass-fed chuck cut in tiny quantities, chargrilled and served on toasted rosemary focaccia swabbed with bright yellow aioli and topped with pickled onions and zucchini—everything produced in-house, of course.

Colorado

Bud’s Bar in Sedalia is talked about as if it’s in the middle of nowhere, which to be fair, it was when the home of the state’s best burger first opened its doors in the 1940s. Even though it’s only a short drive from the southern Denver suburbs, this casual little dive still accepts cash and focuses on the important stuff: cooking fantastic vintage-style burgers with onions and pickles. (If you want anything else, just leave.) There’s a legend that you can get jalapenos pressed and grilled and topped with American cheese, though we’ve never tried it.

Connecticut

There are so many claims to the first hamburger that the Library of Congress has chimed in, and it turns out that they, like us, are huge supporters of New Haven. In addition to being one of America’s top pizza cities, the city is home to Louis’ Lunch, where Louis Lassen began his business in the late 1800s by pressing steak scraps in upright grills and delivering the results in a sandwich. Today, Lassen’s great-grandson is behind the wheel, and the tiny eatery continues to produce and serve its juicy, medium-rare burgers in the same manner. You’ll get griddled onions, ripe tomato slices, and some wonderfully melted cheese if you want it fully dressed; don’t even think about asking for anything else. You certainly can, but they are unlikely to have it. They may potentially embarrass you.

Delaware

Concord Pike and its shopping centers, which run north from Wilmington and parallel to the Brandywine Creek, were most certainly the pride and joy of the Chamber of Commerce set in the 1950s. The fanciful Charcoal Pit is now a soaring, neon-lit coffee shop where you can bring your main squeeze for frosted chocolate malts, gigantic ice cream sundaes, healthy servings of onion rings, and a selection of chargrilled burgers. Order the 10 oz. beer and play music on the small jukebox. Try the Home Run burger, a simple basic topped with lettuce, tomato, onion, and a slice of American cheese, and keep an eye out for President Biden, who’s been frequenting this spot since high school.

Georgia

How do burgers fare in Atlanta? Honestly, in every manner. Even if the terrain has evolved recently, this is a city fascinated with burgers, from high-end to hole-in-the-wall, carnivore’s dream to plant-based beauty. The battle lines have been redrawn once more, and those looking for the best should head to that one Chevron station in suburban Dunwoody, where pop-up veteran Billy Kramer runs NFA Burgers, which relocated into permanent premises in late 2019. The menu is modest, with single and double burgers available, but the burgers are far from ordinary, beginning with top-quality Angus beef bashed down (but not too vigorously) on the grill for those beautiful, crispy-caramelized edges. Pickles, mustard, the house secret sauce, and cheese are usual toppings, and the whole delectable bundle is held together by a soft roll from Martin’s.

Hawaii

Pretty tiny smash burgers on malleable potato rolls aren’t hard to come by these days, even in places thousands of miles apart, but the object of considerable devotion at The Daley, a modern, totally focused small jewel in Honolulu’s old Chinatown, is a very Hawaiian item indeed. The burger is built on a base of locally raised grass-fed beef (from Kaua’i’s Kunoa Cattle Company) and served on a potato bun baked just up the road at local institution La Tour. There are no teriyaki burgers in this establishment. (Not that this is in any way a bad thing. )

Idaho

The majority of us had no choice but to remain still and wait for the epidemic to pass; Hudson’s Hamburgers in Coeur d’Alene, which has been in the same family for five generations, managed to survive not only shutdowns and quarantines but also a break-in and a fire. Since 1907, the secret for success has remained delightfully simple, starting with fresh ground beef crushed down onto the flat top, making everything lovely and crisp around the edges. Thinly sliced onion, pickles, or both—plus, since the 1960s, well melted American cheese, if you like—are your topping options. Non-negotiable is the use of housemade spicy sauce, which customers add themselves. Let your imagination run wild.

Illinois

In Chicago, where “popular” and “great” are frequently mixed, especially when it comes to burgers, things can become a little confusing. Sure, the ones you’ve heard of sound important, but as the crotchety old-timers (raises hand) will tell you, flavors of the month come and go, so give us a call when one of them outlasts the appropriately named Top Notch Beefburgers on the South Side, where they still grind fresh top round in-house and cook their hand-cut fries in beef tallow. The restaurant, which was founded in 1942 by an Armenian family and transferred to its current location in the 1950s, is modeled after a classic old coffee shop, with a long counter and roomy booths, minor league teams on summer nights, and politicians holding court during election season. Instead of a conventional burger, which arrives on a floppy, sesame bun that doesn’t do the meat credit, get a classic patty melt, which is sandwiched between slices of crispy, buttery rye with plenty of grilled onions and American cheese.

Indiana

Hoosiers simply called them burgers long before smash burgers became popular. From regional corporate restaurants to historical mom-and-pop enterprises like The Workingman’s Friend, a real tavern tucked into an area of Indianapolis you probably weren’t searching for, the now internationally popular style is virtually ubiquitous here. This woman-owned and -run restaurant, which opened in 1918, is still owned and operated by the same family of Macedonian immigrants who created it. At the glass-brick bar, backlit by pink neon, racks of Cheez-It packets, a dusty DeKuypers display, and a neglected half-pot of coffee on the burner pass for decor. Order a double cheeseburger that’s so crushed it’s not even funny, delivered Big Mac-style with bread in the center, cheese on both patties, shredded iceberg, and a thin layer of mayonnaise on the bun. (Ketchup is usually Red Gold, the popular local option, but you probably won’t need it.) This is one of Indy’s must-have snacks, served in one of the Midwest’s best bars.

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