LWM
10-05-2010, 09:06 AM
USA TODAY asked local experts to name one great burger joint in each state and the District of Columbia. Here are their picks for places to savor that classic all-American sandwich.
51 great burger joints across the USA
Whether charbroiled in a down-home diner or fancified in a trendy eatery, few national dishes satisfy like a well-made hamburger. USA TODAY asked local experts to name one great hamburger joint in each state and the District of Columbia. Here are their picks for places to savor that classic all-American sandwich.
Alabama
Callaghan's Irish Social Club, a '40s pub-turned-restaurant in Mobile, came up with its signature "L.A. burger" (as in Lower Alabama) to use up leftover sausage from Sunday brunch. Spicy Conecuh pork sausage, an artisanal gold standard made nearby, is mixed into beef patties and dressed with pepper jack cheese, spicy mustard and coleslaw to cool it all off. The favorite of local law enforcement is the Wednesday special, but get there early the line forms before the doors open at 11. It often sells out within an hour. 916 Charleston St.; 251-433-9374; callaghansirishsocialclub.com
Recommended by the Southern Living magazine travel staff
Alaska
At the two Arctic Roadrunner locations in Anchorage, tuck into the Kodiak Islander. It's a quarter-pound patty with green chile pepper and half slices of bologna, salami, ham, melted American and mozzarella cheese. Wait, there's more: a fried onion ring on top. Salmon and halibut burgers are popular here, too. 2477 Arctic Blvd., 907-279-7311; 5300 Old Seward Hwy., 907-561-1245
Recommended by Sarah Alban, Alaska magazine
Arizona
A bite of a Diablo Burger in Flagstaff will leave you feeling good long after you have devoured the last tasty morsel. They are not only thick, juicy and scrumptious they're healthy. The burgers come from 100% local grass-fed, hormone-free beef on a ranch just 40 miles away. They're served on an English muffin branded with the letters DB for Diablo Burger although smiling customers would argue DB stands for one "Delicious Burger!" 120 N Leroux St.; 928-774-3274; diabloburger.com
Recommended by Robin Sewell, executive producer/host of Arizona Highways Television
Arkansas
There's no better way to appease a burger craving than with a "Hubcap Burger" from Cotham's Mercantile in Scott. The restaurant's signature burger is 17 ounces of fresh chuck, made to order and cooked on a flattop grill. Trimmings are locally grown fresh produce when available. Top off the meal with homemade, hand-battered onion rings. If you can't handle the Hubcap, try quarter-pound versions. 5301 Highway 161; 501-961-9284; cothams.com
Recommended by Kerry Ann Kraus, travel writer, Arkansas Department of Parks and Tourism
California
There's good reason for the buzz surrounding Umami Burger in Los Angeles, where the elusive fifth taste (umami means "savory" in Japanese, and its complex flavor comes from glutamate and other natural food elements) is captured in a medium-rare burger sandwiched in a toasted brioche bun. The signature Umami burger is a $10 work of art, enhanced with a side of tempura onion rings. 850 S La Brea Ave.; 323-931-3000, umamiburger.com
Recommended by MacKenzie Geidt, associate editor, Sunset magazine
Colorado
The burgers at Park Burger in Denver are made of fresh Angus beef, come in three sizes, and are cooked to your desired temperature. They're served on a griddle-warmed potato bun with a variety of toppings. Try the croque burger, topped with a fried egg, smoked ham and Swiss cheese. It's a cardiac event waiting to happen, but what a way to go. 720-242-9951; 1890 S. Pearl St.; parkburger.com
Recommended by John Lehndorff, creator of food-trend blog Nibbles
Connecticut
The steamed cheeseburger is a dish virtually unknown outside of a few towns in central Connecticut, where it first turned up in the 1920s. At Ted's Restaurant, a limited-menu joint in Meriden, the fresh ground beef is cooked in one drawer of a large metal steam cabinet while the cheese gets the same treatment in another. 1046 Broad St.; 203-237-6660; tedsrestaurant.com
Recommended by Charles Monagan, editor of Connecticut Magazine
Delaware
Vice President Biden's go-to spot for burgers, the Charcoal Pit flips its juicy, charbroiled quarter- and half-pounders according to a secret family recipe. The Pit beckons customers in North Wilmington with its vintage, circa-1956 pink neon sign. Inside, mini jukeboxes hang in the wood-paneled booths. Save room for a milkshake. 2600 Concord Pike; 302-478-2165; charcoalpit.net
