California: In-N-Out Burger
<strong>Signature Burger</strong>: Cheeseburger.
Even superstar chef <a href="http://www.foodandwine.com/slideshows/thomas-keller" target="_hplink">Thomas Keller</a> is a fan of the West Coast chain - and with good reason. The cooked-to-order burgers are made from Harris Ranch beef and served with hand-cut fries. For a messier, more indulgent experience, order your burger "Animal Style" for extra sauce and chopped grilled onions. <em><a href="http://www.in-n-out.com" target="_hplink">in-n-out.com</a></em>
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<em>Photo: <a href="http://www.flickr.com/photos/pointnshoot/" target="_hplink">Flickr: pointnshoot</a></em>
New York City: Minetta Tavern
<strong>Signature Burger</strong>: Black Label Burger (topped with caramelized onions).
Minetta Tavern's <a href="http://www.foodandwine.com/recipes/minetta-burger-cocktails-2010" target="_hplink">excellent burgers</a> use a beef blend - dry-aged rib eye, skirt steak, brisket and short rib-from famed purveyor Pat La Frieda, and buns from Balthazar Bakery. <a href="http://www.minettatavernny.com" target="_hplink">minettatavernny.com</a>
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<em>Photo Copyright Sylvia Paret.</em>
Atlanta, GA: Holeman & Finch
<strong>Signature Burger</strong>: Burger.
Star chef <a href="http://www.foodandwine.com/best_new_chefs/linton-hopkins" target="_hplink">Linton Hopkins</a> announces "burger time"- 10 p.m.-with the ringing of two bull horns; that's when two dozen grass-fed beef burgers are up for grabs and consistently sold out within minutes. The burgers are also available on the Sunday <a href="http://www.foodandwine.com/slideshows/brunch" target="_hplink">brunch</a> menu. <em><a href="http://www.holeman-finch.com" target="_hplink">holeman-finch.com</a></em>
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<em>Photo Copyright Jeff Moore</em>
Arlington, VA: Ray's Hell Burger
<strong>Signature Burger</strong>: Basic Beef Burger (served in a brioche bun).
There's no sign, yet dedicated fans-a certain president included-come here for the freshly ground burgers with and complimentary toppings like grilled onions and <a href="http://www.foodandwine.com/slideshows/mushrooms" target="_hplink">mushrooms</a> sauteed in sherry and Cognac.
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<em>Photo Copyright Robyn Lee</em>
Boston, MA: Craigie on Main
<strong>Signature Burger</strong>: Beefburger.
Star chef <a href="http://www.foodandwine.com/best_new_chefs/tony-maws" target="_hplink">Tony Maws</a> adds bone marrow and dehydrated miso to his Bar Burger, and cooks it in a low heat CVap oven, followed by a quick char on the plancha. <em><a href="http://www.craigieonmain.com" target="_hplink">craigieonmain.com</a></em>
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<em>Photo courtesy of Craigie on Main</em>
San Francisco, CA: Zuni Cafe
<strong>Signature Burger</strong>: House-ground hamburger (served in a grilled rosemary focaccia).
Instead of traditional <a href="http://www.foodandwine.com/recipes/dill-pickles" target="_hplink">cucumber pickles</a>, legendary chef-owner Judy Rodgers accents her burgers with thin-cut zucchini strips pickled in apple cider vinegar, mustard seeds and turmeric. <em><a href="http://www.zunicafe.com" target="_hplink">zunicafe.com</a></em>
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<em>Photo Copyright Bill Holmes</em>
New Haven, CT: Louis' Lunch
<strong>Signature Burger</strong>: The Original Burger (prepared with a combination of chuck and sirloin beef).
Many restaurants claim to be the birthplace of the <a href="http://www.foodandwine.com/slideshows/10-favorite-burger-recipes" target="_hplink">hamburger</a>. Louis' Lunch, in New Haven, Connecticut, since 1900, is a leading contender. The meaty hand-shaped patties are grilled on antique cast-iron broilers over an open flame. <em><a href="http://www.louislunch.com" target="_hplink">louislunch.com</a></em>
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<em>Photo Copyright Michael Franzman</em>
Memphis, TN: Dyer's Burgers
<strong>Signature Burger</strong>: Dyer's Cheeseburger.
