Not a burger joint, but I had a fantastic burger a couple weekends ago at Frontier. Great ratios, not overly heavy or greasy, excellent flavor. Most burgers that I encounter I consider mediocre unless I am hammered drunk in which they are all delicious. I want to give Kuma's another try, my only visit there was a disappointment as I thought the burger was overly padded and meatloaf-like.

Rarely do I post disappointments with restaurants, much less burger places, but I have to say that I was disappointed in Umami Burger Chicago in Wicker Park. The restaurant itself was nice, and has an open feel that isn't cramped. The staff is helpful, friendly, and attentive.

I found the burger however to be fairly subpar. I ordered the Classic (or maybe it was the standard..) and it's topped with caramelized onions, roasted mushrooms, Umami ketchup, parmesan, and roasted tomatoes. I was asked if medium rare was okay, I told them I prefer medium. I still got medium rare. The burger was way, way too sweet and I didn't think "Umami" at all. Underneath the sweet I did get slight soy flavors. I didn't want to eat a burger this sweet so I ended up putting lots of hot sauce on it.

I'm hoping they are just easing into it and off to a rough start but my first visit wasn't the most delicious. It was just a "good" burger, not a great one. The truffle fries were not great either. They were similar to Steak 'N Shake (which are great fries)(and this part was fine). The truffle cheese was only truflle-y for a minute or two. I guess truffle salt is better.

I read a bit about their burger "brine" which is supposed to include soy, anchovies, and vinegar, but I didn't taste any of these past a slight amount of soy. In theory it sounds really delicious, in practice, I didn't see it much.

I certainly think that Umami Burger is not the best burger in town. I'll return in a month or two hoping they straighten themselves out a bit. I'm not sure if it was just bad execution or if this is how they normally are. Cool joint with good beer and whiskey, food could use some improvement though.

Royal Lichter wrote:Rarely do I post disappointments with restaurants, much less burger places, but I have to say that I was disappointed in Umami Burger Chicago in Wicker Park. The restaurant itself was nice, and has an open feel that isn't cramped. The staff is helpful, friendly, and attentive.

I found the burger however to be fairly subpar.

I haven't been to the location here, but I've been to the locations around LA before and I never really understood the appeal of the burgers. Friends out West have raved about the food, but I've always felt I was missing something.

Max wrote:

Royal Lichter wrote:Rarely do I post disappointments with restaurants, much less burger places, but I have to say that I was disappointed in Umami Burger Chicago in Wicker Park. The restaurant itself was nice, and has an open feel that isn't cramped. The staff is helpful, friendly, and attentive.

I found the burger however to be fairly subpar.

I haven't been to the location here, but I've been to the locations around LA before and I never really understood the appeal of the burgers. Friends out West have raved about the food, but I've always felt I was missing something.

The one time I went to a UB here in L.A., the only thing I was missing after ordering 2 burgers, 2 drinks and some pickles was $30. Never going back.

We went to Umami Burger in Wicker Park and thought it was fine. I didn't like whatever it was that was sprinkled on the sweet potato fries - it was clumped up in the middle. Seemed like a salt/sugar mix, which they didn't need. One of our group got the "off menu" Cheesy Tots, and said they were just OK. To me they looked a little too big, the ratio of crunch to soft being less than ideal. My burger was done how I wanted it, but the whole thing was very soft. It barely held together, and was so juicy that over time it lost more structural integrity. I had the Hatch burger without cheese.

We did like their cocktails. I had the Maple Bacon Old Fashioned and it was very good.

Their desserts are all different ice cream sandwiches. They sounded quite tasty, but I can't deal with lactose any more, so didn't get to try any.

I'm not sure I'd go out of my way to go back, especially since we had to wait for 20 minutes on a Sunday at 6pm.

spinynorman99 wrote:After living in the area for over a year I stopped into Blaze-N-Grill for the first time this weekend. While I don't know if it's the best, it's certainly in the running (top 10; maybe top 5-6)and cannot be beaten for value (came cooked as ordered (nice and pink inside) on what I believe is a Rosen's brioche bun, with minimal toppings. Terrific flavor to the burger itself. Great fries, also.

Just ate here after a good long day in the woods. Burger was definitely good, if messy, with a surprising horseradish kick; a boat of Merkt's fries, loaded with giardiniera and raw onions, was epic.

The burger at White Oak Tavern & Inn is excellent. It might be my new favorite in town.

The burger comes with two cheeses - aged cheddar, butterkaese (had to look that up, it's a German cheese that's super buttery), chili ketchup that has been smoked, aioli, grilled onions, and an amazing bun that they make in-house with a generous sprinkling of black sesame seeds on top.