Recommended by Matt Amis, dining editor of Delaware Today magazine
District of Columbia
Burger joints are popping up all over D.C., and Rogue States tends to fly under the radar. The patties, grilled over mesquite and set on brioche buns, are standouts. Try the eatery's namesake burger, seasoned with cilantro and chipotles, or the Asian-accented Now & Zen with ginger and green onions. It's open until 5 a.m. 1300 Connecticut Ave. N.W.; 202-296-2242; aburgergrillingcompany.com
Recommended by Ann Limpert, food and wine editor of Washingtonian magazine
Florida
Father-and-son team Big Ray and T-Ray Mullins run the busiest Exxon gasoline station on Amelia Island. However, its abandoned rusting gas pumps belie what's inside. Open the door and the smell of burgers sizzling on the grill welcomes you to T-Ray's Burger Station. The place is famous for its $3.25 handmade burgers. 202 S. 8th St.; 904-261-6310
Recommended by Patricia Letakis, executive editorof Florida Travel + Life magazine
Georgia
Georgia Brown opened the historic Collegiate Grill in 1947 in downtown Gainesville. Customers enjoy freshly prepared burgers, dogs and shakes in a 1940s setting. The black-and-white checkered floors, red vinyl booths and counter seating make the experience even more memorable. 220 Main St. SW; 678-989-2280; thecollegiategrill.com
Recommended by Kevin Langston, deputy commissioner of Georgia's tourism office
Hawaii
On the Big Island, Village Burger Kamuela at Parker Ranch Center in Waimea is a locavore's delight, with a grass-fed, pasture-raised, ground-fresh-daily Big Island beef burger, thick and grilled to order, topped with just-picked, Waimea-grown veggies in a brioche bun from nearby Hawi town. Other options include Wagyu beef, red veal, ahi tuna and vegetarian, hand-cut twice-cooked fries, unbelievable shakes just about all local. 67-1185 Mamalahoa Hwy.; 808 885-7319; villageburgerwaimea.com
Recommended by Joan Namkoong, Hawaii-based foodie and freelance writer
Idaho
Hudson's in Coeur d'Alene is a counter-only diner that serves nothing but hamburgers. Singles or doubles are hand-formed and cooked to supreme juiciness, then topped with just-sliced pickle disks and hoops of onion and homemade hot sauce. It all happens at warp speed an open-kitchen show that patrons have been enjoying since 1907. 207 Sherman Ave.; 208-664-5444
Recommended by Jane and Michael Stern, Roadfood.com
Illinois
Kuma's Corner in Chicago's Avondale neighborhood is a place where the pounding heavy-metal music is as unremitting as the lines of people waiting to get in (no reservations, ever). Try the Black Sabbath burger with blackening spices and pepper jack cheese. The high-quality beef and chewy pretzel rolls are what make the burgers special; the serious craft-beer list is a bonus. 2900 W. Belmont Ave.; 773-604-8769; kumascorner.com
Recommended by Phil Vettel, food critic at the Chicago Tribune
Indiana
You won't find burgers on the menu at Triple XXX Family Restaurant. The owners of this Lafayette joint prefer the term "chop steaks" because they use 100% fresh top-choice sirloin. Owner Greg Ehresman recommends the Duane Purvis All-American, a quarter-pounder topped with cheese, lettuce, tomato, pickle, onion and peanut butter. State Road 26 W and Salisbury; 765-743-5373; triplexxxfamilyrestaurant.com
Recommended by Victoria Wesseler, Going Local blog, www.goinglocal-info.com
Iowa
You can hardly call it a "joint," but Django, a French brasserie in downtown Des Moines, serves one of the state's best burgers Le Cheeseburger. The beef is juicy, the bun fresh-baked and the toppings crisp. Django's veggie burger is delicious, too, a gooey delight loaded with white cheddar cheese. 210 10th St.; 515-288-0268; djangodesmoines.com
Recommended by Hannah Agran, Midwest Living
Kansas
It's hard to decide if the appeal of The Cozy Inn, after 80-plus years in business, is the one-ounce burgers for 85 cents, the classic 1920s diner atmosphere or the cult following it has developed over the years in Salina. The beef patties are fresh, provided by cattle grazed in the Kansas Flint Hills, but don't ask for cheese on them. That just wouldn't be a Cozy Burger. Neither will you get fries; just chips and a soda. Buy them by the sackful. 108 N. 7th St.; 785-825-2699; cozyburger.com
Recommended by Diana Lambdin Meyer, author of Day Trips From Kansas City and Kansas City Uncovered, a travel app by Sutro Media.
