The best burgers in America to sink your teeth into

Au Cheval's double cheeseburger has been a Chicago favorite for over a decade, lasting longer than most of the restaurants people line up for today. One bite makes it clear why. It features thin, smashed patties, dijonnaise, and pickles on a toasted bun, with an optional (but not really; you should order it) add-on of thick-cut peppered bacon. The long waits that once defined the restaurant have eased but are still very much there—thanks to multiple locations of the Small Cheval, their burger-only fast-casual spot, now citywide—but the burger quality remains unchanged.

Time Out tip: The restaurant opens at 10am and serves the burger all day; if you don't want a wait, you should show up then.

Address: 800 W Randolph St, Chicago, IL 60607

Opening hours: Mon–Sat 10am–11:15pm; Sun 10am–10:15pm

Chef Ludo Lefebvre named this burger after a joke ("mec" is French slang for guy, a wink at the most famous burger in the world), but what arrives at his narrow Hollywood counter is no joke. The Big Mec is two prime beef patties prepared bifteck haché style, with melted American cheese, deeply caramelized onions, garlic aioli, and a heavy pour of foie gras-infused Bordelaise on a toasted brioche bun. It’s over-the-top, it’s decadent, and it needs to be eaten with a fork and knife, but it’s still worth the hype.

Time Out tip: Petit Trois has two locations: L'Original in Hollywood and Le Valley in Sherman Oaks, a larger brasserie-style room. The Big Mec is served at both. 

Address: 718 N Highland Ave, Los Angeles, CA 90038

Opening hours: Mon–Fri noon–10pm; Sat–Sun 10am–10pm

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When founder Matt Bristol stuffed a slice of American cheese between two patties in 1954 and a customer bit into it and said "that's one juicy Lucy," the name went on the menu with a typo—and stayed that way. Matt's Bar's official position: "If it's spelled correctly, you might be eating a shameless ripoff." The cheese inside the meat during grilling turns molten hot and runny, which is why the restaurant's motto is "Fear the Cheese." Head's up, this spot is cash only (but there is an ATM on-site) and no reservations.

Time Out tip: While the restaurant doesn't offer gluten-free buns, you can bring your own if you so desire—as long as you don't share them.

Address: 3500 Cedar Ave S, Minneapolis, MN 55407

Opening hours: Daily 11am–11pm

Billy Durney, the James Beard-nominated chef behind Hometown Bar-B-Que, opened this Red Hook tavern with pressed-tin ceilings, antique glass fixtures, and a burger that made it one of Brooklyn's most sought-after reservations. The patty is an 8-ounce blend of prime dry-aged New York strip and ground chuck, developed with butcher Pat LaFrieda over six months, cooked on a very hot griddle and rested before serving so the crust stays intact. To finish, it features two slices of American cheese melted under a dome until they cascade down the sides. 

Time Out tip: Durney opened Tavern Next Door, a cocktail bar right next to the restaurant where you can order the exact same dry-aged burger without a reservation.

Address: 329 Van Brunt St, Brooklyn, NY 11231

Opening hours: Mon–Wed 5–9:30pm; Thu–Sun noon–2:45pm, 5–9:30pm

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Dyer's doesn't grill their burgers. They deep-fry them—thin beef patties submerged in a cast-iron skillet of grease that has been in use since Elmer Dyer opened the restaurant on Memphis's Beale Street in 1912. The restaurant calls the grease "Vitamin G." Every night it's strained and filtered, replenished but never thrown away. Even when the restaurant moved locations, the grease traveled under armed police escort. The result of a century of flavor is a patty with crispy, lacy edges and a juicy center, topped with mustard, pickle, and onion.

Time Out tip: Dyer's stays open until 2am on Fridays and Saturdays, making it a popular spot when the blues clubs keep the place busy.

