The Best Burgers In Chicago

If you've ever wondered what the lovechild of a burger and jibarito would taste like, you don’t have to let your dreams stay dreams—head to Smash Jibarito. They started out as a pop-up, but have since moved into a small brick-and-mortar in Humboldt Park serving beefy smashed patties sandwiched between fried plantains. Each burger gets a sweetness from the plantain pucks—our favorite is the Estilo Animal, with animal sauce, sweet pickles, and American cheese for some saltiness.

The Izakaya is a dark bar with a burger so good it's made its way upstairs to their fancier sushi sister restaurant, Momotaro (available lunchtime only, for now). The classic parts of the burger are excellent—two juicy patties with a tangy special sauce that complements the heavy globs of sharp cheese. But it's the housemade bao buns we love the most. They have a balance of airy and crispy that regular buns usually do not. Bonus: They don't get soggy, so this thick burger and all of its contents stays together, bite after bite.

Chubby Boys previously went viral thanks to an excellent breakfast sandwich, but their new smashburger out of Logan Square’s Split Milk proves they aren’t a one-sandwich wonder. Their Chubby Smash is a loaded masterpiece—two thin salty patties with cherry peppers, bearnaise, bacon jam, fried onions, and Chubby sauce (a creamy, sweet, and smoky concoction). Each component fuses into a balanced flavor bomb of saltiness, tang, sweetness, and spice.

Cash’s Kitchen double cheeseburger is simple, no bullsh*t, and so tasty we could eat two (which we have). The smash patties from this pop-up are salty perfection complemented by crisp layers of LTO and zippy special sauce. Plus, the toasted buns have a great caramelized crunch. Just know that these burgers are only available on Friday at Andersonville's Is/Was Brewing, and at Lakeview's The Long Room on Sunday and Monday.

The burger at The Loyalist in the West Loop is beloved, and for good reason—it’s outstanding. The patty is made from a mixture of chuck, short rib, and bacon, giving it a light, smoky flavor and incredible richness. The cheese is gooey and the caramelized onions are plentiful. In other words, this is a good f*cking burger.

When something is as popular as Au Cheval, it’s asking to be taken down a few notches. After all, people love an underdog, and Au Cheval certainly isn’t—at this point, it’s in Tom Brady territory. Ignore the contrarians (and the wait) and recognize greatness when it’s staring you in the face. Or, in this case, when it’s two patties with cheese, pickles, and dijonnaise between a buttery bun begging to enter your face.

This is a spot in Logan Square from the team behind Little Bad Wolf in Andersonville. The LBW burger is fantastic, but it turns out the burger here might be even better, mainly because it comes on a squishy everything bun. And that bun is a perfect delivery system for the two juicy patties, slices of white and yellow American cheese, bacon, garlic aioli, and pickles.

The burgers at Charly’s, a counter-service spot in Hermosa, are exactly the kind of burgers we want when we’re hungover. The patties are a mixture of beef and bacon, which gives them a smoky flavor and keeps things juicy. They’re topped with the perfect amount of American cheese, grilled onions, garlic aioli, and pickles on a squishy bun that holds up to the toppings without spillage. So, on second thought, it’s just the kind of burger we want to eat, no matter how many drinks we had 12 hours ago.

Despite operating out of Small Bar’s equally tiny kitchen, Patty Please is a massive burger-smashing force. This Avondale spot presses beef into pristine doily-eque circles with a fantastic griddled crisp. But the patties’ center remains moist, fusing perfectly with the American cheese and buttery soft potato roll. The classic cheeseburger is great, but our go-to order at the bar or in a booth with friends at 12:36am is the Pleaser. It gets a tangy kick from their signature sauce and sweetness from grilled onions.

Many big life decisions take some planning: buying a house, having kids, and eating the Bastos Burger at Boonie’s. This fantastic Filipino spot in North Center only serves it for dinner, only on Wednesdays and Thursdays, and only at the bar. But carving out time midweek is worth it for this burger stuffed with a cheesy double patty stack, tangy melt sauce, adobo caramelized onions, and crunchy fried shallots. It all comes on sweet Hawaiian buns that are griddled inside out for extra toastiness, with some perfectly crispy fries on the side.

Warlord’s menu changes daily, but within the chaos lies one constant: the burger. The thick dry-aged beef patty is unbelievably juicy, well-seasoned, and has the perfect amount of char. Charred onions and caramelized onion mayo give it a pleasant tang and sweetness, and everything is sandwiched between a squishy bun that feels like memory foam. Cheese? Nope. But you won’t care. 

Despite primarily being a seafood spot, Diego is a wealth of beef-based riches. The baja-inspired West Town bar has an excellent Cali-style steak burrito, but the real standout is the TJ Hamburguesa. The flavor of this thick, smoky, medium-rare patty is so intense, smashburger enthusiasts won’t miss their beloved Maillard reaction. Pickled jalapeños and macha aioli cut through the richness, and with the addition of avocado it might be one of the best burgers you’ll eat this year.

The StopAlong’s bright, retro dining space is full of old Star Wars memorabilia, arcade games, and cartoon paintings of superheroes stuffing their faces with pizza and burgers. And you should do the same because their Stop-In is one of the city’s best smashburgers. The two patties have a great char with just the right amount of saltiness, and they’re perfectly complemented by caramelized onions, pickles, and a tangy combo of special sauce and melty cheese. Everything is neatly held together by a large toothpick standing proudly in the middle of the brioche bun, but don’t bother trying to eat this cleanly—this is a messy one.

