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What makes Edzo’s stand out among a crowd of high-end fast food burger shops is the fact that owner Ed Lakin insists that the meat be ground fresh every morning. The difference that freshly ground meat makes is an enormous one.
At Edzo’s there are two options when it comes to choosing a burger. char burger, which you can have cooked to your liking of doneness.
A burger with everything includes ketchup, mustard, pickles and onion. There are also a variety of cheeses to choose from, including Merkt’s cheese spread and blue cheese. In terms of toppings, some of the most intriguing offerings include garlic butter, fried eggs, and hot giardiniera.
The fries at Edzo’s are one of the most special things about it. On their own, the fries are both crispy and greasy — a truly delicious combination. However, Lakin’s combinations are surely the way to go. There are gourmet options, like garlic and truffle fries and down-home varieties, like crazy (chili, cheese, chopped onion) and Taylor Street (italian beef gravy, sweet peppers, giardiniera) fries. All of them are delectable.
The Ultimate Umami Bomb Burger
Scientists tell us that the tongue can sense only five tastes: sweet, sour, bitter, salty, and umami. Everything else is technically called aroma and is sensed by the olfactory sensor above the nose. Together, taste and aroma give us flavor. Umami (pronounced ooh-MAH-mee) is a savory taste found in tomatoes, mushrooms, cheeses, soy sauce, and meats. The sensation is caused by an amino acid named glutamate, and monosodium glutamate (MSG) is probably the best known umami enhancer. MSG is readily available at grocery stores under the brand name Ac’cent. Click here for more about this controversial product. I like to dust steaks, burgers and ribs with MSG to amp up the flavor. It’s subtle, but people notice. For example, I advised a struggling neighborhood BBQ team to goose up their ribs with a little MSG, and they immediately began bringing home trophies.
When it comes to umami, it doesn’t get any better than a big juicy hamburger, grilled just right and loaded with your favorite toppings. So when I heard of a restaurant called Umami Burgers, I was intrigued. The task of taking a popular taste sensation to a new, higher level fascinated me. Since no Umami Burger restaurants were in my vicinity, I resolved to make my own umami burger.
Although MSG leapt to the top of my experimental ingredients list, it is only a flavor enhancer and not big enough to overtake the already powerful flavors of essential burger elements like cheese, tomatoes and bacon. How then to create a recipe worthy of the name Umami Burger? After noodling with a variety of possibilities (some delicious like gruyere cheese sauce others wacky like mixing dried portabello mushrooms into the meat), I gravitated toward more common ingredients. The usual suspects of bacon and tomatoes made the cut in my final recipe, but the secret sauce that pushes this burger over the top is Umami Mayo. And just to mess with your taste buds, I added spicy, sweet, crisp pickles for contrast.
There are many ways to cook hamburgers, and Meathead’s reverse sear method for Steakhouse Steakburgers is one of the best, giving you thick, extra juicy burgers. Although nothing about this recipe is difficult, there are several moving parts that have to come together at the same time. I recommend that you read the recipe all the way through once to get an idea of how the burger is put together. This is an important cooking concept the French call mise en place. Loosely, it means, “put everything in its place.” If you’re easily distracted, like me, prep the ingredients before grilling the burgers so you don’t burn them.
Also, you absolutely must use an instant read digital thermometer here to nail the safe and juicy internal meat temp of 160°F. Click here to read our Reviews and Ratings of Thermometers. If you ignore this warning and try to go by color or the touch test alone, raw meat or stiff hockey pucks may await you.
Hold the Beef: Best Veggie Burgers Around the Country
After decades of derision from the meat-first crowd, veggie burgers have become the hottest item on a bun, front and center at some of the hippest restaurants in the country.
Photo By: Deb Fletcher Photography, Inc.
Photo By: Rey Lopez ©Under a Bushel.com
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Photo By: Angela DeCenzo ©2014 Angela DeCenzo Photography. All Rights Reserved.
Hip to Be Veg
Once upon a time, veggie burgers were thought to be cruel and unusual punishment, the cardboard-flavored penance of an ethically sound vegetarian diet. Not anymore. With increased interest in produce and the meatless diet, even the most-ardent omnivores are digging into plant-based patties, and chefs are answering the call with hearty two-handed burgers that could rival even their beefiest brethren. Including fresh vegetables and ingredients from international cuisine, these veggie burgers are leading the meatless movement.
Photo courtesy of Jo's Coffee
Native Foods — Palm Springs, Calif. (and more)
Tap 42 — Fort Lauderdale, Fla.
PM: Sushi, Bistro and Bar — Nashville
By Chloe — New York City
In the not-too-distant past, New Yorkers queuing up for vegan cuisine would have been a punchline, rather than a reality. But By Chloe has changed that. Chef Chloe Coscarelli rose to fame winning Cupcake Wars with her vegan recipe. Now she’s bringing that same A-game to Greenwich Village with flavorful salads, sandwiches and veggie burgers that people line up out the door to try. The classic is made from a tempeh-lentil-chia-walnut patty with semitraditional toppings — pickles, onion, beet ketchup, special sauce. The Guac Burger, though, has quickly become of the city’s most-popular sandwiches in any category. A meatlike patty, made from black beans, quinoa and sweet potato, is topped with corn salsa, onion, guacamole, tortilla strips and chipotle aioli, all stacked on a whole-grain bun.