Address: 205 Beale St, Memphis, TN 38103

Opening hours: Mon–Thu 11am–10pm; Fri, Sat 11am–2am; Sun 11am–10pm

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Pitmaster Evan LeRoy built a reputation in Austin on cuts most barbecue joints ignore, parts like beef cheeks, whole hog, flatiron. The half-pound patty is made from brisket trimmings—the same beef that goes into his whole cuts—seasoned with the same rub used on the briskets, smoked, then seared hard on a griddle to create the crust. It comes on a toasted Martin's potato bun with two slices of American cheese, grilled onions cooked in the burger's own rendered fat, dill pickles, and a house sauce made from their beet barbecue sauce cut 50/50 with mayo. The result is a burger that tastes like the reason why a pitmaster should be making them.

Time Out tip: If you're coming strictly for the burger and not the barbecue, skip the main barbecue line and order directly from the Anytime Eats counter at the bar.

Address: 5621 Emerald Forest Dr, Austin, TX 78745

Opening hours: Sun–Mon 11am–9pm; Wed–Thu 11am–9pm; Fri–Sat 11am–10pm

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George Motz spent decades researching regional American burgers before opening his burger outpost. The burger he went with after all those years of research? The fried onion burger, a strict homage to the Oklahoma-style Depression-era original from El Reno. The burger starts with a loose ball of ground beef and a massive handful of paper-thin onions pressed into the raw top. When it flips, the rendered beef fat confits the onions into a crispy, caramelized crust that becomes inseparable from the meat. The rolls are placed on top of the patty while it cooks, so they steam with the heat from the griddle.

Time Out tip: If the heavy onion load isn't for you, the menu also has a classic smash burger and the Slug Burger, a Depression-era Mississippi recipe made with beef and breadcrumbs, griddled until crisp.

Address: 155 W Houston St, New York, NY 10012

Opening hours: Mon–Thu 11am–10pm; Fri–Sat 11am–11pm; Sun 11am–10pm

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Chef Elmer Dulla named this popular burger "Da Kids Kewpie Burger & Truffle Fries" after his two beloved Chow Chows: Kewpie, who inspired the mayo, and Truffles, who inspired the fries. Dulla originally added the burger to his Guamanian and pan-Pacific restaurant's menu as an option for kids, but it quickly went viral with adults. The burger is a smashed double on a toasted bun topped with American cheese, chopped onions, pickles, and a generous spread of Kewpie-miso mayo, served with truffle-garlic shoestring fries. The patty's crispy, lacy edges extend well past the bun.

Time Out tip: Lines form right at 5pm opening, so be prepared and plan ahead. Also, don't ignore the rest of the Guamanian menu, including the corn soup and seafood kelaguen tostada, which are what regulars order alongside the burger.

Address: 3315 Beacon Ave S, Seattle, WA 98144

Opening hours: Daily 5–9:30pm

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Neptune Oyster is one of Boston's most popular seafood restaurants—a tiny, perpetually packed North End institution with one of the best raw bars in the city and a no-reservations policy that creates lines around the block. However, in a menu dominated by seafood, the burger is still a standout, made with a prime beef patty with Vermont cheddar, garlic mayo, and relish on a toasted Iggy's brioche roll, with fried oysters on top, naturally.

Time Out tip: Arrive before 11am opening or the wait stretches into hours. If you're at the bar anyway, the Maine Lobster Roll (hot with butter or cold with mayo) is also worth an order.

Address: 63 Salem St, Boston, MA 02113

Opening hours: Daily 11am–9:30pm (kitchen)

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Since 1977, Chris Madrid's in San Antonio has been making one of the most unique and creative burgers in the country. Its Tostada Burger is the reason to visit: a beef patty buried under Mama Madrid's homemade refried beans, crushed tortilla chips, diced onions, and a crown of melted cheddar that runs down the sides in a full cheese skirt. We didn't say it'd be a light meal, but it is worth it.

Time Out tip: Skip the ketchup and use the fresh pico de gallo from the salsa bar instead.

Address: 1900 Blanco Rd, San Antonio, TX 78212

Opening hours: Daily 11am–9pm

The sister duo behind Deux Luxe, Charlotte and Carrie Denoyer, grew up in the restaurant business, watching their father spend decades running French restaurants in New York. They followed in his footsteps, building a cult following at Café Deux, their Westchester spot, before bringing it to Broome Street in Nolita. The highlight of the menu is the Big Deux: two wagyu beef patties, cheddar cheese, lettuce, and bread-and-butter pickles on a sesame bun with the restaurant's special sauce. 

