15 Best Burgers From 'Diners, Drive-Ins and Dives'

Starting from the very first episode of Diners, Drive-Ins and Dives in 2006, Guy Fieri has been eating the most mouthwatering burgers you've ever laid eyes on. Whether it's racked with rib candy, swimming in Saint Lawrence fry sauce or covered in cultured-cashew queso, the honorable Mayor of Flavortown has seen — and eaten — them all.

Begin your burger binge by breaking away from the buns with an over-the-top Ethos Burger at Ethos Bakery & Café. Served on their housemade croissant bun, with a bacon and braised-leek topping, Guy raved that it was "one of the most outside-of-the-box burgers I've ever had on Triple D."

With three 5-ounce patties (yes, you read that right) and a heap of housemade chili, the Triple G Burger at Pinky’s Westside Grill is what customers call “a messy piece of equipment." Guy himself had trouble figuring out how to dig into this staggering stack of steer. “Fantastic,” he declared, as the juicy burger dripped down his chin.

Serving up the ultimate savory sensation, bopNgrill is topping off their Angus beef patties with truffled mushroom duxelle, sun-dried tomato confit, togarashi mayo, smoked bacon and Gouda on a brioche bun.

Situated in one of San Diego's 24-hour neighborhoods, Crest Cafe serves up outrageous comfort food morning, noon and night. One bite of the signature Butter burger, and Guy's fingers weren't dry for long: "This is a level of juice you haven't seen before."

Don't knock it 'til you've tried it. The BBQ Bologna Burger at North Bar is served up with housemade BBQ sauce, crispy onion straws and provolone cheese. And to top it all off? Why, an eight-ounce slab of crispy fried bologna, of course. And if you're looking to go whole hog, add a side of their housemade pork rinds.

Chef and owner Joseph Huang is out here grinding his own patties at Bang Bang Burgers with Black Angus beef sourced from renowned butcher Pat LaFrieda. One popular pick is a Southern-tinged burger featuring a simply seasoned patty smothered with a housemade pimento cheese and topped with fried pickles, which Guy Fieri deemed "the kicker."

Diners head to Wrigleyville for a legit taste of Chicago in San Antonio. Chef Demetrios Tingas spent 41 years in the Windy City before heading south, but not without a few of his hometown staples. "That’s as close as it is to the original," Guy said between bites.

After serving in the Navy, the only thing that chef Kevin Kramer wanted to do was become a cook, so he opened Woodrow's Sandwich Shop. This unconventional Philadelphia sandwich shop is home to the Coffee BBQ Brisket Sandwich, which features Kevin's homemade coffee barbecue sauce smothered atop tender, juicy brisket. "Coffee kind of imparts a little bit of that smokiness," Guy said. "That's legit!"

Big and beefy, the Barnyard Burger at Cheffrey Eats is a mile-high monument to all of the meats. Not satisfied with just an eight-ounce patty, chef Jeffrey Lemmerman is serving sky-high slabs topped with cheese, fried chicken, cheese and another round of bacon. Top it off with their housemade BOMB sauce — a garlicky romp blended with bacon grease and Thai chile sauce.

When the first step a kitchen takes to make a topping for your burger is "smoke a rack of ribs," you know you've come to the right place. Meat Boss is elevating their Smokey half-pound Boss Burger with sticky-sweet smoked rib candy. Cut off the bone and sauteed in sauce, it'll satisfy both your sweet tooth and your meat tooth.

Mofongo, meet meat. Capping off a smoky, seasoned quarter-pound patty, Chazito's is taking mashed plantains to a whole different plane. With garlic oil, savory sofrito and their housemade citrusy Chazito's Sauce, this one needs to be on your burger bucket list.

Winner, winner, brisket burger dinner! Saint Lawrence Gridiron is taking eight ounces of their ground brisket and serving it up under some of the richest and most savory toppings around. Sweet homemade bread-and-butter pickles, salty bacon jam, housemade fry sauce and gooey cheddar crown a perfect patty that will leave you breathless.

As if gooey Raclette cheese, caramelized onion, and tomato jam and a side of truffled topped beef tallow fries weren't enough to persuade you to order this prince of patties, Cavé Bistro is blending roasted bone marrow into their brisket and chuck blend into a rich, juicy burger that Guy called "composed and elegant."

Come for the comeback sauce, stay for the fried onions. Deep Ellum in Waltham, Massachusetts, is smashing seven-ounce slabs into savory, sweet grilled onions in the famous Oklahoma style. They're spicing things up with their habanero-garlic pickles and sweetening the deal with slurpable comeback sauce that lives up to its namesake.