For more information about reviews on ConsumerAffairs.com please visit our Dating back to 1937, when burgers were slung from behind the counter for five cents apiece, Town Topic has since evolved into a Kansas City institution. 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. Burgers are available in two preparations: smashed flat on a griddle, or grilled over an open flame. Lately, it seems like all chefs feel like they have to have a burger on the menu. 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)? It’s served in a no-frills old dining room on a checkerboard tablecloth with a side of cottage fries. Don’t knock it ‘til you try it, and you should definitely try it. Horrible customer service. The idea of the “chef-inspired” burger, in all its renown and prominence, can be hit or miss these days. Burgers are made from chuck, which is ground in-house, formed into 6-ounce patties, seared and served on a house-made bun with your choice of toppings and a side (try the baked beans). Fresh-ground patties get a sear on a well-seasoned flat top, and where most burger joints will add a slice or two of cheese, Shady Glen does something unique: They add four, forming a huge square of cheese with the patty in the middle. If you’ve eaten your fair share of burgers, then you probably already know that there are a few different varieties out there: There are the inch-or-so-thick patties that drip juice down your arm; there are fast food-style burgers, thin patties cooked on a griddle that (ideally) get an ample crust; and finally, there are the high-end models with high price tags that raise the humble burger to fine-dining status. You’re left to your own devices at the expansive condiment bar, which includes Creole honey mustard, basil mayo and pickled jalapeños. 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. We’re talking a dry-aged cheddar burger laced with bone marrow and suet, and dressed with red onion and pickles. 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. A dash of confidence, a little cockiness and a whole lot of knowing what he and his customers want to eat. They eventually turned the spot into a café, which was visited by musicians like B.B. This is the foundation of what you could argue has become unparalleled burger greatness: Capon’s clubby SoHo spot is a veteran winner of Burger Bash, the marquee event of the South Beach and New York City Wine & Food Festivals, and this is the burger that put it on the map. Ciabatta means ‘slipper’ in Italian and describes the appearance of this oval, flattish yeast bread with an open texture and a crisp, floury crust. 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. A North Jersey legend, White Manna is one of the last remaining diner-style burger joints that arose in the tradition of White Castle. The Cleveland Show. Served on a toasted, grill-shined bun. JG Melon is the kind of place where many burger memories are made, and a fine example of a classic, old-school New York City burger. Order a double 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. It’s topped with freshly-fried potato sticks (not from a can), more diced onion and a squirt of ketchup. I love the way these fresh flavors blend together. But the Black Label Burger is just as indulgent as those other options. 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. The lights were still on outside & at the drive-thru. The menu at chef Tim Love’s Love Shack is full of jokes and puns: Consider the Amore Caliente (hot love) burger and the section called “Love on the Side.” But there’s serious flavor here, too. For more than 50 years, Keller’s in Dallas, Texas, has been serving classic, old-school burgers in a way that you really don’t see too often any more: via carhop. The butter melts into the meat and into the bun, and it’s unlike any other burger you’ll experience. Popular offerings include the Breath Enhancer (with fresh garlic, rosemary and cheddar), the Bacon Stinky Cheeseburger (bacon and blue cheese) and the Fungus Amongus (with red wine-sauteed mushrooms, garlic and Swiss). I can't get over that they would not help me for their mistake. The Daily Show with Jon Stewart. On all three of these occasions I have been told that this location was close. I was so upset. The simple sesame bun. 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. It’s not for the faint of heart, but if you’re into spicy food, this very well might be the tastiest burger you’ll ever encounter. 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. 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. 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. Burgers at Hugh-Baby’s are a custom blend and ground fresh in house daily, and they are the result of years of research and experimentation by Pat Martin and his team. Crank Yankers. Anyone could have called and said they did not get their food or receipt also. The Nancy Pants is the burger to order, and make sure you top it with maple-cured cherrywood-smoked 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. 