AMERICAN FAST FOOD
Chef Matthew Hyland's Emmy Burger: Limited availability, no modifications. Perfectly messy with aged cheddar, Korean chile sauce, caramelized onions, and a chewy pretzel bun.
Jonathan Gold loved the chiliburger at Chroni's, an "Eastside institution" in L.A. since 1945, with mustard, spicy chili, grilled flavor, and fresh toppings.
Unassuming menu, unforgettable burger. Two patties, cheese, pickles, tangy sauce. Still dreaming of it after 4 years. - Hillary Reinsberg, The Infatuation.
Food & Wine's editor said, "Chef Justin Yu's Party Melt burger reigns supreme in Houston," praising its beef patty, broiled cheddar, caramelized onions, and umami-packed homemade bread.
Rothman can't get enough of this Austin burger joint in a 1968 Airstream trailer with a tiki bar vibe. Her top choice? "The Deep End," a triple-patty Wagyu beef burger.
"Despite its name, the 'Dirty Burger' surprises with delicate features and a tantalizing Parmesan crunch, praised by food critic Victoria Pesce Elliott."
Chef Ryan Farr's famous burger: "Best Damn Grass Fed Cheeseburger" – juicy, flavorful, and reliably satisfying.
Little Jack's Tavern's Double Tavern Burger: simple, yet perfect. American cheese, tavern sauce, sesame bun. Best burger!- Andrew Knowlton, Bon Appétit.
Jeff Gordinier: "The cheeseburger you grow up with is usually the one you revere."
Cozy Inn founder Bob Kinkel started frying these coin-sized, onion-laden burgers in 1922, priced at just 5 cents. Today, they cost $1.19, still a great deal!