Photo courtesy of Mikey Pozarik
The Madison Blind — Madison, Wis.
Pincho Factory — Miami
BeefSteak — Washington, D.C.
José Andrés is one of the best-known and most-beloved chefs on the planet, hailed for his high-end modern Spanish cuisine. He’s also an activist dedicated to reducing food waste and increasing access to healthy, nutritious fare. He’s made the latter easier at BeefSteak, his first fast-casual concept, where farm-fresh vegetables are the main ingredient. The food is healthy, affordable and bursting with flavor. Like everything he does, Andrés’ BEETsteak sandwich turns traditional notions (of veggie burgers, in this case) upside down. There’s no patty, per se. Marinated beet — what playful Andrés dubs #theotherredmeat — is the main layer, topped with pickled red onion, sprouts and romaine on an olive-oil brioche bun alongside a pile of veggie chips. As for the restaurant’s meaty name, it’s a joking nod to the juicy summer tomato.
Black-Eyed Pea and Collard Stew with Turkey Sausage
My grandmother's screened back porch was an adjunct to the kitchen. A red and white plastic gingham tablecloth covered a wooden table that served as overflow refrigerator space during cold weather months. I'd frequently see an apple pie, coconut cake, or some such dessert stored there. A white wicker rocker with a thick cushion sat in the corner, and an antique butter churn used for fermenting … [Read more. ]
Why Chefs Love (and Hate) the Off-Menu Burger
In 2010, a small gastropub in New York’s East Village was struggling to stay afloat. The chef Jeremy Spector, who opened the Brindle Room with partner Dean Piccolo, was serving polished shareable plates: potted shrimp in tomato-spiked melted fontina, seared cod over fava beans and asparagus, and salt-roasted beets. The food was good enough to draw positive reviews from local critics, but not quite groundbreaking or cheap enough to put asses in seats on a regular basis. In New York City, where the failure rate of restaurants is 60% in the first three years and margins are razor thin, the Brindle Room could have become another dark space. But the restaurant’s fortunes soon changed—a steady stream of new customers started coming each night. The turnaround wasn’t fueled by massive menu overhaul or drastic remodeling. It was a burger. And it wasn’t even the chef’s idea.
“It was my partner, Dean, who started making them,” Spector told me. “I had never cooked burgers professionally. I didn’t want to be a burger spot. We were trying to do something fancier than that and we fell on our face.” A novelty at the time, the burger was made with ultra premium meat, the dry-aged steak trimmings from Piccolo’s New Jersey steakhouse. It was topped with American cheese and caramelized onions that helped the cheese melt and cling to the patty. The bun, a simple, white one, was “meant to be insignificant to just keep your hands clean.”
The burger was first only available on the lunch menu, but it started gaining traction. Josh Ozersky, a noted cranky food writer and author of The Hamburger: A History, proclaimed it “objectively speaking” the best hamburger in New York. Still, Spector held off on putting it on the dinner menu. To get it then, you had to know to order the burger off the menu. It was, in short, a well-known secret.
This is what George Motz, author of Hamburger America, calls the apprehension chefs have for burgers. “The chefs take their menu very seriously,” Motz said. “They have to think about serving a burger. They limit it, they make it secret, they make it special.” Fast-food chains, as Eater has reported on, have long used the so-called secret menu as a marketing ploy, a way to build customer loyalty with the excitement of being in the know. Most famously, In-N-Out’s off-the-menu orders can be easily found on its website under the “Not-So-Secret Menu.” Customers pride themselves on ordering their double double animal-style. There is cultural currency in speaking the language and knowing how to get the good stuff. But at other restaurants, the kinds where a server brings you a menu and the food doesn’t come out on a bright red plastic tray, chefs keep the burger off the menu for a different reason altogether: they don’t want many people to order it. Instead of ratcheting up hype with a secret burger, these chefs are trying to dial it down so that customers will order other dishes.
Once upon a time, the near universal desire for a juicy burger wasn’t a concern for restaurant chefs. Burgers were sold at burger joints, diners, and pubs restaurants where the chef’s name was printed on the menu didn’t bother with them. This all changed in 2001. Fancy French chef Daniel Boulud, whose flagship restaurant Daniel was one of those atop the city’s fine-dining heap, debuted the game-changing db burger at his new restaurant, DB Bistro Moderne. The New York Times restaurant critic William Grimes identified it by its price point: the “$27” db burger, then a jaw-dropping number for the humble American classic. “It is quite a production. Impressive, absolutely delicious, and for me, a little pointless,” he said in his restaurant review of the sirloin burger, a baroque feat of burger architecture stuffed with short rib, black truffles, and foie gras. Grimes passed over the gimmicky patty on the list of recommended dishes and concluded of the restaurant: “It’s a rollicking, jolly place, and there’s a very good reason why the mood is upbeat. Mr. Boulud, in a casual vein, is turning out some of the most appealing, accessible food in town. Even the Versailles-burger can’t spoil the fun.”
