The Old Fashioned Cheeseburger, and there's no reason to detour from a perfect classic. Leer más.
Herculean status, but while size is in the shoe of the beholder, Tarbell's double-decker burger — all six, maybe even seven inches of it Leer más.
At Block 7, dry-aged beef is topped with well-melted Gruyère and a bacon relish that adds a hint of smoke and edge to the already flavorful meat. Leer más.
Although you wouldn't expect it from a wine bar, Plonk has one of the best bacon cheeseburgers we've ever tasted.
The Perfect Burger might sound like it's overreaching, but it's deserving of its hyperbolic title. Leer más.
Wonderfully unconventional territory with its fish-cake sliders, which come two to a plate and could rival any of their beefy counterparts for gutbombing capabilities. Leer más.
Husky Boy cares for the days when topping patties with pastrami—created by Greeks in Anaheim during the 1970s, now strangely a Utah phenomenon—was as out-there as you could get. Leer más.
But the thing that makes Serpentine's burger so good is its obscene juiciness. Leer más.
Well-aged beef, a toasted brioche bun — this is a burger you want to order rare. It's made from ground short rib, chuck and skirt steak. It's a little secret bargain from this pricey hotel restaurant Leer más.
Anthony Devoti relocated the Newstead burger to the menu at his other establishment, Five Bistro, and it remains the champion. Leer más.
Voted Best Burger (non-Beef Division) in St. Louis, MO in 2011 Leer más.