Kentucky
Tolly-Ho, near the University of Kentucky in Lexington, has been an around-the-clock tradition since 1971. The signature Tolly-Ho burger is a quarter-pounder on a toasted bun with the special "Ho" sauce. If that's not enough, try the Big Tolly, the Super-Ho, or, for the truly brave, the Mega-Ho. 395 South Limestone; 859-253-2007; tollyho.com
Recommended by Stephen M. Vest, editor of Kentucky Monthly magazine
51 great burger joints across the USA
Whether charbroiled in a down-home diner or fancified in a trendy eatery, few national dishes satisfy like a well-made hamburger. USA TODAY asked local experts to name one great hamburger joint in each state and the District of Columbia. Here are their picks for places to savor that classic all-American sandwich.
Alabama
Callaghan's Irish Social Club, a '40s pub-turned-restaurant in Mobile, came up with its signature "L.A. burger" (as in Lower Alabama) to use up leftover sausage from Sunday brunch. Spicy Conecuh pork sausage, an artisanal gold standard made nearby, is mixed into beef patties and dressed with pepper jack cheese, spicy mustard and coleslaw to cool it all off. The favorite of local law enforcement is the Wednesday special, but get there early the line forms before the doors open at 11. It often sells out within an hour. 916 Charleston St.; 251-433-9374; callaghansirishsocialclub.com
Recommended by the Southern Living magazine travel staff
Alaska
At the two Arctic Roadrunner locations in Anchorage, tuck into the Kodiak Islander. It's a quarter-pound patty with green chile pepper and half slices of bologna, salami, ham, melted American and mozzarella cheese. Wait, there's more: a fried onion ring on top. Salmon and halibut burgers are popular here, too. 2477 Arctic Blvd., 907-279-7311; 5300 Old Seward Hwy., 907-561-1245
Recommended by Sarah Alban, Alaska magazine
Arizona
A bite of a Diablo Burger in Flagstaff will leave you feeling good long after you have devoured the last tasty morsel. They are not only thick, juicy and scrumptious they're healthy. The burgers come from 100% local grass-fed, hormone-free beef on a ranch just 40 miles away. They're served on an English muffin branded with the letters DB for Diablo Burger although smiling customers would argue DB stands for one "Delicious Burger!" 120 N Leroux St.; 928-774-3274; diabloburger.com
Recommended by Robin Sewell, executive producer/host of Arizona Highways Television
Arkansas
There's no better way to appease a burger craving than with a "Hubcap Burger" from Cotham's Mercantile in Scott. The restaurant's signature burger is 17 ounces of fresh chuck, made to order and cooked on a flattop grill. Trimmings are locally grown fresh produce when available. Top off the meal with homemade, hand-battered onion rings. If you can't handle the Hubcap, try quarter-pound versions. 5301 Highway 161; 501-961-9284; cothams.com
Recommended by Kerry Ann Kraus, travel writer, Arkansas Department of Parks and Tourism
California
There's good reason for the buzz surrounding Umami Burger in Los Angeles, where the elusive fifth taste (umami means "savory" in Japanese, and its complex flavor comes from glutamate and other natural food elements) is captured in a medium-rare burger sandwiched in a toasted brioche bun. The signature Umami burger is a $10 work of art, enhanced with a side of tempura onion rings. 850 S La Brea Ave.; 323-931-3000, umamiburger.com
Recommended by MacKenzie Geidt, associate editor, Sunset magazine
Colorado
The burgers at Park Burger in Denver are made of fresh Angus beef, come in three sizes, and are cooked to your desired temperature. They're served on a griddle-warmed potato bun with a variety of toppings. Try the croque burger, topped with a fried egg, smoked ham and Swiss cheese. It's a cardiac event waiting to happen, but what a way to go. 720-242-9951; 1890 S. Pearl St.; parkburger.com
Recommended by John Lehndorff, creator of food-trend blog Nibbles
Connecticut
The steamed cheeseburger is a dish virtually unknown outside of a few towns in central Connecticut, where it first turned up in the 1920s. At Ted's Restaurant, a limited-menu joint in Meriden, the fresh ground beef is cooked in one drawer of a large metal steam cabinet while the cheese gets the same treatment in another. 1046 Broad St.; 203-237-6660; tedsrestaurant.com
Recommended by Charles Monagan, editor of Connecticut Magazine
Delaware
Vice President Biden's go-to spot for burgers, the Charcoal Pit flips its juicy, charbroiled quarter- and half-pounders according to a secret family recipe. The Pit beckons customers in North Wilmington with its vintage, circa-1956 pink neon sign. Inside, mini jukeboxes hang in the wood-paneled booths. Save room for a milkshake. 2600 Concord Pike; 302-478-2165; charcoalpit.net
