51 great burger joints

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

Louisiana

The Judice Inn in Lafayette, hand-built by two brothers after World War II, remains family-owned to this day. Their key to success: building a burger and "secret sauce" suited to the unique taste buds of Southwest Louisiana Cajuns, with seasonings that are full-flavored without being hot. The menu offers hamburgers and cheeseburgers with specialty grilled onions, plus sandwiches, old-time milkshakes and root-beer floats and Coca-Cola in an 8-ounce glass bottle. 3134 Johnston St.; 337-984-5614; judiceinn.com

Recommended by Susan Ford, publisher of Louisiana Cookin'


Maine

Not far from the hallowed halls of Bowdoin College in Brunswick, you'll find an old-school, drive-in burger joint oozing nostalgia. Fat Boy Drive In is the real deal no ersatz Happy Days remake. Pull up, turn on your headlights for service, and get yourself a terrific burger and even better onion rings (the serving tray gets clipped to the driver's side window). 111 Bath Road; 207-729-9431

Recommended by Annie B. Copps, Yankee Magazine senior food editor


Maryland

In Baltimore's restaurant-abundant Federal Hill neighborhood, TheAbbey Burger Bistro has a patty for every taste: Black Angus beef, bison, lamb, ostrich and turkey. The build-a-burger menu offers cheese (including brie, Swiss, blue, American), avocado, peanut butter, truffle oil, a fried egg along with the usual suspects. Bread is an English muffin, toast, pita or a good old bun. If you'd like a shake, try the one with vanilla ice cream, vodka and Godiva liqueur. 1041 Marshall St.; 443-453-9698; abbeyburgerbistro.com

Recommended by Martha Thomas, Baltimore freelance food writer


Massachusetts

Northampton is a funky, earnest college town. So it makes sense that Local Burger and Fries offers patties made of grass-fed beef, locally sourced when possible, as well as farm-fresh veggies in season. Pair one of the 6-ounce burgers named after surrounding towns with the sweet-potato fries. 16 Main St.; 413-586-5857; localnorthampton.com

Recommended by Amy Traverso, contributing editor at Boston magazine


Michigan

A meat-cleaver door handle opens to the Cottage Bar and Restaurant, an 83-year-old Grand Rapids institution that crafts old-school hamburgers. Despite the lip-smacking virtues of the specialty burgers Traverse City cherry, Alaskan salmon, Tijuana guacamole the Cottage Burger, nestled in a rye bun and dripping with American and Swiss cheese, chopped olives, lettuce, tomato and handcrafted smoky mayonnaise, is the showstopper. 18 Lagrave Ave. SE; 616-454-9088; cottagebar.biz

Recommended by Jaye Beeler, food writer with Arbutuspress.com


Minnesota

If Minnesota has a state burger, it's the Jucy Lucy, a molten cheese-stuffed favorite born of the taverns of South Minneapolis. The original classics are at Matt's Bar and the 5-8 Club in Minneapolis, but serious burger lovers flock to Casper & Runyon's Nook in St. Paul for a modern, gourmet Jucy update. A fresh bakery bun, real cheese and quality beef make this explosive entree the local taste champion. 492 Hamline Ave. S; 651-698-4347; crnook.com

Recommended by James Norton, Heavytable.com


Mississippi

Shrimp and oyster po' boy sandwiches were standard fare at the Blow Fly Inn in Gulfport until a customer requested one made with ground beef. And so the Hamburger Po' Boy was born. Two grilled ground chuck patties are served on a 9-inch loaf of real New Orleans French bread. Slathered with mayo, tomatoes, onions, lettuce and pickle (cheese optional), this "burger" is generous enough for two meals. "It's a nice next-day sandwich," says chef Billy Kuklar, "I never see anyone finish a whole one."1201 Washington Ave.; 228-896-9812; blowflyinn.com

Recommended by the Southern Living magazine travel staff


Missouri

Others may claim to have the state's best burger, but anyone who has visited Schindler's Tavern in the hamlet of New Hamburg, southwest of Cape Girardeau, knows they are all full of baloney. Well, that's not entirely accurate, since bologna is what makes Schindler's burger the best. These handmade patties are topped with a slice of fried bologna and smothered with grilled onions. Want fries with that? How about a plate of onion-battered deep-fried green beans, instead? 1029 State Highway A; 573-545-3709

