For more than 100 years, the hamburger has made many millions of people very happy in America. That should come as no surprise. Regardless of age, wisdom, or financial status, people are drawn to its everyman appeal. What began as a culinary afterthought— the castoff bits of unusable steak trimmings sold to wage earners—has become a thing of legend found in every corner of America, from Michelin-starred restaurants to greasy-spoon diners. Today, your options are out of control. 

That’s why you’ll need some help. Fear not, I am here.

I’ve been just about everywhere in America for burgers, and in the name of research consumed well in excess of  14,000 of them in the past 20 years. My focus tends to skew ‘old-school’ by default, because longevity and simplicity create the greatest burgers. My ideal old-school burger is nothing more than beef-cheese-bun. Add pickle, onion, and mustard, but that’s all. The flavor of beef must shine through. A burger with more than eight different condiments can never achieve this. Balance is everything, and my default ideal has become the standard by which all other burgers are compared.

With the lowly burger seeing a recent renaissance worldwide, I’ve noticed that some of the new players are creating burgers that are an obvious nod to the classics with upgraded ingredients. I’ve made room for them at the table, and you should too. Shake Shack is a perfect example of this new world order, though they are not included on this list because they are far too corporate.

Let’s get one thing straight though: The following burgers on this list are by no means my "favorite" burgers across the land. Rather, these are the places that I would most likely migrate to first after touching down in that state. These are the daily beaters, the burgers I turn to which are free from silly gimmicks, the ones that consistently put a smile on my face. Put simply—these are the burger joints I can trust. They also embody the truest sprit of the Great American Hamburger, and in most cases, share common DNA with primary-source burger joints.

I’m sure you’ve already asked yourself—does the burger-loving public need another list? Of course it does. I’m not sure who makes those other lists, so in an effort to provide some clarity and sift through the rubble, I offer this heartfelt, well-researched guide. The American burger is not simply one thing. Regional methods for cooking and slight tweaks to ingredients have created a diverse and tasty array of burgers all over America. 

One thing to remember—with this list you’ve only just scratched the surface. Go deeper, get in there, meet my hamburger heroes, hear their stories, and walk away with a better understanding of why Americans identify with this proletarian comfort food. Then go eat a kale salad. 

Here are the best burgers from each of the 50 states. 

Address and phone: 7484 Parkway Dr, Leeds (205-699-4766)
Website: rustysbarbq.com

Rusty's, a real-deal BBQ joint, is about halfway between Birmingham and Talladega Speedway. Most head there for the killer barbecue, but locals know the fresh- ground burger is not to be missed. Get the bacon cheeseburger and squirt some of Alabama's finest on it—white barbeque sauce. 

 

Address and phone: 2477 Arctic Blvd, Anchorage (902-279-7311)
Website: N/A

Arctic Roadrunner has been open for half a century, so they must be doing something right. There are a bunch of wacky burgers on the menu that involve layers of salami, bologna, and ham, but best to keep things simple here. Get the Bacon Burger with crisp iceberg, American cheese, mayo, onion, and tomato served on a no-frills toasted white squishy bun. It’s a hefty two-fister.

Address and phone: 202 E University Dr, Tempe (480-968-4712)
Website: thechuckbox.com

On the search for great burgers you should always consider the joints close to large colleges. The Chuckbox sits in the bosom of ASU and cranks out a ton of burgers for hungry students, all of them cooked on an open pit fire fed by charcoal and mesquite. Avoid the copious burger options and get the smoky Tijuana Torpedo with pepper jack cheese and mild green chiles.

Address and phone: 1023 W 7th St, Little Rock (501-372-8735)
Website: N/A

The Box is an old-school burger joint in a new location right in downtown Little Rock. When it moved from its original location of over 70 years they took the griddle with them. Clearly the magic is in that griddle. The double is too large for the bun so you are better off getting two single cheeseburgers if you are hungry.