The legendary patties here are pounded thin before they're cooked in a <a href="http://www.foodandwine.com/articles/cast-iron-pans" target="_hplink">cast-iron skillet</a> filled with grease for a deliciously crisp exterior. <em><a href="http://www.dyersonbeale.com" target="_hplink">dyersonbeale.com</a></em>
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<em>Photo Copyright<a href="http://ihatemymessageboard.com/" target="_hplink"> Tracy O'Connor</a></em>
Chicago, IL: Custom House Tavern
<strong>Signature Burger</strong>: Custom House Burger (short rib, sirloin and ground pork patty topped with aged cheddar cheese and shaved onion, served in a sourdough brioche bun).
The "Custom House Burger" - available only on the lunch and bar menu-comes with house-made <a href="http://www.foodandwine.com/slideshows/condiments/2" target="_hplink">steak sauce</a>. <em><a href="http://www.customhouse.cc" target="_hplink">customhouse.cc</a></em>
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<em>Photo Copyright Tuan Bui</em>
Miami, FL: Michael's Genuine Food & Drink
<strong>Signature Burger</strong>: Black Angus Burger (served in a brioche bun).
An optional topping for star chef <a href="http://www.foodandwine.com/chefs/michael-schwartz" target="_hplink">Michael Schwartz</a>'s Harris Ranch Black Angus beef burger: house-smoked bacon. <em><a href="http://www.michaelsgenuine.com" target="_hplink">michaelsgenuine.com</a></em>
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<em>Photo courtesy of Michael's Genuine Food & Drink</em>
New York City: The Spotted Pig
<strong>Signature Burger</strong>: Spotted Pig Burger.
When the Pig opened in 2004, it was known mostly for its celebrity owners-Jay-Z and <a href="http://www.foodandwine.com/slideshows/mario-batali" target="_hplink">Mario Batali</a>, to name two. Now <a href="http://www.foodandwine.com/best_new_chefs/april-bloomfield" target="_hplink">April Bloomfield</a> is famous in her own right for her excellent gastropub menu, which includes an excellent burger made with brisket, rump and chuck, topped with Roquefort cheese. <em><a href="http://www.thespottedpig.com" target="_hplink">thespottedpig.com</a></em>
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<em>Photo courtesy of The Spotted Pig</em>
California: Gott's Roadside
<strong>Signature Burger</strong>: Ahi Burger (seared Ahi tuna burger topped with ginger-wasabi mayonnaise and Asian slaw, served in a toasted egg bun).
Brothers Joel and Duncan Gott's witty, reimagined '50s diner recently changed its name from Taylor's Refresher, but it's still the undisputed favorite for <a href="http://www.foodandwine.com/slideshows/comfort-food" target="_hplink">comfort cravings</a>-especially burgers. <em><a href="http://www.gottsroadside.com" target="_hplink">gottsroadside.com</a></em>
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<em>Photo Copyright <a href="http://www.lamottestudios.com/" target="_hplink">Michael Lamotte</a></em>
Decatur, GA: Farm Burger
<strong>Signature Burger</strong>: Farm Burger (topped with Grafton smoked white cheddar cheese, caramelized onions and a special house sauce).
This farm-to-table burger spot grinds its grass-fed, dry-aged and locally sourced meat daily. The "build it" option includes unexpected toppings like cured lardo, oxtail marmalade and roasted <a href="http://www.foodandwine.com/recipes/grilled-marrow-bones-with-rosemary-lemon-bruschetta" target="_hplink">bone marrow</a>. <em><a href="http://www.farmburger.net" target="_hplink">farmburger.net</a></em>
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<em>Photo Copyright <a href="http://www.sarahanna.com/portfolio/home.html" target="_hplink">Sara Hanna</a></em>
Los Angeles: Father's Office
<strong>Signature Burger</strong>: The Office Burger (dry-aged beef patty topped with Gruyere cheese, Maytag blue cheese, arugula and applewood-bacon compote).