Recommended by Gary Figgins, editor of Show-Me Missouri magazine


Montana

The Hateful Burgers at Helen's Corral Drive-In in Gardiner come in beef, elk or bison. The elk is particularly delicious lean and not gamey. The burgers got their nickname after a tourist wrote to the local paper complaining about surly service. But they've been in business since the '60s, so, obviously, they're doing something right. 711 Scott St. W; 406-848-7627

Recommended by Lynn Donaldson, Montana-based freelance photographer/journalist


Nebraska

Bring your scales to Bob's Bar in Martinsburg. Bob Lamprecht serves up hamburgers that weigh nearly a pound and if you order fries, they'll be a pound, too. Same thing with potato salad, baked beans or cheese balls. The flavor comes from the 93% lean ground chuck, served with pickle and onion. One $3.50 burger and an order of fries easily feeds two or three people. 5205 Main St.; 402-945-2995

Recommended by Diana Lambdin Meyer, author of Off the Beaten Path: Nebraska


Nevada

The Awful Awful Burger has had many imitators since it first slid off the grill at the Little Nugget Diner in Reno in the early '50s. But it's still considered "awful big, awful good" by fans at the original greasy spoon downtown, and at the Wolf Den near the University of Nevada. It's a half-pound of beef topped with cheese, lettuce, tomato, red onion and special Awful Awful sauce on an onion bun. Some say it's the sauce; some say it's the pound of seasoned fries served alongside. Others like the awfully good price: $6.50. 233 N. Virginia St., Reno; 775-323-0716

Recommended by Kathleen Kenna, Travel/Cheap Eats writer for examiner.com


New Hampshire

The Barley House is a favorite in Concord not just for its burger varieties (including bison and black bean), but specifically for its beef Dublin Burger, covered with whiskey gravy and blue cheese and topped with crispy, thin-sliced deep-fried onion. Give accompanying fries an extra kick with chipotle ketchup, and wash it all down with a wild blueberry Meetinghouse Soda from Gilmanton. 132 N. Main St.; 603-228-6363; thebarleyhouse.com

Recommended by Amy Diaz, editor of the weekly newspaper The Hippo (hippopress.com)


New Jersey

At White Manna in Hackensack, the cook smooshes small balls of freshly ground chuck onto a hot griddle and adds fistfuls of thin-sliced onions. He flips them, adds squares of cheese and crowns each onion-smothered microcheeseburger with the top of a soft potato roll to sponge up savory juices. With a heap of pickle chips, four or six or maybe eight of these super sliders make a memorable meal. 358 River St.; 201-342-0914

Recommended by Jane and Michael Stern of Roadfood.com


New Mexico

When you talk burgers in New Mexico, you're talking green chile cheeseburgers. But what distinguishes 5 Star Burgers, with restaurants in Taos and Albuquerque, is quality. Served on a brioche bun from local Fano bakery, their hormone- and antibiotic-free Black Angus beef is ground fresh daily and cooked to order. The 8-ounce green chile cheeseburgers come in two varieties with green chiles the star attraction. 5901 Wyoming Blvd. NE, Albuquerque, 505-821-1909; and 1032 Paseo Del Pueblo Sur, Taos, 575-758-8484; 5starburgers.com

Recommended by Sally Moore, author of Culinary New Mexico and the Sutro Media app Santa Fe The City Different


New York

Tom Wahl's in Avon has been a family tradition for upstate New Yorkers since 1955. People drive from all over for the juicy burgers, crispy fries and legendary handcrafted root beer. The Wahlburger is the best. It's ground steak, melted Swiss cheese, grilled smoked ham, lettuce and a special sauce. 283 E. Main St.; 585-226-2420; tomwahls.com

Recommended by Maha Eltobgy, Empire State Development


North Carolina

At Char-Grill in Raleigh, guests place custom orders on long, skinny order sheets, slide them through a slot in the window and watch their burgers sizzle on a charcoal grill. What began in a small cinderblock building in 1959 has grown to six locations, each featuring vintage '60s design and music. 618 Hillsborough St.; 919-821-7636; chargrillusa.com.