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. Two is the way to go, a perfect homage to Buffalo’s most beloved native sandwich, the beef on weck. Corner Bistro, the always-crowded Greenwich Village bar, is justly famous for its big no-nonsense burgers, cooked under a broiler, draped with American cheese (and crisscrossed with bacon for the signature Bistro Burger), and served on a classic sesame bun with the usual trimmings. Detroiters. This complex, high-end sandwich is the definition of a destination burger. Supremely juicy and packing a chargrilled flavor punch, these hand-formed burgers are filling, beefy, cheesy and wildly satisfying. 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. Unsubscribe at any time. And what a burger it is: A thick square patty of beef from a local farm is seasoned with salt and pepper; grilled (a rarity); topped with sharp Tillamook white cheddar, an iceberg lettuce slaw, thick slices of grilled pickled onions, mayo, mustard and house-made ketchup; and piled atop a ciabatta 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. Thurman Café has been serving all-American fare since 1942 to Columbus, Ohio’s German Village neighborhood, and it’s a great place for locals to stop in to sit or take out classics such as wings, pizza, fries and, of course, burgers. Located inside a quiet industrial neighborhood, the interior of Motz’s is the exact opposite of its surroundings: bright, cheerful and welcoming. I called the general manager and I was told the same thing over a 1.99 cheeseburger. It’s a wonder to behold. The beef is house-ground Black Angus from California’s Harris Ranch and the bun is brioche. To start, the ground beef is mixed with brown sugar before being griddled, and after two patties leave the grill they’re topped with American cheese and two secret sauces (one similar to tartar sauce, the other closer to barbecue sauce) and tucked into a sweet bun. Soggy Bottom - not wet, but the undercooked base of baked … This is unacceptable. Don’t miss the onion rings and clam chowder, either. Thankfully, the storied grilled third-pound Niman Ranch burgers remained unchanged. What’s his secret? En seer mente, at DR var usaglig, subjektiv og partisk i ’Aftenshowets’ interview med tidligere vært Jes Dorph-Petersen om sexanklager. Warburtons Sliced Rolls 8 Pack. It is flavoured with olive oil and toasts well. Of course, some lettuce, tomatoes, pickles, onions, cheese and ketchup (as well as a second patty to balance out the meat-bun-toppings ratio) never hurt. Enjoying two of these thin and crusty burgers draped in melted cheese and tucked onto a squishy bun while perched on a stool at the counter may just be the ideal burger-eating experience. I thought is was always 10:00 pm. Fatso’s Last Stand is a no-frills Ukrainian Village hot dog stand, and has established a reputation for being one of the best places in Illinois to drop into after a night of drinking. Thank you, you have successfully subscribed to our newsletter! 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. What happened to pride in what you serve. The whole package is served on a ciabatta bun alongside red wine shallot sauce. If you live in Burlington, Vermont, you’ve heard of Al’s French Frys. The Le Tub Saloon will be crowded, you might wait for more than an hour for your order (the griddle is tiny), and you’ll leave smelling like smoke, but it’ll all be worth it as soon as you see the 13-ounce, hand-formed, fresh-ground grilled burger hit your table. A menu of burgers with names like “Napalm Death” and “Dee Snider” and topping combinations as unusual as you can imagine. And indeed, it does. The secret to Hodad’s success may be the bacon; instead of just adding plain ol’ strips to the burger, they boil the entire belly until it falls apart, then fry up a patty on the grill before adding it on. This burger is a work of genius, but be warned before you take your first bite: It’s nicknamed “The Dirty Burg” for a reason. Iron Chef Michael Symon has won too many burger contests to recall, and with good reason — the man understands good food, he understands meat, and more importantly, he understands how to make a great burger. Corporate. Only fresh-ground beef goes into each hand-formed burger, and the first bite yields a river of molten, gooey cheese. If you like your burger big, bold, and big (did we already say big? The Comedy Jam. Unsubscribe easily. What’s served here is the perfect interpretation of that form, honed over decades and decades, unchanging. But what burgers these are: choice chuck, hand-cut and ground on premises every morning, handled gently and given a shake of salt and pepper as they cook. It’s got that perfect level of heft, a wonderful char and an ideal interplay of all its components. There’s almost always a line to score one of the interestingly named burgers, such as the Jeff Bezos and Admissions Scandal (they change regularly to stay current). Drawn Together. Chef Jose Garces has won heaps of praise for the burgers he’s serving at his narrow cocktail bar Village Whiskey, and it’s well-deserved. Chef Josh Capon wins the Burger Bash at the New York and/or South Beach Wine and Food Festival almost every year, so it’s no surprise that he serves some of New York’s best burgers, like the one at his steakhouse in the East Village, Bowery Meat Company. 