Address and phone: 913 E California Blvd, Pasadena (626-795-1123)
Website: pienburger.com

It’s the classic California burger counter of Beach Boys lyrics. The burger to get at this authentic throwback is the double cheeseburger. With its two thin, griddled patties, crisp lettuce, thousand island dressing tightly wrapped in wax paper, it personifies the ideal Californian burger experience. It’s nearly identical in structure to the Southern California cult favorite In-N-Out Double Double, but elevated. 

Address and phone: 5453 Manhart St, Sedalia (303-688-9967)
Website: N/A

I always find my way back to the simple perfection of the cheeseburger at Bud’s Bar. It’s the sort of place that’s hard to leave once you're there, with a beer selection that is larger than the menu options (single or double burger, with or without cheese). This is the cheeseburger in its most basic form—just big enough, melted American cheese, cooked on a seasoned flattop. A classic white bun is stacked on the patty as it cooks, steaming it to a supple softness. 

Address and phone: 1046 Broad St, Meriden (855-860-8646)
Website: tedsrestaurant.com

Ted’s will always make any ‘greatest hits’ burger list of mine. That’s because whether or not you think steaming burgers is gross, you need to get to Central CT for this truly unique experience. The unique, hyper-regional process includes steaming wads of fresh beef in a stovetop steaming contraption. Locals are so intensely proud of their moist steamed beef, served on a soft kaiser roll with a cascade of hot, melted Vermont cheddar, that how could you not partake? Add sautéed onions, lettuce, and mayo for the complete package.

Address and phone: 1100 Ogletown Rd, Newark (302-737-1118)
Website: waybacktogo.com

Wayback, formerly known as Jake's, started as tiny burger dump in Newark, Delaware but has now expanded to a fast-casual chain that still serves excellent fresh beef burgers. They smash doubles in the spirit of Five Guys but with a much more diverse menu. Get the double cheese with sautéed onions. 

Address and phone: 1213 U St NW, Washington, DC (202-667-0909)
Website: benschilibowl.com

There seems to be no end to the number of burger spots opening in D.C. these days. Although I appreciate what places like Burger Tap & Shake are doing, it’s hard for me to not stop into my favorite chiliburger spot, Ben’s Chili Bowl, when I’m in town. The place is oozing with American history and nostalgia, making the experience that much better. The chili of the restaurant’s namesake is a consistently great mild tomato-based sauce with just the right balance of sweet and salty. Get the chili cheeseburger and do the right thing by chasing it with a local favorite—the Half Smoke. 

Address and phone: 5828 SW 8th St, Miami (305-266-8486)
Website: elmagodelasfritas.com

No one should enter Miami without crossing I-95 to the west and sampling one of the great treats Florida has to offer— the Cuban Frita. For a truly authentic version head to El Mago de las Fritas, deep in Little Havana. The Frita is a mild chorizo-spiced patty topped with chopped onions and a nest of thin fried potatoes. And it’s served on (natch) specially-made pillowy Cuban rolls. 

Address and phone: 1540 Ave Pl, Ste B-230, Atlanta (678-927-9131)
Website: thegeneralmuir.com

Atlanta is having a burger renaissance of its own, and the classics here seem to be taking a back seat. It happens, especially when you have an ambitious chef like Todd Ginsberg. Local Atlanta burger expert Cole Meierstein’s daily beater is the lunch/brunch burger at General Muir, an elevated nod to a classic smashed double cheeseburger. The patties are thin and caramelized, and the burger is served with shaved sautéed onion and bread & butter pickles on buns that are made at GM’s bakery right next door.

Address and phone: 515 N Kuakini St, Honolulu (808-531-1651)
Website: lilihabakeryhawaii.com

Don’t mess around with the silly ‘Hawaiian Burger’ anywhere in the state—the goofy one with pineapple and maybe a slice of ham (it was actually invented in Canada). For an authentic local burger, head to Liliha Bakery for the impossibly tasty Loco Moco, a hamburger ‘dish’ of rice, burger patty, and brown gravy with a fried egg on top. It’s great sustenance at 2am, and Liliha is open 24hrs for your late-night convenience. 

