Lieu servant des hamburgers · Fulton Market · 482 conseils et avis
Eater: The cheeseburger here may look like a simple, griddled double patty burger, but don't be fooled: this burger is what food writer Francis Lam calls "tremendous work, thin patty diner style magic."
Lieu servant des hamburgers · 112 conseils et avis
Eater: These burgers are served out of an old school bus, and accordingly have names like "The Principal" and "The Bully." All patties are made with a custom Black Angus grind and homemade condiments.
Restaurant de cuisine américaine moderne · Marietta Street Artery · 120 conseils et avis
Eater: Atlanta food writer Jennifer Zyman: "The Bocado burger stack is McDonald's gone gourmet. Just two house ground patties, gooey American cheese, and a pickle on a buttery and crispy H&F Bread Co. bun."
277 E 10th St (btwn 1st Ave & Avenue A), New York, NY
Restaurant américain · East Village · 192 conseils et avis
Eater: According to food writer Josh Ozersky, it's the "best new-school burger in America...[it] synthesizes the best of old and new: specialty meat, squishy buns, intense seasoning, and cast-iron searing."
932 Freeport Rd (at Waterworks Mall), Pittsburgh, PA
Lieu servant des hamburgers · 134 conseils et avis
Eater: Burgatory makes their patties from a custom all-natural blend of sirloin, chuck, brisket and short rib. The chainlet regularly has long lines, so do check their website's NoWait section before going.
3930 Las Vegas Blvd S (in The Shoppes at Mandalay Place), Las Vegas, NV
Lieu servant des hamburgers · 211 conseils et avis
Eater: Eatocracy editor Kat Kinsman says, "It's Hubert Keller quality ingredients and preparation, and a rare to the point of bleating patty...haunted my dreams for a goodly long time."
Eater: Eater Houston editor Eric Sandler says, "The Burger Guys success lies in the quality of their ingredients and the creativity of their toppings. That means 100%, hand-formed akahushi burger patties."
1021 W Armitage Ave (at Kenmore Ave.), Chicago, IL
Lieu servant des hamburgers · North Side · 108 conseils et avis
Eater: Butcher & the Burger has a fully operational butcher shop on premise and is all about customization: choose your meat blend, choose your seasonings, choose your bun, choose your toppings.
4600 Freret St. (at Cadiz St.), La Nouvelle-Orléans, LA
Lieu servant des hamburgers · Freret · 81 conseils et avis
Eater: After working at Atlanta's Holeman & Finch (also on the 38), Adam Biderman headed home to New Orleans. He now makes what Feast Portland's Mike Thelin calls his "favorite burger place."
Restaurant de cuisine américaine moderne · 144 conseils et avis
Eater: Each night, Craigie on Main serves less than twenty of their off-menu burgers, which are made from a custom blend of three different cuts of meat, beef bone marrow and suet.
1571 Sherman Ave (btwn Davis St & Grove St), Evanston, IL
Lieu servant des hamburgers · 95 conseils et avis
Eater: According to burgerexpert and host of Burger Land George Motz, "Eddie Lakin is pretty passionate about burgers and got it right when he opened. Old school feel, new school quality."
426 N Fairfax Ave (btwn Rosewood & Oakwood Ave), Los Angeles, CA
Lieu servant des hamburgers · Mid-City West · 123 conseils et avis
Eater: Even the burger is made to celebrate the foods of Cali: California beef cooked to order, California cheese, topped with bacon and arugula. The burger itself is char-grilled and served on brioche.
224 S 15th St (btwn Walnut & Locust Sts), Philadelphie, PA
Bar · Avenue of the Arts South · 169 conseils et avis
Eater: The burger is a riff on the Juicy Lucy-style cheeseburger; that is, the cheese (Roquefort) is inside the patty. It's so good that Philadelphia restaurant critic Craig LaBan wrote a song about it.
Eater: The famous Classic Cheeseburger is only served during Sunday brunch and on Monday evenings, but that's enough to have earned it a cult following.
Lieu servant des hamburgers · Camelback East · 74 conseils et avis
Eater: The secret to the burgers is their coal-fired ovens: their website says they're "the first restaurant in the United States to utilize custom coal-fired ovens that cook at over 1,000 degrees."
527 SW 12th Ave (btw Alder & Washington St), Portland, OR
Restaurant allemand · 58 conseils et avis
Eater: Eater PDX editor Erin DeJesus calls this "the juiciest, best burger" in Portland. The "hambürger" is topped with cheese, bread-and-butter pickles, Nueske's bacon, arugula, and house-made ketchup.
2277 Peachtree Rd NE (near Peachtree Memorial Dr.), Atlanta, GA
Gastro-pub · Peachtree Hills · 214 conseils et avis
Eater: There was not a more-endorsed burger in the Eater 38. Eater co-founder Ben Leventhal says,"This idea that a restaurant would only serve 24 burgers and only every night at 10 PM? Stone cold genius."
Restaurant de fruits de mer · Central Hollywood · 80 conseils et avis
Eater: Lucky Peach managing editor Rachel Khong: "The pug burger [Ed: yes, "pug," not "pub"] is a California-y tower of thin bun, fat patty, avocado, bacon, red onion, bleu cheese, and more."
