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Where to Eat Great Restaurant Burgers from Coast to Coast

These are burgers that you have to use both hands to hold, ones that require extra napkins to wipe off the juices that flow down your chin when you bite into them.

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Craveworthy Burgers

Created by chefs across the country, some of these burgers are topped with cheese and pickles, while others embrace exotic flavors. They've all won local and even national accolades, and for good reason: With almost everything made from scratch in-house, down to the condiments, they're not your average burgers. These are burgers that you have to use both hands to hold, ones that require extra napkins to wipe off the juices that flow down your chin when you bite into them. Here's where to find them. 

 

By Monica Bhide

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Photo: Kreis Beall & Heather Anne Thomas ©

Atlanta: Holeman & Finch Public House

Want an H&F Burger? Used to be, you had to wait for 10 p.m. and the bullhorns. Yes, a staff member sounded two bullhorns when the burgers were ready, and if you were lucky, you would be able to buy one of the 24 burgers up for grabs! Served on a housemade pain de mie bun baked fresh daily, the burger has two 4-ounce beef patties with Kraft American cheese, slivered red onions, and bread-and-butter pickles, and is served alongside hand-cut fries and housemade ketchup and mustard. “We take the time to grind our own meat and make our own buns, pickles, ketchup and mustard from scratch,” says Chef Linton Hopkins. But you’re in luck: The burger is now available every day on the nightly menu.
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Photo: Andrew Cebulka ©

Charleston and Nashville: Husk

The Husk Cheeseburger is so terrific that just the description will make you drool: chuck, flank steak and bacon patties with Husk special sauce, white onion, American cheese, and bread-and-butter pickles on a potato-roll hamburger bun. “My favorite thing to eat in the world is a cheeseburger, and a perfect cheeseburger to me is reminiscent of that classic diner burger with a squishy bun and gooey American cheese. The Husk Cheeseburger is the kind I crave and was inspired by a drive-in I used to go to as a kid,” Chef Sean Brock tells us.

Photo by Andrew Cebulka

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Photo: Michael Piazza

Boston: Craigie on Main

Chef Tony Maws spent six months perfecting this Local Grass-Fed Beef Burger, and all that work did the trick: The burger graced the cover of Bon Appétit magazine in 2010. Three cuts of beef plus suet, bone marrow, and dehydrated miso come together to form this burger. It is topped with Shelburne Farms cheddar, lettuce, onion, “burger vinaigrette” and mace ketchup. “The Craigie Burger is awesome! It’s beefy, unctuous and juicy — it satisfies every burger component and leaves you fulfilled and satisfied,” says Chef Maws.
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