Burgers
Photo: Hongreddotbrewhouse · CC BY-SA 3.0

The hamburger is, by some measure, America's most globally consequential food contribution: a griddled or grilled beef patty served on a soft bun with toppings, ubiquitous on six continents, the foundation of the largest restaurant chain in the world (McDonald's), and the subject of more cultural argument than almost any other dish in the American canon. The origin is contested (Hamburg-style ground beef in late-19th-century immigrant communities in New Haven, New York, and Wisconsin all claim invention), but the modern American hamburger took shape in the 1900s through the 1920s, with White Castle's first store in Wichita in 1921 standardizing the small-square-bun-and-patty format that became fast food.

The defining variants today span four broad categories. The smashburger is the modern revival of the original style: a small ball of fresh ground beef smashed flat on a screaming-hot griddle, producing a thin, crackly-edged patty with a deeply browned crust. The diner burger or grill burger is a hand-formed quarter-pound or third-pound patty cooked on a flat-top, juicier and thicker. The pub or restaurant burger is a half-pound or larger, often dry-aged or specialty-beef, cooked to a specific temperature, with sophisticated toppings. The fast-food burger is the industrial descendant, optimized for cost and consistency rather than flavor.

Regional variants are real and worth seeking out. The In-N-Out double-double of Southern California; the Shake Shack East Coast version that descended from Danny Meyer's burger stand; the Wisconsin butter burger (Solly's, Culver's); the Mississippi slugburger (beef stretched with bread); the Oklahoma onion burger (smashed with shaved onion pressed into the patty); the Louie's lunch steamed cheeseburger of Connecticut; the New Mexico green chile cheeseburger. Each is a real local tradition.

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Top picks

The best-scored burgers place in each of 12 cities.

Astro Family Restaurant ★ 4.8

Los AngelesBurger

Astro Family Restaurant on Fletcher Drive is a 24 hour diner and coffee shop that cooks in its own kitchen, with daily specials from family recipes.

OrderThe daily specials, made with recipes that have been in the family for generations.

TipIt is open 24 hours, 7 days a week; call 323-663-9241 to hear the daily specials.

Katz ★ 4.8

CopenhagenBurger

Cafe Katz mixes classic Mediterranean favorites with the traditional Danish cuisine, and also serves great coffee and cocktails every day of the week.

TipBook online at least 9 hours in advance, or call to reserve a table.

Ter Marsch and Co Late Night ★ 4.8

€€ RotterdamBurgersWitte de Withstraat

Rotterdam's top craft burger bar keeps its kitchen open until 23:00 on weekends. Located in Witte De Withstraat. Booking recommended. Reservations advised.

House of Burgers ★ 4.8

StockholmBurger

House of Burgers at Västerlånggatan 50 in Gamla stan serves chicken wings, salads and milkshakes made from scratch, with a Cheese & Bacon Burger at 149 kr.

TipOpen every day from 11:00 to 01:00; the site's current offer is the American Cheese & Bacon Burger for 149 kr.

The Burger Room ★ 4.8

AmsterdamBurger

The Burger Room at Paulus Potterstraat 30 H serves hand-pressed Black Angus and Wagyu beef burgers in the Fashion and Museum District, and cocktails.

OrderA hand-pressed Black Angus or Wagyu beef burger.

TipLunch is served as well as dinner, and the bar mixes creative signature cocktails if you want a drink with the burger.

Tuning Bar and Burger ★ 4.8

BudapestBurger

Tuning Bar and Burger, at Akácfa u. 45 in Budapest, serves burgers with craft beers and says any high-quality restaurant would be proud of its ingredients.

TipIf you want to be sure of an evening with a superb burger, book a table on the site.

Tessaro's ★ 4.8

$ PittsburghBurgersBloomfield

Tessaro's on Liberty Avenue in Bloomfield grills a famous burger for under $16 in Pittsburgh. A hardwood-fire burger many call the city's best.

TryHardwood-grilled burger

Smashny Burger ★ 4.8

WarsawBurger

Smashny Burger at Wilcza 26 serves smash burgers with double Black Angus beef in a brioche bun, from a short menu, and aims for affordable prices.

TryOriginal: double Black Angus beef, triple cheese and house pickles

TipThere is a Beyond Meat burger on the menu, and you can order online.

Messorem ★ 4.8

MontrealBurgerIPA, sour and barrel-aged beers

Messorem is an industrial microbrewery with a tasting lounge at 2233 rue Pitt, specialising in the brewing and design of IPA, sour and barrel-aged beers.