“It is this burger eclipse effect—the potential of a burger to overshadow everything else on a menu—that makes chefs like Jeremy Spector afraid to serve them."
What Grimes missed was how Boulud’s instinct for high-low dining, as exemplified by this fantastical burger, would come to define the post-9/11 dining scene in New York City and the outsized role the burger would now play in it. Eight years later, chefs Lee Hanson and Riad Nasr at Minetta Tavern rolled out their $26 Black Label burger, made with dry-aged meat on a brioche bun from Balthazar Bakery, setting off a craze for custom meat blends from the upscale beef purveyor Pat LaFrieda. “We installed a plancha to do seafood, but now we only use if for the burgers,” Nasr told Nick Solares at Serious Eats. It is this burger eclipse effect—the potential of a burger to overshadow everything else on a menu—that makes chefs like Jeremy Spector afraid to serve them. With a burger, customers know what they’re getting and that it will satisfy a primal urge for fatty, bloody meat.
The burger eclipse effect explains why Michael Anthony, chef of the high-end seasonal classic Gramercy Tavern, “resisted the idea of the burger.” “There are a wide variety of things that are worth ordering,” he said. “But if there’s a burger on the menu, people will order those. Even me.” It was an impending renovation in 2011 that changed his mind. Unsure if they would get re-approved by the city for their wood-burning grill, he felt that it would be a shame if they never cooked the “all-American sandwich” on that grill. They settled on making it an off-the-menu choice because the kitchen couldn’t handle making more than a limited number each night. The buns and pickles were made from scratch. And the meat for the burger—a mix of short rib, brisket, and top round—was in short supply because they buy whole sides of cows and need to use all the various cuts in different dishes.
An on-the-menu burger could destroy the delicate balance of the kitchen’s dedicated workspaces and commitment to using every inch of those cow sides. Even as Anthony found his way to serving an off-the-menu burger that worked for a restaurant, he still had some ambivalence on its larger role in restaurant culture. “It started with the crash of 2008. We were craving accessible, all-American food. We were sick of hearing what county the rutabaga is from,” said Anthony. “I wish you could get that satisfaction in a bowl of carrots.”
Atlanta chef-restaurateur Linton Hopkins faced a similar predicament with the popularity of his off-the-menu burger at gastropub Holeman & Finch. Hopkins also tried to create a restaurant dedicated to whole-animal cookery. Their off-the-menu burger originally debuted as a way to incentivize a late-night crowd to come in after 10pm. Hopkins’ “memory burger” was made with double patty of freshly ground meat, bread baked in house, and his grandma’s pickle recipe. It quickly became so popular that groups of people began collecting at the restaurant to wait for the debut of the late-night burger. “We had to make rules, like every 30 minutes you have to order something,” said Hopkins. “We got tired of saying, sorry, our griddle only does 12 and we’re out after 24.”
“This is what happens when an off-the-menu item takes over your business and the restaurant was never built for it.”
Giving in to the demand and the fact that the burger was anything but a secret, Hopkins put it on the menu at Holeman & Finch (and opened up a complete burger restaurant, H&F Burger, across town in 2015), but that presented a new set of problems. “Then it was only burgers. It really hurt our staff’s morale. Regulars stopped coming,” said Hopkins of Holeman & Finch. “This is what happens when an off-the-menu item takes over your business and the restaurant was never built for it.”
This year, Holeman & Finch once again began limiting their burgers to 24 each night and sending burger-only customers to their sister restaurant H&F Burger across town. The regulars started coming back and spot found its legs again as a non-burger restaurant. “Our chef is remarkable. I love that people now come in for whatever Spencer is cooking. And he’s not being trapped by a secret menu item.”
Not all chefs fear a restaurant takeover by off-the-menu burgers—many have followed in Boulud’s footsteps, creating a marquee burger with carefully engineered ingredients all their own. Angie Mar, chef-owner of the luxe chophouse Beatrice Inn in New York’s West Village, serves burgers both on and off the menu. “I was raised by April Bloomfield, who is the queen of burgers,” said Mar of her old boss, who runs a number of excellent gastropubs, including The Spotted Pig and The Breslin, known for their burgers. “It’s the quintessential American thing. It should be celebrated.” Mar’s regular burger is made with mostly 45-day dry-aged rib eye topped red wine-caramelized onions and double-cream cheese, and sandwiched in a brioche bun. At $38, it’s just as expensive as many other dishes on the menu, which included a flambé duck set ablaze tableside, but a price tag that high no longer sets it apart from other burgers in the city. Her off-the-menu version is topped with a crispy duck egg and shaved black Perigord truffles when they’re in season. “The Beatrice Inn was one of New York’s first speakeasies,” she said. “I wanted to do a fun, cool burger that pays homage to the restaurant’s speakeasy days.” Mar’s approach to the off-the-menu burger is more like that of In-N-Out’s—a way to get customers fired up with special insiders’ knowledge at the restaurant.