76 Queen St (btwn Meeting & King St), Charleston, SC
Restaurant de cuisine du sud des États-Unis · Downtown Charleston · 265 conseils et avis
Eater: Infamously blended with bacon (see a full rundown on what this entails), the burger at Sean Brock's Husk in Charleston is a pilgrimage to be made by any burger fanatic.
13850 Francisquito Ave. (at Vineland Ave), Baldwin Park, CA
Fast-food · 54 conseils et avis
Eater: A controversial pick for this list, some panelists firmly believe it's overrated, and it's technically too old to be included. But, how can you have a burger list without In-N-Out?
2900 W Belmont Ave (at Francisco Ave), Chicago, IL
Lieu servant des hamburgers · Northwest Side · 417 conseils et avis
Eater: Big fat burgers from a popular, insanely loud metal bar, that is divisive in terms of ambience. Former Eater Chicago editor Ari Bendersky says it would be "blasphemous" to leave it off the list.
Eater: According to Burger Land host George Motz, owner Michell "Chef M" Sanchez is "a genius with burgers." The Mad Love burger is big and juicy and the other option is the cheese-swathed Original.
Restaurant de fruits de mer · SoHo · 402 conseils et avis
Eater: Eater co-founder Ben Leventhal: "80-20 blend, special sauce, shredded lettuce, tomato, yellow American cheese, brioche bun. When we close our eyes and imagine the burger of our dreams, this is it."
4437 California Ave SW (btwn Genesee & Oregon), Seattle, WA
Restaurant spécialisé dans le poulet frit · West Seattle · 90 conseils et avis
Eater: The Spring Hill burger (named after the original concept) is smoked ground chuck, bacon, a custom American cheese, lettuce and a special sauce (obviously) between two English muffins.
Restaurant américain · Design District · 299 conseils et avis
Eater: Michael Schwartz serves up a Black Angus burger on a brioche bun, with optional house-smoked bacon. He has been serving at South Beach Wine and Food Festival's Burger Bash for years — and he's won.
Restaurant américain · Greenwich Village · 621 conseils et avis
Eater: On the famous Black Label burger, Lockhart Steele: "At the high end, my personal favorite. Flavor overwhelms each time it is visited anew." Andrew Zimmern: "One of my top 10." Any questions?
3176 17th St (btwn S Van Ness & Shotwell), San Francisco, CA
Salle de bowling · Mission District · 137 conseils et avis
Eater: Lucky Peach Managing Editor Rachel Khong: "Reasons why this burger is the best: the patty is granulated, the buns have their tops cut off to perfect bun-to-ratio size."
560 Divisadero St (at Hayes St), San Francisco, CA
Restaurant de cuisine américaine moderne · Alamo Square · 557 conseils et avis
Eater: Grassfed beef on a brioche bun, with optional cheese. (You want the cheese.) Eater SF editor Allie Pape says, "Nopa is my favorite white-napkin burger by a mile." Bonus? It's served til 1:00AM.
Gastro-pub · Downtown Madison · 261 conseils et avis
Eater: Madison food writer Kyle Nabilcy: "Its thick pub-style burgers, has provided a gateway for a younger generation's appreciation of Wisconsin supper club culture. Mondays are two-for-one burger nights."
Eater: Pat LaFrieda blends in the middle of Tennessee? Yes: locals in Arlington are buzzing about the Steakburger and local burger blog Best Memphis Burger gave it their first-ever perfect five star review.
Lieu servant des hamburgers · West Dallas · 79 conseils et avis
Eater: Don't be deceived by simplicity: the basic order here consists of a quarter pound of house-ground Angus (chuck roll and shoulder), griddled onions, lettuce, tomato pickle and mayo.
404 S Lamar Blvd (at Barton Springs Rd.), Austin, TX
Lieu servant des hamburgers · Zilker · 120 conseils et avis
Eater: The ethos of this chain is somewhat atypical: small menu, locally-sourced when possible, no freezers, open kitchens, fresh cut french fries, pay above industry average, and no franchising whatsoever.
3529 Connecticut Ave NW (at Porter St. NW), Washington, D.C.
Restaurant de cuisine américaine moderne · Cleveland Park · 51 conseils et avis
Eater: Eater National features editor Amy McKeever: "People have been losing their minds for years over former White House chef Frank Ruta's cheeseburgers at Palena. This burger is a DC experience for sure."
Lieu servant des hamburgers · Old South Pearl · 88 conseils et avis
Eater: Park Burger is a fast-casual restaurant with two locations, and their thin patty burgers are famous for a crispy crust. They serve them in many, many ways: customized plain or specialty burgers.
Madison Square Park (Madison Ave & E 23rd St), New York, NY
Lieu servant des hamburgers · NoMad · 1236 conseils et avis
Eater: Zach Brooks of Midtown Lunch says, "Every fast food burger should be salted like this, seared like this, and should come on a Martin’s Potato Roll."
Eater: Two words: bacon jam. That's the condiment served on the burger at food truck and now brick-and-mortar Diner. Allecia Vermillion of Seattle Met magazine says it has "become a local classic."
Eater: Nominated by Minneapolis resident, Bizarre Foods host Andrew Zimmern. It is called the Perfect Burger for a reason: blended with frozen butter before being lightly cured, it's a messy, juicy wonder.