Address and phone: 207 E Sherman Ave, Coeur d'Alene (208-664-5444)
Website: N/A

One-hundred-ten years in and this family-owned iconic burger counter is still kicking. Options are limited to double or single, cheese or no cheese. (I go no cheese like the old-timers.) Add hand-sliced pickles and raw onion for fun. But watch out for the ketchup bottles on the counter: They are actually filled with a spicy sauce which was concocted to dissuade ketchup thieves during the Depression.

Address and phone: 1724 S River Rd, Des Plaines (847-699-8590)
Website: N/A

One of my favorites just happens to be only a few miles from O’Hare, and I find my way there before and after just about any flight. Pup looks like your average Chicago hot dog stand, but the attention to detail, especially for the burgers, is a massive game changer. Get the Char-Cheddar burger, cooked over a serious flame, and served with the cultish Upper-Midwest cheddar spread, Merkt’s.

Address and phone: 329 Washington St, Columbus (812-378-1900)
Website: zaharakos.com

This completely renovated turn-of-century ice cream parlor oozes with nostalgia and has a ridiculously expansive fountain drink selection. Listen to the Welte player organ and order the Gom Cheese-Brr-Grr. It’s not really a burger, but to me, any cooked ground beef served on bread can find a place on any burger list of mine. The Zaharakos brothers are believed to have invented the Sloppy Joe over 75 years ago, and the Gom tastes like one of the best you’ve ever had. Ground beef is mixed with mild spices, some tomato sauce, and cheese and served on toast. Chase it with my favorite—a hand-mixed cinnamon Coke.

Address and phone: 106 S 3rd Ave, Marshalltown (641-753-9684)
Website: maid-rite.com

The Maid-Rite doesn't technically serve a burger, but at its core, their version shares some important DNA. Instead of using a formed burger patty, Taylor’s ‘crumbles’ their fresh beef and cooks it in a large steaming table right in the center of the restaurant. It’s a tradition all over the state and served only on a soft white bun with pickles, onion, and mustard. Think of a Sloppy Joe without the slop, where the beef flavor bursts through and salt is the only seasoning.
 

Address and phone: 2300 SW 10th Ave, Topeka (785-234-4511)
Website: N/A

It’s rare these days to find a fully-functioning drive-in burger joint, a true throwback to a time long-gone where a flash of the headlights sent a server to your car window. At Bobo's, get a classic double with cheese. The patties are cooked on a super-hot flattop until the outside is caramelized and delicately crispy, and the interior still moist. The onion rings are not to be missed—truly some of the best I’ve ever eaten.
 

Address and phone: 107 W 4th St, Tompkinsville
Website: N/A

The burgers at Dovie’s are deep-fried in soybean oil (which is actually healthy) in a style similar to Dyer’s in Memphis or The Hamburger Wagon in Ohio. The no-frills burger counter has a very limited menu with burgers being the star attraction. Get a cheeseburger and watch as slice of American cheese is tossed into the oil and captured by the cook with a bobbing burger on a spatula. Ask for yours ‘un-squozed’ and the cook will not squeeze the residual oil out of the patty. I love America.
 

Address and phone: 3134 Johnston St, Lafayette (337-984-5614)
Website: judiceinn.com

Judice is a classic burger joint in the center of a part of America dominated by gumbos and crawfish. So not surprisingly, the straightforward, thin-patty double cheeseburger—served on a white squishy bun and wrapped in waxed paper—has a local kick. The Judice grinds beef every morning and uses a proprietary Cajun seasoning on their burgers. Ask for grilled onions to take this already flavor-packed burger to the next level.

