Chefs across the country are upgrading their amazing burgers with the ultimate finishing touch: incredible bacon that's smoked in-house or is sourced from cult producers like Allan Benton and Nueske. Here, F&W names the Best Bacon Burgers in the U.S.
1
New York City: Peter Luger
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At this legendary steak house, it’s hard to decide which meat is more delicious in the broiled, lunch-only Luger Burger: the beef or the bacon. Prepared with a porterhouse-and-prime-chuck-beef blend, the super-flavorful patty is served in a sesame seed bun and topped with incredible, thick-cut hardwood-smoked lean bacon from famed charcuterie shop Schaller & Weber. peterluger.com
Photo courtesy of Peter Luger
At this legendary steak house, it’s hard to decide which meat is more delicious in the broiled, lunch-only Luger Burger: the beef or the bacon. Prepared with a porterhouse-and-prime-chuck-beef blend, the super-flavorful patty is served in a sesame seed bun and topped with incredible, thick-cut hardwood-smoked lean bacon from famed charcuterie shop Schaller & Weber. peterluger.com
Photo courtesy of Peter Luger
2
Detroit: Slows Bar BQ
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Executive chef and co-owner Brian Perrone was reluctant to put a burger on the menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with a patty-melt-style version topped with smoked Gouda, sweet house-made barbecue sauce, hot-sauce-spiked onions and house-smoked thick-cut bacon. It was an instant hit. slowsbarbq.com
Photo © Marcus Nilsson
Executive chef and co-owner Brian Perrone was reluctant to put a burger on the menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with a patty-melt-style version topped with smoked Gouda, sweet house-made barbecue sauce, hot-sauce-spiked onions and house-smoked thick-cut bacon. It was an instant hit. slowsbarbq.com
Photo © Marcus Nilsson
3
Ohio: B Spot Burgers
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Michael Symon, F&W Best New Chef 1998, specializes in “meat on meat” burgers at his Ohio-based chain B-Spot. Named after his Cleveland flagship, the Lola Burger could almost double as a breakfast sandwich, since it’s piled with bacon and a fried egg (in addition to pickled red onions, cheddar cheese and mayo). bspotburgers.com
Photo © Paul Sobota
Michael Symon, F&W Best New Chef 1998, specializes in “meat on meat” burgers at his Ohio-based chain B-Spot. Named after his Cleveland flagship, the Lola Burger could almost double as a breakfast sandwich, since it’s piled with bacon and a fried egg (in addition to pickled red onions, cheddar cheese and mayo). bspotburgers.com
Photo © Paul Sobota
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4
Dallas: Smoke
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Chef-owner Tim Byres (F&W People’s Best New Chef 2012) relies on an in-kitchen wood grill and smoke pit to smoke and cure almost every item on the menu. He serves his mega burger, called the EB&D Loaded Up & Truckin‘ Burger, with a soft-cooked egg fritter, thick house-smoked bacon and smoked sharp cheddar on a homemade honey roll.
Chef-owner Tim Byres (F&W People’s Best New Chef 2012) relies on an in-kitchen wood grill and smoke pit to smoke and cure almost every item on the menu. He serves his mega burger, called the EB&D Loaded Up & Truckin‘ Burger, with a soft-cooked egg fritter, thick house-smoked bacon and smoked sharp cheddar on a homemade honey roll.
5
Decatur, GA: Farm Burger
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This farm-to-table burger spot grinds its grass-fed, dry-aged, locally sourced meat daily. Its No. 6 Blackboard Burger is topped with local bacon, a runny sunny-side-up egg, pepper Jack cheese and salsa verde, a salty-savory Italian sauce made with capers, parsley and anchovies.
This farm-to-table burger spot grinds its grass-fed, dry-aged, locally sourced meat daily. Its No. 6 Blackboard Burger is topped with local bacon, a runny sunny-side-up egg, pepper Jack cheese and salsa verde, a salty-savory Italian sauce made with capers, parsley and anchovies.
6
Philadelphia: Shake Shack
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The newest location of restaurateur Danny Meyer’s popular burger chain was the first one to feature the new SmokeShack: a cheeseburger topped with Niman Ranch applewood-smoked bacon, chopped cherry peppers and the famous tangy Shack Sauce, a secretly spiced blend of traditional condiments like ketchup, mayo and pickles.
The newest location of restaurateur Danny Meyer’s popular burger chain was the first one to feature the new SmokeShack: a cheeseburger topped with Niman Ranch applewood-smoked bacon, chopped cherry peppers and the famous tangy Shack Sauce, a secretly spiced blend of traditional condiments like ketchup, mayo and pickles.
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7
Chicago: Chicago Cut Steakhouse
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“The bacon just pops the flavor of the burger,” says Matthew Moore, co-owner of this steakhouse with an in-house dry-aging meat locker. The flavorful 12-ounce Chicago Cut Prime Burger is made from a blend of 35-day prime dry-aged rib eye, dry-aged sirloin and wet-aged filet mignon. “Every waiter always highly recommends adding Nueske applewood-smoked bacon, which is hand-cut in thick or thin slices depending upon the customer’s preference.”
“The bacon just pops the flavor of the burger,” says Matthew Moore, co-owner of this steakhouse with an in-house dry-aging meat locker. The flavorful 12-ounce Chicago Cut Prime Burger is made from a blend of 35-day prime dry-aged rib eye, dry-aged sirloin and wet-aged filet mignon. “Every waiter always highly recommends adding Nueske applewood-smoked bacon, which is hand-cut in thick or thin slices depending upon the customer’s preference.”
8
Arlington, VA: Ray's Hell Burger
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Dedicated fans—President Obama included—come here for the freshly ground beef burgers like the Soul Burger Number One, topped with applewood-smoked bacon, Swiss cheese, sweet grilled onions and mushrooms sautéed in sherry and Cognac, and served in a brioche bun.
Dedicated fans—President Obama included—come here for the freshly ground beef burgers like the Soul Burger Number One, topped with applewood-smoked bacon, Swiss cheese, sweet grilled onions and mushrooms sautéed in sherry and Cognac, and served in a brioche bun.
-- F&W Editors
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