The second location of the late-night hot dog and fried shrimp joint is a little glitzier (televisions, seats), but the most important difference is that it also offers burgers: thin, griddled patties with perfectly melted cheese, LTO and special sauce. With fries, the double cheeseburger is less than $5, which makes the Red Hot Ranch Burger not only the best burger, but the best deal as well.
As the name implies, this an offshoot of Au Cheval, and the menu is inspired by the restaurant’s most famous item—the cheeseburger. This isn’t the exact same burger, but enumerating the differences feels like splitting hairs. It’s a little smaller and $1 cheaper. You can add bacon (it’s thinner than at Au Cheval), and lettuce and tomato, though the burger doesn’t need them. The super-thin patties themselves don’t add much flavor, but the perfectly melted cheese, Dijon, onion, pickles and puffy bun add up to a delicious combination.
Uncommonly thick Nutella shakes, fries with truffle salt—where does the low-brow end and high-end begin at Eddie Lakin’s burger shop? The answer is that it’s intertwined, because the most crucial, highfalutin things Lakin does—grinding his own meat and hand-cutting the potatoes for his fries—pervade almost every dish. The burgers actually taste beefy, and the fries are textbook examples in frying. So while we’re happy Lakin took those surly, greasy Vienna shops as his inspiration, we’re equally stoked he chose not to follow their practices.
The servers here sport more ink than a Bic factory, and the metal is cranked up so loud you can’t hear yourself talking, but therein lies the charm. Squeeze through the ass-to-elbows crowds and up to the long bar, where you might be in for a lengthy wait. What’s the draw? Well, the Slayer burger, for one—a pile of fries topped with a half-pound burger, chili, cherry peppers, andouille, onions and Jack cheese on a pretzel bun. That, and the extensive menu of craft beers, including plenty of limited edition local brews to get before they’re gone.
This “last stand” serves Fatso's and Smash burgers to neighborhood regulars and late-night revelers. Open until 4am on Friday and Saturday, the Ukrainian Village outpost is ready and waiting whenever your next patty craving strikes. If you're a hungry newbie, order the Super Ooey Gooey, two Smash patties stuffed with cheddar, bacon and giardiniera and topped with Fatso sauce, tomato, lettuce and onion.
The Chicago chain serves a perfect facsimile of a fast food burger, but its local status means we don't feel quite so bad indulging in a bacon and cheese-topped M Burger or a super spicy Hurt Burger, piled with jalapenos, pepper jack and spicy barbecue sauce. Round out your meal with a rich, creamy shake, and ask what the special "secret" flavor is on your visit.
Allen Sternweiler’s adorable burger joint doubles as a butcher shop. It’s a DIY affair: Customers pick their meat, bun, spice rub and toppings before the burger is made to order. It’s possible to make mistakes (we found the pork patty a little lackluster) but if you stick to beef, go with “Grandma’s onion soup” rub and flank your burger with an order of the accomplished fries—you’ll be glad you did. Tack on a scoop of the house-made custard, and you’ll be even happier.
We know, we know. You have a love-hate relationship with Au Cheval. The West Loop spot is known for its award-winning double-decker burger and its hours-long wait. Truthfully, a trip to Au Cheval is an ordeal, but that won't stop us from commending its signature dish. Whether you order a single (two patties) or a double (three), the meat here is topped with Kraft singles, Dijonnaise and house-made pickles. If the wait left you ravenous, opt to add a fried egg, bacon or foie gras.
This New York import shows no signs of slowing down. With three Chicago locations (and counting), Shake Shack is winning hearts and stomachs with its signature burger, which is topped with cheese, tomatoes, lettuce and mayo and sandwiched inside a pillowy bun. Whatever you do, don't skimp—order the crinkle fries.
When DC Top Chef alum Spike Mendelsohn opened the first Chicago outpost of his casual burger joint, he airlifted the menu straight from DC. That explains the name of the Prez Obama burger, which hits all the right notes and textures, from sweet onion marmalade to salty bacon to sharp Roquefort and pungent horseradish mayo. Order fries so you can make a trip to the mayo bar for sriracha mayo, and don't leave without trying the creamy, gooey toasted marshmallow milkshake.
Creative (but never overdone) toppings make the smashed-patty burgers at DMK sing. Try the No. 4, with roasted hatch green chili, Sonoma Jack cheese, smoked bacon and a fried egg. For $3, make it a double. The fries aren't to be overlooked either, and since they're available in two sizes, you'll be able to try both the cheddar and scallion and the blue cheese and bacon without overdoing it.
The Beverly neighborhood has a relaxed small-town-in-1965 feel, and one of the contributing reasons is this dose of Americana, both old enough and friendly enough to be your grandmother. The namesake burger is old-school minimalist, a deeply satisfying quarter-pound patty of fresh ground round sauteed in its own juices and served with the simplest toppings—grilled onions and ketchup-mustard-pickle on a feather-light bun. Just as good are the fresh-cut fries, cooked in beef tallow, and as long as you’re dining as if it’s 1965, finish up with a thick chocolate shake.
Whether you're looking for a turkey burger, a gluten-free burger, a veggie burger or a good ole beef burger, Grange Hall is the place to go for options. The West Loop mainstay offers 10 varieties on its regular menu, alongside waffle fries, dipping sauces galore and fresh pie. Our favorite of the bunch is the Berries and Brie with grassfed beef, arugula, mixed berry compote, Dijon aioli and red wine balsamic reduction. It's a jammy good time and should be paired with onion rings and a Hillbilly Margarita.
From prime no-frills patties to exotic Juicy Lucys, our pick of the best burgers in America is appropriately diverse