Top Ten Burgers

Let the countdown to the top 10 burgers in America begin! We chomp on burger topped with braised short ribs and cheddar cheese in Massachusetts, and then inhale a beef patty stuffed with sausage, jalapenos and cheese in Alabama.

From This Episode

"In a category by itself, the frita or Cuban hamburger, is only available on and around 8th St. in Miami, FL. If you are in search of unique hamburger experiences, this one should top your list. The frita was part of the Cuban Revolution exodus of the 1950s and one of the best examples today can be found at El Mago de las Fritas. El Mago is Spanish for "the magician." - George Motz 960 1280

George Motz  

"The frita starts with a patty loaded with spices and sometimes ground chorizo. After flattened on the griddle with chopped onion, the patty is doused with a thin red sauce. The burger bubbles in the sauce and is transferred to a toasted bun where a nest of thin-cut-fried potatoes are placed on top. Ketchup is added and cheese is offered but as my good friend Burger Beast told me once, 'Cheese is not traditional.' Thanks to the Beast, I never get cheese on my frita." - George Motz 960 1280

George Motz  

"Guy's is a fully-functioning meat market on the south side of Houston. People have been coming here for steaks and sausages since 1939 but when Brad Dickens added a burger to the menu 25 years ago Guy's became a burger destination. The burgers are sold starting at 11 AM but Guy's limits their output to 200 a day. If you are late, you'll surely miss out." - George Motz 960 1280

George Motz  

"What's unique about the burgers at Guy's is that they are smoked -- think slow-cooked ribs and brisket. One would think that smoking a burger would lead to disastrous results but Guy's has it down. Texas food critic and friend Robb Walsh convinced me that the best way to enjoy this burger is with pickles, chopped onions and a healthy dose of Guy's housemade barbeque sauce (not as pictured). Take the advice and take a trip to burger heaven." - George Motz 960 1280

George Motz  

"This tiny shack in the center of Prairie du Chien, WI, has been serving burgers to a faithful local crowd for almost 100 years and their signature burger is anything but a standard patty. Only open for the warmer months of the year, Pete's burgers are steamed in a big tank filled with onions and water." - George Motz 960 1280

George Motz  

"Local burger expert Todd Mcllwee said it best when he described the burgers at Pete's as 'poached.' To a large shallow-lipped griddle filled with boiling water, the cook adds wads of fresh ground beef. The wads are pressed into patties and cooked until done, bubbling and bobbing in the tank. In the center of the griddle is an enormous pile of thinly sliced onion steamed to perfection. I know it sounds gross, but Pete's burgers are pure heaven and I want one now." - George Motz 960 1280

George Motz  

"New Jersey has no shortage of great slider emporiums (the original American burger popularized by White Castle in the 1920s). For a true step back in time you must visit a place like the White Rose System in Linden, NJ, where owner Rich Belfer definitely knows how to keep a burger tradition alive." - George Motz 960 1280

George Motz  

"It may not look like much but the hamburgers from the first half of the 20th century looked like this, not bloated, dripping with 4 types of cheese and jalapenos, etc. To me this is the true essence of the American hamburger -- simple, uncomplicated, tasty and enduring." - George Motz 960 1280

George Motz  

"From the outside you'd never know that a world-class burger experience awaits. With its vintage signage and glass block facade, Workingman's Friend looks the part of a spartan comfortable neighborhood hang that also happens to serve one of the tastiest burgers in America." - George Motz 960 1280

George Motz  

"It looks absurd but the double cheeseburger at Workingman's Friend is amazing. Fresh ground beef is pressed so thin on the flattop griddle that the result is a burger that has an almost lacy, crunchy outer perimeter. Chase this beauty with their signature 32-oz. Frosty Fish Bowl of tap beer and plan on napping afterwards." - George Motz 960 1280

George Motz  

New Burger Finds  10 Photos

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