Time Out tip: Order the mozzarella sticks—they're gluten-free and the cheese pull is worth it alone. The burger is also available on a dairy-free or gluten-free bun on request.

Address: 384 Broome St, New York, NY 10013

Opening hours: Sun–Wed 11:30am–10pm; Thu 11:30am–11pm; Fri, Sat 11:30am–11:30pm

The Wolf Burger is made with three beef patties, thick-cut bacon, American cheese, fried onion straws, house-made pickles, red-onion mayo, a fried egg on a soft brioche bun: it is, by definition, a lot. But the kitchen at this Andersonville neighborhood bar has solved the structural problem that sinks most overbuilt burgers. Every component is placed with purpose, nothing slides, and the whole thing holds together for one delicious bite after the next.  Sides are ordered à la carte; the truffle fries and mac and cheese are both hits. 

Time Out tip: Little Bad Wolf doesn't take reservations and the room fills fast. For shorter waits, arrive for lunch or in the mid-afternoon lull between 2 and 4pm.

Address: 1541 W Bryn Mawr Ave, Chicago, IL 60660

Opening hours: Mon–Thu 11am–midnight; Fri–Sat 11am–1am; Sun 11am–midnight

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Named for the chemical reaction responsible for browning meat, Maillard's built a cult following at the Outer Sunset Farmers Market before landing a permanent counter inside Two Pitchers Brewing Company. The grass-finished patty is pressed hard against a ripping-hot flat-top until frilly lacy edges form, and the beef is deeply browned, then stacked with caramelized shallots, housemade pickles, American cheese, and a Maillards sauce. Come early. When they're out, they close.

Time Out tip: If you want heat, order the Spicy Maillards, topped with charred jalapeños, Fresno chiles, and jalapeño aioli in place of the standard build. They also run a pop-up dinner at Heritage Restaurant on Tuesdays and return to the farmers market on Sundays.

Address: 3821 Noriega St, San Francisco, CA 94122

Opening hours: Wed–Thu 4–10pm; Fri 4–11pm; Sat noon–11pm; Sun noon–9pm

This popular restaurant began with a group of friends from Caracas, Venezuela, who ran pop-ups around Miami before settling into their permanent Wynwood spot. Along the way, they picked up plenty of acclaim, awards, and a lot of fans. The namesake Cowy Burger is the move, made with smash patties pressed paper-thin on the flat-top until the edges turn crispy and browned, then layered with American cheese, bacon jam, grilled onions, and Cowy sauce. Order it as a single, double, or triple stack.

Time Out tip: Opt for a side of the tequeños, the popular fried cheese sticks from Venezuela with a herby green sauce, while you wait.

Address: 223 NW 23rd St, Miami, FL 33127

Opening hours: Mon–Wed 11am–midnight; Thu 11am–2am; Fri–Sat 11am–3am; Sun 11am–midnight

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The difference between a butcher-shop burger and a regular burger is, well, science. Fat oxidizes when a patty is packaged, and at Tuckaway, the beef is ground steps from the kitchen, daily or even hourly, so it is never packaged and avoids oxidation. The 10-ounce Black Angus patty is thick enough to develop a hard, dark sear while staying medium-rare in the center. It eats like a steak because, essentially, it is one. The OG burger keeps it traditional with cheese, lettuce, tomato, and onion on a locally baked bun, fries included. While this place also sells a burger topped with buttermilk fried chicken and bacon (the steak-tips-on-top version is called the Bomb Burger), the OG serves as a solid argument for restraint.

Time Out tip: Weekend waits hit two to three hours. The attached butcher shop and craft beer market give you somewhere to wait, or buy the six-pack of 10-ounce patties to take home.