Address and phone: 144 Gray Rd, Falmouth (207-797-9857)
Website: N/A

After all these years, Harmon’s is still one of my favorite go-to classics in Maine. If you are anywhere in the Portland area, or driving through to points north, do the smaat thing and get there. It’s only open for lunch (hence the name) and serves only one, small burger (you’ll need a few). Make sure to get them ‘fully loaded’ with sautéed onions, American cheese, mustard, and their signature sweet red relish (looks spicy hot, but it’s not).

Address and phone: 3802 Eastern Ave, Baltimore (410-276-9422)
Website: gandarestaurant.com

The G&A is the diner that Baltimore forgot. A true throwback with covered cake stands spaced out on a long formica counter with short stools, it’s a true greasy spoon and hamburger paradise to me. They are well known for their chili dogs but they also serve a historically accurate plate of sliders, tiny ones that are a direct link to the sliders served at the first White Castle. Get the gravy fries too.

Address and phone: 280 Memorial Ave, West Springfield (413-736-9390)
Website: whitehut.com

White Hut is one of the remaining restaurants in America whose name is indebted to a pivotal, early burger chain. During the 1920s and 1930s, the rise of White Castle led to a surfeit of burger joints using the word in their names to insure success. And success White Hut has had over the past 80 years, even though there’s no menu. Just belly up to the crowded counter and wait to order only after you've made eye contact with the counter person. Ask for onions, which are burbling on the flattop in an enormous pile, and get more than one burger—they are smallish.

Address and phone: 1425 Riverside Dr., Sault Ste. Marie, MI (906-632-2581)
Website: N/A

There are many great burgers in Michigan and many different types. Michigan is home to a hyper-regional specialty, the Olive Burger, but those tend to be found only in the southern and western part of the state. But waaaay up north in the Upper Peninsula, quite literally just about as far north as you can go in Michigan, is the timeless 70+ year-old Clyde’s Drive-In. The burgers are big honest fists of fresh beef-and-cheesy-goodness. Clyde’s still has carhops and the service is lightening fast. Oh, and they (may) have the very best olive burger in the state.

Address and phone: 3500 Cedar Ave S, Minneapolis (612-722-7072)
Website: mattsbar.com

Arguably the birthplace of the Jucy Lucy (yes, spelled correctly), this neighborhood watering hole has been famous for its cheese-filled burgers for nearly half a century. May other joints have replicated their method, but you need to experience the original first-hand. Matt’s keeps it simple and only makes one burger, one way—a straightforward beauty cooked on a flattop behind the bar, served on a white squishy bun, stuffed with American cheese. Heed the warning to ‘Fear The Cheese’ or end up with 2nd degree burns on your face.

Address and phone: 106 W Main St, New Albany 
Website: N/A

The origins and continuing story of the ‘Slugburger’ is murky, but one thing can be sure—the Slug they are making at Hamburger Inn is incredible. A traditional Slugburger, invented during hard times in the state, consists of ground beef mixed with some sort of extender like breading or soymeal (though today most Slugs are made with ground pork instead). At Latham’s expect the beef version, pan-fried to a glorious crisp and served on a tiny slider bun with nothing but pickles and mustard. Bite into some hamburger history.

Address and phone: 9033 Manchester Rd, St. Louis (314-961-9652)
Website: N/A

When I'm in St. Louis, I always head first to the old-school Carl’s for a thin-smashed cheeseburger. Grab a homemade root beer and watch the grill person do something unique to this part of America—a ball of beef is pressed hard on the flattop (visible to every counter seat) and pushes the edges so thin that the result is an almost candy-like lacy edge. Get a double, then keep ordering more until you are full.

Address and phone: 2339 Placer St, Butte (406-782-8049)
Website: N/A

Matt’s is one of the only burger joints in America on the National Register of Historic Places (the other being Louis’ Lunch in New Haven). But that means little to your appetite. You came all this way to sample a very unique burger—the Nutburger. Salted, crushed sundae nuts are hand-mixed to order with Miracle Whip and spread atop a griddled patty. This simple concoction sounds perverse but somehow works, completely.
 

