Now might seem like a terrible time to discuss the best burgers in Chicago. We are only a few months out from the easing of pandemic restrictions, which has caused some of the city’s most esteemed burger spots to either close temporarily (Owen & Engine) or permanently (Cafe Marie Jeanne).
But as I noted in April, an explosion of new burger joints has shaken up the scene. I can’t remember a time when there were so many outrageously great burgers around.
Before we dig in, one note: There’s no question that beef consumption is a driver of climate change. Some food publications such as Epicurious have announced that they’re going to stop posting recipes with beef. I seriously wonder if I am making the problem worse.
Is it time to discard America’s favorite dish? Or will the burger simply adapt with the times?
Alternatives have existed for years. I know many honorable human beings who swear they love grain-based veggie burgers, and I’ve found a couple I don’t mind. But the few weeks in 2018 I spent eating veggie burgers was one of the most excruciatingly boring experiences of my eating career.
Turkey burgers are a healthier option, though I often feel like Ron Swanson in “Parks and Recreation” when he wins a burger throw down by beating a fussy turkey burger stuffed with saffron and black truffles with the simplest beef burger known to man. “Turkey can never beat cow,” Swanson declares. He might be right.
More intriguing are the plant-based meat alternatives, such as Beyond Meat and Impossible Burger. Places such as I Can’t Believe It’s Not Meat (1368 E. 53rd St.) and Stand-Up Burgers (614 W. Diversey Parkway) already serve satisfying meatless burgers, which I’d happily devour over most fast-food mainstays.
But as promising as these alternatives are, I can’t get past the fact that beef simply tastes better. It’s more complex, juicier and has a more pleasing texture. For now, beef is king.
I’d rather have the occasional astonishing burger than numerous mediocre ones. That’s what this list is all about. I’m not going to argue that paying over $15 for a burger makes financial sense, but I know that I’d personally rather have one burger from The Loyalist than 15 regular cheeseburgers from McDonalds.
With this focus, I’ve decided to dismiss some sacred cows (so long, Kuma’s Corner), while also discarding places that haven’t held up over the years (sadly, Fatso’s has fallen in quality). I’ve changed up about half the burgers from my 2019 rankings, including two newcomers to the top three. Let’s get to the good stuff: Here are my picks for the 25 best burgers in Chicago.
25.
Char Burger with Merkts cheddar at Paradise Pup
You’ll notice this list shows my strong preference for burgers cooked on a griddle, but that doesn’t mean I hate all grilled burgers. It’s just that few places know how to work the grill like Paradise Pup. That’s especially true if you order the ⅓-pound burger, which gets the kind of grill marks you’d expect from a backyard cookout. As I’ve noted,the beef could use some seasoning, but that problem is solved if you decide to go with salty Merkts cheddar.
$6.69. 1724 S. River Road, Des Plaines; 847-699-8590
24.
Baby burger at Illinois Bar & Grill
Last time I visited, two gentlemen at the bar noticed one of many burger accolades hanging on the walls, and wondered aloud what it means to serve a great burger. Not wanting to spy, I couldn’t hear the whole conversation, but I’ll tell you why Illinois Bar & Grill continues to make lists like this. Each burger is cooked to order on the restaurant’s well-worn griddle, and served with a cushy bun with loads of sauteed onions. Each burger is also topped with overlapping lines of ketchup and mustard, along with a few pert pickles. I still refuse to acknowledge the existence of the bar’s Chicago burger, which clocks in at a ridiculous 13 ounces, mostly because the ⅓-pound baby burger is just the right size.
$5.95. 1131 State St., Lemont; 630-257-0666; illinoisbarandgrill.org
23.
Schoop’s Mickey at Schoop’s
Schoop’s is so old school, it’s now on trend. Since 1948, this south suburban chain has been serving some of the most aggressively smashed burgers in the country. Honestly, Shake Shack has nothing on this place. Sometimes the edges are so crisp, they accidentally poke your skin when you try to take a bite. But it’s balanced by the extra-cushy bun.
$7.99. 215 Ridge Road, Munster, Indiana; 219-836-6233; schoophamburgers.com
22.