While Linton Hopkins managed to funnel the patty-loving crowds to his offshoot burger restaurant and Michael Anthony still limits it as an off-the-menu special, Jeremy Spector has come around to fully embrace the burger. After the Brindle Room was featured on Guy Fieri’s Diners, Drive-Ins, and Dives, he put it on their regular dinner menu. The small restaurant now serves about 100 each day between lunch, dinner, catering, and delivery. With demand outpacing the supply of steakhouse waste, Spector approximated the old blend with a mix of fresh and dry-aged meat, deckle, short ribs, and neck to get a similar fat ratio. Seven years after opening, the spot has become a neighborhood restaurant and the burger has transcended the chef’s apprehension about it. “It helped us grow into an East Village restaurant,” he said. “It helped us survive. I take as much pride in making it as a chef as any other dish. Ultimately, the burger helped us find our way.”
Best Burgers In The World 2020 How do these rankings work?
50th. The Burger Dive – Billings, Montana, USA
Make your wait straight to Billings to taste test one of the best burgers in the world. Trust us, it’s worth the trip. This local burger dive has been featured on the Travel Channel and has won numerous global awards for the quality of their burgers. And, after just one bite, it’s pretty easy to see why. From The Jerk to the Best of the Bash, they’ve got some crazy inventive and flavourful concoctions to chow down on.
49th. The Best Burger – Lomé, Togo
We’d argue that The Best Burger is serving up easily some of the tastiest burgers in Africa and certainly in all of Togo. It all starts with a tasty beef base. Then, you build on that by adding on whatever toppings and extras you’d like. That means it’s super easy to customise your burger and enjoy all of the flavours you love and none that you don’t. It also means you can make this triple-decker best pictured below if you’d like!
48th. Bunsen – Dublin, Ireland
Locals are absolutely obsessed with this chain and it’s not hard to see why. It’s also why they consistently rank near the top when looking at the best burgers in all of Europe. They do nearly everything in-house, ensuring quality and top-notch flavours. Count on homemade buns, freshly ground beef and a remarkably simple menu ensure. They’ll cook your burger to order exactly how you like it, meaning you get the perfect burger every time.
47th. Little Jack’s Tavern – Charleston, South Carolina, USA
Numerous food critics will tell you that Little Jack’s Tavern is home to some of the United States’ best burgers. And, they’re so delicious that they deserve a spot on our list of the best burgers in the world, too. The old school American tavern serves classic cocktails in a laidback setting, making it easy to settle in for an afternoon of indulgence. Order the Tavern Burger with their garlic and herb fries for a real treat.
46th. Got Beef – Cardiff, Wales
Got beef is right, as these massive burgers are loaded up with beef patties and seemingly endless other toppings and sauces. They hand-press their Welsh beef patties daily, giving them a truly unique form and flavour that you won’t find anywhere else in the country. Then, they get creative. With nearly 15 specialty beef burgers to choose from, toppings range from sliced rump steak to a Bloody Mary ketchup sauce.
45th. Goodfriend Beer Garden – Dallas, Texas, USA
Everybody knows that Texas is home to some world-class BBQ. And, sure, you’ll find that here at Goodfriend as well. However, when you’re in the mood for a burger, this is the best spot in Dallas for a thick, meaty meal. A pretty laidback atmosphere and some of the best craft beers in the state didn’t hurt the spot’s ranking either. Try the Whistle Pig, which comes with candied bacon, maple syrup and smoked cheddar cheese.
44th. Star Burger Хрещатик – Kyiv, Ukraine
Burgers aside, this is definitely one of the most popular restaurants in the city. And, even though Kyiv is home to some fantastic Ukranian restaurants, if you’re truly aching for some American comfort food, you can’t go wrong with Star Burger. They’re committed to the full American menu, which showcases everything from chicken wings to super juicy burgers. Feeling hungry? Wash it down with a Monster Star Shake.
43rd. Burger Liquor – Wellington, New Zealand
With a name like Burger Liquor, how could you not want to pop in for a visit? Come on, they serve burgers and liquor. As Wellington’s first burger bar, these hand-crafted, tasty burgers are accompanied by cocktails, hard shakes, beers, bourbons and rum. Oh, and their iconic fries, too. Order a vanilla vodka slushie and then prepare to scarf down their world-famous Smoky. It’s got smoked bacon and buttermilk onion strings. Drool.
42nd. Bleecker Burger – London, England
Less really is more at this London hotspot. Bleecker Burger might be famous for the flavourful burgers, but they’ve only got four to choose from. Choose to make your burger a or stick with something simple and get a single patty with cheese. You really don’t need to add on a lot of toppings, as the sesame bun and perfectly cooked, juicy beef patty deliver enough flavour to tantalise your tastebuds alone.