Address and phone: 106 Galvin Rd S, Bellevue (402-291-6088)
Website: stellasbarandgrill.com

What began as a burger joint operated out of a sunroom of a neighborhood home has become one of the most celebrated burger destinations in Nebraska. And through its changes and renovations the burger remains a simple, beautiful thing. It packs a punch—ultra-fresh Nebraska beef is the star here. Stella, who is long gone, believed that good food did not need to be fancy. When I first visited Stella’s there was one burger, but today the options are varied and overwhelming. My advice: keep it simple and order a straight-up cheeseburger with shredded lettuce, pickles, tomato, and mayo, the way Stella would have.

Address and phone: 3429 S Jones Blvd, Las Vegas (702-262-6995)
Website: fukuburger.com

After a few years as a food truck, the Japanese-inspired burger hot spot landed on the Strip. Skip the expensive celebrity chef burgers all over town and head here for the Fukuburger, bursting with crazy umami and wasabi mayo. Ask for some “crack” sauce too for your damn fries in. There’s also a FukuMoco on the menu if you’d like a taste of a real Hawaiian burger (see Hawaii entry). 

Address and phone: 175 Fleet St, Portsmouth (603-431-6343)
Website: gilleyspmlunch.com

The historically significant Gilley’s, a former 1912 mobile Worchester lunch wagon, is one of the most unique burger joints in America. Slide the front door left to reveal a tiny diner with just enough standing room for 10 hungry burger lovers (you’ll appreciate the tight quarters in the depths of winter). Get a double cheeseburger with bacon, and chase it with one of their legendary hot dogs. I’m not kidding.

Address and phone: 1301 E Elizabeth Ave, Linden (908-486-9651)
Website: N/A

White Rose is another historically significant restaurant whose name honors the success of White Castle during the '20s. Here, my hamburger hero Rich Belfer serves sliders, but in reality they are too large for that title. Get a pair and make sure to ask for onions, which are thin-sliced and cooked with the patties on the flattop. The low formica counter with short stools complete the scene, adding to your overall hamburger happiness. 

 

Address and phone: 311 Old Santa Fe Trail, Santa Fe (505-982-0544)
Website: santafebite.com

When the Bobcat Bite closed in 2013, a shockwave rippled through the Burgervese. The loss of the perfect thick-patty piled high with roasted New Mexican green chiles and cheese was too much to bear. Fortunately for all, John and Bonnie Eckre reopened a few months later as the Santa Fe Bite right in downtown Santa Fe, and a legendary burger was spared.

Address and phone: 1291 Third Ave, New York (212-744-0585)
Website: N/A

It’s virtually impossible to choose a favorite burger in my hometown. NYC is an ever-changing place with new burgers appearing about every three weeks. To be fair, I need to direct all to one of the most consistently great burgers in the city—JG Melon. The burger starts as a seven-ounce ball of fresh beef that is pressed gently on a flattop right in a kitchen at the center of the bar. Expect a thick, beefy burger with a nice griddle char that absolutely gushes with juices upon first bite.

Address and phone: 1114 Concord Ave, Monroe (704-283-4960)
Website: N/A

Duke’s is more than a burger joint (breakfast hang for locals, after school hang for kids), but I go for their most popular menu item, the Slaw Burger. It's a beauteous thick, griddled patty served on a soft white bun with a dollop of beef chili, coleslaw and mustard. The creamy coleslaw quickly disintegrates the bottom bun so eat swiftly. It’s one hot mess and worth every damned calorie.  

Address and phone: 3051 25th St S # L, Fargo (701-280-9505)
Website: N/A

What started as tiny burger shop almost 70 years ago has expanded and now offers things like chicken fingers and salad. Fear not. It seems that even after a major facelift and the addition of over 20 taps (with a large selection of craft brews), the burger has remained the burger it always has a been—a bar classic. Expect nothing more than a thin patty of fresh beef with a sheen of American cheese melted atop. Add lettuce, onion, and tomato and you have a well rounded meal so you can go back to drinking.