Community Double Cheeseburger at Community Tavern
Nothing about the admittedly gorgeous double cheeseburger at Community Tavern immediately looks that different from the competition. But you’ll know something is up after the first bite. Instead of a standard burger sauce, this Portage Park spot crafted a complex slathering laced with fish sauce, Thai chiles and smoked tomato paste, which pushes and pulls against the excellent CDK farms ground beef.
$16. 4038 N. Milwaukee Ave., 773-283-6080, communitytavern.com
21.
NEW: Bianca’s Original at Bianca’s Burgers
Since opening in 2016, Revival Food Hall has had a succession of decent burger stands inside, but none have been as deeply satisfying as Bianca’s Burgers. Run by siblings Rafael and Elizabeth Royal, the burgers have a rich and lingering beefiness that’s belies their size.
Sadly, just days before publishing this, the two moved across the food hall to open Bianca’s Bodega, which serves other kinds of sandwiches. They might be awesome, but not a single burger survived. In its former stall, another totally average burger spot opened. Why tease us like this, Revival? Fortunately, the owners hope to revive the burger concept inside the Willis Tower food court next year. So I’m keeping this one on the list, if only to help spur a social media campaign to bring back Bianca’s phenomenal burgers.
20.
NEW: Darn good burger at JT’s Genuine Sandwich Shop
This restaurant is a one-stop shop for Midwest delicacies such as breaded pork tenderloin sandwiches and Coney dogs. But don’t pass up the burger, which features quality Angus beef smashed flat on a griddle. As if taking a cue from Au Cheval, it’s slathered with dijonnaise, which is quickly becoming one of Chicago’s most common burger condiments. A heap of sliced red onions, thick-cut pickles and lettuce adds the necessary crunch, while the toasted bun holds it all together.
$8.95. 3970 N. Elston Ave., 773-754-7729, jtsgenuine.com
19.
NEW: No. 1 at DMK Burger Bar
Never forget the power of a supple burger bun. If it takes effort to compress the bun, the bread is going to get in the way when you take a bite. But you never have that problem at DMK, which bakes some of the cushiest buns in town. I’ve gone back and forth about which of the restaurant’s many burgers is the best. Currently, I’m happiest with the No. 1, a bacon cheeseburger with charred balsamic onions and sweet barbecue sauce.
$14. 2954 N. Sheffield Ave., 773-360-8686, dmkburgerbar.com
18.
DIY burger at Good Measure
As chef Matt Troost let me know in 2019, you can top the DIY burger with anything listed on the menu. While I wouldn’t advise adding chocolate chip cookies, I’m smitten with the foie gras onions ($4 extra), which are savory, sweet and deviously rich. But none of this would matter if the base of the burger weren’t so solid. Thanks to the blend of short rib, chuck and rib-eye, each bite is succulent, and the soft onion roll is an inspired partner.
$17. 226 W. Chicago Ave., 312-600-9268, goodmeasurechicago.com
17.
NEW: Charly’s Burger at Charly’s Burgers
More people need to know about Charly’s Burgers. This light-filled shop on North Cicero blends bacon in with the beef to create a patty that’s laced with an unmistakable smoky profile. The namesake burger features two thin patties draped with loads of gooey American cheese, all on a supremely squishy sesame bun. Grilled onions, sliced pickles and a house sauce complete this overlooked gem. By the way, the shop also serves some of the best fresh cut fries I’ve tried in the city.
$11. 2320 N. Cicero Ave., 773-887-5481, charlys-burgers.business.site
16.
NEW: Gretel griddle burger at Gretel
I’ve never quite gotten the hype around the burger at Little Bad Wolf, which always tasted oversized and under seasoned. But the owners have gotten the proportions just right in their follow-up spot, Gretel. This towering double cheeseburger features two well-seared patties covered in two hues of cheese, all set on a glistening bun topped with two kinds of sesame seeds. As you can tell from the picture, this beast is exceptionally juicy, so make sure to have that napkin ready.
$12. 2833 W. Armitage Ave., 773-770-3427, gretelchicago.com
15.
