I Tried Every Burger At Applebee's And Ranked Them

You look at a place like Applebee's and you just know it has a burger on its menu. It may not be exactly what it's known for. Picks like riblets and Dollaritas tend to steal the headlines. But burgers fit in perfectly with the concept of American grub and a no-dress-code-required atmosphere.

What you might not expect is having not just one or two, but eight different hand-crafted burgers to choose from. Applebee's is nothing if not accommodating to all kinds of taste buds, and that philosophy is on full display with its burgers. The chain caters to traditionalists and burger purists with a few less-complicated picks. But on the other end of the spectrum, it's not afraid to experiment with unconventional buns, spirit-based sauces, and even nostalgia-driven pairings. It's a smorgasbord of beefy options, and I recently sat down to a feast of every single one (at least, every single one at my nearest location).

As fun as it was to simply eat my way through the collection, I also had a goal in mind: to rank each one and see which rose to the top. Just because they all marry bread with beef and add a few toppings doesn't mean they're created equal. I was searching for the juiciest, best-cooked, and unexpectedly flavorful creation Applebee's has to offer.

Some recommendations are based on firsthand impressions of promotional materials and products provided by the manufacturer.

If you're serving up burgers, there has to be some kind of bare-bones version on the menu. I think it might be some kind of law in the restaurant world. Otherwise, you run the risk of customers dismantling one of your more gourmet creations, stripping away all those well-curated toppings to achieve that basic build. Which is a travesty, if you ask me.

Applebee's is clearly aware of this rule, and its most bare-bones option is the Classic Burger. That's right. Just a burger. It doesn't even offer the luxury of cheese, and it forgoes condiments as well. That leaves the all-beef patty with a standard grouping of lettuce, tomato, red onion, and pickles, all on a brioche bun. All things considered, it still adds up to a pretty decent burger. The patty was thick, greasy, and plenty juicy, giving the sandwich some much-needed moisture in the absence of any dollops of ketchup, mayo, or other sauces. With fresh veggies also helping, it turned out much better than, say, your standard fast-food burger.

Its only downfall is that it simply can't compete with some of the restaurant's more fully loaded picks. If you're a no-frills burger person, by all means go with the Classic. Otherwise, you'll find more to love elsewhere on the menu.

We've located the cheese. That is, in fact, the only difference between the Classic Burger and the Classic Cheeseburger (although you may have already guessed that). Everything else remains the same, from the fluffy brioche bun down to the number of pickle slices and lack of condiments. The patty was cooked similarly to a nice medium-well and came out glistening yet again.

Cheese may seem like a simple addition, but it makes all the difference. Applebee's doesn't just throw on one slice, either. It treats us to two melty slices of American that add a creaminess and appeal to the sandwich that you just can't get from an un-cheesed burger. Joined by a pile of salt-and pepper-seasoned fries, it makes for a filling meal.

I'd be lying if I said there weren't better Applebee's cheeseburgers, though. They dial things up a notch with bolder cheeses, secret recipe sauces, and unexpected toppings. Compared to all that, this one comes off pretty boring. I hate to say it because it's not bad in the slightest. But sometimes you just have to call a spade a spade and a normal cheeseburger a normal cheeseburger.

I promise this ranking isn't just a matter of adding one more topping each time and watching the burgers get incrementally better. Applebee's menu gets much more interesting from here. But before we get to those wildly different creations, there's one last classic to consider — one that happens to be the best of the bunch. With both American cheese and bacon joining the stack, how could it not be?

There are no surprises here with the toppings. We still have lettuce, tomato slices, onion, and pickles. The ooey-gooey double slice of cheese also carries over from the Classic Cheeseburger. Then, you have the pièce de résistance: two strips of bacon. As long as it's cooked right, bacon has a pretty good chance of elevating any sandwich it touches, and Applebee's happens to cook its slices just right. They almost taste like they were cooked in the oven, with a deeply savory and fatty flavor and a crackly crunch. The strips don't lay limp; you can feel and taste their presence in nearly every bite. Together with the cheese, pickles, and onions, they give the burger its character and liven up the milder taste of beef and bun.

Double protein for the win. The Classic Bacon Cheeseburger is easily the tastiest of the chain's classic line of burgers.

There's so much Bourbon Street influence on the Applebee's menu that you'd think the chain was founded in New Orleans rather than Georgia. It must just be that someone over at Applebee's really likes Cajun flavors, because you'll find them all over the place — tucked into pasta dishes, piled on top of steak and chicken, and even loaded onto a big-mouth burger like this one.

It really is like a Mardi Gras festival under this brioche bun, but with a bit less color than one might expect. The beef patty is dressed up with a Cajun spice mix, two slices of Swiss cheese, sauteed onions, mushrooms, and house-made garlic mayonnaise. It sounded like a lot and looked like a lot when it arrived at the table. This thing was messy to the max and stuffed to the point that onions were leaking out the sides. I loved the silky texture and the buttery, savory tastes of the veggies paired with the beef burger. It was almost like a grilled fajita experience, just packed into a handheld.

What I kept waiting for that never came, though, was a bolder all-around flavor. You'd think with both the mayo and Cajun spices it would be loaded with rich flavors, but it took a walk on the milder side of Bourbon Street. A stronger hit of pungent garlic and smoky spices like paprika and cayenne pepper would have been appreciated.