Recommended by Matt Amis, dining editor of Delaware Today magazine
District of Columbia
Burger joints are popping up all over D.C., and Rogue States tends to fly under the radar. The patties, grilled over mesquite and set on brioche buns, are standouts. Try the eatery's namesake burger, seasoned with cilantro and chipotles, or the Asian-accented Now & Zen with ginger and green onions. It's open until 5 a.m. 1300 Connecticut Ave. N.W.; 202-296-2242; aburgergrillingcompany.com
Recommended by Ann Limpert, food and wine editor of Washingtonian magazine
Florida
Father-and-son team Big Ray and T-Ray Mullins run the busiest Exxon gasoline station on Amelia Island. However, its abandoned rusting gas pumps belie what's inside. Open the door and the smell of burgers sizzling on the grill welcomes you to T-Ray's Burger Station. The place is famous for its $3.25 handmade burgers. 202 S. 8th St.; 904-261-6310
Recommended by Patricia Letakis, executive editorof Florida Travel + Life magazine
Georgia
Georgia Brown opened the historic Collegiate Grill in 1947 in downtown Gainesville. Customers enjoy freshly prepared burgers, dogs and shakes in a 1940s setting. The black-and-white checkered floors, red vinyl booths and counter seating make the experience even more memorable. 220 Main St. SW; 678-989-2280; thecollegiategrill.com
Recommended by Kevin Langston, deputy commissioner of Georgia's tourism office
Hawaii
On the Big Island, Village Burger Kamuela at Parker Ranch Center in Waimea is a locavore's delight, with a grass-fed, pasture-raised, ground-fresh-daily Big Island beef burger, thick and grilled to order, topped with just-picked, Waimea-grown veggies in a brioche bun from nearby Hawi town. Other options include Wagyu beef, red veal, ahi tuna and vegetarian, hand-cut twice-cooked fries, unbelievable shakes just about all local. 67-1185 Mamalahoa Hwy.; 808 885-7319; villageburgerwaimea.com
Recommended by Joan Namkoong, Hawaii-based foodie and freelance writer
Idaho
Hudson's in Coeur d'Alene is a counter-only diner that serves nothing but hamburgers. Singles or doubles are hand-formed and cooked to supreme juiciness, then topped with just-sliced pickle disks and hoops of onion and homemade hot sauce. It all happens at warp speed an open-kitchen show that patrons have been enjoying since 1907. 207 Sherman Ave.; 208-664-5444
Recommended by Jane and Michael Stern, Roadfood.com
Illinois
Kuma's Corner in Chicago's Avondale neighborhood is a place where the pounding heavy-metal music is as unremitting as the lines of people waiting to get in (no reservations, ever). Try the Black Sabbath burger with blackening spices and pepper jack cheese. The high-quality beef and chewy pretzel rolls are what make the burgers special; the serious craft-beer list is a bonus. 2900 W. Belmont Ave.; 773-604-8769; kumascorner.com
Recommended by Phil Vettel, food critic at the Chicago Tribune
Indiana
You won't find burgers on the menu at Triple XXX Family Restaurant. The owners of this Lafayette joint prefer the term "chop steaks" because they use 100% fresh top-choice sirloin. Owner Greg Ehresman recommends the Duane Purvis All-American, a quarter-pounder topped with cheese, lettuce, tomato, pickle, onion and peanut butter. State Road 26 W and Salisbury; 765-743-5373; triplexxxfamilyrestaurant.com
Recommended by Victoria Wesseler, Going Local blog, www.goinglocal-info.com
Iowa
You can hardly call it a "joint," but Django, a French brasserie in downtown Des Moines, serves one of the state's best burgers Le Cheeseburger. The beef is juicy, the bun fresh-baked and the toppings crisp. Django's veggie burger is delicious, too, a gooey delight loaded with white cheddar cheese. 210 10th St.; 515-288-0268; djangodesmoines.com
Recommended by Hannah Agran, Midwest Living
Kansas
It's hard to decide if the appeal of The Cozy Inn, after 80-plus years in business, is the one-ounce burgers for 85 cents, the classic 1920s diner atmosphere or the cult following it has developed over the years in Salina. The beef patties are fresh, provided by cattle grazed in the Kansas Flint Hills, but don't ask for cheese on them. That just wouldn't be a Cozy Burger. Neither will you get fries; just chips and a soda. Buy them by the sackful. 108 N. 7th St.; 785-825-2699; cozyburger.com
Recommended by Diana Lambdin Meyer, author of Day Trips From Kansas City and Kansas City Uncovered, a travel app by Sutro Media.
Kentucky
Tolly-Ho, near the University of Kentucky in Lexington, has been an around-the-clock tradition since 1971. The signature Tolly-Ho burger is a quarter-pounder on a toasted bun with the special "Ho" sauce. If that's not enough, try the Big Tolly, the Super-Ho, or, for the truly brave, the Mega-Ho. 395 South Limestone; 859-253-2007; tollyho.com
Recommended by Stephen M. Vest, editor of Kentucky Monthly magazine