Dry-aged Slagel Farms burger at Rootstock Wine & Beer Bar
This adorable Humboldt Park wine bar isn’t the first place you’d look for a great burger, but for over 10 years you’re just as likely to see people stuffing their faces with this massive burger as politely sipping a glass of wine. The Illinois-based Slagel Family Farm’s dry-aged beef plays a huge role in the success, ensuring each bite is complex and juicy. But there’s something about how the kitchen chars the bun, so that it’s seconds from being burned, that adds a thrilling campfire aroma. It might look oversized, but the bun couldn’t be softer or more suited to the job.
$16. 954 N. California Ave., 773-292-1616, rootstockbar.com
14.
NEW: Wagyu smash burger at RPM Steak
I’m usually extremely leery of steakhouse burgers, because not enough attention is paid to how all the components work together. Instead, chefs just plop an oversized patty on a bun, with lettuce, tomato, onion and pickle on the side. One look at the wagyu smash burger at RPM Steak and you’ll see we are dealing with something else entirely.
The kitchen uses ground American wagyu meat from Sakura Wagyu Farms in Ohio, a beefier version of the highly marbled Japanese wagyu boasting a mix of 80% meat and 20% fat. This allows the kitchen to get an incredible sear on the meat when they smash it on the blazing-hot griddle. It’s served with one-year-aged Widmer’s cheddar and an aioli spiked with yuzu kosho, a Japanese condiment of fermented chiles with the zest and juice of yuzu. “The burger is so rich,” says chef Eddie Ishaq, “so the yuzu kosho adds a bit of heat and a nice citrus note.” Currently, the burger is only available Tuesdays and Wednesdays, so plan accordingly.
$23. 66 W. Kinzie St., 312-284-4990, rpmrestaurants.com/rpm-steak-chicago/
13.
Single cheeseburger at Au Cheval
There’s little question this West Loop spot is the most popular burger destination in Chicago. Ever since being crowned one of the best burgers in the country by numerous publications years ago, the tiny diner has been routinely mobbed, leading some locals to loudly declare the burger overrated. It doesn’t help that Au Cheval doesn’t grind meat in-house or bake the buns.
But there is no doubting the careful construction that goes into each burger. The two (yes, two) patties on the single cheeseburger are seared over high heat and stacked neatly on a bun that’s toasted on both sides. It’s slathered in lots of dijonnaise, a creamy, acidic sauce made of mayonnaise, lemon and mustard.
$13.95. 800 W. Randolph St., 312-929-4580, auchevaldiner.com
12.
Mott Burger at Mini Mott
This creation started its life as a bar special at Mott St., before its staggering popularity forced the owners to create a whole new restaurant to meet demand. At its base, it’s a simple double cheeseburger with American cheese. But that’s where any similarity with other burgers ends. Instead of an anonymous sauce, the kitchen uses both a salty and savory miso butter and a sweet and creamy hoisin aioli. Some house-made pickles lend acid, while sweet potato frizzles deliver unexpected hits of crunch.
$10. 3057 W. Logan Blvd., 773-904-7620, minimott.com
11.
Black Betty at BRGRBELLY
When I asked Tom O’Brien from BRGRBELLY what made the burgers at this beloved Portage Park spot so good, he hesitated for a moment, before saying, “We do everything from scratch.” Not only do the cooks grind the meat in-house, they mix in some fatty pork belly with the beef. The extra fat content means that the patties get a clearly visible crust from the hot griddle. They also bake buns throughout the week, so they never get stale. I haven’t tried all the different burgers on the menu, but that’s because I’m hooked on the Black Betty, which adds bacon, bleu cheese and crunchy fried onion straws.
$9.95. 5739 W. Irving Park Road, 773-283-7880, brgrbellyrestaurant.com
10.
King-size cheeseburger at Top Notch Beefburgers
Burger styles rise and burger styles fall, but Top Notch Beefburgers in Beverly will never fall out of fashion. That’s because the shop, open since 1942, still grinds the beef in-house, ensuring each bite tastes impressively juicy, without being too greasy. The shop also uses a soft sesame seed bun, which has suddenly become popular again after way too many years of restaurants favoring overly buttery brioche buns.