<a href="http://www.foodandwine.com/slideshows/sang-yoon" target="_hplink">Sang Yoon</a>'s noodle bar Lukshon might be getting a ton of buzz, but the provocative chef first made his name with his dry-aged beef burgers. Among the finest in the country, they justify the strict no-ketchup policy. The 36 craft <a href="http://www.foodandwine.com/articles/ultimate-beer-guide" target="_hplink">beers</a> on tap change seasonally. <em><a href="http://www.fathersoffice.com" target="_hplink">fathersoffice.com</a></em>
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<em>Photo Copyright John Lee</em>
New York City: Little Owl
<strong>Signature Burger</strong>: Bacon Cheeseburger.
Chef <a href="http://link.brightcove.com/services/player/bcpid5520701001?bclid=1842745301&bctid=1844687410" target="_hplink">Joey Campanaro</a> gets his beef from famed Manhattan purveyor Pat LaFrieda and tops each burger with pickles from Gus, but the buns are house-baked, with just a hint of molasses. <em><a href="http://www.thelittleowlnyc.com" target="_hplink">thelittleowlnyc.com</a></em>
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<em>Photo courtesy of The Little Owl</em>
Washington, D.C.: Palena Cafe
<strong>Signature Burger</strong>: Palena Cheeseburger (Kobe beef patty topped with Sottocenere al Tartufo truffled cheese and garlic mayonnaise, served in a house-baked roll).
Former White House chef Frank Ruta's much-lauded burgers can be had in the boisterous front room. <em><a href="http://www.palenarestaurant.com" target="_hplink">palenarestaurant.com</a></em>
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<em>Photo courtesy of Palena Cafe</em>
Meriden, CT: Ted's
<strong>Signature Burger</strong>: Steamed Cheeseburger (prepared with Vermont cheddar).
Ted's has been serving its steamed burgers-a regional specialty-since 1959. <em><a href="http://www.tedsrestaurant.com" target="_hplink">tedsrestaurant.com</a></em>
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<em>Photo Copyright <a href="http://www.danielschun.com/blog/" target="_hplink">Daniel Chun</a></em>
Dearborn, MI: Miller's Bar
<strong>Signature Burger</strong>: Miller's Cheeseburger.
The popular no-frills burgers here have been served since the late 1940s. <em><a href="http://www.millersbar.com" target="_hplink">millersbar.com</a></em>
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<em>Photo Copyright Joe Hakim/<a href="http://www.TheHungryDudes.com" target="_hplink">TheHungryDudes.com</a></em>
Healdsburg, CA: Healdsburg's Bar & Grill
<strong>Signature Burger</strong>: HBG Burger (fresh-ground Meyer Natural Angus beef patty topped with Alexander Valley Gourmet pickles, served in a toasted Costeaux Bakery sourdough bun; roasted garlic mayonnaise on the side).
For his terrific burger, star chef <a href="http://www.foodandwine.com/best_new_chefs/douglas-keane" target="_hplink">Douglas Keane</a> uses a 70-30 lean-to-fat ground beef ratio. <em><a href="http://www.healdsburgbarandgrill.com" target="_hplink">healdsburgbarandgrill.com</a></em>
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<em>Photo Copyright Andy Katz</em>
Boston, MA: Green Street Grill
<strong>Signature Burger</strong>: Bacon Double Cheeseburger (beef patty with cheddar cheese, smoked bacon and Russian Dressing in a white bun).
A superb accompaniment to the burgers: house-made kettle chips. <em><a href="http://www.greenstreetgrill.com" target="_hplink">greenstreetgrill.com</a></em>
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<em>Photo Copyright <a href="http://www.flickr.com/photos/rknrll" target="_hplink">Jared Razzano</a></em>
New York City: Shake Shack
<strong>Signature Burger</strong>: ShackBurger (Black Angus beef patty topped with American cheese, tomato, lettuce, and "Shack Sauce," served in a grilled potato bun).