This burger is very well balanced; it is not an umami bomb like the Au Cheval can be (which I do love but cannot have frequently...) - the mouthfeel is savory without feeling overwhelmed with grease. It is served a-la carte, so plan accordingly for that as it isn't enough for a meal. They have fries and other stuff that would work well as a side too.

I highly recommend this burger for anyone interested in a great burger in the Lincoln Park area. Now that we've lost the Barrelhouse Flat burger, it's one of just three places (the others being DMK and Butcher & The Burger (which is really more of a fast-food style setup..)) that have great burgers.

Having heard so many good things about the Big Jones burger, I ordered it the other night. No pimiento, but the farm fresh ingredients they were using (lettuce, onions, etc.) were really fantastic, as was the sauce that I can't remember too well right now (not quite a Bernaise, though I believe it might have had tarragon).

Unfortunately, the burger itself was a letdown. Cooked medium rare as requested, but not even a hint of juice and too densely packed. One problem I have with so many places these days is their use of grass fed beef and their unwillingness to introduce more fat into the meat. 25% fat please! If I wanted to go on a diet, trust me, I wouldn't be ordering the burger. Fat is flavor, and this burger just did not deliver on the flavor.

BR wrote:Having heard so many good things about the Big Jones burger, I ordered it the other night. No pimiento, but the farm fresh ingredients they were using (lettuce, onions, etc.) were really fantastic, as was the sauce that I can't remember too well right now (not quite a Bernaise, though I believe it might have had tarragon).

Unfortunately, the burger itself was a letdown. Cooked medium rare as requested, but not even a hint of juice and too densely packed. One problem I have with so many places these days is their use of grass fed beef and their unwillingness to introduce more fat into the meat. 25% fat please! If I wanted to go on a diet, trust me, I wouldn't be ordering the burger. Fat is flavor, and this burger just did not deliver on the flavor.

I've never had that particular burger, but lean meat in hamburgers irks me so. It needs to be at least 80:20, but I like 'em as fatty as 70:30 or possibly even more, though I don't know off-hand if anyone offers them that rich. The other thing that irks me is meat that is too densely packed. I want a burger, not a sausage. It should have a fairly delicate texture with tiny air pockets in the meat. Just enough handling out of the grinder to get them into shape, no more.

BR wrote:Having heard so many good things about the Big Jones burger, I ordered it the other night. No pimiento, but the farm fresh ingredients they were using (lettuce, onions, etc.) were really fantastic, as was the sauce that I can't remember too well right now (not quite a Bernaise, though I believe it might have had tarragon).

Unfortunately, the burger itself was a letdown. Cooked medium rare as requested, but not even a hint of juice and too densely packed. One problem I have with so many places these days is their use of grass fed beef and their unwillingness to introduce more fat into the meat. 25% fat please! If I wanted to go on a diet, trust me, I wouldn't be ordering the burger. Fat is flavor, and this burger just did not deliver on the flavor.

I always find it amusing to see people paying an upcharge for grass fed beef burgers and then raving about the difference it makes when all they are tasting is a buzzword.

Finally got to Butcher and Burger. A solid burger but not in the class of Bread and Wine, Owen and Engine or Labriola. But for pure d.i.y, or have it your way, not bad at all.

gnarchief wrote:

BR wrote:Having heard so many good things about the Big Jones burger, I ordered it the other night. No pimiento, but the farm fresh ingredients they were using (lettuce, onions, etc.) were really fantastic, as was the sauce that I can't remember too well right now (not quite a Bernaise, though I believe it might have had tarragon).

Unfortunately, the burger itself was a letdown. Cooked medium rare as requested, but not even a hint of juice and too densely packed. One problem I have with so many places these days is their use of grass fed beef and their unwillingness to introduce more fat into the meat. 25% fat please! If I wanted to go on a diet, trust me, I wouldn't be ordering the burger. Fat is flavor, and this burger just did not deliver on the flavor.

I always find it amusing to see people paying an upcharge for grass fed beef burgers and then raving about the difference it makes when all they are tasting is a buzzword.

They do taste different (at least the ones I've had) and, honestly, I have to say, I prefer grain-fed beef. That might make me a heathen, but I really don't like the grass-fed beef, whether in steak form or burger form.

fatty as 70:30 or possibly even more, though I don't know off-hand if anyone offers them that rich.

We use 100% brisket (point & flat) for our burgers. We grind them (in-house) fresh daily, and throw some (chilled) smoked fatty burnt ends into the burger grind. I don't know the %/%, but it's at least 70/30. We're a BBQ joint, so we don't get a lot of the general public interested in ordering burgers - but those in the know (including myself) consider it one of the best in town. We do sell a fair amount of them (50-90 on a busy day), the regulars try them after eating through the BBQ side of the menu - those that travel from afar stick to the traditional BBQ offerings.