$12.81. 2116 W. 95th St., 773-445-7218
9.
RHR double cheeseburger and fries at Redhot Ranch
Can we just go ahead and declare Redhot Ranch a city treasure? For $6.11, you can score one of the city’s very best double cheeseburgers paired with a bag full of crispy fresh-cut fries (which we once picked as the second best in Chicago). For that price, you’d expect frozen patties and a general lack of care, yet the fresh beef gets a hard sear on the griddle that puts most places to shame. The crunchy lettuce, crisp onion slices, juicy tomato and pink-tinted sauce show a clear inspiration from In-N-Out, but everything else about this burger screams Chicago in the best possible way.
$6.11 with fries. 3057 N. Ashland Ave., 773-661-9377; 2449 W. Armitage Ave., 773-772-6020; redhotranchchicago.com
8.
Double griddled cheeseburger at Edzo’s Burger Shop
By focusing on the basics, owner Eddie Lakin has created a burger shop impervious to trends. All the beef is ground in-house, and all the buns are supple, yet structurally sound. But Lakin isn’t above experimenting, and half the fun of visiting is deciding which route to take. It could be as simple as paying the $3 upcharge for CDK dry-aged Angus beef. Or you could spring for the shop’s faithful reconstruction of In-N-Out Burger’s Double-Double Animal-Style. Personally, I find it hard to skip the flawlessly constructed double cheeseburger, but nearly everything here is worth trying.
$9.25. 1571 Sherman Ave., Evanston; 847-864-3396; edzos.com
7.
Stop-In Burger at the StopAlong
First time I visited this spot, I correctly noted the burger’s debt to California’s favorite fast-food chain, In-N-Out. But what I missed was that the burger also showcases a deep love and understanding for the Midwest’s own fantastic burger spot, Steak ‘n Shake. Everything about the burger is designed for textural perfection, from the toasted buns, griddled patties, crisp onion slices and crunchy pickles. Of course, it helps that each plate even comes with loads of skinny fries, furthering the local connection.
$13.50 with fries. 1812 N Milwaukee Ave., 773-394-4694, thestopalong.com
6.
NEW: Cheeseburger with fries at Ludlow Liquors
Bars used to battle for burger supremacy by dishing out the biggest, craziest burger possible. But one look at the slim burger at Ludlow Liquors, and you know that chef Mickey Neely had something very different in mind. He modeled this offering on his favorite hometown burger, Wee B’s, which he grew up eating in Anchorage, Alaska. “I just want the simplest burger you can have,” Neely says. “It’s just a smash burger on a potato bun.” So why is it so immensely satisfying?
By stripping away the excess, he’s able to focus intently on the quality of every component. He uses incredible ground beef from Illinois-based Down at the Farms, created by Marty Travis of Spence Farm. He’s spruced up an old family sauce recipe with fresh horseradish and makes his own pickles. He’s also tracked down the perfect bun for the job, an ultra squishy bun from Highland Bakery Co. My only suggestion is to add some raw onion slices, which are available for free.
$8. 2959 N. California Ave., 773-754-7492, ludlow-liquors.com
5.
Single Cheeseburger at The Region
For years, I’ve been a doubter of The Region, thinking old-school places in the south suburbs such as Schoop’s and Miner-Dunn did this style of ultra-smashed burger better. But my last couple visits have changed my mind, and the burger now stands as the ultimate example of this fascinating style. The student has become the master.
Each burger starts with seven ounces of ground beef that the chef smashes on a griddle until it’s millimeters thick. The patty develops a shiny black exterior, as the edges become extra crispy. The meat is topped with a pile of finely sliced onions, green relish and Region Sauce, a bright pink mayo-based concoction. Hopefully, more places in town try to replicate this style, because it’s quickly becoming a Chicago specialty.
$9.95. 2057 W. Roscoe St., 773-857-2874, theregionburgers.com
4.