41st. Papacho’s – Miraflores, Peru
With five locations in Peru, you’re never too far from the prime, succulent meat at Papacho’s. This spot is, at its core, a Peruvian gourmet burger bar. And, it’s the only one of its kind. They’re dedicated to delivering Peruvian flavours in each bite while still staying true to their modern gourmet burger roots. The result? An impressive menu featuring some of the best burgers in the world.
40th. Projekt Burger – Kranj, Slovenia
It’s all about the basics at Projekt Burger, which made our list of the best burgers in the world last year, too. They keep things simple here, crafting a thick burger that’s just big enough to fit into your hands. They leave the prime beef patty perfectly juicy and throw on some veggies and sauces of your choosing. Then, they serve it up with some thick-cut fries to boot. What more could you ask for?
39th. Burger Joys – Hong Kong
From the brioche bun to the somewhat wine-soaked USDA Black Angus beef patties, there’s a lot to love about the burgers at this Hong Kong burger bar. You bite into a light, fluffy bun that’s buttered to perfection. Then, your tastebuds are treated to the fantastic flavouring of their beef, which they cook in red wine butter. If that’s not enough to get you drooling then just take a look at the photo below. It’s irresistible.
38th. Le Chic Shack – Quebec City, Quebec, Canada
Le Chic Shack is a Quebec burger bar that truly delights and impresses. To start things off, they make every burger with 100% prime Canadian beef. They’re plump, juicy, grilled to perfection, and stuffed between two freshly-baked brioche buns. To top it all off, they pair their iconic burgers with sides such as their famous Périgord fries. Truffle oil, Parmesan, and fresh herbs? Yes, yes, and yes, please.
37th. Sweet Ecstasy – Manila, Philippines
If you’re a true burger aficionado then you’ll love the chance to devour one of Sweet Ecstasy’s world-famous burger. They don’t over complicate things here and just focus on making what is just a ridiculously good and wholesome burger. However, if you’re after something massive and mouthwatering, you can definitely find it here, too. Case in point, their Western Bacon Cheeseburger. You’ll need two or three hands to hold it.
36th. The Burger Junction – Kochi, India
The Burger Junction has been described as Kochi’s greatest foodie destination. And, we quite honestly can’t argue with that description. Their beef burgers practically melt in your mouth the meat is so tender and delectable. Get the White Burger for a simple mixture of beef, egg and cheese. It might sound simple, but they pack a lot of flavours into it. Each bite will leave you drooling more and more. But, hey, we’re not judging.
35th. El Mono Bandido – Bogota, Colombia
Equal parts craft beer bar and burger joint, El Mono Bandido has got some seriously great vibes and a modern decor that’s to die for. And, they recently competed in the 2019 Burger Master competition where they debuted some of their newest hamburgers which you can sample if you stop by for a visit.
Get the Burger Bandida, which comes with Manchego cheese, orange sauce and bacon. Pair it with a craft beer to really amp up the fantastic flavours.
34th. Stella’s – Bellevue, Nebraska, USA
Home to world-famous burgers in Bellevue, Stella’s is consistently recognised on both a national and international level for all of the fantastic flavours they’re putting out. And, it all comes down to tradition. Since 1936, they’ve been making their burgers the same way. How? It doesn’t really matter. All that matters is that you get your butt straight to Nebraska to try one. They’re that good. Just look at ’em.
33rd. Pool Burger – Austin, Texas, USA
Last year, Pool Burger was ranked by USA Today as being one of the top ten burgers in the USA. And, after a taste test or two, we think you’ll agree. Order your burgers from the airstream and sit outside while drinking tiki-themed drinks on one of the nicest terraces in the city. Try the creative Loco Moco, which comes with mushroom gravy and a fried egg. Throw in some crinkle-cut fries on the side and you’re all set.
32nd. Ground Burger – Lisbon, Portugal
One look at the burgers here and it’s really not hard to see why so many people think they’re some of the best burgers in the world. They’re quite simply works of perfection. Locals will tell you they’re the best in the city, and they’re right. For something a little special, go for the chilli burger. On top of chilli, it’s served with jalapeños and fried red onions. Still hungry? Finish off the meal with one of their epic doughnuts.
31st. Bread Meats Bread – Glasgow, Scotland
With locations in Edinburgh and Glasgow, this Scottish burger brand serves up delicious burgers in both major cities. Black and red label burgers abound here, and the specialty offerings are truly off the wall. Craving a burger with cheese curds and tater tots? How about one with Scamorza cheese and BBQ beef brisket? They’ve got it all. Prepare to do some serious eating here. And, prepare to still be craving seconds.
30th. Burgermeister – Berlin, Germany
When you’re on-the-go in Berlin, few things will satiate your hunger like one of the scrumptious burgers at Burgermeister. Locals and travellers alike can’t seem to get enough of their iconic double cheeseburger with bacon. When it’s this close to perfection, why would you need to ask for more? Burgermeister is a firm favourite among many of our burger-loving audience year-on-year. And, it’s easy to see why.