 

Address and phone: 117 E Main St, Troy (937-339-3902)
Website: kshamburgershoptroy.com

This little burger shop lost in time has been open since 1935 and they grind their beef daily. The patties are cooked in a ‘tank’ style griddle right behind the counter where tiny sliders burble in rendered beef fat. The result is a slider that has been gently deep fried and deeply beefy in flavor. Don’t leave without getting a chocolate frosted, which is a super-thick milkshake.

Address and phone: 501 W Choctaw Ave, Chickasha 
Website: N/A

The Oklahoma onion-fried burger is alive and well in El Reno Oklahoma, and most have heard me blather on about this for years. But for a true primary-source onion burger experience head about 30 minutes due south to Chickasha. The bare-bones counter makes the classic onion burger where thin-sliced sweet Vidalia onion is smashed into a ball of beef on a hot flattop. The resulting nest of caramelized onion commingled with seared beef is a flavor bomb.

 

Address and phone: 10275 NW Helvetia Rd, Hillsboro (503-647-5286)
Website: N/A

This 100 year-old tavern is way out in the countryside beyond Portland. People flock here on weekends (though it’s always open) for The Jumbo: two thin-griddled patties arranged overlapping on a huge, toasted six-inch bun with bacon, lettuce, cheese, raw onion, tomato and the Northwest’s favorite sauce, ‘goop’ (a tangy combo of sour cream, mayo, and yellow mustard). It’s a big, floppy two-fister that is best enjoyed on the back patio with a view of the relaxing green rolling hills of western Oregon.

Address and phone: 515 Lackawanna Ave, Scranton (570-961-9004)
Website: texas-wiener.com

The 93 year-old Coney Island Lunch is famous for their chili-smothered hot dogs, but you need to try their under-the-radar Texas Cheeseburger. There’s some wacky science going on here with the burger because the patties are, follow me here, deep-fried, refrigerated, then marinated in a sauce and reheated on the flattop. The result is a tasty little grease bomb, served with hot dog chili, onions, and mustard.

Address and phone: 535 Dexter St, Central Falls (401-726-9689)
Website: stanleyshamburgers.com

Stanley's been open since 1932 but underwent a major gut renovation a few years back. It almost looks too slick and cutesy these days, but the throwback facade fades away immediately when you taste the burger. They are cooked in a style very similar to the onion fried burgers of central Oklahoma where thin-sliced onion is pressed into a wad of fresh beef on a flattop. Don't mess around and get a Double Stanleyburger with cheese.

Address and phone: 1085 Morrison Dr, Charleston (843-619-0202)
Website: butcherandbee.com

Charleston has recently experienced an influx of high caliber kitchen talent representing just about every type of cuisine. It was only a matter of time before the sandwich geniuses at Butcher & Bee put a burger on their menu. It’s the smashed-patty-with-American-cheese trend we’ve see everywhere, but this perfect double ads a simple roasted tomato that sends the whole package soaring.

 

Address and phone: 427 Main Ave, Brookings 
Website: nickshamburgers.com

Nick’s is the sort of place that should be replicated brick-for-brick in the Museum of American History. This truly authentic burger joint expanded into the neighboring barber shop, turning the 90 year-old single counter into a horseshoe. All of the action happens right in the center where owner Dick Fergen can crank out over 700 tiny sliders an hour at lunch, all of them cooked in a shallow griddle filled with rendered beef tallow and served on bakery-fresh soft rolls.

Address and phone: 1627 Rossville Ave, Chattanooga (423-266-0424)
Website: N/A

Zarzour's is a century-old meat-n-threes lunch joint that just happens to serve a great burger. It’s also one of the friendliest places on earth—you’ll make buddies instantly at Zarzour’s. The restaurant is run by family, and even if they are just passing through, a family member will always bus a table or deliver food. The burgers are huge and cooked on a flattop. Ask for onion and an entire thick slice is griddled like the burger.