Address: 58 Route 27, Raymond, NH 03077

Opening hours: Mon–Thu 11am–8pm; Fri–Sat 11am–9pm; Sun 11am–8pm

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The Nashville outpost of Charleston's Xiao Bao Biscuit—the restaurant that gained national fame by creating Chinese and Southeast Asian flavors through American comfort food—arrived on Meridian Street with a smashburger on a steamed bao bun that the city is raving about. The patty is seasoned with ginger, garlic, and chili before it hits the griddle, pressed until the edges frill and darken, then finished with melted cheese, a garlic-ginger-green onion paste, and Korean chili flakes across the top. Order the Beef Fat Fries, which are meant to harken to a time of "1980s McDonald's glory," alongside the XB fry sauce.

Time Out tip: The burger is only found on the Nashville menu, so don’t miss it. 

Address: 830 Meridian St, Nashville, TN 37207

Opening hours: Thu–Mon 11am–10:30pm

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Jonathan Gans and Josh Hoyt previously worked at the Bachelor Farmer, a fine-dining Minneapolis restaurant that closed in 2020. Le Burger 4304 is their answer to the question: what happens when a French chef opens a burger stand in America? Well, spoiler alert—it's this spot. The L'Americain features a Première Cru beef patty lightly smashed with shaved onions, then seared with a mustard-tamari wash that creates a savory flavor salt alone can't offer. The burger is finished with Cooper Sharp American cheese, melting like a slice with the tang of aged cheddar, served on a sesame bun toasted in miso butter. The thrice-cooked frites are the perfect accompaniment.

Time Out tip: The chips and dip can be upgraded with caviar for an extra $35 if you're feeling fancy.

Address: 4304 Upton Ave S, Minneapolis, MN 55410

Opening hours: Daily 11am–9pm

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NFA stands for Not Fooling Around. Billy Kramer burned out of advertising, spent years eating burgers across the country, developed his own recipe, and opened this spot inside a Chevron gas station in Dunwoody, Georgia, right outside of Atlanta. The Classic is two 2.75-ounce Certified Angus Beef patties smashed until the edges frill past the bun, with American cheese, Mt. Olive pickles, French's yellow mustard, and Sassy Sauce on a toasted Martin's Potato Roll. Expect a line for the burgers and even the gas. 

Time Out tip: There is no interior seating; grab-and-go with a few picnic tables outside. They also sell authentic Belgian Liege waffles flown in from Belgium, because, why not?

Address: 5465 Chamblee Dunwoody Rd, Dunwoody, GA 30338

Opening hours: Tue–Sat 11am–7:30pm

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Joseph "Boo" Boudreaux is a native Houstonian with Louisiana roots who spent five years running much-talked-about, sell-out pop-ups before putting down roots on Navigation Boulevard in 2025. The permanent spot is housed in a converted shipping container with outdoor seating, old-school R&B on the speakers, and a menu anchored by the Boo's OG made with in-house ground beef, American cheese, a Cake & Bacon challah bun, smoky house sauce, shaved onions, spicy pickles, tomatoes, and shredded lettuce.

Time Out tip: This is a walk-up window with outdoor seating only, so plan accordingly for Houston weather. For those not wanting meat, the Shroom Sammie (fried oyster mushrooms in lemon pepper wet sauce, garlic aioli, pickles, cabbage, mustard green slaw) is the sleeper hit.

Address: 2510 Navigation Blvd, Houston, TX 77003

Opening hours: Mon–Sat 11am–9pm; Sun 11am–7pm

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New Hope, Pennsylvania, is a river arts town five minutes across a footbridge from Lambertville, NJ, and near Philadelphia. The burger is a brisket-chuck-short-rib blend, seasoned with salt only to let the three cuts carry the flavor, on a brioche bun with extra-sharp American cheese, savory onions, house sweet pickles, and house burger sauce. Every sauce is made by hand. The room has white subway tile, a yellow neon sign, and a wall of jazz posters, from Sinatra to Stevie Wonder to Black Coffee. Order Sauce Crazy for the house sauces alongside the fries.

Time Out tip: The restaurant is BYOB and counter service only. So make sure to bring a bottle if you want a drink.

Address: 137 S. Main Street, New Hope, PA 18938

Opening hours: Mon, Thu, Sun noon–8pm; Tue 2:30–8pm; Fri–Sat noon–9pm