393 Selby Ave St Paul, MN 55102 (651) 789-0545. Before you hit the drive-thru, find out which fast-food cheeseburger really is best. What do you get when you combine a love of heavy metal and a passion for good food? Dressed in traditional Texas fashion with mustard, lettuce, red onion and dill pickle. It’s not as though there’s not enough flavor in the burger, but that egg adds the extra “oomph” to make it truly memorable. Before adopting the name “Red Robin,” it was just “Sam’s Tavern,” and then “Sam’s Red Robin.” Seventy years later, the original Sam’s Tavern was resurrected, this time on the corner of East Pike Street and 11th Avenue, and they still serve awesome burgers. First of all, just to enter the restaurants you have to walk through a giant skull with crazy eyes that also happens to be the main entrance. Cowbell is a beloved New Orleans, Louisiana, favorite. Their “Locally World Famous Cowbell Burger” includes a natural beef patty on a toasted potato roll with lettuce and tomato and onion. Don’t miss the onion rings and clam chowder, either. Houston, Texas, institution Lankford Grocery has been going strong since 1938, when it opened as a fruit stand; burgers were introduced about 40 years ago and quickly became the main attraction. The soft white generic bun perfectly holds it all together. Fuddruckers Ashburn: Best Burgers in Town - See 54 traveler reviews, 15 candid photos, and great deals for Ashburn, VA, at Tripadvisor. Burger Boy has been a Cedar Crest, New Mexico, hangout since 1982, and it’s a simple, no-frills lunch counter and dining room with basically the same staff, owners and regulars since it opened. The patties are small and sit between halves of a soft white bun. The two patties are a blend of chuck and hickory-smoked Benton’s bacon, seared on a ripping-hot nonstick griddle and scraped off to retain their crust. And indeed, it does. Pickles and lettuce complete the package, with Tillamook Cheddar melted on top for an extra 50 cents. This is a very simple burger in a very satisfying setting: a fancy hotel’s corner pocket of dive bar with scribbles on the wall, bare booths, paper wrapping, slightly rude servers, and buns taken straight out of the bag. The burger is indeed delicious, but this absolute hole-in-the-wall of a restaurant, with its handful of well-worn tables and huge dose of history, is worth the visit alone. Cooked medium-well unless specified otherwise and topped with American cheese, lettuce, pickles, tomato and secret sauce on a toasted egg bun, Gott’s cheeseburger gets pressed lightly in a machine at the end of the line, which steams the bun but leaves the underside crunchy. The sprawling burger joint, located just south of downtown, started as a french fry stand run by Al and Genevieve Rusterholz in the late 1940s, and over the years it just kept growing. There’s definitely something special about the little 4-ounce burger at Charleston, South Carolina’s Little Jack’s Tavern; like all the best burgers, this one was crafted from the bottom up with expert precision. “Nice Autumn Tasting Menu--- Dress Warmly!”, “Three of us ordered the crab cake sandwich and one ordered the salmon, “Awesome Burgers, avoid the onion petals...”, “Best Double Chocolate Chip Cookies Ever!”, “Visited this place many times, never...”, “5 star visit: fried calamari appetizer; perfectly cooked, “Delicious Food, COVID safe atmosphere...”, “Discovered new local seafood excellence”, Hampton by Hilton Hotels in Northern Virginia, Holiday Inns Express in Northern Virginia, Marriott Autograph Collection Hotels in Northern Virginia, Northern Virginia Hotels with Free Parking, Northern Virginia Cheap Pet Friendly Hotels, Northern Virginia Pet Friendly Campgrounds, Hotels near George Washington's Mount Vernon, Hotels near The Tomb of the Unknown Soldier, Hotels near U.S. Marine Corps War Memorial, Hotels near National Museum of the Marine Corps, Hotels near Manassas National Battlefield Park, Hotels near Arlington House - The Robert E. 