TipProducts are available to take away with pickup at Messorem, and the online shop also delivers.

F Street Station ★ 4.8

$$ AnchorageBurgersDowntownUntil 02:30 Mon-Sat

F Street Station's downtown long bar stays open to 02:30 most nights since 1944, serving Alaska seafood chowder and burgers until last call.

TryAlaska seafood chowder and burger

Tapfield ★ 4.8

AthensBurger

Tapfield is a craft beer bar at Navarchou Apostoli 4 serving craft beers from local Greek microbreweries, plus guest craft beers from all over the world.

TipIt stays open until 02:00 AM from Wednesday to Saturday, and until 12:00 AM on Sunday.

LambicZoon ★ 4.8

MilanBurgerUntil 01:00 Mon-Thu, 02:00 Fri-Sat

LambicZoon on Via Friuli selects beers from around the world to drink with burgers, open until 01:00 Monday to Thursday and 02:00 on Friday and Saturday.

OrderA burger on its crisp, compact bread, with one of the beers selected from around the world.

TipThe kitchen selects Piedmontese meats; the burgers come on extremely crisp, compact bread that holds the whole filling.

Find a place

Astro Family Restaurant ★ 4.8

Los AngelesBurger

Astro Family Restaurant on Fletcher Drive is a 24 hour diner and coffee shop that cooks in its own kitchen, with daily specials from family recipes.

OrderThe daily specials, made with recipes that have been in the family for generations.

TipIt is open 24 hours, 7 days a week; call 323-663-9241 to hear the daily specials.

Katz ★ 4.8

CopenhagenBurger

Cafe Katz mixes classic Mediterranean favorites with the traditional Danish cuisine, and also serves great coffee and cocktails every day of the week.

TipBook online at least 9 hours in advance, or call to reserve a table.

Ter Marsch and Co Late Night ★ 4.8

€€ RotterdamBurgersWitte de Withstraat

Rotterdam's top craft burger bar keeps its kitchen open until 23:00 on weekends. Located in Witte De Withstraat. Booking recommended. Reservations advised.

House of Burgers ★ 4.8

StockholmBurger

House of Burgers at Västerlånggatan 50 in Gamla stan serves chicken wings, salads and milkshakes made from scratch, with a Cheese & Bacon Burger at 149 kr.

TipOpen every day from 11:00 to 01:00; the site's current offer is the American Cheese & Bacon Burger for 149 kr.

The Burger Room ★ 4.8

AmsterdamBurger

The Burger Room at Paulus Potterstraat 30 H serves hand-pressed Black Angus and Wagyu beef burgers in the Fashion and Museum District, and cocktails.

OrderA hand-pressed Black Angus or Wagyu beef burger.

TipLunch is served as well as dinner, and the bar mixes creative signature cocktails if you want a drink with the burger.

Tuning Bar and Burger ★ 4.8

BudapestBurger

Tuning Bar and Burger, at Akácfa u. 45 in Budapest, serves burgers with craft beers and says any high-quality restaurant would be proud of its ingredients.

TipIf you want to be sure of an evening with a superb burger, book a table on the site.

L.A BURGER ★ 4.8

BudapestBurger

L.A BURGER, at Budafoki út 22, makes its burgers from premium ingredients: juicy patties, fresh vegetables and house-made sauces in creative combinations.

The Bodega ★ 4.8

BudapestBurger

The Bodega, at Táncsics Mihály út 38, serves smashed burgers with Black Angus beef patties and craft brioche buns, plus gluten-free and vegan options.

TipPlease order through the online ordering page; for anything else, write an email or a Facebook message.

Tessaro's ★ 4.8

$ PittsburghBurgersBloomfield

Tessaro's on Liberty Avenue in Bloomfield grills a famous burger for under $16 in Pittsburgh. A hardwood-fire burger many call the city's best.

TryHardwood-grilled burger

Smashny Burger ★ 4.8

WarsawBurger

Smashny Burger at Wilcza 26 serves smash burgers with double Black Angus beef in a brioche bun, from a short menu, and aims for affordable prices.

TryOriginal: double Black Angus beef, triple cheese and house pickles

TipThere is a Beyond Meat burger on the menu, and you can order online.

Messorem ★ 4.8

MontrealBurgerIPA, sour and barrel-aged beers

Messorem is an industrial microbrewery with a tasting lounge at 2233 rue Pitt, specialising in the brewing and design of IPA, sour and barrel-aged beers.

