Burgers with "mojo sauce" and sweet potato fries are worth the wait. Also try the Greek, a lamb burger with tzatziki sauce and feta. Read more.
Here they ask for orders in stages to ensure complete customization. Choose a beef, chicken or fish burger and add toppings like mango-black bean salsa, fried egg, and grilled pineapple. Not at once. Read more.
Here it's more about seasonings than toppings. Burgers are cooked "pink or no pink" and standouts include No Burger, No Cry (habanero); Curried Away (curry, of course); Pardon My French (truffle oil). Read more.
Come for the beer, stay for the burgers. The kitchen uses pure Hereford beef and the naturally beefy flavor needs no adornment other than what it comes with: lettuce, tomato and a sesame-seed bun. Read more.
Best bets: lobster and tuna burgers in addition to the beef standard. The fried chicken is also incredible. Read more.
Juicy burgers are served on buttery buns and the toasted marshmallow milkshake spins the taste of the campfire into a thick drink. Standouts: Blazin' Barn burger and the Farmhouse Bacon Cheese burger. Read more.
Pulled pork is by far their biggest hit, but don't overlook the burgers. The Costanza combines ground beef with smoked pastrami, while the Vandelay enhances fresh ground Angus with smoked Angus. Read more.
Get the cheeseburger. Palena uses Angus beef laced with dry-aged steak, truffled cheese and a brioche bun made in-house. Read more.
The strong suit at Ray's is the hand-trimmed beef blend and the way it's cooked. Sides of watermelon and corn on the cob are built into even the basic $6.95 hamburger. Read more.