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.
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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)
Holeman & Finch (Atlanta, GA)
Ray's Hell Burger (Arlington, VA)
Craigie on Main (Boston, MA)
Zuni Café (San Francisco, CA)
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)
Michael's Genuine Food & Drink (Miami, FL)
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.
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