We loosely pack the burgers, and griddle-cook them crispy. Don't ask for it rare - this burger is too fatty for that. We cook it through, and it retains its juicy/fatty deliciousness. It's served topped with aged cheddar, smoked vidalia onions, house-made pickles & S. Carolina Mustard sauce.

Try it, let me know what you think.

A couple of burger updates:

1. I echo AngrySarah's sentiments regarding Butcher & Burger. Fantastic ingredients, more of a DIY / have fun sort of place than a place with one really solid burger. They're also kind of hard to eat; after you add just a few things on they tend to get kind of tall and start to fall apart.

2. I had the burger at Bread & Wine last night. It is pretty fantastic. I wouldn't change a thing except maybe add a little touch of mayo. Otherwise really solid. The mustard they use on this burger is fantastic. Great bun, love the onions, tasty cheese. Great fries, great aioli. Geographically, this place is located in a food desert, so it's a great go-to spot since I work in the area.

3. I believe that White Oak Tavern's burger by Chef John Asbaty is one of the best in the City of Chicago. I'm really a fan of this one. It is so well balanced; it has everything. Two cheeses (butterkase, cheddar), smoked chili ketchup, and pickles. And it's not too cool to have a little ketchup on it, too! It is really classic and also very chef-y all in one, and it is not an umami-bomb like the Au Cheval burger is.

Had what I consider a sensational burger at Capital Grille (Streeterville location) for lunch this week. With gorgonzola cheese, tiny bits of truffle, and grilled onions, all in proportion so as not to mask the taste of quality meat perfectly cooked.

I took a client to lunch at Carson's Ribs in Deerfield and felt like having their burger. I was very pleased, it was huge (maybe 10 oz), cooked to the rare side of medium rare and loosely packed. The meat had a great flavor. The grilled onions were really good and as always the cole slaw was great. I was very impressed...this may have been one of the better burgers I have had in a long time.

boudreaulicious wrote:First up--we ordered the burger at BR's insistence--as our appetizer. Cut in quarters and then cut the last quarter in thirds. YES it was worth fighting over. Terrific beef topped with a mixture of aged cheddar & butterkase, smoked chili ketchup, aioli, and pickles on a house made bun. Sounds like a lot but the cheese was like a spread-not thick or clumpy--and the ketchup and aioli were sparingly applied as well. Add very thinly shredded pickles and you had a perfectly balanced burger with the beef as king. Woke up thinking about that burger and that's not usually my thing.

BR wrote:And it really is a fantastic burger. I tend to be a "less is more" type guy when it comes to burgers but I agree that the beef flavor was front and center here and I loved it.

mbh wrote:Lord, that burger! I'm well know among my friends for disliking excess on burgers to the point of often not liking cheese, but this one stole my heart. The restraint shown with the toppings and the quality of the beef made it one of the best burgers I've had recently.

Royal Lichter wrote:I believe that White Oak Tavern's burger by Chef John Asbaty is one of the best in the City of Chicago. I'm really a fan of this one. It is so well balanced; it has everything. Two cheeses (butterkase, cheddar), smoked chili ketchup, and pickles. And it's not too cool to have a little ketchup on it, too! It is really classic and also very chef-y all in one, and it is not an umami-bomb like the Au Cheval burger is.

Beef Burger at White Oak Tavern

With unnecessary lines out the door at Halsted and Randolph let me join in on the praise of the magnificently simple cheeseburger served at the corner of Racine and Webster. I tried it after hearing the praise in White Oak's main thread and have wanted to go back since then. I like to break down best burger discussion into designer style and then old school no label variety. Designer basically being a chef driven burger with a double digit pricetag. While this one is chef driven it's from the passenger seat. It's all about the perfectly cooked (medium rare) beef and a combination of simple housemade ingredients that complements it perfectly. To me it's a no-brainer as to which intersection you can get the best designer burger in the city. Don't sleep on the bun either. Also of note on the simply prepared chef driven burger front is the double cheeseburger served at the somewhat newly opened Haywood Tavern at the hip corner of California and Augusta. It's a modern take on a local tavern and I enjoyed my visit. The standard menu (theres a weekly changing menu) boasts a fine example of a classic tavern style cheeseburger. Two patties of smashed Hoosier Farms beef are topped with well melted cheese and lettuce, pickle, and dijon aioli. Crisp fresh cut fries come on the side but they were room temp, something I'm sure could've been fixed. Overall it's a super solid burger and a great option for neighbors of Haywood to have.