Uber restaurateur <a href="http://www.foodandwine.com/articles/hot-dogs-with-riesling-and-other-irreverent-pairings" target="_hplink">Danny Meyer</a>'s beloved mini empire has a cult following among Gotham burger geeks. Must-order items include the ShackBurger (served with American cheese, tomato, lettuce, and "Shack Sauce" in an old-fashioned wax paper wrapper) and a "hand-spun" chocolate-and-peanut-butter custard shake. <em><a href="http://www.shakeshacknyc.com" target="_hplink">shakeshacknyc.com</a></em>
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<em>Photo Copyright William Brinson Photography</em>
Buffalo Gap, TX: Perini Ranch Steakhouse
<strong>Signature Burger</strong>: Ranch Burger (topped with mushrooms, onions, green chiles and choice of cheddar or provolone cheese).
Self-taught <a href="http://www.foodandwine.com/slideshows/cowboy-cuisine" target="_hplink">cowboy cook</a> Tom Perini masters the art of open-flame cooking using mesquite coals at his hay barn turned steakhouse, smack in the middle of the state. <em><a href="http://www.periniranch.com" target="_hplink">periniranch.com</a>
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<em>Photo courtesy of Perini Ranch Steakhouse</em>
Hackensack, NJ: White Manna
<strong>Signature Burger</strong>: Cheeseburger (topped with onions, served in a soft bun).
This old-school diner has built its reputation on heavenly <a href="http://www.foodandwine.com/recipes/baby-burgers-with-angry-onions" target="_hplink">sliders</a> piled high with thin-cut onions. It's been using the same butcher for the past 50 years.
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<em>Photo Copyright <a href="http://www.flickr.com/photos/8257761@N05" target="_hplink">fgeel</a></em>
Chicago, IL: Duchamp
<strong>Signature Burger</strong>: Duchamp Havarti Cheeseburger (topped with Havarti cheese and tomato remoulade, served in a dill roll).
Chef Michael Taus' burger comes on a <a href="http://www.foodandwine.com/recipes/november-2007-buttery-biscuits-with-feta-and-dill" target="_hplink">dill roll</a> prepared from his Czechoslovakian grandmother's recipe.<strong> <a href="http://www.duchamp-chicago.com" target="_hplink">duchamp-chicago.com</a></strong>
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<em>Photo Copyright <a href="http://andrewstottphotography.com/" target="_hplink">Andrew Stott</a></em>
New York City: Peter Luger
<strong>Signature Burger</strong>: Luger Burger (served with raw onions and house-made steak sauce, served in a sesame bun).
The broiled "Luger Burger"-prepared with a porterhouse and prime chuck blend-at this legendary steakhouse is served only during lunch. <em><a href="http://peterluger.com" target="_hplink">peterluger.com</a></em>
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<em>Photo Copyright Peter Luger</em>
The burger, America's quintessential comfort food, can now be enjoyed in an impossibly endless number of ways. There are round-the-clock burgers at 24-hour-roadside joints and ephemeral late-night burgers sold out in mere minutes; burgers grilled in hundred-year-old cast-iron broilers and burgers steamed in state-of-the-art ovens; burgers crafted from Kobe beef imported from Japan and burgers made with Black Angus beef from just down the road. It's clearly a great time to love the burger. Here, we've singled out the 25 best burgers around the country.
"Mmm-mmmm. That is a tasty burger."
Last night we decided maybe it was us, so we tried a new In-N-Out here in Salt Lake City. We were right the first time in LA. Burger was flavorless and the fries tasted liked recycled cardboard. You would never have known they were made from REAL potatoes. Nasty experience!
Not sure the fast food variety of burgers should be called the same term as those made authentically....has to be outdoors on open fire....
I have had In-n-Out burgers before and find them to be ok, certainly better than McDonald's or Burger King types but still not in the same league as you make yourself. I was able to introduce friends to real burgers friends in another country that have only seen McDonald's and Wendy's. They only politely humored me when I claimed that the fast food variety(which they were convinced..rightly...were only for small children who did not know better, not for adults) until I prepared real burgers over a campfire on an overnight picnic. They all became converts and wondered by the name "burger" was applied to both types since they had no taste or ingredient in common.
I am back home visiting the USA now for a couple weeks and will have a hamburger or two in hole in the wall places, and maybe In-and-Out however.