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The reason? No table service. We suggest you order a few. Don’t knock it till you try it; its sweet creaminess serves as a great counterpoint to the cheese and high-quality beef. It’s griddled and topped with slow-cooked sunchoke relish, special sauce and thick-sliced American cheese and tucked into a custom-made soft sesame-topped bun. These are big, loose patties, and they’ll top them however you like before tucking them into a soft bun. Steamed cheddar cheese, too. What’s served here is the perfect interpretation of that form, honed over decades and decades, unchanging. The interior, which includes house-made pickles, onion-kicked mayo and combination of raw, charred and pickled onions on top of a house-ground combination of chuck, short rib and bacon. Their patties are made of 7 ounces of never-frozen locally sourced ground chuck, cooked to medium and served with a dizzying array of toppings on a freshly baked bun. Best Burgers Crossroads Tabletop Tavern, Manassas. There’s all kinds of good stuff on the menu at chef Cindy Pawlcyn’s ever-popular wine country bistro Mustards Grill, but the cheeseburger is one of the true stars of the menu. They’re available either char-grilled or griddled, and the Double Fatso with Cheese (if you can bring yourself to utter those words) is the way to go: two patties cooked to medium, loaded with cheese, secret sauce and your choice of lettuce, tomato and onion. Make it a double, and you get twice as much. UPDATED: Tue., May 28, 2019. A&E > Food What’s the best burger in Spokane – and why? There are burgers with tomatillo salsa and fried chiles and burgers with Sriracha and grilled pineapple, but if you have to choose just one, go for the signature Kuma Burger: a fried egg, bacon, lettuce, onion, sharp cheddar and tomato. Michael’s Genuine Food & Drink has established a reputation in Miami (and more recently, Cleveland, Ohio) for serving fresh, seasonal fare in a fun and inviting space. It’s still run by Roxie Miller and her husband Red, and they’re serving soul food and cooking burgers to order an a flat-top griddle. If you’re looking for something especially decadent, go for the Whiskey King Burger, which is topped with maple bourbon-glazed cippolini onions, blue cheese, applewood-smoked bacon and foie gras for good measure. Its most famous burger (and the one that expats crave as soon as they leave the state) is the Galley Boy, which is anything but ordinary. This is the version of our website addressed to speakers of English in the United States. Donald Russell Wagyu Burger 74/100 £16.00 for 240g. We wish you luck on your quest to vanquish this monster; we suggest you bring some friends along to help. 1. If you've really worked up an appetite, we suggest topping the cheeseburger off with hash browns and washing it down with a root beer float. Don’t knock it ‘til you try it, and you should definitely try it. That same exact sandwich is still what’s being served at this New Haven, Connecticut, must-visit today, and it’s one of the most iconic dishes in America: a 6-ounce flame-broiled burger made in a vertical hinged-steel wire gridiron that cooks the burgers on both sides at the same time, served on white toast with your choice of cheese, tomato and onion. Viewers' Choice 2019: Best burgers. It starts with two 4-ounce patties of high-quality beef, which pick up a deep sear on the griddle before being draped with American cheese, topped with special sauce, and tucked into a toasted bun atop lettuce, pickles and thin-sliced onions. For a few dollars more you can top it with cheese, but the supremely beefy, perfectly cooked burgers here stand on their own. It comes topped with caramelized onions and your choice of cheese — but honestly, would you top a dry-aged rib-eye with cheese? We have suggestions. The Double Meat Burger, with two crusty patties, American cheese and your choice of toppings, is the best way to learn what put this place on the map, though. From a grab ‘n’ go burg served from a takeout window to a fresh take on the city’s original “fancy burger,” here are our 10 must-try spots for the best burger in … more. The best juicy, beefy patties in NYC. Started as a six-seat counter in 1922, it gained local popularity for serving 1-ounce burgers griddled with chopped onions that came to be known nationally as sliders, and to this day the grillmen are still doing it the old-fashioned way, in the same tiny room, with fluffy white buns made especially for them. The revelation is a lava flow of Gruyère, which may just be the best burger cheese ever. The Hell’s Fury burger is a gargantuan half-pound patty of choice sirloin, topped with pepper jack cheese, something called “Atomic Death Sauce,” habanero relish and a whole roasted jalapeño. Order a basic cheeseburger and marvel at the old-school satisfaction of one thing done really, really well. What I love: This patty was the best … Company Burger chef and owner Adam Biderman set out to create the perfect double cheeseburger, and one bite will tell you that he hit the nail right on the head. 1 / 10. There’s no better gift than 100% American Angus Burgers, Fresh-Cut Sides, and Frozen Custard Shakes! 