With three cuts of beef (chuck as the base, brisket for juiciness, Wagyu scraps for fat), two types of cheese (Gruyère, Mornay sauce) and a bottomless reserve of umami (bacon-onion jam, housemade pickles), it's clear this burger has been obsessed over by chef Ryan McCaskey. All those delicious details are what make diners obsess over it, too. $14.—David Tamarkin
When it comes to burgers, you're forgiven for thinking you need to head to burger joints or diners for the best ones. Sure, those spots do great patties, but you'll also find some excellent burgers at Chicago restaurants.
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