Recommended by Elizabeth Wiegand, author of The New Blue Ridge Cookbook


North Dakota

With barstool seating for only 24 people, the 1,000-square-foot JL Beers brings a big-city-pub feel to downtown Fargo. Tuck into a half-dozen kinds of burgers including the Humpty Dumpty with fried egg and cheese and a lineup of beers. Forgo the fries and order the fresh-cut chips. 518 1st Ave. N.; 701-492-3377; jlbeers.com

Recommended by Tammy Langerud, North Dakota Tourism


Ohio

Since 1926, generations of burger buffs have flocked to Zip's Cafe, a casual burger joint and bar in Cincinnati's Mount Lookout Square. Regulars rave about the classic Zip's Burger, but braver types head straight for the Girth Burger a classic topped with a split grilled Mettwurst sausage. 1036 Delta Ave.; 513-871-9876; zipscafe.com

Recommended by Jenny Pavlasek, an editor at OhioMagazine


Oklahoma

Tulsans including singer Waylon Jennings have been getting their burger fixes at Hank's Hamburgers for more than 60 years. The gut-busting Big Okie Burger is four quarter-pound patties, four slices of cheese plus all the fixings. A six-patty version is available by request. Save room for the chocolate-covered peanut butter balls. 8933 East Admiral Place; 918-832-1509; hankshamburgers.com

Recommended by Ron Stahl, co-host of Discover Oklahoma TV

Oregon

The Country Cat Heritage Burger in Portland rests deliciously at the intersection of old-fashioned familiarity and gourmet excellence. It begins life as 6 ounces of USDA prime grass-fed beef, custom-cooked and capped with pan-melted jack cheese, shredded romaine lettuce and lively garlic aioli, then sandwiched inside a toasted French onion bun baked daily on site. Chef Adam Sappington accompanies his masterpiece with a molehill of buttermilk-soaked, flour-dredged onion rings. 7937 Southeast Stark St.;503-408-1414; thecountrycat.net

Recommended by Mike Thelin, Portland Monthly


Pennsylvania

In the heart of Pennsylvania Dutch Country, DJ's Taste of the '50s in Lancaster serves tried-and-true favorites, such as burgers, fries and shakes, as well as more traditional fare on the full breakfast and lunch menus. Order the Fired-Up Knuckle Burger, a bacon cheeseburger with the works. 2410 Old Philadelphia Pike;717-509-5050; countrylivinginn.com

Recommended by Brian Evans, contributor to savvygrouse.com


Rhode Island

With Donna Summer belting out disco, cheery designs all around and an all-American menu of burgers, fries and shakes, Stanley's Famous Hamburgers in Providence feels like being embraced in a big, happy hug. While the Stanleyburgers ($1.99) are not groundbreaking ground beef seared on the grill with freshly shredded onions, served on a soft bun the simplicity is a welcome treat. 371 Richmond St.; 401-270-9292; stanleyshamburgers.com

Recommended by Gail Ciampa, food editor, Providence Journal


South Carolina

You don't have to be a Clemson Tigers fan to appreciate the burgers at Mac's Drive-In in Clemson. Founded by the late Harold "Mac" McKeown in 1956, Mac's has had essentially the same short-order menu (and staff) since Day 1. Old sports photos adorn the walls of this '50s-style diner, famous for its sweet tea, milkshakes and simple, delectable burgers. 404 Pendleton Rd.; 864-654-2845

Recommended by Sid Evans, editor of Garden & Gun magazine


South Dakota

They still fry burgers the way Harold Niklason did when he opened Nick's Hamburger Shop in Brookings in 1929 on a flat griddle in about an inch of grease. Customers buy them by the bag to go, or sit on stools around a retro lunch counter that has expanded to handle the noon crowd. 427 Main Ave.; 605-692-4324; nickshamburgers.com

Recommended by John Andrews, South Dakota Magazine


Tennessee

Known for local beef and organic fare from area farms, the new Burger Up in Nashville is based on "thoughtful consumerism." Try the fried pickles with ranch dressing or popular Woodstock burger, with Benton's bacon, Tennessee Sweetwater white cheddar and Jack Daniel's maple ketchup. 2901 12th Ave. South; 615-279-3767; burger-up.com

Recommended by Heather Middleton, Nashville Convention & Visitors Bureau


Texas

Fred's Texas Cafe in Fort Worth is the kind of place you take that new boyfriend or girlfriend to see if they can deal with it. If they can, they're a keeper. It's a complete dive, but the burgers are wonderful. The specialty is the Diablo Burger topped with chopped chipotle chiles, grilled onions and Swiss cheese. If you're really tough, you get some fresh-sliced jalapeos on top. 915 Currie St.; 817-332-0083; fredstexascafe.com

Recommended by June Naylor, food writer and operator of Texas Toast Culinary Tours