TipProducts are available to take away with pickup at Messorem, and the online shop also delivers.

F Street Station ★ 4.8

$$ AnchorageBurgersDowntownUntil 02:30 Mon-Sat

F Street Station's downtown long bar stays open to 02:30 most nights since 1944, serving Alaska seafood chowder and burgers until last call.

TryAlaska seafood chowder and burger

Tapfield ★ 4.8

AthensBurger

Tapfield is a craft beer bar at Navarchou Apostoli 4 serving craft beers from local Greek microbreweries, plus guest craft beers from all over the world.

TipIt stays open until 02:00 AM from Wednesday to Saturday, and until 12:00 AM on Sunday.

LambicZoon ★ 4.8

MilanBurgerUntil 01:00 Mon-Thu, 02:00 Fri-Sat

LambicZoon on Via Friuli selects beers from around the world to drink with burgers, open until 01:00 Monday to Thursday and 02:00 on Friday and Saturday.

OrderA burger on its crisp, compact bread, with one of the beers selected from around the world.

TipThe kitchen selects Piedmontese meats; the burgers come on extremely crisp, compact bread that holds the whole filling.

Burger Food Porn ★ 4.8

SevilleBurger

Burger Food Porn's Bermejales restaurant, at Avenida de Alemania 19, opened on 13 September 2019 in a local of about 60m with some 10 tables.

TipOpen every day from 13:00 to 16:00 and from 20:00 to 00:00; you can book a table, or order delivery or take away.

Shanghai Brewery ★ 4.8

ShanghaiBurgerFrench Concession

Shanghai Brewery is a craft brewery at 20 Donghu Road in Shanghai with an extensive food menu and beers brewed with only the best imported ingredients.

TipPromotions include Weekend Brunch, Daily Happy Hour, Tuesday BOGO Burgers and Wednesday Pub Quiz Nights.

Kopp's Frozen Custard ★ 4.7

$ MilwaukeeBurgersWauwatosa

Kopp's Frozen Custard on North Port Washington Road, founded by Elsa Kopp in 1950, serves jumbo cheeseburgers and a daily-changing custard flavour today.

OrderA Jumbo cheeseburger and a small of the flavour of the day with a chocolate cone.

TipLines move fast; counter only and three locations across the Milwaukee suburbs.

Solly's Grille ★ 4.7

$ MilwaukeeBurgersNorth Avenue

Solly's Grille on North Port Washington Road in Glendale, founded by Kenneth Salmon in 1936, popularised the butter burger with a pat on a griddled patty.

OrderThe original butter burger with stewed onions and a chocolate malt to go.

TipCounter only; arrive before 12:30 weekdays to skip the lunch queue.

Dotty Dumpling's Dowry ★ 4.7

$$ MadisonBurgersState Street

Dotty Dumpling's Dowry on North Frances, downtown Madison's burger institution founded by Jeff Stanley, runs a long burger menu with cheese-curd toppings.

OrderA Melting Pot burger with hand-cut onion rings on the side.

TipClosed Sundays; the front bar gets loud on football and basketball game days.

The Apple Pan ★ 4.7

Los AngelesBurger

The Apple Pan on West Pico Boulevard is a homey 1940s institution with 26 counter seats, hickory burgers and fresh cream pies from a U-shaped counter.

OrderAlan Baker's quarter-pound burger with hickory sauce and his mother's apple pie.

TipOrder for pickup or delivery online, or take one of the 26 counter seats; the counter stays open until midnight on Fridays and Saturdays.

Too Old To Die Young ★ 4.7

CopenhagenBurger

Too Old To Die Young at Ravnsborggade 14C is a craft beer bar, eatery and bottle shop in Nørrebro with 24 taps, great burgers and shuffle boards.

TipThe basement has shuffle board rounds and darts for the late hours, and the kitchen is closed on Sundays.

Fusion ★ 4.7

CopenhagenBurger

Cafe Fusion at Amager Strandvej 22 takes the best of the Nordic kitchen and spices it with a Vietnamese touch; guests can eat in or order take-away.

TipParties of up to 30 people can be hosted with a planned menu; call or email to arrange it.

Litton's Market and Restaurant ★ 4.7

$$ KnoxvilleBurgersFountain City

Littons Market on Essary Drive is the 1946 Fountain City burger counter that anchors North Knoxvilles hometown dining without leaving its residential setting.

Why locals goThe Fountain City burger counter since 1946 has anchored North Knoxville's hometown dining without ever leaving its residential setting.

