These Are the Best Burgers in America

The burger, America’s quintessential comfort food, can now be enjoyed in an impossibly endless number of ways. There are round-the-clock burgers at 24-hour-roadside joints and ephemeral late-night burgers sold out in mere minutes; burgers grilled in hundred-year-old cast-iron broilers and burgers steamed in state-of-the-art ovens; burgers crafted from Kobe beef imported from Japan and burgers made with Black Angus beef from just down the road; burgers innocuously topped with melted American cheese and burgers piled high with crumbly, statement-making Roquefort cheese. It’s clearly a great time to love the burger.

In-N-Out Burger (California)

Signature Burger: Cheeseburger.

Even superstar chef Thomas Keller is a fan of the West Coast chain, —and with good reason. The cooked-to-order burgers are made from Harris Ranch beef and served with hand-cut fries. For a messier, more indulgent experience, order your burger “Animal Style” for extra sauce and chopped grilled onions.

Minetta Tavern (New York City)

Signature Burger: Black Label Burger (topped with with caramelized onions).

Minetta Tavern‘s excellent burgers use a beef blend—dry-aged rib eye, skirt steak, brisket and short rib—from famed purveyor Pat La Frieda, and buns from Balthazar Bakery.

Holeman & Finch (Atlanta, GA)

Star chef Linton Hopkins announces “burger time” at —10 p.m.—with the ringing of two bull horns; that’s when two dozen grass-fed beef burgers are up for grabs and consistently sold out within minutes. The burgers are also available on the Sunday brunch menu.

Ray’s Hell Burger (Arlington, VA)

Signature Burger: Basic Beef Burger (served in a brioche bun).

There’s no sign, yet dedicated fans, —a certain president included,— come here for the freshly ground burgers with and complimentary toppings like grilled onions and mushrooms sautéed in sherry and Cognac.

Craigie on Main (Boston, MA)

Star chef Tony Maws adds bone marrow and dehydrated miso to his Bar Burger, and cooks it in a low heat CVap oven, followed by a quick char on the plancha.

Zuni Café (San Francisco, CA)

Signature Burger: House-ground hamburger (served in a grilled rosemary focaccia).

Instead of traditional cucumber pickles, legendary chef-owner Judy Rodgers accents her burgers with thin-cut zucchini strips pickled in apple cider vinegar, mustard seeds and turmeric.

Louis’ Lunch (New Haven, CT)

Signature Burger: The Original Burger (prepared with a combination of chuck and sirloin beef).

Many restaurants claim to be the birthplace of the hamburger. Louis’ Lunch, in New Haven, Connecticut, since 1900, is a leading contender. The meaty hand-shaped patties are grilled on antique cast-iron broilers over an open flame.

Dyer’s Burgers (Memphis, TN)

Signature Burger: Dyer’s Cheeseburger.

The legendary patties here are pounded thin before they’re cooked in a cast-iron skillet filled with grease for a deliciously crisp exterior.

Michael’s Genuine Food & Drink (Miami, FL)

Signature Burger: Black Angus Burger (served in a brioche bun).

An optional topping for star chef Michael Schwartz‘s Harris Ranch Black Angus beef burger: house-smoked bacon.

Perini Ranch Steakhouse (Buffalo Gap, TX)

Signature Burger: Ranch Burger (topped with mushrooms, onions, green chiles and choice of cheddar or provolone cheese).

Self-taught cowboy cook Tom Perini masters the art of open-flame cooking using mesquite coals at his hay barn turned steakhouse, smack in the middle of the state.

Read the full list here. This article originally appeared on Food & Wine.

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