The humble hamburger has earned its spot in the pantheon of comfort food classics, and Food Network stars have eaten more than most. Whether it’s an all-American classic or a souped-up meaty masterpiece, these are the most craveworthy, between-the-bun creations that Food Network stars just can’t get enough of.

Photography courtesy of Jason Little Photography

Chicago’s claim to culinary fame is deep-dish pizza, but The Kitchen's Sunny Anderson and Iron Chef Geoffrey Zakarian can attest that the double cheeseburger at Au Cheval — named the No. 1 burger in America — is threatening to steal the Windy City’s signature-dish spotlight. It’s a classic, diner-style burger that features three thin-but-juicy patties (made with an 80/20 blend of certified Angus beef) layered with molten slices of Kraft sharp American Cheddar cheese and topped with creamy housemade Dijonaise, diced red onions and thinly sliced sour pickles, all piled onto a slow-toasted bun. Add an extra layer of decadent gooiness by ordering it Au Cheval style and it’ll come topped with a runny fried egg cooked in clarified butter.

Iron Chef, restaurateur and master of the grill Bobby Flay is a self-proclaimed burger guy. He credits Manhattan institution J.G. Melon with serving "the best cheeseburgers in the world.” The time-tested recipe, which Bobby lauded on The Best Thing I Ever Ate, features a proprietary-blend beef patty that’s cooked on the griddle, which sears the exterior while locking in the juices. It’s then topped with two slices of American cheese melted until they’re dripping onto the squishy bun and “hopefully into your fries,” said Bobby. For the perfect bite, he likes his topped with pickles and a little bit of ketchup.

Photography courtesy of Linda Facci

When Anne Burrell first discovered the Holeman & Finch double cheeseburger, it was available only to 24 lucky diners a night, after 10 p.m. Anne, a self-proclaimed “griddle girl,” said on The Best Thing I Ever Ate, that she was immediately smitten with the griddle-cooked double patty (a brisket-chuck blend seasoned with salt and pepper), layered with melty American cheese, red onions and homemade bread-and-butter pickles (made with Chef Linton Hopkins’ mom’s recipe). The all-American combo is tucked into a freshly baked pain de mie bun from H&F Bread Co. and served with housemade mustard and ketchup on the side. Thankfully for Atlanta locals, this “off the charts” burger is now always available at H&F Burger in Ponce City Market.

Photography courtesy of Bart Sasso