1200 W. Sixth, 512-297-2525. Instagrammable. Yelp. You can pile on more patties if you like, but save the stomach space for some of their perfectly seasoned fries. Served on a toasted, grill-shined bun. He seasons it liberally with a curry powder-kicked spice blend, grills it, then tops it with American cheese, bacon, lettuce, onions, pickles and tomato. It was created in Cuba and brought over to the States after the revolution, and the one served at Little Havana’s El Mago de las Fritas is arguably the best. White Hut and its sweet, caramelized onions, squishy bun and juicy patty cooked on an open griddle behind the counter are delights made almost better by the authenticity and confidence of this unheralded gem’s just-off-prickly but genuinely local and good-hearted servers. Only 24 burgers used to be served nightly at Holeman & Finch Public House, but thankfully for us they’ve been made a permanent menu item. Fried chicken, cheddar, bacon, maple and hot sauce on waffle buns? It all sounds pretty by-the-numbers, but when you see — and more importantly, taste — the results, you’ll know why everyone's clamoring for more Cowbell. Eat beef. At Dallas standby Maple & Motor, the cheeseburger is really where it’s at, and we’ll let the menu description speak for itself: “A half-pound of finely ground American beef flat grilled in its own juices. The burgers start with a half-pound patty (or quarter-pound, if you prefer), and from there you can choose from 30 toppings, ranging from a variety of cheeses to more out-there options like herbed cream cheese, peanut butter, grilled pineapple, sauerkraut, corned beef and raspberry jam. Legend has it that shortly after the restaurant opened in 1954 a hungry customer came in and asked for two burger patties with a slice of cheese in the middle. Causwells has only been open since 2014, but this San Francisco spot enjoys a well-deserved reputation for being the best burger in town. If you like your burger big, bold, and big (did we already say big? When you've been selling burgers since 1977 and your restaurant is always packed, you must be doing something right. Cassell’s, which opened in 1948, is one of California’s oldest and most beloved burger joints. Simple and cooked to order with attention to the details, these are burgers as they should be, griddled and topped with American cheese, pickles, lettuce, tomato, onion and comeback sauce. We suggest ordering the former — it’s thin and crispy, served with up to three patties on a bun, topped with the classics as well as interesting options like garlic butter, fried eggs and giardiniera (a spicy blend of chopped pickled vegetables). This burger is definitely outside of the realm of a traditional burger, but in the best way possible. The most outrageous offering at down-home Raleigh, North Carolina, burger joint Chuck’s starts with a house-ground, 100 percent chuck patty that’s seared on a flat-top. The line to get into this place stretches literally around the block every day, so owner Brendan Sodikoff (who finally opened a New York location in March) is clearly doing something right. It’s just a big old juicy burger on a bun with cheese. This patty is topped with New York state cheddar and caraway-horseradish aioli and is (of course) served on a caraway-topped roll with a side of jus. The patty is on a fresh bun with an excellent cheese-to-meat ratio. Open since 2008, the Hubcap Grill isn’t for the faint of heart. Six-ounce burgers on offer include the Mac Daddy (topped with house-made mac and cheese and barbecue short rib) and the Up in Smoke (a bison patty with smoked Gouda, bacon, grilled red onion, avocado, bourbon barbecue sauce, lettuce and tomato), but the one to order is the OO-Mommy, which is topped with Gorzonzola, beer-battered onion rings and bacon and onion jam. Swenson’s was founded by Wesley “Pop” Swenson in 1934, and today it’s a small chain of 13 Ohio drive-ins centered around Cleveland and Akron. There was a big White Castle-inspired hamburger stand boom across America in the early 1920s, and Salina, Kansas’ Cozy Inn is one of the last ones standing. Downscale? Want to know where to find the world’s best burgers? Many are cooking up the most deliciously unique burgers you will ever taste (you’ve gotta try the Donut burger at Grill 309)! Best Classic Burger: Lions Tap. “The Impossible Burger was nearly nonexistent on Yelp before 2016, but spiked in 2018 and is on track to be one of the biggest food searches of 2019.” But, of course, there are plenty of meaty options to be had — and there’s a decent chance one of these affordable restaurants isn’t far from you. More:This is Iowa's Best Burger for 2019 — and