29th. Habitual – Bali, Indonesia
When travelling to Bali, you’re pretty overloaded with lots of fantastic food choices, including burgers. But, to sample one of the best burgers in the world, check out Habitual. They specialise in serving up casual Western food, but their burgers are the real star of the show. They’re also so fresh and the buns are so toasty. For a decadent, indulgent meal, definitely order their Juicy Lucy. Prepare to get a little messy.
28th. Burgers Never Say Die – Los Angeles, California, USA
It doesn’t get much more California classic than the burgers at this LA hotspot. Burgers Never Say Die has amassed a huge cult following of hungry foodies who swear they serve the best burgers in the world. And, we’re not arguing with that. Their thin, pressed burgers ooze flavour and juices. To put it simply, it’s what In-N-Out might taste like if their burgers were better and hand-crafted. Try and see for yourself.
27th. Holy Burger – São Paulo, Brazil
Holy cow, the burgers at Holy Burger are seriously amazing. You can travel the world in search of this kind of flavour and never find it anywhere else. Offering up classic and fancy burgers alongside their super juicy smash burgers, this spot knows how to do burgers right. They’re usually loaded with cheese and served up with creative house cocktails. It’s everything you could ever ask for on a night out in São Paulo.
26th. The Beef Chief – Amsterdam, Netherlands
The Beef Chief ranked pretty high on our list of the best burgers in Europe this year. And, it all boils down to the heavenly good burgers that Simon serves out of his 1975 Citroen van. Yes, that means you’ll have to track down this mobile burger bar. But, it honestly adds to the satisfaction of finally being able to bite into one of their big fat burgers at last. Order the Chilli Cheese Burger for an especially filling meal.
25th. Burger Joint – Buenos Aires, Argentina
As home to some of the world’s best steak, it comes as no surprise that this Buenos Aires eatery makes a list of the best burgers in the world. At this art-covered restaurant, there are only four burger options to choose from. But, when they’re as packed full of flavour as these tasty burgers, you don’t need many choices. In short, NYC-trained chef Pierre Chacra serves up world-class quality burgers with style and taste.
24th. Rudy – Toronto, Ontario, Canada
Rudy is a favourite amongst locals and travellers alike but seems to be a super-big hit with visitors who are after something they can’t find back home. Despite offering a small menu, you’ll find that you don’t need much else when dining here. Order your tasty burger with a side of their pickles to round out the experience. But, be sure to save room for a creamy, sweet milkshake. There’s no way you can miss out on the taste.
23rd. Flippin’ Burgers – Stockholm, Sweden
The burgers here are so popular that they have both a physical location and a food truck that they take out and about in the city. We can see why. One look at their social media pages and you’re already drooling. Our pro tip? Try the the secret menu’s Flimpy, a four patty smash that’ll fill you up for sure. Bite into a wonderfully textured burger that’s absolutely oozing with cheese and flavour. It doesn’t get any better than this.
22nd. The Thurman Cafe – Columbus, Ohio, USA
Where can you find the best burger in all of America? The answer depends on which local you ask. But, our readers seem to think it’s still right at home in Columbus, Ohio. Specifically, we’re talking about The Thurmanator. The insanley massive burger features a 12 ounce patty, bacon, cheddar, another 12 ounce patty, lots of veggies, ham, mozzarella and American cheese. Oh, and the fries. You’ll enjoy trying to finish it all.
21st. Short Order Burger Co. – Perth, Australia
Short Order Burger Co. came in at No. 6 when we ranked the Best Burgers in Australia. And, it had to do with the fact that they serve “ridiculously good burgers made for serious burger lovers.” Their massive burgers all feature balanced flavours, despite it being a bit hard to get your mouth around all the meaty beef for the very first bite. But, once you do, you’ll find yourself enjoying a juicy bite of proper burger perfection.
20th. Ohana Lei’Pomo & Grille – Tampere, Finland
Tampere locals have voted this burger grill as being home to the best burgers in the city for three years now. And, it was recently ranked as the absolute best burger in Finland. So, its No. 20 ranking truly is no surprise. And, it all comes down to the fact that they hand-craft everything in-house. From the patties to the buns, it’s all made fresh to order. And, it’s hard to come by that kind of quality and excellence.
19th. Rude Boy Burger – Melbourne, Australia
Using Wagyu patties as the base of their burgers, Rude Boy Burger in Melbourne is able to craft some seriously massive, mouthwatering meals. Nothing here is simple, which you can see by browsing all of their photos of their over-the-top social burgers.
Feeling hungry? Order The Big Chomp, pictured below, which comes loaded up with fried chicken, mozzarella patties, smashed beef patties, crispy bacon and grilled cheese for days. Still hungry? They’ve got creamy, sweet shakes for you.
18th. Almost Famous – Manchester, England
With four locations all around Northern England, you’ll find numerous locals in the area who know and love the iconic burgers at Almost Famous. The North Quarter location in Manchester, however, is a nice, trendy place for a dive into the local burger culture. Although they serve fantastic crack wings, their burgers are the main show. Get the Peter Luger, which comes with buttered pepper steak and smashed tots on top.