TipCash and card both work; the bakery case sells out by mid-afternoon. Closed Sundays.

Skip's Kitchen ★ 4.7

SacramentoBurgersCarmichael

Skip's Kitchen on El Camino Avenue in Carmichael is a local neighborhood eatery serving gourmet casual cuisine in a fun, family-friendly atmosphere.

TipSkip's Kitchen is open Monday to Saturday from 11 a.m. to 9 p.m. and offers curbside pickup.

Burgers by city

Milwaukee11 places Kopp's Frozen Custard, Solly's Grille Fort Worth10 places Kincaid's Hamburgers, Love Shack Madison9 places Dotty Dumpling's Dowry, Mickey's Tavern pinball room Cape Town7 places The Hood Kitchen, AA Paraatha Ljubljana7 places Pop's Place, Pop's Place bar Los Angeles7 places Astro Family Restaurant, The Apple Pan Copenhagen6 places Katz, Too Old To Die Young Dublin6 places Dash Burger, Dash Burger Capel Street Knoxville6 places Litton's Market and Restaurant, Stock and Barrel Salt Lake City6 places Crown Burgers, Proper Brewing Kansas City5 places Westport Flea Market Bar and Grill, Town Topic Hamburgers Reykjavik5 places 2 Guys, Tommi's Burger Joint

Regional variations

California / Southwest

In-N-Out (Southern California, since 1948), Animal Style (mustard-grilled patty, grilled onion, extra spread, pickles), Double-Double, the secret menu. Shake Shack now national but New York-rooted. California-Mexican burger overlap with green chile and avocado.

New York / East Coast

Shake Shack (since 2004), J.G. Melon (the unimproved old-school NYC burger), Peter Luger (the steakhouse lunch burger), Corner Bistro (the late-night classic). Slightly thicker patty, often a brioche-bun upgrade.

Midwest

Wisconsin butter burger (Solly's in Milwaukee, Culver's chain): a patty with a slab of butter on top of the bun. Oklahoma onion burger (smashed with shaved onion pressed into the patty, originated during the Depression to stretch beef). Steamed cheeseburger of New Haven (Louie's Lunch, since 1895, the contested birthplace).

South

The Mississippi slugburger (beef stretched with bread or soy, fried), the Carolina pimento cheeseburger, the Texas chile burger. Whataburger as the regional chain anchoring much of the South and Southwest.

New Mexico

Green chile cheeseburger: a beef patty topped with roasted, peeled, chopped Hatch green chile and melted cheese. The state's defining variant, with annual competitions for the best.

Defining burgers dishes

Smashburger
Small ball of fresh ground beef (80/20 chuck typical) pressed flat on a screaming-hot flat-top with a metal spatula, producing a thin patty with a deeply crusted edge. Often single or double-stacked with American cheese, soft potato bun, and minimal toppings. The most flavor-forward burger style.
Double-Double (In-N-Out)
Two thin smashed patties, two slices of American cheese, lettuce, tomato, onion, and 'spread' (a Thousand Island variant), on a soft toasted bun. Animal Style adds grilled onions, mustard-grilled patties, and pickles.
Diner cheeseburger
Quarter-pound hand-formed patty, griddled to a medium-rare or medium center, on a soft bun with American cheese, lettuce, tomato, onion, pickle. The benchmark American hamburger before the smashburger revival.
Pub burger / Restaurant burger
Half-pound or larger patty, often a custom beef blend (brisket-chuck-short rib), cooked to temperature, with elevated toppings (caramelized onion, aged cheddar, smoked bacon, special sauce). Often on a brioche bun. The gastropub category.
Butter burger
Wisconsin specialty: a patty with a thick slab of butter melted on top of the bun (or sometimes incorporated into the patty). Solly's Grille in Milwaukee is the canonical version.
Oklahoma onion burger
Thin smashed patty with a generous handful of shaved white onion pressed into the meat as it cooks on the griddle. The onion caramelizes into the patty and becomes part of the bite.
Slugburger
Mississippi-Tennessee Depression-era burger: ground beef stretched with bread, soy grits, or potato, formed into a thin patty, and fried in deep oil. Served with mustard, onion, and pickle.
Green chile cheeseburger
New Mexico specialty: a beef patty topped with roasted, peeled Hatch green chile (mild, medium, or hot) and melted cheese. The state's official sandwich.
Steamed cheeseburger
Connecticut specialty (Louie's Lunch in New Haven, since 1895): the patty is cooked in a vertical steam cabinet rather than on a griddle, served on white toast (not a bun), with a slice of cheese and tomato. Possibly the original American hamburger.
Patty melt
A diner classic adjacent to the burger: ground beef patty with grilled onion and Swiss cheese, on griddled rye bread. The burger that became a sandwich.
Cheesy bacon burger
The default modern American customization: a burger with American or cheddar cheese and 2 to 4 strips of bacon, plus standard toppings. The most-ordered upgrade across chain and casual restaurant menus.
Hawaiian burger
Burger with a grilled pineapple ring, often teriyaki sauce, sometimes a fried egg or bacon. California chain Original Tommy's and Hawaiian regional places anchor the form.