Address and phone: 701 Austin St, Rockwall (972-722-5802)
Website: N/A

You’ll get the damn thing their way or you won’t get it at all. This tiny residential burger window (actually in a home in a quiet neighborhood) serves an excellent, classic Texas two-fister, but don’t show up late; the last time I was there, the last order was being taken 45 minutes after opening. That’s right, they will only make a set number of burgers, only a lunchtime, and only their way. Picky eaters who don't like rules should stay away.

Address and phone: 377 E 200 S, Salt Lake City (801-532-1155)
Website: crown-burgers.com

What started with an idea from a fading Los Angeles tradition in the 1980s became a thriving subset of the burgerverse today—the Pastrami Burger. This glorious combination of a classic thin griddled cheeseburger with shredded lettuce, Thousand Island dressing, and a heap of steamed pastrami on top is alive and well in Salt Lake City. Crown Burger makes a great one, and the experience is elevated with a fast food dining room filled with European antiques. The juxtaposition is priceless.

Address and phone: 1292 Rockingham Road, Rockingham​ (802-463-2224​)
Website: vermontcountrystore.com

Anyone traveling north through central Vermont has to make the obligatory stop at the overpriced Vermont Country Store. But for me the draw is not vintage candies or throw back shampoos; I’m there for the two-fister, two-cheese, grass-finished burger with bacon. What’s better, all of the ingredients are local. Grab the Vermont-proud soft ice cream treat Maple Creemee after.

Address and phone: 2920 Rivermont Ave, Lynchburg (434-845-3837)
Website: N/A

The Cavalier Store is the kind of place you’d expect to find a great burger. This broken-in college hang—with a ceiling devoted entirely to the largest collection of license plates I’ve ever seen—is frequented by both students and locals. I could disappear into this place for hours. Thankfully the simple burger blends perfectly into the setting. Get their famous seasoned fries too.

Address and phone: 2023 4th Ave E, Olympia (360-357-4852)
Website: N/A

Yes, sometimes great things come in small packages. Case in point, Eastside Big Tom, which looks like a nondescript construction trailer. Takeout windows on two sides accommodate the dual lines of cars waiting for their double cheeseburgers. The key to Big Tom’s success is a proprietary sauce called ‘goop,' made from what seems to be mayo, sour cream, and yellow mustard. Whatever the hell goop is, it’s undeniably addicting. 

Address and phone: 28 Capitol St, Charleston (304-346-6222)
Website: samsuptowncafewv.com

Sam’s is a laid-back sports bar in the center of Charleston’s historic district. (Laid-back sports bars are a great place to search for decent burgers; never underestimate drunk sports fans.) Hamburgers, cheeseburgers, and more are offered here, but go for the Samburger—a half-pound of beef and ground pork sausage mixed together (think bratwurst). Add lettuce, tomato, onion, and pickle and you’ll definitely have a hard time trying to fit this thing in your mouth.

Address and phone: E1098 Co Rd X, Luxemburg (920-866-2585)
Website: N/A

I’ve eaten a ton of burgers over the years in the name of research, and rarely does a burger come along that literally knocks me off my feet. That’s exactly what the burger at Joe Rouer’s did to me. This no-frills bar surrounded by dairy farms has a refreshingly simple cheeseburger that actually explodes with beefy flavor. That’s thanks to the absence of silly condiments and a patty that is cooked in a sort of beef stock and its own rendered beef fat. Grab a cold Bud and order a second one when the first arrives.

Address and phone: 399 W Broadway, Jackson (307-733-8744)
Website: macphailsburgers.com

Oddly enough, Wyoming doesn’t have a lot of burger choices. In fact, they don't have much of anything in the state but wide open space. And of course that endless rolling countryside means very fresh beef. All of the beef is sourced locally at MacPhail’s, but be warned: it’s a seasonal business, only open in warmer months. The burgers are thick and served on locally baked buns. You can’t go wrong with the classic cheeseburger or the Buffalo Cheeseburger; it’s about as fresh as a buffalo burger can get.