17th. Clarke’s Bar & Dining Room – Cape Town, South Africa
Known just as much for their brunch as they are for their burgers, Clarke’s Bar & Dining Room is a fantastic spot to wine and dine the afternoon away with friends. Few places in South Africa serve breakfast to quite the standard that they do at Clarke’s. But, their burger is just as unique and tantalising.
Their special burger buns taste more like croissants than anything. They’re baked fresh daily and book-end the Greenfileds grass-fed beef burger and Klein River Havarti cheese.
16th. Dish – Prague, Czech Republic
It’s hard to deny the kind of excellence that Dish produces on a daily basis. And, it doesn’t matter what you order you get full flavours and fine dining treatment regardless. The secret to their high-quality burgers and success? They mince all their own meat and keep their combinations super simple, relying on the quality of the ingredients. Expect nothing short of gourmet here.
15th. The Cozy Inn – Salina, Kansas, USA
Somewhat of a local legend, it’s impossible to visit Kansas or even the United States as a burger lover and not check out The Cosy Inn. This corner burger joint is famous for the history that their burgers hold. And, they’re also so packed full of flavour that any tourist who visits is immediately going to be blown away. Make sure to ask about the history while you’re there. You’ll enjoy fine food and a fun history lesson.
14th. VLND Burger – Tallinn, Estonia
Despite having some tough competition in Tallinn, this tempting newbie beat out all of the local contenders to rank as the No. 4 best burger in Europe this year. And, when you smell the delectable aroma of their bakery-fresh buns and sink your teeth into their local beef patties, you’ll understand all the hype. The patties are griddle smashed to sear in every ounce of flavour. If only all burgers tasted this good.
13th. OMG Resto – Sherbrooke, Quebec
To sample one of the best burgers in Canada, make your way straight to Sherbrooke and head for one of the city’s old churches. No, seriously. OMG Resto is a religious-themed restaurant serving up burgers so good you’ll be tempted to sin just to get a taste. Not sure what to get? Try their Burger de Gars, which features aged local beef, pork bacon, beef bacon, and exotic mushrooms. You’ll be praying for seconds.
12th. Hoodbuger – Perth, Australia
Recently ranked as the best spots for burgers in Perth and the No. 3 overall spot in Australia, there’s no denying the kind of quality they serve at Hoodburger. Enjoy the meaty beauties, all of which are inventive and unique. Case in point, their peanut butter and jelly cheeseburger is both sweet and savoury. If you’re craving something new, visit for their Test Kitchen Tuesdays when they feature a creative new burger for tasting.
11th. 4505 Burgers & BBQ – San Francisco, California, USA
San Francisco is one of those cities that’s just brimming with some of the world’s hottest restaurants and most creative cuisines. But, when it’s time for a juicy burger, you’re gonna wanna check out 4505 Burgers & BBQ. As the name suggests, they’re home to equal parts BBQ and some of the best burgers in the world. Their grass-fed burger comes with Gruyere cheese and secret sauce on a buttery, griddled bun.
Image: Nicola Parisi
10th. Gasoline Grill – Copenhagen, Denmark
Count on enjoying epic levels of tastiness with thick, crinkly fries at Gasoline Grill. Truly, there’s a reason why these guys have won so many local and international awards. Their burgers are just out of this world. Or, well, they’re at least some of the best burgers in the world. Our advice? Stick with something simple like their cheeseburger. It’s so juicy and perfect that it doesn’t need any added toppings.
9th. Sickies Garage Burgers – Fargo, North Dakota, USA
This garage-themed burger bar in Fargo easily makes our list of the top ten burgers in the world. At No. 9, it’s all due to the outrageous Supercharged and Turbocharged burgers on their menu. Supercharged burgers include a Mac and Cheese option while their Turbocharged menu features a fire-breathing monster burger on Texas toast. They rely on Kobe beef and creative toppings to win you over, which they do every single time you visit.
8th. Bar Luca – Sydney, Australia
The piled-high burgers at Bar Luca will have you drooling left and right before you’re even able to take your first bite. And, what’s more, is that that they’re all so creative and unique. From Indian poutine and Maplewood bacon to truffle aioli, the crazy, delicious toppings they serve here are some of the most unique you’ll find in the entire country. Forget about touring the Opera House. This is the real Sydney attraction.
7th. Uniburger – Montreal, Quebec
Coming in at No. 2 on our list of the Best Burgers in Canada, Uniburger is killin’ the burger game in North America. But, what’s so special about these meaty sandwiches? Their made-to-order burgers use only 100% AAA Canadian beef. And, they keep things simple and consistent. You can always count on brilliance and flavour here. Throw in one of their famous shakes and those perfect fries and you’ll leave a very happy customer.
6th. Au Cheval – Chicago, Illinois, USA
People line up out the door and wait for up to three hours just to get a taste of the burgers at Au Cheval. What’s so great about this cheeseburger? They source on the very best prime beef from W.W. Johnson Farms.
