The Best Burgers In The US, According To Tasting Table Staff

Over a decade ago we witnessed the dawning of the gourmet burger era and its enduring legacy has proved to be both a blessing and a curse. Of course, that hefty price tag for what was once viewed as a strictly inexpensive item can be hard to swallow. But on the flip side, the acceptance of the burger on menus of all stripes has fostered welcome innovation from high-quality beef blends to innovative protein substitutes and an endless array of accouterments.  

Thankfully, the market hasn't gone all in on luxury offerings. While you can drop a Jackson and a Franklin for a wagyu patty topped with stilton, onion jam, and a slab of pepper-crusted bacon, there are plenty of budget options at your disposal. If you're hankering for a thick and juicy specimen at a high-end restaurant, get your napkins (and wallet) ready. Prefer a plant-based alternative? Those are now in abundance. And if you're simply in the mood for a cheap and quick classic meat, cheese, lettuce, and tomato combo, you can stick with the classic fast food or local greasy spoon route. With so many options to choose from, we put a call out to the Tasting Table staff and had our writers and editors share their picks for the absolute best burgers across America.  

Nowadays, there's no shortage of plant-based hamburger options. Some protein alternatives veer far outside the realm of the familiar, while others choose to remain faithful to traditional beef burgers, serving as a gateway to curious carnivores. Picking the latter approach, Beleaf Better Burgers is a pop-up fast food spot that's filling the bellies of hungry southern Californians. Cozily sandwiched between two buns is their signature Beleaf Smash Burger. To say it's loaded is to put it lightly. It comes with two smashed Impossible patties, sliced pickles, caramelized onions, and house sauce while melted cheese cascades down the sides. 

We think you will agree that it's a delicious excursion worth experiencing. If you still need convincing that plant-based patties can rival the real thing, this burger is bound to change your mind. You can sink your teeth into one by visiting the world's first Bored Ape-inspired restaurant "Bored & Hungry" in Long Beach, CA, where it comes with a side of fries.

This pile of decadence courtesy of Ken Oringer and Jamie Bissonnette's Little Donkey in Cambridge, Massachusetts is as delightful is it was perplexing. The dry-aged beef patty is piled high with buffalo pickles, onion soup mayo, foie gras, jalapeno chips, and cheese. While the burger toes the line between fine dining and bar food, there is no mistaking how this signature dish has gained such a fandom.

There's something amusing about it being simply labeled as "burger" on the menu since it's so much more than that. Layered with a multitude of flavors and textures, it's so rich that I couldn't have eaten it after the other small plates we ordered if I didn't have two other people with me. A third of this burger was more than enough to satisfy me, and this has to be the most perfect last bite of a memorable meal.

The Holy Aioli really lives up to its name, as trying one is akin to a religious experience. The patty itself is thin, tender, and crispy, kind of like a large smash burger. It's served on a block of four Hawaiian rolls and comes with a gooey coating of white American cheese. On top of that, you get a generous portion of caramelized onions, and a couple of strips of smoked bacon, before it's all topped off with the fancy mayo that gives the burger its name.

In terms of flavor and texture, everything is well-balanced when you take a bite. There's a mild hint of garlic peeking through, but you'll mainly taste the beef balanced against the sweetness of the onions and bun. The saltiness and smokiness of the bacon are just enough to take the edge off the sweet onions and Hawaiian rolls. The garlic aioli really comes in afterward, coating your mouth and serving as a reminder you just ate something special. The Holy Aioli is an absolute pleasure on almost all occasions — just don't order one on a first date.

When I heard that Gordon Ramsay was bringing his eponymous burger restaurant to Chicago (the flagship is in Las Vegas), I had to wonder if something with a focus so simple could live up to the hype of having a notorious restaurateur's name attached to it. As a longtime fan of Ramsay's TV empire, I'm happy to say, I was not disappointed! The burgers at Gordon Ramsay Burger are easily the best I've ever eaten at a restaurant. They're a good size, flavorful due to the mix of brisket, short rib, and chuck sirloin beef used, incredibly juicy, thanks to Ramsay's indulgent use of butter in his recipes, and come on a soft but sturdy bun.

My favorite is the Farmhouse Burger, which is topped with bacon, sharp cheddar, and a fried egg. I typically like to add some bibb lettuce to the burger as well to give it more of a fresh crunch, but it is delicious both ways. The cheddar and bacon are wonderful additions to the burger and the egg takes the juicy, rich goodness to the next level. Fries are a la carte at Gordon Ramsay Burger but they're definitely worth adding, especially since they come in a funnel big enough for two. (Pro tip: You don't need to upgrade to the truffle fries to get the special truffle aioli dipping sauce. Just request it with your regular fries for a delicious dinner add-on.)

In Chicago, Irish pubs are a-dime-a-dozen, but British pubs are few and far between. British gastropubs, those whose focus is just as much on the food as it is on the beverages, are even rarer, which is what makes Owen & Engine so special. Opened in 2010 in the happening Logan Square neighborhood, this cozy, two-story eatery is resplendent with dark wood accents and rich leather, and serves as a mecca for Chicago's vibrant community of beer aficionados who flock there for the 20 draft lines, four authentic beer engines, and extensive bottle list. In the back-of-the-house, chef and owner Bo Fowler plates creative takes on British pub fare, including fish and chips, bangers and mash, bubble and squeak (mashed potatoes, root vegetables, and cabbage topped with sharp cheddar), and a full English breakfast.

Owen & Engine's signature dish, though, is a decidedly-American one that pays homage to Chicago's history as the meatpacking capital of the U.S. The burger is a ground in-house mixture of brisket, chuck, and short rib sourced from Slagel Farms, which provides beef and more to many of Chicago's top restaurants. The combination of cuts produces a burger that is abundantly juicy and rich. That's why it comes standard on a hearty potato bap with nothing more than caramelized onions, chips, a house pickle spear, and malt vinegar aioli, though diners can plus it up with cheddar, cured in-house rashers, and a Slagel Farms egg sunny-side-up if they please.

At one time, the phrase "burger joint" conjured up images of neon-sign diners, greasy dives, and drive-up restaurants with servers on roller skates. These days, it means something entirely different. Restaurants specializing in a variety of gourmet, upscale burgers have become extremely popular, and Denver's Park Burger is a perfect example. Park Burger's owner and Executive Chef, Jean-Philippe Failyau, cut his teeth in the fine dining world in NYC and quickly realized that using higher quality ingredients meant better food overall. With this philosophy in mind, Failyau opened Park Burger in Denver in 2010, and the fact that three additional Park Burger locations have opened in years since is a pretty solid testimony to his success.

Park Burger serves salads, chicken wings, loaded fries, chicken sandwiches, and (in classic diner fashion) milkshakes, but their prowess lies in the chef-inspired burgers ... and one burger stands apart from the crowd. The Getting Figgy Wit It features a patty loaded with sweet, creamy brie cheese, tart fig jam, smoky bacon, peppery arugula, and a hint of fresh rosemary to bring it all together. This knockout combination is more than enough to make your mouth water. The richness of the brie pairs brilliantly with the burger and bacon, while the fig jam contributes an unexpected pop of sweetness to the whole combo. (Add a fried egg for extra indulgence.) Enjoy it with a side of Park Burger's famous truffle parmesan fries and a cookies and cream milkshake for maximum ROI.