If you're looking for the most visual appeal, go with the O-M-Cheeseburger. You'll also be treated to a pretty great taste.

It's one of the newest additions to the Applebee's burger lineup, introduced in January 2026, but it already holds the title of the cheesiest. Not only does it come topped with a slice of American, but both burger halves also sit in a pool of queso and melted cheddar cheese. Understandably, the rest of the ingredients are kept rather simple; just Applewood-smoked bacon strips and a spicy honey mustard sauce can be found with the beef and cheese under the bun.

The first time I tried this burger, I was thoroughly impressed. But this time around, it was even better. Instead of hardening into more of a cheesy shell as it did during my first O-M-Experience, this puddle of cheese was ooey-gooey to the max. It had an almost creamy texture to it that made me melt. With all that going on, it's a burger that's hard to pass up. But I did find that other burgers offered more in the way of diverse flavors. At its core, it's just a simple bacon cheeseburger — emphasis on the cheese. There's supposedly a spicy honey mustard hiding in there, but it didn't make much of an impression. Without that extra jolt of tangy contrast, it feels like it's missing something.

When culinary worlds collide, you end up with masterpieces like the Quesadilla Burger. Is it a quesadilla? Is it a hamburger? Neither. It's both. It's a hamburger patty sandwiched by two cheddar cheese-filled quesadillas and dressed up with Mexican-inspired toppings. It's a mashup that nobody asked for but that we didn't realize we needed in our lives.

This is another burger that I've come face to face with before. And now, after this second meeting, I would say we're no longer acquaintances. We've now entered the friend stage. It's proven to be consistently tasty. The double hit of spiced pepper Jack cheese on top of the cheesy, greasy tortilla buns is a major plus; even if the cheese level is lower than the O-M-Cheeseburger, it's still respectable. But what I think I like the most is the pico de gallo. It brings freshness and juicy zest to the burger, which counters the rich patty and the strips of salty, well-cooked bacon. And, of course, it wouldn't be complete without a saucy condiment. A Mexi-ranch fills that role. It cools things down with its creaminess but also livens things up with a few savory spices. It's like the Southwest version of Thousand Island.

It certainly brings something unique to the lineup. But as palatable as it is, it gets overshadowed by the next two burgers, both of which surprised me with just how indulgent they were.

I'm not usually one to go for the everything-but-the-kitchen-sink burgers that pile on every garnish imaginable. It always feels to me like they're trying to compensate for something. That, plus the fact that this particular handheld is sponsored by Fireball Cinnamon Whisky (hello college flashbacks), threw up some major red flags in my mind. But against all odds, the wild burger managed to become one of my favorites.

Yes, there are a lot of toppings, but they never feel like too much. Aside from the patty itself, the most commanding ingredients are smoked bacon, crispy onions (aka thin onion rings), and a Fireball-infused steak sauce. The condiment, which is like a rich blend of A1 and barbecue sauce, is equal parts sweet, tangy, and savory. It's the perfect match for beef, bacon, and a pile of crunchy onions, and don't worry; there is no burning cinnamon aftertaste. Pickle chips and pepper Jack cheese also paired nicely. The other veggies, on the other hand, seemed a bit unnecessary — especially the red onion. I think just one onion variation is probably enough per burger, and the rings already have that covered.

Altogether, I liked it far more than I thought it would. And my biggest concern (ahem, the Fireball sauce) ended up being the main reason it surpassed the Quesadilla Burger.

This is another Applebee's burger that gets crafty with the buns. The ends are not full-fledged grilled cheese sandwiches, as I originally thought. But the sandwich still embodies everything a grilled cheese should be, with toasty, lightly greasy potato bread on the outside and four total slices of American cheese on the inside — one of the best cheeses for grilled cheese if you're looking for maximum meltiness.

With the all-beef patty tucked right in the middle, it's a more filling, more umami-filled take on the nostalgic classic. It's similar to a patty melt but with even more cheese, and a surprise sauce waiting inside. It's dubbed the "tangy bacon sauce" on the menu, but I would call it more of a bacon jam or a burger sauce with a smoky and vinegar-forward twist.

Simple as it may be — just meat, cheese, and sauce — it's still good as is. But the element that really sells it is the cup of tomato basil soup served on the side. Food really doesn't get more comforting than this. You take an already well-dressed, flavorful sandwich and dip it into a pool of warm, creamy soup, and it's game over. It may not be the most robust or herb-forward soup of all time, but it feels like the perfect exclamation point at the end of this meal.

I was treated to a taste test set up by a local Applebee's location in Columbus, Ohio. I was able to try every single burger on the current menu, which included eight different options. No changes were made to the original recipes; I didn't even so much as add a squirt of ketchup or a grain of salt to any of the burgers. They were also served with their most fitting partner in crime: a side of fries.

When it comes to burgers, it isn't always the bigger the better or the more toppings the better. But it just so happened that many of Applebee's more elaborate burgers outshone the simpler ones. As I ranked them all, I looked for ingredients that were high-quality, cooked well, and came together cohesively. The more flavorful, the better, as long as there was a balance between savoriness, saltiness, smokiness, and even sweetness in some cases. An extra flash of fresh veggies was also always appreciated.