Then, they griddle it up to juicy perfection and gently place it between an airy bed of American cheese and toasted buns with a sunny-side up egg. While it might sound simple, they pack of lot of world-class flavours into one plate.
5th. Burger And Beyond – London, England
You’ll hear people whispering about these world-famous burgers around London in hushed tones. Why? They taste so fantastic that it’s almost a shame to let the secret out. Well, the secret’s well out. They’re some of the best burgers in the world, whether you head to the restaurant or food truck. Get the regular cheeseburger, which comes with their signature dry-aged beef patty and smoky mayo. It’s heavenly.
4th. Bamba Marha Burger Bar – Budapest, Hungary
Recently ranked as the No. 1 burger in Hungary, this classic Budapest burger bar is a no-brainer when it comes to the best burgers in the world. And, the secret to success here lies in the fact that they use super high-quality beef mixed with simple toppings to ensure they never overcomplicate things. What you end up with is an absolute taste sensation that tantalises and impresses every single time you visit.
3rd. Bread & Bone – Adelaide, Australia
This Adelaide restaurant just can’t stop winning. They’re the No. 1 burger spot in Australia for the way in which they mix high-end cooking with brilliant little twists to deliver fantastic burgers. Enjoy wood-grilled patties and some unique toppings such as slow-braised beef brisket, smoked bacon and chilli kewpie. It’s easy to see why they’re considered to be some of the best burgers in the world. But, you’ll still need to try for yourself.
2nd. Mamo Burger Bar – Windsor, Ontario, Canada
Ah, Mamo. Here, they’re used to serving only the best of the best in terms of world-class burgers. They use local Canadian beef as a base and then pile them high with creative, tasty toppings. Just take a look at this mouthwatering, very drool-worthy Daddy Mac. It’s got housemade mac and cheese, smoked pulled pork and caramelised onion. Words fall short in describing just how absolutely delicious the burgers here are.
1st. Burger Geek – Auckland, New Zealand
As for the best burger in the world? These burgers are almost too beautiful to eat – tender, juicy beef with oozing cheese in a pillowy soft and buttery brioche bun. But hey, considering Burger Geek is the best burger in New Zealand for 2020, dig in! They use a special blend of Wagyu and Angus cuts, freshly ground on site, for a satisfying burger that’s smashed on the grill to keep all that flavour in. You can’t beat it.
Greetings From Mykonos and Light Greek Summer Recipes You HAVE To Try!
We are having an amazing time on vacation in Mykonos, Greece. Before I left, I made my favorite light Greek dishes that I want to share with you. I’ve also included some photos of our time here on this beautiful island.
I am joining Annie, and Cindy along with other awesome cooks: Sheri Silver, Sue from The View From Great Island, and Melaine from My Sweet Savannah. Be sure to check out their links at the end of the post! I will definitely be adding their pins to my Pinterest Recipe boards.
Making the Chutney
When Bittman made this, he just ground the fennel straight into the meat. That’s fine if you want to do that, but I like it better as a topping. It’s really the only topping this burger needs and it doesn’t even need it to be honest. It would be a great burger with nothing on it.
But if you wanted to make a topping for this burger, this is about as easy as it gets. It’s very flavorful, has some heat and sweet to it, and makes the pork flavor really pop.
To start, just chop up the fennel bulb and segment up the oranges. Then pulse everything in your favorite food processor.
Now if you don’t have a food processor you could definitely just chop this up until it’s pretty finely chopped.
Then add the fennel and orange to a saucepan with the other ingredients and bring it to a simmer. Let it simmer, stirring occasionally for about 45 minutes to an hour.
As it slowly cooks, the orange and fennel will break down. The sugar will thicken the sauce slightly and it’ll end up being a perfect topping for your burger!
With a hefty dose of omega-3 fatty acids and satiating fiber, edamame is not only a complete protein, but it's also a stellar weight-loss food that supports eye health. Still, you might want to think twice before ordering it out, however, as it only costs a restaurant about $1.95 a pound, and at $6 for an appetizer portion, you're paying a whopping $1,250% markup.
Sound like a ripoff? The good news is that it's super easy to recreate this delicious sushi restaurant staple at home by steaming whole soybean pods and then topping them with a sprinkling of sea salt.
Going a bit too far with grilled burger toppings is another (understandable) mistake
A recent YouGov survey found that 74% of burger lovers top their burgers with cheese, and other toppings were also in the mix, ranging from pickles and lettuce to ketchup, tomatoes, onions, and mustard. Burgers are fun to build and everyone has a personal mix of their favorite blend of toppings and fixings — but you don't want to go so far with toppings that you can't taste the burger!
"Try to limit your cheeseburger to two toppings and a sauce," Mike Puma, founder of Gotham Burger Social Club, told TODAY. You want to have a burger that is pretty, of course, but it's not like it'll even be easy to eat if you can't bite into it!
So, aim for a burger that will fit in your mouth and one that doesn't have so many toppings that all the extra flavors become overwhelming and you forget there's a burger inside there, too!