CDK Farm burger at Table, Donkey & Stick
The best part about Table, Donkey & Stick is how little they care about having a great burger. Of course, they put an outrageous amount of effort into it, baking the soft and fragrant pretzel buns and grinding the CDK Farms beef in-house. It’s just that they put this kind of effort into every dish on the menu, so I totally get the conflict of visiting this adorable Logan Square spot and skipping the burger because everything sounds good.
But I refuse to accept that it’s not one of the best burgers in the city. The beef has an astonishing savoriness, with an almost tangy mineral note at the end, something usually reserved for fine dry-aged steaks. They change the toppings seasonally, but right now the burger arrives topped with sweet smoked onion, gooey Butterkäse cheese, and acidic house pickles.
I’m not putting this at No. 1 — as I did in 2019 — because I’d like to recognize some other options in town, and because I’d rather not see one of my favorite small restaurants get overrun with burger fiends again. But the burger here is as good as ever.
$16. 2728 W. Armitage Ave., 773-486-8525, tabledonkeystick.com
3.
The Original Shiddy Burg at Shiddy’s Burger
I love Shiddy’s Burger and I’m not afraid to say it. I mean, I wish the name weren’t Shiddy’s and that everyone wouldn’t laugh when I say it out loud, but what am I to do when a group of chefs create a burger so smashed that it even makes The Region look tame by comparison? The patty here is so crispy, it forgoes any sense of juiciness. In other words, no smash burger is as smashed as this one, and I honestly doubt it’s physically possible to smash one any further.
If you couldn’t guess, Shiddy’s is irreverent and outlandish and definitely not for everyone. Some will say there is too much sauce. Those people are wrong, because the creamy sauce acts as a foil to the ultra-crispy meat and cool, crisp bed of shredded lettuce. But this burger isn’t trying to appeal to everyone. It’s trying to see how crazy a smash burger can get, and I’m all for it. Just know that it’s only available Mondays at the Logan Square sandwich shop Big Kids.
$11. 2545 N. Kedzie Blvd, 773-687-8385, bigkidschicago.com
2.
Smash Burger at Three House
Three House is the new kid in town with something to prove. Chef Tyler Nickson’s burger goes further down the beefy rabbit hole than even The Loyalist has dared. Sure, the burger features freshly ground chuck and brisket from the Illinois-based Slagel Family Farm, but it also includes heaps of bone marrow, the supremely rich material locked inside beef bones. To access, Nickson soaks bones for hours and then scrapes the marrow out by hand. When all ground together, the result is the beefiest burger I’ve ever encountered, with a flavor that reminds me of prime dry-aged rib-eye.
To accentuate the richness of the meat, Nickson adds Hook’s Three Year Sharp cheddar. Because it’s aged for so long, the cheese doesn’t melt well, and I totally understand if some find the faint bitterness distracting. But the cheddar also lends the burger a tangy, earthy funk. If you’re in the mood, one can get lost in the wild complexity of each bite.
Fortunately, the creamy aioli helps tie the beef and cheese together. It also has a subtle sweetness thanks to the onions, which are smoked and then pickled. While The Loyalist is more balanced, and it’s hard to see this one gaining as many devoted acolytes, this is the most exciting burger right now in Chicago.
$13. 1450 W. Chicago Ave., 312-465-2636, threehousechi.com
1.
The Loyalist original cheeseburger at The Loyalist
We are living in The Loyalist’s burger world right now in Chicago. Just as Kuma’s Corner and Au Cheval took turns transforming our burger scene, the city is in the grips of what this restaurant affectionately refers to as the Dirty Burg. Look around, and you’ll see brioche buns falling out of favor, as soft rolls dotted with hundreds of sesame seeds pop up. Even humble establishments are now grinding their own meat, in hopes of matching the surreal beefiness of the burger here.
Most importantly, restaurants finally recognize the importance of onions. It took me eating 131 burgers in 2019 to realize how crucial onions are to a great burger. The Loyalist not only features loads, it uses three kinds — raw, charred and pickled — to infuse each bite with the unmistakable savory, sweet aroma.
It’s rare that a burger has this sort of outsized influence on the scene, but I can’t think of a burger style I’d rather see more of than this one.
$19. 177 N. Ada St., 773-913-3774, smythandtheloyalist.com/the-loyalist
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