What place has the best burgers in the whole United States?

Question

I really love the Westport Flea Market in Kansas City. How about you?

Answer 1

Oh, my god, I *love* the Westport Flea Market. I've been there once.

Personally, I really like this little diner in Lawrence called Hayes Hamburgers. They're so good.

Answer 2

My very own grill. Not to knock restaurant burgers, but there's a lot to be said for doing it yourself.

Of major chains, however, I really like Carl's Jr. Not-so-major chains, I'd have to say The Ram, right here in Boise, ID.

Oops! I almost forgot Red Robin. Those endless steak fries are a nice touch, and I have yet to have a bad burger there.

Answer 3

I'm a vegetarian you know, but I wasn't some ten years ago, and some of the places mentioned here I actually know! Fuddruckers does indeed have a pristine reputation, and any Southern California resident knows about In n Out; their double-double is a great hamburger. Also local, Farmer Boys is reputed to have a great burger, although I've never eaten there.

The Riverside Brewery in Riverside had good burgers, too, but I think it is a different establishment these days.

Answer 4

Your own back yard. It is simple!! Take 1/4pound ground beef and marinate it in 1/4 teaspoon of A1 and 1/4 teaspoon of Worcestershire sauce for an hour and grill it on the grill. Serve it on a toasted Kaiser roll with mayo and ketup with some onions and WOW!!!!!

Answer 5

The little ones with the holes. Nothing better than a hot White Castle burger,

Answer 6

the Five Guys in Alexandria, Virginia.

They use actual potatoes in the fries. They use actual beef in the burger. You get to eat peanuts while waiting for your order. And the place is a dump lol. The best burger places are always total dumps.

Answer 7

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Answer 8

White Castle

Answer 9

Nationwide Meats in Midtown Sacramento. The French Steakburger is the king of all burgers. In 'n' Out and Tommy's are right up there, too.

Answer 10

My place. I invented what I call a 'Heart Stopper Deluxe'...1 lb. Sirloin and Sausage mix ( a delicate process since the sausage needs to be cooked more than the beef which is seared to hold flavor and still pink), marinated (my own recipe), my own recipe of spices, lots of bacon, 3 kinds of cheese, Roma tomatoes, 2 kinds of lettuce including a pepper lettuce, b-b-q mushroom glaze, yellow onion, homemade buns (another recipe of mine with a sweet touch of flavor to balance), and a combination of dill and bread & butter pickles.