George Motz's 25 Essential US Burgers Checklist Slideshow
On the menu at Bobcat Bite since 1953, this nine-ounce, naturally raised, antibiotic and hormone free beef patty is topped with green chile and covered with a blanket of melted white Cheddar.
Flickr - uberculture
Pronounced “LEW-EEZ”, Louis’ Lunch has been serving this burger since 1895. The meat is freshly ground every day and placed on top of white toast with some added tomato and onions to create a mouth-watering burger (if you ask).
Matt’s Bar’s Juicy Lucy will burn you if you’re not careful. This burger is made up of two patties crimped together with a slice of cheese in the middle. Fear the Cheese!
Flickr - twodolla
The quarter-pound patties at Pie’N Burger are served topped with a homemade Thousand Island dressing and Kraft mayo, the same way they have been served for more than 35 years.
There are only a few select people who know what makes the secret creamy, tangy sauce that makes the burger at the Plaza Tavern & Grill so great.
Flickr - ibm4381
The most popular thing on the menu at Workingman’s Friend, established in 1919, is no doubt the double cheeseburger that’s smashed to thin perfection.
Flickr - neyugnd
The LA burger shack, Apple Pan, serves only two burgers, the “Steakburger” or the “Hickory Burger,” both served in wax-paper, no plate.
There is cheese for the gringos, but El Mago’s standard toppings include: ketchup, sautéed onions, and lastly, potato sticks. Not the greasy, canned variety. Not even shoestring fries. But tiny ethereal wisps that can best be described as a potato bird’s nest.