Cheeseburger and fries at Haywood Tavern

White Oak Tavern & Inn
1200 W Webster Ave
Chicago, IL 60614
(773) 248-0200

Haywood Tavern
2759 W Augusta Blvd
Chicago, IL 60622
(773) 661-1084

Time Out Chicago just came out with it's latest best burgers list http://www.timeout.com/chicago/restaura ... -and-fries

I second the White Oak's burger. My wife and I were here on Friday night, and both of us ordered the burger and loved it: Juicy, balanced and beefy with a nice brioche roll.

rubbbqco wrote:We loosely pack the burgers, and griddle-cook them crispy. Don't ask for it rare - this burger is too fatty for that. We cook it through, and it retains its juicy/fatty deliciousness. It's served topped with aged cheddar, smoked vidalia onions, house-made pickles & S. Carolina Mustard sauce.

Try it, let me know what you think.

I didn't post at the time but I met two friends for dinner at Rub back in the summer. BBQ was the name of the game that evening but, remembering this thread, I suggested we split a burger as an appetizer. Not taking anything away from the great pork and brisket(!), I think I'm getting a burger next visit.

jay2021 wrote:Time Out Chicago just came out with it's latest best burgers list http://www.timeout.com/chicago/restaura ... -and-fries

You sure they "just" came out with this? The dates in the comments sections suggest this list is about a year old. Still a relevant resource though...

The article was posted January 8, 2016
The dates in the comments sections were from articles previously written about these establishments.
This is Time Out Chicago's most recent list of Chicago's best burgers.

jay2021 wrote:The article was posted January 8, 2016
The dates in the comments sections were from articles previously written about these establishments.
This is Time Out Chicago's most recent list of Chicago's best burgers.

And if that's not stupid I must not know what the word means.
Gotta love that they reprinted three separate posts asking why Au Cheval isn't listed.
Note that this is a list of Best Burgers At Burger Joints. Which is why Au Cheval isn't listed, in case you were thinking of asking.

Roger Ramjet wrote:

jay2021 wrote:The article was posted January 8, 2016
The dates in the comments sections were from articles previously written about these establishments.
This is Time Out Chicago's most recent list of Chicago's best burgers.

And if that's not stupid I must not know what the word means.
Gotta love that they reprinted three separate posts asking why Au Cheval isn't listed.
Note that this is a list of Best Burgers At Burger Joints. Which is why Au Cheval isn't listed, in case you were thinking of asking.

Not to mention Small Cheval is listed this time around.

Drover wrote:

Roger Ramjet wrote:

jay2021 wrote:The article was posted January 8, 2016
The dates in the comments sections were from articles previously written about these establishments.
This is Time Out Chicago's most recent list of Chicago's best burgers.

And if that's not stupid I must not know what the word means.
Gotta love that they reprinted three separate posts asking why Au Cheval isn't listed.
Note that this is a list of Best Burgers At Burger Joints. Which is why Au Cheval isn't listed, in case you were thinking of asking.

Not to mention Small Cheval is listed this time around.

With the description, "The super-thin patties themselves don’t add much flavor...." Uh, ok. Glad the bun's tasty.

I know, I know, making fun of "Best of" lists is shooting fish in a barrel. And Time Out Chicago is a skeleton of what it once was, so this is even more unfair. Still, though.

(Also, I believe many of the restaurant descriptions were written years ago and just ported over from previous years' lists, which may explain the confusion about the dates.)

cilantro wrote:I know, I know, making fun of "Best of" lists is shooting fish in a barrel. And Time Out Chicago is a skeleton of what it once was, so this is even more unfair.

Even when they were at full strength, TOC's burger lists were half-baked at best, with descriptions that had little to do with the actual food. Any publication that directs people to the burger at Riverview Tavern, for example, deserves to lose its credibility.

ndgbucktown wrote: the burger at Riverview Tavern, for example, deserves to lose its credibility.

Okay, but Chicago Burger Project Guy apparently didn't know about Riverview! And [e.g.] didn't get "The Bobs - a Rollercoaster of flavor"! Talk about lacking credibility.

Roger Ramjet wrote:

ndgbucktown wrote: the burger at Riverview Tavern, for example, deserves to lose its credibility.

Okay, but Chicago Burger Project Guy apparently didn't know about Riverview! And [e.g.] didn't get "The Bobs - a Rollercoaster of flavor"! Talk about lacking credibility.

I've since learned the reference. It didn't improve my opinion of the burger.

Had the burger at The Blanchard the other night and it was excellent -- bacon, butterkase cheese, shallot confit and aioli, and served with the same great fries as the steak frites. Ordered mine medium rare and got a true medium rare. Hard to go with that with some of the other menu options available there, but if looking for something more casual in the bar, an excellent option.