The Old Fashioned Cheeseburger, and there's no reason to detour from a perfect classic. Read more.
Herculean status, but while size is in the shoe of the beholder, Tarbell's double-decker burger — all six, maybe even seven inches of it Read more.
At Block 7, dry-aged beef is topped with well-melted Gruyère and a bacon relish that adds a hint of smoke and edge to the already flavorful meat. Read more.
Although you wouldn't expect it from a wine bar, Plonk has one of the best bacon cheeseburgers we've ever tasted.
The Perfect Burger might sound like it's overreaching, but it's deserving of its hyperbolic title. Read more.
Wonderfully unconventional territory with its fish-cake sliders, which come two to a plate and could rival any of their beefy counterparts for gutbombing capabilities. Read more.
Husky Boy cares for the days when topping patties with pastrami—created by Greeks in Anaheim during the 1970s, now strangely a Utah phenomenon—was as out-there as you could get. Read more.
But the thing that makes Serpentine's burger so good is its obscene juiciness. Read more.
Well-aged beef, a toasted brioche bun — this is a burger you want to order rare. It's made from ground short rib, chuck and skirt steak. It's a little secret bargain from this pricey hotel restaurant Read more.
Anthony Devoti relocated the Newstead burger to the menu at his other establishment, Five Bistro, and it remains the champion. Read more.
Voted Best Burger (non-Beef Division) in St. Louis, MO in 2011 Read more.