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. Yes, it’s a tourist trap, but it’s still absolutely worth visiting. Chris Madrid reinvented the Texas bean burger (hamburger, refried beans, Fritos and Cheez Whiz), which is said to have been created at the now-defunct Sills Snack Shack in San Antonio, by subbing in cheddar and house-made corn chips and dubbing it the Tostada Burger. The burgers here are small, but boy, are they mighty. ), the sirloin burger sold at this converted gas station about a half-hour’s drive from Miami, Florida, is worth seeking out. 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. The patties are well seasoned, super juicy and full of flavor. And while all of this attitude might make for a great distraction from underwhelming food anywhere else, the burgers here are the real deal. This burger is all about the high quality of the beef, and its namesake would have loved it. I don't normally complain, but I got a normal Whopper and got a 4 patty disgrace that after a couple bites made me sick..like throwing up everything sick...I'm sorry but you guys need to check your workers and be careful. I do realize that this is cutting close to 10:00 pm. Known as “the other Keller” (besides Thomas, obviously), Hubert Keller is familiar to fine dining enthusiasts who have long enjoyed his exquisitely crafted modern French food at the now-defunct Fleur de Lys in San Francisco, and to the Las Vegas dining public for having created a $5,000 hamburger at his Fleur in the Mandalay Bay Hotel. Open since 2008, the Hubcap Grill isn’t for the faint of heart. After bread has been left to rise, it needs to have the excess air knocked out of it before proving. I threw away my food so fast. Top yours with a slice of red onion; no cheese or ketchup required. The No. I stated that I did not and I was refused a refund. Whether you order a bacon cheeseburger or a Dallas Burger (spice-crusted and topped with coleslaw, Monterey Jack, pickles and barbecue sauce), make sure you get it “crunchified,” or topped with a handful of potato chips. 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. Make sure you get some rosemary garlic fries on the side. See reviews below to learn more or submit your own review. If you don’t order any toppings, all you get is meat on a bun, which certainly implies that they stand behind its quality. 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. In Birmingham, Frank and Pardis Stitt are justly famous for their Highlands Bar & Grill (one of the first contemporary Southern restaurants anywhere) and Italian-Southern (as opposed to Southern Italian) classic Bottega, but they get the cozy French bistro thing right, too, at Chez Fonfon. 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. 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. When you order the quarter-pound chili burger, you get a never-frozen all-beef patty topped with spicy beef chili, lettuce and mayo; you’re going to want to add some cheese to that, too. If you want to experience what a perfect burger tasted like in 1963, head to Pie ‘n Burger, where nothing about the place — including the butcher from whom they source ground chuck — has changed in decades. But while some are just paying lip service to the trend, some of them really, really hit the mark. 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 patties are wonderfully crusty, and just about everything about this burger is perfect. There are several: Bacon is ground right into the patty, for one, and house-made buns are steamed, sliced, toasted and smeared with butter and beef fat. Most burger joints griddle, grill or pan-sear their patties, but since 1959, Ted’s — in the historic community of Meriden, Connecticut, north of New Haven — has steamed theirs. Great employees and clean. I decided to keep my receipt and go back at my convenience to get my refund. To me that is theft. This burger makes Dick’s one of America’s classic drive-ins that are still worth pulling up to. Just a plain hamburger patty sandwiched with 2 buns. 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. We suggest you order a few. Our advice: Skip the gimmicky ones like the Big Benny (28 ounces of beef topped with bacon, ham, cheddar, Swiss, onions and special sauce) unless you have the metabolism of a race horse, and keep it simple with cheese and house-smoked bacon, or add grilled onions and roasted jalapeños and habaneros to make the spicy Ring of Fire. Winstead’s is a household name in the Kansas City, Missouri, area, serving diner staples and "steakburgers" for more than 70 years. Peanut butter, strawberry jam, bacon and Sriracha? 