Utah

Hi-Mountain Drug's lunch-counter burger makes you proud to be an American, if only because we came up with a national food this good. No designer beef, no heirloom tomatoes, just a beef patty formed with a light touch, cooked until pink in the middle and cuddled up in a toasted bun with iceberg (yes, it stays crisp!), sliced pickles and tomatoes. They've been serving them this way at this family-owned pharmacy/five-and-dime for 43 years. 40 N. Main St., Kamas, Utah; 435-783-4466

Recommended by Mary Brown Malouf, dining editor, Salt Lake Magazine


Vermont

Located in a former McDonald's, The Farmhouse Tap & Grill in Burlington offers five kinds of "localvore" burgers grass-fed beef, pastured pork, soy, turkey and portobello white bean with plenty of optional toppings (artisan cheeses, house-made pickles, runny sunny-side-up eggs). Patrons in the dining room (with exposed brick and copper lighting fixtures), on the patio or in the backyard beer garden can choose more than 100 craft beers from the USA, Belgium and beyond. 160 Bank St.; 802-859-0888; farmhousetg.com

Recommended by Suzanne Podhaizer, food editor, Seven Days alternative newsweekly


Virginia

Ray's Hell Burgers in Arlington specializes in juicy, 10-ounce burgers and presidential visits. President Obama has visited the nothing-fancy storefront twice for lunch, first with Vice President Biden and more recently with Russian President Dmitry Medvedev. 1713 Wilson Blvd.

Recommended by Bill Lohmann, Richmond Times-Dispatch columnist and author of Backroads and Byways of Virginia: Drives, Day Trips & Weekend Excursions


Washington

Pick-Quick Drive In in Fife is the place to visit when you want the whole package: cooked-to-order burgers, greasy-in-a-good-way fries and thick milkshakes some made with seasonal fruit. As the name implies, you best order quick to avoid the wrath of those in line behind you. But then you can relax as you enjoy your burger at a picnic table surrounded by beautiful flowers. 4306 Pacific Highway East; 253-922-5599; pickquick.org

Recommended by Jay Friedman, freelance food writer at gastrolust.com


West Virginia

Fat Patty's in Huntington offers 17 scrumptious varieties, including the garlic-laden Vampire Killer; the Luau Cow, with ham, pineapple, provolone cheese and honey mustard; and the Tex-Mex Patty, topped with chili, melted cheddar, sour cream and scallions. The restaurant offers a casual bar atmosphere near Marshall University's stadium. 1935 3rd Ave; 304-781-2555; fatpattysonline.com

Recommended by Andrea Bond, West Virginia Department of Commerce


Wisconsin

For some customers, going to Mickey-Lu-Bar-B-Q in Marinette is a four-generation rite of passage.The simple joint with neon lights and a charcoal-flame grill has satisfied burger lovers since 1942. Flipper-owner Chuck Finnessy still uses the original bun and meat recipes and stays loyal to local food vendors; countertop jukeboxes play three songs for a quarter. 1710 Marinette Ave., 715-735-7721

Recommended by Mary Bergin, Midwest Features Syndicate


Wyoming

The Mountain Man Burger two patties on open-faced buns topped with chili and cheddar and onion rope 'em in at the historic Moondance Diner in La Barge. The burger is just part of the draw: The Moondance Diner was once a fixture in Manhattan before it was saved from demolition for a condo project and shipped cross-country to little La Barge in 2007 by its current owners. 584 South Main; 307-386-2103; historicmoondancediner.com

Recommended by Lori Hogan,Wyoming Travel & Tourism

Compiled by Laura Bly, Jayne Clark, Rebecca Heslin and Kitty Bean Yancey

McDonalds and Burger King didnt make the list. Thats surprising....lol

That's because Mickey D's only good for cleaning out your colon. :) (Better than Ex-lax)

The list shows mostly (if not all) independents, which is typical. The good ones in this town are Ruff's Giant Burgers and Zips. Neither are chains, except Zips has three stores, but are all owned by the same guy.

There's a great independent up in Connell, but I can't remember the name. Elgin's Burgers in Sunnyside, and L & L in Grandview. L & L is worth the 45 minute drive, because their largest burger weighs about 5 lbs. That's FIVE POUNDS.

Another one well worth the drive, and it's about 2 hours away from the Tri-Cities, (here) is the Blue Bird Tavern in Bickelton WA. Their Blue Bird Burger is even heavier than the L & L burger, and I almost guarantee you can take measurable cholesterol readings before and after eating that 4 meat and 5 cheeses, 3 inches thick between the buns monster. The tavern also has the oldest pool table in WA state.