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#1 Cheeseburger, Au Cheval, Chicago
The beauty of the burger served at Au Cheval lies in its simplicity: two patties (or three, if you order a “double”) of no-frills ground beef topped with Cheddar, Dijonnaise, and a few thin slices of pickles and served on a soft toasted bun from Chicago’s Z Baking. The patties are wonderfully crusty, and just about everything about this burger is perfect. The line to get into this place stretches literally around the block every day, so owner Brendan Sodikoff (who will be bringing Au Cheval to New York at some point in the near future) is clearly doing something right. And just to gild the lily, its fries are fried in lard, and are among America’s best.
#1 Cheeseburger, Au Cheval, Chicago
The beauty of the burger served at Au Cheval lies in its simplicity: two patties (or three, if you order a “double”) of no-frills ground beef topped with Cheddar, Dijonnaise, and a few thin slices of pickles and served on a soft toasted bun from Chicago’s Z Baking. The patties are wonderfully crusty, and just about everything about this burger is perfect. The line to get into this place stretches literally around the block every day, so owner Brendan Sodikoff (who will be bringing Au Cheval to New York at some point in the near future) is clearly doing something right. And just to gild the lily, its fries are fried in lard, and are among America’s best.