With three cuts of beef, two types of cheese and a bottomless reserve of umami, it’s clear this burger has been obsessed over by chef Ryan McCaskey http://tmoutchi.us/YmTIHi Read more.
The generous schmear of mayo, the melted American cheese and the chopped raw onions that cut through the beef with a piquant bite are the real stars of this burger. http://tmoutchi.us/YmTIHi Read more.
Trust us, you don’t want even a morsel of the Pimiento cheeseburger to go anywhere but in your mouth. http://tmoutchi.us/YmTIHi Read more.
The two-inch-thick patty made with short rib from deli/butcher Publican Quality Meats is the star: The meat is velvety, juicy, and, true to its origins, screams quality. http://tmoutchi.us/YmTIHi Read more.
Order the beef and chorizo burger: beef is topped with a smaller patty of chorizo, but the crowning jewel is the Cedar Grove cheddar, which could be the best cheese used on any burger in the city. Read more.
The well-seasoned CDA burger patty feels smaller than its ten ounces. This makes the smoky bacon, tangy Boursin aioli, crispy fried onions and pretzel bun perfect accompaniments, rather than overkill. Read more.
Lightly sweet, challah-ish bread and a schmear of herbaceous cream cheese lighten and brighten the beef on the brunch burger. This is a meal meant to pair with a Bloody Mary. http://tmoutchi.us/YmTIHi Read more.
To eat The Big Baby is to imagine being hooked up to an IV that injects your bloodstream with bliss. http://tmoutchi.us/YmTIHi Read more.
Chef Perry Hendrix’s burger is manageable in size but aggressive in flavor, with Roquefort dripping down the sides of the house-ground patty. http://tmoutchi.us/YmTIHi Read more.
The house-ground Heartland beef burger arrives expertly cooked, christened with a cross of crispy bacon and a melting slice of aged cheddar tucked under a toasted garlic bun. http://tmoutchi.us/YmTIHi
The Nightwood cheeseburger is a tall, two-patty affair layered with pickles, “special sauce," cheddar sauce and an onion ring. http://tmoutchi.us/YmTIHi Read more.
Chef Jared Van Camp works to make this burger’s meatiness shine, topping it with equally savory toppings: housemade bacon, a fried egg, aioli and Gruyère. http://tmoutchi.us/YmTIHi Read more.
When the behemoth Slagel Farm burger on an onion-studded potato bun hits your table, you’ll vow to bring half home. Then you’ll take one bite and realize no one has that kind of willpower. Read more.
Le Hamburger is actually a cheeseburger, with your choice of Gruyère or blue and port-grilled onions, which add a pleasant hint of sweetness to this perfectly pink patty on a butter-slicked bun. Read more.
Order the burger and you’ll be rewarded with a patty so juicy, melted cheddar so gooey and Dijonaise so drippy they make a mockery of the thin brioche bun trying to keep it all together. Read more.
Rosebud shows restraint with its simple inch-thick patty layered with two slightly charred slices of American cheese, lettuce, tomato and pickles, all bookended with a pretzel bun. Read more.
The burger here passes the ultimate test: The flavorful beef, a house blend, would be good sans condiments. But it’s even better with just a hint of pickles, red-wine onions, aioli and Uplands cheddar Read more.
Wizardry is the only explanation for the splendor of the bun on the TrenchBar burger. http://tmoutchi.us/YmTIHi Read more.
Ask for the One and Only with grilled onions; they come caramelized to a deep, delicious brown. http://tmoutchi.us/YmTIHi Read more.
Be careful with your ordering: When a single cheeseburger weighs in at a half-pound, the double overwhelms. http://tmoutchi.us/YmTIHi Read more.
This South Shore hole in the wall turns out one of the best burgers in Chicago—a juicy, loosely packed patty with beautifully crisp edges. http://tmoutchi.us/YmTIHi Read more.
This is the natural habitat of malts and beef tallow French fries. The cheeseburger is one of the beefiest around, and the bun is well-toasted for a contrast in texture. http://tmoutchi.us/YmTIHi Read more.
Go on Wednesdays for the 45-day dry-aged blend of Wagyu and prime rib, made for Bad Apple by New York butcher Pat LaFrieda. This is a steak disguised as a burger. http://tmoutchi.us/YmTIHi Read more.
Ask for rare at this BYO and chefs actually deliver. For extra flavor, select a sassy spice blend to be mixed into the beef. http://tmoutchi.us/YmTIHi Read more.
Grass-fed beef tastes magically rich in these loosely packed patties, which you can top with extras from apple-bourbon relish to half-melted slabs of sharp cheddar. http://tmoutchi.us/YmTIHi Read more.
The ground sirloin melts in your mouth no matter which of the 13 sauces, 14 cheeses and 14 extras you choose. http://tmoutchi.us/YmTIHi Read more.
OwnerEddie Lakin grinds his own meat—sourced from Slagel and other local farms—to make a thin-but-rich cheeseburger that melts into its soft bun. http://tmoutchi.us/YmTIHi Read more.
Try the No. 4, with roasted hatch green chili, Sonoma Jack cheese, smoked bacon and a fried egg. For $3, make it a double. http://tmoutchi.us/YmTIHi Read more.
Epic’s thin patties are the perfect portion. Punch up your lunch with add-ons like horseradish Havarti, buttermilk blue or one-year-aged cheddar. http://tmoutchi.us/YmTIHi Read more.
Try the kimchi bacon cheese fries from our 100 Best list: We never really understood the fuss over cheese fries…until we had these.
The secret to the duck fat fries' addictiveness isn’t just that they’re fried in duck fat. It’s the fact that they’re executed perfectly—crispy on the outside, soft on the inside. Read more.
The spiced fries served alongside the lunchtime miniburgers are worthy on their own: perfectly crispy and doused with an Old Bay–like mix of dark chili powder, oregano and garlic powder. Read more.
The fries (fried in beef fat), shakes or sides, like anchovy-draped Caesar salad, steal the show from the burger. Patties are cooked only “medium plus,” leaving them juiceless and disappointing.
Never-frozen, freshly griddled and smashed patties covering every square inch of the place should do the trick. Though we think it’s the addiction to the dark brown, salty, skin-on french fries. Read more.
Everything here—like the Hamilton Beach milkshake machines—is a throwback. Malts are wet cement–thick, and freshly ground beef patties are topped with sweet caramelized onions on pillowy white buns. Read more.
With long waits and metal music blasting, why go? For the Slayer burger–a pile of fries topped with a half-pound burger, chili, cherry peppers, andouille, onions and Jack cheese on a pretzel bun. Read more.
Sandwiches here are less about the meat and more about the toppings: the “Barbara-Q Bacon Cheeseburger” has so much on it (onion rings, barbecue sauce, bacon) it can hardly be held. Read more.