There used to be some restrictions regarding the burger at Mott Street: You could only order it while eating at the bar, or on the weekend during brunch. But now you can get it whenever you want. Well, sort of—the cut-off to order is 7pm. Still, we’re eternally grateful for that fact. Not only is the meat perfectly cooked, but the additions of a slightly sweet hoisin mayo and sweet potato “frizzles” make it something worth scheduling your life around.

The namesake tacos from Taco Sublime—the resident food pop-up at Marz Brewery in McKinley Park—are, in fact, fantastic, but don’t ignore the double smashburger. The crispy, juicy patties are topped with layers of gooey cheddar, and come on a toasted bun with the correct amount of sesame seeds—aka “a lot.” We like the classic version, but if you want something more loaded (and messy), they also have tangy housemade Sublime sauce, guacamole, or salsa macha if all those sesame seeds weren’t nutty enough.

Burgers and beer have been best friends since the dawn of humankind. Burgers and wine are perhaps a less popular match-up, but it’s a pairing that’s worth exploring at Webster’s in Logan Square. Hiding in a menu full of wine-adjacent dishes like tinned fish and charcuterie is a single burger, which just so happens to be the best thing here. The foundation is simple: a perfectly salty patty gently rests on a buttery brioche bun, tucked underneath a warm blanket of sharp cheddar. But what takes this to the next level is the trifecta of fragrant charred scallion aioli, crispy shoestring potatoes, and sweet pickles.

Best Intentions in Logan Square has tasty $10 cocktails, an excellent patio, and a fun knickknack-filled interior that looks like the result of many garage sale hauls. You shouldn’t need more reasons to like this spot, but here’s another: the incredible $6 burger. Yes, $6 gets you a nicely seasoned patty with cheese, griddled onions, pickles, and a sweet and tangy housemade joppiesaus on a potato roll. It’s the perfect size for a light meal or drinking snack, and if you brought 12 other burger freaks with you, get the $72 baker’s dozen.

Hiding among the dumplings, scallion pancakes, and dan dan noodles at Community Tavern in Portage Park is an incredible burger. And while it doesn’t sound complicated—just two patties, American cheese, caramelized onions, and a spicy sauce—we promise it’s a must-order. What makes the burger at this upscale bar so special (besides the delicious seared meat) is that it’s a marvel of careful engineering. From the top down it goes: bun, sauce, pickles, cheese, patty, cheese, patty, onion, sauce, bun. And apparently, that’s the binary code you use to manifest a perfectly constructed burger.

This small counter-service restaurant in Uptown has a Jordanian menu full of great falafel, labneh egg salad, and baklava—but they also have some great burgers. The best one—the Oklahoma onion burger, was supposed to be temporary. But it remains on the menu, proof that the world hasn’t completely gone to sh*t. The quarter-pound patty is generously seasoned, and topped with sweet caramelized onions, gooey American cheese, and a housemade za’atar mayo that should be a staple in everyone’s fridge. Many people are often just stopping by for takeout, but you should grab a seat there and eat this immediately.

You might not consider a “loose meat sandwich” to be eligible for this list, and we respect that. But it's our guide, and the Maidwrong at Tribecca’s is a wonderfully sloppy, delicious cheeseburger. It's a play on the Maidrite—an iconic steamed loose-meat sandwich created about 100 years ago in Iowa. And the combo of melted muenster, charred bits of savory ground beef, sweet onions, steak sauce aioli, and mustard on a griddled buttery bun makes us want to sign a petition to replace future smash patties with loose meat, instead.

In a world filled with wagyu burgers, nothing is quite as satisfying as a straightforward burger you can eat with one hand that costs less than $10 and comes with fries. That’s what you’ll find at Red Hot Ranch, which has locations in Lakeview, Bucktown, and on 35th Street. This cash-only spot has a short menu of mostly burgers, and what you want to get is the Red Hot Double. It’s two patties, pickles, LTO, and American cheese on a squishy bun that practically melts in your mouth. And those salty fries will beg you to order a vanilla shake to dip them in, and you should listen.

This isn’t a beauty contest, it’s a best burger guide. Good thing, because the burgers at The Region are kind of ugly. This is due to their rather unsightly flattened patties that extend past the edges of the bun. But it’s those edges that make the burgers here so special. They’re pressed really thin on a flat top grill (this style of burger is popular in northwest Indiana, a.k.a. The Region), so the meat has maximum possible caramelization, but also somehow stays juicy. Get the Diggity Dos, with two 7oz patties and two slices of cheese. Consider taking this thing home and eating it in the dark.

BopNgrill in Rogers Park is the kind of casual, delicious spot that you need in your burger rotation. And while the duxelle burger with truffle mushroom mix is the flashy move, it’s not the best one. Instead, direct your attention toward either the kimchi burger (loaded with a ton of caramelized kimchi) or the bNg, with fried egg, jalapeño, cheese, and bacon. Be warned, these burgers are sloppy, so plan on getting a lot of napkins involved.

Much like how Margie’s Candies holds a perennial place on our ice cream guide, Top Notch Beef Burgers is primarily here for nostalgia. This diner has been in Beverly since 1942, and any burger joint that remembers Comiskey Park and has outlasted both Daley administrations deserves our respect and admiration. The burgers aren’t particularly life-changing, but they are tasty, and there’s scientific evidence that eating a burger and fries with a shake that comes in one of those giant metal mixing cups can automatically increase serotonin levels by 56%. Our go-to order is the basic beef burger, which comes with lettuce, tomato, ketchup, mustard, pickles, and either grilled or raw onions.