it's just a short drive from Des Moines The number of votes each restaurant received determined the 2019 Top Ten restaurants and will … These are some stellar burgers, and when two patties get stacked with mayo, mustard, ketchup, onion, pickles, lettuce, tomato, cheese and bacon, it’s burger heaven. No mustard, ketchup or mayo. Expect a wait (even though the restaurant seats 400), and when you finally snag a table, do what everyone else does: Order a burger — the Velveeta Cheeseburger, in particular. Other perks: Voted “Best Burger in Virginia” in Virginia Living Magazine’s reader poll. It was cooked in duck fat, spiked with fennel seeds, and … It’s topped with freshly-fried potato sticks (not from a can), more diced onion and a squirt of ketchup. This is a seriously good old-school burger, and a seriously tasty one at that. If the name of this burger (and the restaurant) sounds a little odd, it’s pretty easy to explain: Triple XXX was the name of the root beer the burger stand sold when it first opened in West Lafayette, Indiana, in 1929, and Duane Purvis was an All-American football star at nearby Purdue University (all their burgers are named after Purdue stars; another top seller is the Drew Brees First Choice). The food scene in Buffalo, New York, has a lot more going for it than wings, and new restaurants regularly open that push the culinary envelope. This is a big, juicy beast, made with a 7-ounce slab of funky, dry-aged beef topped with Grafton cheddar, caramelized onions and red pepper aioli on a soft pretzel bun. The burgers here are small, but boy, are they mighty. Emily may be a pizza restaurant, but it’s the burger that really put it on the map. CHEFFY BURGERS. It’s rich and meaty and hits all the right notes. These burgers are what the locals crave when they leave the city: fresh-ground choice beef served with ketchup, mustard, pickles and a thick slice of onion (along with cheese, lettuce, tomato and/or bacon if you want it), served on a soft white bun. Winstead’s is a household name in the Kansas City, Missouri, area, serving diner staples and "steakburgers" for more than 70 years. What’s his secret? He took a bite, proclaimed it to be “one juicy Lucy!” — and an icon was born. This standalone counter-only burger-and-pie place in West Los Angeles hasn’t changed since it opened in 1947 (well, except for the prices), and it’s one of the city’s most beloved culinary landmarks. It’s got that perfect level of heft, a wonderful char and an ideal interplay of all its components. Best Burgers in Northern Virginia, Virginia: Find 96,044 Tripadvisor traveller reviews of THE BEST Burgers and search by price, location, and more. At Bobby’s Burger Palace, which got its start on Long Island but now has 14 locations in nine states and Washington, D.C., he’s serving a menu of 6-ounce patties griddled to order and served with a wide variety of toppings. Located about halfway between Milwaukee and Madison in the small, sleepy town of Watertown, Wisconsin, this mainstay has been slinging burgers and other classic diner fare for more than 70 years, and the burgers coming off of the griddle are just about perfect. There’s a nice variety of burger styles on offer (including a few veggie options), but you can’t go wrong with the Western, with cheddar, bacon, grilled onions and barbecue sauce. The Blue Monkey Burger's patty is topped with a huge dollop of blue cheese, a sauteed portobella mushroom and caramelized onions. Quarter-pound patties of ground chuck are cooked on a hot griddle and topped with American cheese, tucked into a soft white bun that’s been softened by the griddle’s steam. Burgers here are 1/3-pound patties of fresh ground beef, seared on a flat-top and tucked into a no-frills bun with lettuce, tomatoes, pickles and onions, but you’re going to want to do as the locals do and get some chopped green Hatch chiles added. Thus, the hamburger was born. And making simple burgers shine for … B Spot Burgers’ The Lola, with bacon, cheddar, pickled red onions and a sunny-side-up egg, is going to be on the rarer side, the saltier side, and the gooey-dripping side. Best Burger Teak Neighborhood Grill. Making a simple burger is, of course, not simple at all. Burger Boys, Manassas. About 15 toppings and burger varieties are available, but the trademark Original Solly Burger is the way to go. Kudos to anyone who makes it to the end of the list without slobbering all over the screen… 1. The patty itself is a 4-ounce mixture of chuck and brisket with a … This burger is so popular that it's even spawned its own spinoff restaurant, H&F Burger, but it's best enjoyed where it