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. To make this impressive burger, chefs grind chuck in house and form it into 8-ounce patties, to be griddled and topped with Comté cheese (whose sharp, nutty flavor adds a racy French aspect to the proceedings), along with grilled red onion, lettuce, pickle and tomato. King, Tina Turner, Aretha Franklin, Ray Charles, Bo Diddley and Chuck Berry after gigs at a nearby club. Campanaro starts with a 3/4-inch-thick patty of ground Pat LaFrieda brisket and short rib. When Gabriel Rucker first opened Le Pigeon in 2006, he only served five of these outstanding burgers per night. This guy is a burger wizard. 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. Slack - a less flattering term when used to describe a person (meaning stupid) but for a bake, it represents the poor consistency of a batter, cream or custard. And real heads know to pair this burger with sweet potato tots. Cash-only and undeniably quirky, there’s nothing else quite like Redamak’s. Burger King at 9640 West Skye Canyon, Las Vegas, NV. Don’t forget to wash it down with some of the namesake root beer! 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. It’s just a big old juicy burger on a bun with cheese. Here’s the breakdown: A fresh-ground patty of spiced beef (there’s some chorizo mixed in) is pressed flat onto the griddle along with some diced onions and a mysterious red sauce, then tucked into a fresh Cuban roll. The burgers can also be served on buns. Temper - not a state of crossness when your bake has burnt but is the art of melting chocolate to produce a shine and a crisp crack when the chocolate is snapped. The order I just received is disgusting, my daughter bit and swallowed raw chicken. I am a big fan of Them as well so very upsetting on how I was treated. Dry-aged meat. The fussed-over burger is nestled onto a sesame-studded brioche bun designed specifically for it, topped with caramelized onions, and served with pommes frites. ** is a very young Hispanic man. The star of this menu — if it’s not the celebrated prime rib hash — is certainly the hamburger, which is just as worthy of praise as the legendary mutton chop. The beer selection, not surprisingly, is extraordinary, and there are interesting wines and seductive cocktails, and the absolute must-order is the burger — a beautiful construction of thick burger patty, melted cheese, crisp bacon, a sunny-side-up egg and all the usual trimmings on a smoked-salt-and-black-pepper brioche bun. Eat beef. By Paul McDonald Contributor. 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. All you need to do is get a glimpse at the 5-8 Club’s menu to realize that the Juicy Lucy (basically a cheeseburger with the cheese inside the patty instead of on top) is the signature menu item at the Minneapolis, Minnesota, destination. 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. 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. -- Paul James, Owner, Uncle Paulie ... beautiful cuts of meat from burger wizard Alvin Cailan at Amboy Quality Meats, ... “West Hollywood is synonymous with pride---and proud we are. Causwells has only been open since 2014, but this San Francisco spot enjoys a well-deserved reputation for being the best burger in town. A sandwich that’s simultaneously very American and very French, the db Burger is a sirloin patty stuffed with braised short rib, truffles and foie gras and served on a Parmesan bun — the ultimate upscale juicy Lucy, so to speak. Juicy, savory, salty, soul-satisfying… these words lose meaning in the presence of a burger this good. All the components work perfectly together thanks to the deft hand of a great chef: James Beard Award-winner Ashley Christensen. 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. Make it a double, and you get twice as much. The beef is an aged custom primal blend from Maine Family Farms, and the bison is from a farm in Berwick, Maine; both are grass-fed. Hollywood & Entertainment. Be the first one to find this review helpful. And neither of us have Ever received a receipt. Renowned steakhouse Peter Luger has been handling meat since 1887, and its half-pound lunchtime-only burger, made from porterhouse and prime chuck roll trimmings, is worth playing hooky from work in order to experience (and if you’re a tourist, figuring out how to get to this out-of-the-way corner of Brooklyn). In that regard, it’s very hard to disregard the importance of the Original db Burger, created by esteemed French chef Daniel Boulud for his db Bistro Moderne. Beecher’s Flagship or Bayley Hazen blue are available options, as are grilled onions or sliced heirloom tomatoes. I did however, on 1 occassion, arrive at 9:48 pm and was able to place an order. Bud’s is a no-frills, no-nonsense 70-plus-year-old bar in the small town of Sedalia, Colorado, that’s popular with the local cattle ranchers. The celebrity (and presidential) photos on the wall are clear indications of Ben’s Chili Bowl’s Washington landmark status, but the continuous lines out the door are evidence that the restaurant's chili cheese burgers and half-smokes (thick, smoky sausages) are some of the best in the country.