How to order

At a smashburger spot, single or double is the question, with cheese always (American is the textbook choice, not aged cheddar). At a diner, medium-well is the default; ask for medium if you want pink. At a pub or restaurant burger, the chef will guide on temperature and toppings. Specify pickles, raw onion, lettuce, tomato (or 'no veg' for the purist style), and any sauce. Fries are the universal side, with onion rings as the alternative. A milkshake (chocolate, vanilla, or strawberry) is the canonical drink pairing.

The rookie mistakes: ordering a well-done burger at a serious restaurant (the meat dries out and the flavor disappears), asking for a brioche bun at a smashburger spot (the soft potato bun is part of the design), expecting In-N-Out to make a custom Wagyu burger (the menu is fixed; the magic is in the consistency), and tipping less than 20 percent on a counter-service burger (the labor model assumes a tip jar at minimum).

What to drink with it

Milkshake (chocolate, vanilla, strawberry) is the canonical American burger pairing, especially at diners and roadside stands. Cold beer (a crisp pilsner or American lager) is the next most common. American whiskey or bourbon for a steakhouse burger. Coca-Cola or a cherry Coke as the soda choice. The wine pairing at a pub burger is typically a soft red (Pinot Noir, Beaujolais, Gamay) or a structured beer (Belgian dubbel, English bitter, IPA). With a smashburger, a malted milkshake is the move; the salt and fat are balanced by the dairy-and-sugar.

Where to eat it

Los Angeles for the In-N-Out and the California burger tradition (Apple Pan, Father's Office). New York for Shake Shack, J.G. Melon, Corner Bistro, Peter Luger, and the bistro burger tradition (Le Coucou, The Spotted Pig legacy). Wisconsin for butter burger (Solly's in Milwaukee). Oklahoma for the onion burger (Sid's, Tucker's). Connecticut for the steamed cheeseburger (Louie's Lunch). New Mexico for green chile (Bobcat Bite was the legendary one; Santa Fe Bite, the Owl Cafe in Albuquerque). Outside the US, the burger has gone global; the best non-US burgers are typically in Japan (Tokyo's Blacows, the BillyQ kitchen) and London (Bleecker, Patty & Bun, Honest Burgers).

A short history

The American hamburger emerged in the late 19th century from German immigrant communities, with multiple contested origin stories: Louie's Lunch in New Haven (1895), Charlie Nagreen at the Seymour, Wisconsin fair (1885), Hamburg, New York Erie County Fair (1885), and others. White Castle in Wichita (1921) standardized the small-square format for industrial fast food. McDonald's San Bernardino (1940) and its franchising in the 1950s exported the burger globally. The 21st-century smashburger revival (Shake Shack 2004, the slow proliferation of Bay Area and East Coast smashburger spots) returned the focus to ingredient quality and technique.

Frequently asked

What is a smashburger?

A burger made by smashing a small ball of fresh ground beef onto a screaming-hot flat-top griddle with a heavy spatula, creating a thin patty with maximum surface area and a deeply browned, crusty edge. The technique was the original American burger method (Depression-era diners did it this way) and has been revived since the 2000s.

What is the ideal burger temperature?

Medium to medium-rare for a thick (half-pound or larger) hand-formed patty; well-done is the necessary endpoint for a smashed thin patty (which cooks through in 60 to 90 seconds and develops its character from the crust, not the interior). Avoid medium-well for a thick patty (dry without the benefit of fully developed crust).

Why is In-N-Out so loved?

Consistency, ingredient quality (fresh-ground, never-frozen beef; American cheese; soft buns; fresh produce), reasonable price, and the secret menu that makes regulars feel in-the-know. The chain has a cult following partly because it has chosen not to over-expand, maintaining quality control across a limited geography.

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