was created. He forms passive patties by hand and sears them on a hot griddle, and if you order yours (as encouraged) “with cheese and everything” it’ll be served with plenty of cheese, griddled onions, pickles, mustard, mayo and ketchup on a perfectly steamed bun. Chef Ryan Harkins and Matthew Chernus of Grill ‘Em All rose to national prominence as winners of the first season of Food Network’s “The Great Food Truck Race.” The truck is still in operation (and among the 101 best food trucks in America) but the crew has since settled into a brick-and-mortar location. A cooked-to-order half-pound patty, stuffed with your choice of cheese that melts in the center. They have one in particular that’s perfect for all you bacon fans out there: Sammy’s 50/50 Burger. It is also the one that created the terrific pub-style burger known as The Cadillac — a juicy patty on a classic bun with smoked country bacon and American cheese as well as lettuce, onion and tomato, with shoestring fries on the side. Butchered and ground in house, these patties (which are available in either 5 1/3- or 8-ounce portions) get a nice sear in their own individual skillet and are then draped with a glob of melty, oozy Velveeta. You’ll never receive a burger cooked below medium, but something about these burgers makes them irresistibly delicious. Here at Brooks Sandwich House, balls of freshly ground beef are flattened on the griddle to order, cooked until the exterior develops an enviable char, tucked into a super-squishy bun, and (if you order it “all the way”), topped with mustard, raw onion and a smoky, beefy chili that’s the restaurant’s other claim to fame. What do you get when you go to Father’s Office, chef Sang Yoon’s gastropub in Los Angeles (now in both Santa Monica and Culver City)? At the East Village’s Brindle Room, chef/owner Jeremy Spector is serving a brunch-only burger that, at $17, is a certifiable steal. The magical combination is then served on a homemade bun. Opened in 1945 as a bar called Mary Zimmerman’s and re-dubbed the Cherry Cricket by then-owner Lloyd Page in 1950 (nobody’s quite sure why), this Denver, Colorado, landmark has gone through plenty of ownership changes over the years (and a 2016 fire shut it down for five months), but one thing has remained the same: its legendary burger. Request a sack and you’ll get six sliders, and expect to leave smelling like onions. It’s an icon. In business since 1918, this Indianapolis old-timer reportedly got the name Workingman’s Friend because owner Louis Stamatkin allowed regulars to run a tab until payday. At $6.75, it’s one of the best burgers you’ll find for under $10. The Deluxe is an ideal burger: two fresh-ground 1/3-pound patties, melted cheese, lettuce, tomato and pickle relish, on a soft, freshly baked bun, sold for a whopping $3.65. 19 Essential Los Angeles Burgers, Fall 2020. The latest incarnation still has a distinctly 1950s vibe, and a menu that appears not to have changed (in either offerings and price) in years. Feb 26, 2019 at 12:00 AM . Sketch Burger looks sort of like a psychedelic preschool, all Day-Glo colors and funky signs and crowdsourced artwork, but this small Philadelphia, Pennsylvania, burger joint serves up a perfect 8-ounce sirloin burger on a doughy white bun with sliced tomato, shredded lettuce, pickle, raw onion and a choice of sauces — among them hot mustard, barbecue, harissa aioli and “Caribbean Green.”. The lunch-only grass-fed burger at San Francisco’s famed Zuni Cafe is ground in house from medium-lean meat and comes on grilled rosemary focaccia slathered with aioli. The bun is soft and toasted crisp, and all the components play perfect with each other. Cassell’s now occupies a corner of the historic Hotel Normandie in Koreatown, a few blocks from its original location, but stays true to founder Al Cassell’s old ways: The beef is Colorado Angus chuck and brisket, ground daily in house, formed in the original burger press and cooked on Cassell's original crossfire broiler. If you’ve got a favorite that’s not on this list, please share in the comment section below so everyone can enjoy. Order the giant double cheeseburger, and you’ll receive two cheese-topped patties stacked on top of each other with a segment of bun in between to absorb some of the juice. There’s a staggering variety of specialty burgers, but our pick is the Classic: topped with bacon, beefsteak tomato, cheese, house “sassy sauce” (a combination of horseradish, mustard and mayonnaise), onion and red leaf lettuce. It is very important, then, that you make your choice wisely. 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