Pretzel rolls form the foundation for more than a dozen burgers, which chefs forge with beef patties, fried chicken tenders, or garden patties. The menu's anchor is the Kuma Burger, which tops the chosen meat in bacon, cheddar, and fried egg. All of Kuma’s superlative burgers are named after heavy metal acts, such as the Lair of the Minotaur, topped with caramelized onions, pancetta, brie, bourbon soaked pears.
In 1934, a goat fell off a truck, wandered into a tavern, and came face-to-face with owner William Sianis. Mr. Sianis took this strange event as a cue to grow a goatee and give his business the name Billy Goat Tavern. Today, the tavern grills single, double, and triple cheeseburgers.
Wildfire Restaurant's close proximity to Michigan Avenue makes it an ideal destination for hungry shoppers and sightseers. While not the restaurant's primary draw, the menu's three burgers give diners plenty of reasons to forgo seafood and prime rib. Chefs hand make vegetable burgers and create a different stuffed burger each day.
Candlelight and complementary peanuts spill across Moody's tables. Inside, two fireplaces beam warmth, while towering trees shade an outdoor patio. Servers shuffle about both areas, delivering half-pound Moody burgers capped in gooey American, Swiss, or cheddar cheese.
The proprietors of Big Chicks started collecting artwork nearly three decades ago. Since then, they've blanked the restaurant's walls with drawings, photos, and paintings that depict women. This creativity extends to the menu, which includes the Rio Grande burger: a half-pound of beef topped in guacamole and pepper jack cheese.
With the Rockit Burger, chef Amanda Downing brings a level of sophistication to the classic comfort food. She starts with a foundation of Kobe beef, and then adds on melted brie, fried shallots, red onions, and a medjool date aioli. A brioche bun and side order of truffle fries finish the burger off.
The chefs at Mindy's Hot Chocolate grind their own heartland beef and make their own pickles. These efforts pay off with the signature hamburger, which also dons 4-year-aged cheddar and a sunny-side-up egg. Milkshakes and six kinds of hot chocolate complement the sandwich.
Showing 10 of 15
Chef Paul Katz elevates comfort food to the level of fine dining. The most creative of his six burgers is perhaps the Gobbler, a turkey burger with cranberry aioli that echoes Thanksgiving. Servers carry the sandwiches to an outdoor patio or an open dining room, where floor-to-ceiling windows overlook the Chicago River.
It doesn't look like a typical burger. Homemade cheese sauce cascades over a mountain of hand-cut fries, which tops two beef patties alternated between slices of Texas toast. This "Horseshoe Burger" is just one of the menu's burgers, which incorporate other toppings such as cranberry sauce and pineapples.
Simplicity is key at Edzo's. Each morning, their cooks grind beef and then wait for customers to arrive. Once an order's placed, they put the meat on the griddle, add a little salt and pepper, and serve burgers either thick or smashed. Hand-cut, twice-cooked fries help make the trip to Evanston worthwhile.
The griddle sizzles as another half-pound of ground chuck and sirloin hits its surface. Along with veggie and turkey patties, cooks transform these hunks of meat into 12 different burgers. The handheld meals include a Green Chile Cheeseburger, which incorporates fire-roasted poblano chilies, cheddar, and chipotle mayo
Deal or no deal, our editors strongly recommend these businesses based on their reputation, popularity, and quality of service.