AHHHHHH burgers, the all-American comfort food enjoyed by millions every day in the states. How anyone can not eat meat is really beyond me, especially when they eat fish or chicken, whats the difference, but that debate is for another day. Today we are going to just enjoy these artery clogging burgers that have been fueling America’s fat epidemic for many years, and no you won’t be finding the Big Mac or the Whooper anywhere near this list. Here are the top 25 burgers found around the United States, in no particular order, enjoy fat asses.
Even superstar chef Thomas Keller is a fan of the West Coast chain – and with good reason. The cooked-to-order burgers are made from Harris Ranch beef and served with hand-cut fries. For a messier, more indulgent experience, order your burger “Animal Style” for extra sauce and chopped grilled onions. in-n-out.com
Minetta Tavern’s excellent burgers use a beef blend – dry-aged rib eye, skirt steak, brisket and short rib-from famed purveyor Pat La Frieda, and buns from Balthazar Bakery. minettatavernny.com
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Star chef Linton Hopkins announces “burger time”- 10 p.m.-with the ringing of two bull horns; that’s when two dozen grass-fed beef burgers are up for grabs and consistently sold out within minutes. The burgers are also available on the Sunday brunch menu. holeman-finch.com
There’s no sign, yet dedicated fans-a certain president included-come here for the freshly ground burgers with and complimentary toppings like grilled onions and mushrooms sauteed in sherry and Cognac.
Star chef Tony Maws adds bone marrow and dehydrated miso to his Bar Burger, and cooks it in a low heat CVap oven, followed by a quick char on the plancha. craigieonmain.com
6. San Francisco, CA: Zuni Cafe
Signature Burger: House-ground hamburger (served in a grilled rosemary focaccia).
Instead of traditional cucumber pickles, legendary chef-owner Judy Rodgers accents her burgers with thin-cut zucchini strips pickled in apple cider vinegar, mustard seeds and turmeric. zunicafe.com
Many restaurants claim to be the birthplace of the hamburger. Louis’ Lunch, in New Haven, Connecticut, since 1900, is a leading contender. The meaty hand-shaped patties are grilled on antique cast-iron broilers over an open flame. louislunch.com
8. Memphis, TN: Dyer’s Burgers
Signature Burger: Dyer’s Cheeseburger.
The legendary patties here are pounded thin before they’re cooked in a cast-iron skillet filled with grease for a deliciously crisp exterior. dyersonbeale.com
9. Chicago, IL: Custom House Tavern
Signature Burger: Custom House Burger (short rib, sirloin and ground pork patty topped with aged cheddar cheese and shaved onion, served in a sourdough brioche bun).
The “Custom House Burger” – available only on the lunch and bar menu-comes with house-made steak sauce. customhouse.cc
10. Miami, FL: Michael’s Genuine Food & Drink
Signature Burger: Black Angus Burger (served in a brioche bun).
An optional topping for star chef Michael Schwartz’s Harris Ranch Black Angus beef burger: house-smoked bacon. michaelsgenuine.com
When the Pig opened in 2004, it was known mostly for its celebrity owners-Jay-Z and Mario Batali, to name two. Now April Bloomfield is famous in her own right for her excellent gastropub menu, which includes an excellent burger made with brisket, rump and chuck, topped with Roquefort cheese. thespottedpig.com
Brothers Joel and Duncan Gott’s witty, reimagined ’50s diner recently changed its name from Taylor’s Refresher, but it’s still the undisputed favorite for comfort cravings-especially burgers. gottsroadside.com
This farm-to-table burger spot grinds its grass-fed, dry-aged and locally sourced meat daily. The “build it” option includes unexpected toppings like cured lardo, oxtail marmalade and roasted bone marrow. farmburger.net
Sang Yoon’s noodle bar Lukshon might be getting a ton of buzz, but the provocative chef first made his name with his dry-aged beef burgers. Among the finest in the country, they justify the strict no-ketchup policy. The 36 craft beers on tap change seasonally. fathersoffice.com
Chef Joey Campanaro gets his beef from famed Manhattan purveyor Pat LaFrieda and tops each burger with pickles from Gus, but the buns are house-baked, with just a hint of molasses. thelittleowlnyc.com
Former White House chef Frank Ruta’s much-lauded burgers can be had in the boisterous front room. palenarestaurant.com
The popular no-frills burgers here have been served since the late 1940s. millersbar.com
19. Healdsburg, CA: Healdsburg’s Bar & Grill
Signature Burger: HBG Burger (fresh-ground Meyer Natural Angus beef patty topped with Alexander Valley Gourmet pickles, served in a toasted Costeaux Bakery sourdough bun; roasted garlic mayonnaise on the side).
For his terrific burger, star chef Douglas Keane uses a 70-30 lean-to-fat ground beef ratio. healdsburgbarandgrill.com
A superb accompaniment to the burgers: house-made kettle chips. greenstreetgrill.com
21. New York City: Shake Shack
Signature Burger: ShackBurger (Black Angus beef patty topped with American cheese, tomato, lettuce, and “Shack Sauce,” served in a grilled potato bun).
Uber restaurateur Danny Meyer’s beloved mini empire has a cult following among Gotham burger geeks. Must-order items include the ShackBurger (served with American cheese, tomato, lettuce, and “Shack Sauce” in an old-fashioned wax paper wrapper) and a “hand-spun” chocolate-and-peanut-butter custard shake. shakeshacknyc.com
22. Buffalo Gap, TX: Perini Ranch Steakhouse
Signature Burger: Ranch Burger (topped with mushrooms, onions, green chiles and choice of cheddar or provolone cheese).
Self-taught cowboy cook Tom Perini masters the art of open-flame cooking using mesquite coals at his hay barn turned steakhouse, smack in the middle of the state. periniranch.com
This old-school diner has built its reputation on heavenly sliders piled high with thin-cut onions. It’s been using the same butcher for the past 50 years.
Chef Michael Taus’ burger comes on a dill roll prepared from his Czechoslovakian grandmother’s recipe. duchamp-chicago.com
The broiled “Luger Burger”-prepared with a porterhouse and prime chuck blend-at this legendary steakhouse is served only during lunch. peterluger.com